[Sca-cooks] Ember Day Tart
Mark Calderwood
mark-c at acay.com.au
Mon Mar 4 16:36:23 PST 2002
At 11:06 5/03/02 +1100, you wrote:
>It is also a possibility (that we never think of) that they may have done
>so without even peeling the onions first. Would it make a difference?
>Perhaps, perhaps not, but certainly onion skins are used to make clothing
>dyes so potentially the onion skin could colour the rest of the onion in
>cooking.
In British culinary tradition onions are still parboiled whole, but peeled.
Boiling unpeeled onions makes them bitter.
Giles
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