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Freezing spring onions
I'd like to freeze spring onions* because one bunch doesn't last long enough in
the fridge for me to use it all (they start getting slimy). Google found some pages out there that claim you can freeze them, but if I do they are all limp and soggy when I thaw them. Has anyone here tried freezing them? *To make sure there's no confusion over the name, these things: http://www.vegetables.co.nz/1mgs/p-spring_onions.jpg (Apparently they call them shallots up in Sydney.) |
Freezing spring onions
On Mon, 21 Dec 2015 12:34:25 +1100, "DavidW" >
wrote: > I'd like to freeze spring onions* because one bunch doesn't last long enough in > the fridge for me to use it all (they start getting slimy). Google found some > pages out there that claim you can freeze them, but if I do they are all limp > and soggy when I thaw them. Has anyone here tried freezing them? > > *To make sure there's no confusion over the name, these things: > http://www.vegetables.co.nz/1mgs/p-spring_onions.jpg > > (Apparently they call them shallots up in Sydney.) > I'm afraid you're out of luck if you want them to be as crispy as raw. If you normally cook them anyway, why not saute them before you freeze? -- sf |
Freezing spring onions
"DavidW" wrote in message ...
>I'd like to freeze spring onions* because one bunch doesn't last long >enough in the fridge for me to use it all (they start getting slimy). >Google found some pages out there that claim you can freeze them, but if I >do they are all limp and soggy when I thaw them. Has anyone here tried >freezing them? > Have you tried putting them in a glass of water in the fridge. It also works with celery and asparagus. Robert |
Freezing spring onions
On Monday, December 21, 2015 at 12:56:04 PM UTC+11, Robert wrote:
> > Have you tried putting them in a glass of water in the fridge. It also works > with celery and asparagus. I haven't heard of that. I'll try it. Thanks. |
Freezing spring onions
On Monday, December 21, 2015 at 12:46:25 PM UTC+11, sf wrote:
> > I'm afraid you're out of luck if you want them to be as crispy as raw. > If you normally cook them anyway, why not saute them before you > freeze? I usually chop them and mix them raw in mashed potato just before serving. |
Freezing spring onions
sf wrote:
> On Mon, 21 Dec 2015 12:34:25 +1100, "DavidW" > > wrote: > >> I'd like to freeze spring onions* because one bunch doesn't last long enough in >> the fridge for me to use it all (they start getting slimy). Google found some >> pages out there that claim you can freeze them, but if I do they are all limp >> and soggy when I thaw them. Has anyone here tried freezing them? >> >> *To make sure there's no confusion over the name, these things: >> http://www.vegetables.co.nz/1mgs/p-spring_onions.jpg >> >> (Apparently they call them shallots up in Sydney.) >> > > I'm afraid you're out of luck if you want them to be as crispy as raw. > If you normally cook them anyway, why not saute them before you > freeze? > I wonder if a quick blanching would suffice? |
Freezing spring onions
On Mon, 21 Dec 2015 12:34:25 +1100, "DavidW" >
wrote: >I'd like to freeze spring onions* because one bunch doesn't last long enough in >the fridge for me to use it all (they start getting slimy). Google found some >pages out there that claim you can freeze them, but if I do they are all limp >and soggy when I thaw them. Has anyone here tried freezing them? > >*To make sure there's no confusion over the name, these things: >http://www.vegetables.co.nz/1mgs/p-spring_onions.jpg > >(Apparently they call them shallots up in Sydney.) > I freeze them all the time just because they don't last very long in the refrigerator. I get the restaurant size package of green onions at Cash and Carry, wash and clean all the onions, cut off the root. I then cut them all into 1/4 to 1/2 inch pieces, spread them out on a cookie sheet and put them in the freezer. After they are frozen, bag them up in smaller size bags. I always keep one bag in the kitchen freezer. you can't use them for salads because they will get wilty. You can use them for garnish or an ingredient for anywhere else you would use them. One restaurant size bag lasts me about a year. Anytime I need green onions all I have to do is reach in the freezer and grab a handful. I use them in casseroles, omelets, stir fries, fried potatoes, scrambled eggs Janet US |
Freezing spring onions
On Sun, 20 Dec 2015 18:25:04 -0800 (PST), wrote:
>On Monday, December 21, 2015 at 12:46:25 PM UTC+11, sf wrote: >> >> I'm afraid you're out of luck if you want them to be as crispy as raw. >> If you normally cook them anyway, why not saute them before you >> freeze? > >I usually chop them and mix them raw in mashed potato just before serving. frozen green onions will work great for that. Janet US |
Freezing spring onions
