Don't throw away this “garbage” ingredient – use it to improve your sets and broths

“Eye, eyes.” The line comes from the computer programming world, but it is just as likely to hear it in a professional kitchen. The problem is that it can be misleading – he definitely deceived me for many years before I realized that I was taking it too literally. Occasionally, there are benefits to “garbage” cooking. An excellent example of adding the onion skin to sets and broths.

Of course, there are many situations where cooking with “garbage” will be bad. I lost how many times I saw someone complained about a recipe just to find out that the problem is less related to the recipe than their purchase choice. The real question is to try to determine what the eyes are: “One person's eyes are the other treasure” and all of this. For decades I have peeled carrots, garlic and onions before I added them to the kit, and if I remember correctly, it was largely because I once saw a celebrity TV chef to instruct a less experienced chef to be the first peel The better way is that. I'm sure the chef actually said something, “You want your stock to taste trash? Then don't put the trash in it” while angry with the chef's face a dirty onion.

Only many years later, I almost stopped peeling carrots in some foods, especially roasted carrots, because I came to enjoy wrinkled skin. And at a certain point, I stopped the garlic to peel the kit because I just couldn't disturb and never noticed a difference.

However, I have recently switched not to pull my onions from most sets and broth, unless it is very light, clean. See dried yellow onion skin to compare their color and astringent taste to black tea of ​​polyphenols such as tannins and flavonoids – antioxidants with alleged health benefits (I will not consider this). Many of these polyphenols are water -soluble, which means that if you place the onion in their skin or soup container, you can get the color in the broth, resulting in a deeper, richer, darker brown color.

This is visually plus, as we eat with our eyes and seems richer, often it seems to be richer (the brain works in a funny way!). But the visual effect is not the only reason for this. In order to deliver the aroma effect it has if one of the onion skin is on stocks and broths, some onions were soaked in smooth, rotating water for approx. For 20 minutes, then I tasted the result. The water had a slightly bitter edge that reminded me of a pretty very very soaked black tea, which makes sense, as black tea is full of similar tannins and other polyphenols. The effect was strong in my pattern because I paired it with a lot of onion skin in a small amount of water. Much more water and other ingredients would be much finer.

I wouldn't go so far to say that boiling onion skin in a set or broth makes the result more delicious, but it adds delicious depth and complexity to complement the rich flavors of steamed meats and other vegetables. In my book, which is worth doing at least for a while, especially if you consider the time savings that you do not really have to peel.

So, next time you add some files or broth, consider that they only fall with their skin. Even less work and unquestionably little profit.