SC - Mincing onions
Mark Harris
Mark_Harris at quickmail.sps.mot.com
Tue Aug 5 14:58:33 PDT 1997
Gunthar said:
>Parboiling would leech out much of the acids of the onion but still retain
some of the
>"crunch" as well as some of the acids from the center.
Do you mean that if I parboil my onions first I can eliminate the fumes which
make
my eyes water?
Stefan li Rous asks hopefully.
============================================================================
To be removed from the SCA-Cooks mailing list, please send a message to
Majordomo at Ansteorra.ORG with the message body of "unsubscribe SCA-Cooks".
============================================================================
More information about the Sca-cooks
mailing list