"DavidW" > wrote in message ... > I'd like to freeze spring onions* because one bunch doesn't last long > enough in the fridge for me to use it all (they start getting slimy). > Google found some pages out there that claim you can freeze them, but if I > do they are all limp and soggy when I thaw them. Has anyone here tried > freezing them? > > *To make sure there's no confusion over the name, these things: > http://www.vegetables.co.nz/1mgs/p-spring_onions.jpg > > (Apparently they call them shallots up in Sydney.) Those are called green onions or scallions here. Spring onions are similar but have a larger bulb. They do not freeze well and they will be limp. Like you, I can not usually use them all up. Too bad you can't buy them one at a time. I tried dried ones. They were limp too. I suppose they would be fine if you want to cook them in something but I prefer them raw. |
Freezing spring onions
On 21-Dec-15 3:26 PM, Janet B wrote:
> On Sun, 20 Dec 2015 18:25:04 -0800 (PST), wrote: > >> On Monday, December 21, 2015 at 12:46:25 PM UTC+11, sf wrote: >>> >>> I'm afraid you're out of luck if you want them to be as crispy as raw. >>> If you normally cook them anyway, why not saute them before you >>> freeze? >> >> I usually chop them and mix them raw in mashed potato just before serving. > > frozen green onions will work great for that. Aren't green onions another name for spring onions? |
Freezing spring onions
On 21-Dec-15 3:25 PM, Janet B wrote:
> On Mon, 21 Dec 2015 12:34:25 +1100, "DavidW" > > wrote: > >> I'd like to freeze spring onions* because one bunch doesn't last long enough in >> the fridge for me to use it all (they start getting slimy). Google found some >> pages out there that claim you can freeze them, but if I do they are all limp >> and soggy when I thaw them. Has anyone here tried freezing them? >> >> *To make sure there's no confusion over the name, these things: >> http://www.vegetables.co.nz/1mgs/p-spring_onions.jpg >> >> (Apparently they call them shallots up in Sydney.) >> > I freeze them all the time just because they don't last very long in > the refrigerator. I get the restaurant size package of green onions > at Cash and Carry, wash and clean all the onions, cut off the root. I > then cut them all into 1/4 to 1/2 inch pieces, spread them out on a > cookie sheet and put them in the freezer. After they are frozen, bag > them up in smaller size bags. I always keep one bag in the kitchen > freezer. you can't use them for salads because they will get wilty. Will get wilty or are already wilty when thawed? > You can use them for garnish or an ingredient for anywhere else you > would use them. One restaurant size bag lasts me about a year. > Anytime I need green onions all I have to do is reach in the freezer > and grab a handful. I use them in casseroles, omelets, stir fries, > fried potatoes, scrambled eggs But do they retain their crunch when thawed? I'm guessing not. |
Freezing spring onions
DavidW wrote:
> > But do they retain their crunch when thawed? I'm guessing not. Bottom line DavidW, just buy them fresh as you need them. That's what I do. Buy them the day you plan to use them, then if any leftover, just use within a couple of days before they start turning slimy. I love them for the crunch factor and the sharp onion flavor. Cooking much will take that away though. When I use them, I normally will have them chopped and add them to the dish once the heat goes off. The food will warm them but not cook them. The hollow green tops, I'll cook but not the root or just above solid pieces. They really do "make" a fried rice dish. Lately, I'll just use the whole bunch in one dish. Maybe a bit more than I planned but then...I like onions so no worries. |
Freezing spring onions
On Mon, 21 Dec 2015 19:18:16 +1100, DavidW > wrote:
>On 21-Dec-15 3:26 PM, Janet B wrote: >> On Sun, 20 Dec 2015 18:25:04 -0800 (PST), wrote: >> >>> On Monday, December 21, 2015 at 12:46:25 PM UTC+11, sf wrote: >>>> >>>> I'm afraid you're out of luck if you want them to be as crispy as raw. >>>> If you normally cook them anyway, why not saute them before you >>>> freeze? >>> >>> I usually chop them and mix them raw in mashed potato just before serving. >> >> frozen green onions will work great for that. > >Aren't green onions another name for spring onions? yes it is. Janet US |
Freezing spring onions
On Mon, 21 Dec 2015 19:24:08 +1100, DavidW > wrote:
