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| Ava Benedict Image Credit: vietgle.vn |
There’s a science to it. The flavors of dishes are dependent on the manner ingredients are prepared.
I, Ava Benedict, have gone dictatorial in the kitchen over the way my onions are diced. Onions are the base for most of my favorite dishes, and obsessing over them gets me results. For some reason, my salsa gets an extra kick, beef stews are more fragrant, and onion rings …taste like themselves.
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| Ava Benedict Image Credit: haveheroverfordinner.com |
Most starting cooks do not know this. They think sticking a knife into a bulb is proper cooking. Well, that method is passable if the simple goal is to feed. But if the goal is to impress dinner guests, then put the onion and garlic to right. They do bigger favors coming into the party as their flavorful selves, and it is the cook’s responsibility to release their souls.
I, Ava Benedict, ran into this YouTube video in search for a proper tutorial. Note how a decorated chef could be bothered for minute-long camera time for the love of onions.
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| Ava Benedict Image Credit: squareonefitness.com.au |
Physics and chemistry majors will be triumphant. More than anyone else, they know the relationship of form and shape to the integrity of a substance. Toss a simple salad with thin uniform slices of red onion and you flirt with the bulb’s sweetness. Any thicker will flame your tongue and have you welling up in tears.
See more food for thought from Ava Benedict at her Facebook page.
