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Date: Mon, 18 Aug 1997 12:07:21 -0400 (EDT)
Message-ID: <970818120325_1950377517 at emout16.mail.aol.com>
To: sca-cooks at Ansteorra.ORG
Subject: Re: SC - Onions
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Reply-To: sca-cooks at Ansteorra.ORG

In a message dated 97-08-04 14:45:47 EDT, you write:

<< Any idea why you would Parboil the onions first?  It doesn't really make
sense to me, I think they would lose a bit of their flavor if you did it?
  >>

Parboiling onions first reduces their cooking time in the final product and
assures that they will be done. It also reduces some of the stronger flavors.
Modern onion varieties have been bred for sweetness among other things.
Period onions and some heirloom onions were/are very strong flavored and need
this extra treatment to make them more palatable to some. Also "the , IMHO,
awful tasting but more healthy  tender-crisp" style of vegies in modern
cuisine is an alien concept when looking at period cookery.

Lord Ras
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