>On 21-Dec-15 3:25 PM, Janet B wrote: >> On Mon, 21 Dec 2015 12:34:25 +1100, "DavidW" > >> wrote: >> >>> I'd like to freeze spring onions* because one bunch doesn't last long enough in >>> the fridge for me to use it all (they start getting slimy). Google found some >>> pages out there that claim you can freeze them, but if I do they are all limp >>> and soggy when I thaw them. Has anyone here tried freezing them? >>> >>> *To make sure there's no confusion over the name, these things: >>> http://www.vegetables.co.nz/1mgs/p-spring_onions.jpg >>> >>> (Apparently they call them shallots up in Sydney.) >>> >> I freeze them all the time just because they don't last very long in >> the refrigerator. I get the restaurant size package of green onions >> at Cash and Carry, wash and clean all the onions, cut off the root. I >> then cut them all into 1/4 to 1/2 inch pieces, spread them out on a >> cookie sheet and put them in the freezer. After they are frozen, bag >> them up in smaller size bags. I always keep one bag in the kitchen >> freezer. you can't use them for salads because they will get wilty. > >Will get wilty or are already wilty when thawed? > >> You can use them for garnish or an ingredient for anywhere else you >> would use them. One restaurant size bag lasts me about a year. >> Anytime I need green onions all I have to do is reach in the freezer >> and grab a handful. I use them in casseroles, omelets, stir fries, >> fried potatoes, scrambled eggs > >But do they retain their crunch when thawed? I'm guessing not. I chop and use all parts of the green onion. When frozen I add them just before the dish goes to the table. see he http://s1171.photobucket.com/user/ge...39b0c.jpg.html or http://tinyurl.com/qbmdjb3 JanetUS |
Freezing spring onions
"Janet B" > wrote in message ... > I chop and use all parts of the green onion. When frozen I add them > just before the dish goes to the table. > see he > http://s1171.photobucket.com/user/ge...39b0c.jpg.html > or > http://tinyurl.com/qbmdjb3 > That looks very good. What it the mix you have in there? May I also ask your timings for that spatchcocked chicken? -- http://www.helpforheroes.org.uk/shop/ |
Freezing spring onions
"Gary" > wrote in message ... > DavidW wrote: >> >> But do they retain their crunch when thawed? I'm guessing not. > > Bottom line DavidW, just buy them fresh as you need them. > That's what I do. Buy them the day you plan to use them, > then if any leftover, just use within a couple of days before > they start turning slimy. > > I love them for the crunch factor and the sharp onion flavor. > Cooking much will take that away though. > When I use them, I normally will have them chopped and add them > to the dish once the heat goes off. The food will warm them but > not cook them. The hollow green tops, I'll cook but not the > root or just above solid pieces. > > They really do "make" a fried rice dish. Yes they do! I made fried rice last week and didn't have any so I subbed finely chopped shallot instead but it wasn't the same. > Lately, I'll just use the whole bunch in one dish. Maybe a bit > more than I planned but then...I like onions so no worries. -- http://www.helpforheroes.org.uk/shop/ |
Freezing spring onions
On Monday, December 21, 2015 at 7:55:09 AM UTC-5, Gary wrote:
> DavidW wrote: > > > > But do they retain their crunch when thawed? I'm guessing not. > > Bottom line DavidW, just buy them fresh as you need them. > That's what I do. Buy them the day you plan to use them, > then if any leftover, just use within a couple of days before > they start turning slimy. > > I love them for the crunch factor and the sharp onion flavor. > Cooking much will take that away though. > When I use them, I normally will have them chopped and add them > to the dish once the heat goes off. The food will warm them but > not cook them. The hollow green tops, I'll cook but not the > root or just above solid pieces. It's a funny old world. I'll cook the white part, but I prefer to eat the green part raw. Cindy Hamilton |
Freezing spring onions
Cindy Hamilton wrote:
> > Gary wrote: > > I love them for the crunch factor and the sharp onion flavor. > > Cooking much will take that away though. > > When I use them, I normally will have them chopped and add them > > to the dish once the heat goes off. The food will warm them but > > not cook them. The hollow green tops, I'll cook but not the > > root or just above solid pieces. > > It's a funny old world. I'll cook the white part, > but I prefer to eat the green part raw. Interesting. We seem to be mirror-images of each other. In many dishes though, I really do like a sharp bite of a very strong onion. These provide that bite if you don't cook them. |
Freezing spring onions
On Mon, 21 Dec 2015 10:08:29 -0500, Brooklyn1
> wrote: >On Sun, 20 Dec 2015 18:25:04 -0800 (PST), wrote: > >>On Monday, December 21, 2015 at 12:46:25 PM UTC+11, sf wrote: >>> >>> I'm afraid you're out of luck if you want them to be as crispy as raw. >>> If you normally cook them anyway, why not saute them before you >>> freeze? >> >>I usually chop them and mix them raw in mashed potato just before serving. > >For your situation Freeze Dried would be best, and no more expensive >than those small bunches at market produce. >http://www.amazon.com/s/?ie=UTF8&key...l_37hx973h2a_b > > Freeze dried isn't the same at all. Janet US |
Freezing spring onions
Janet B wrote:
> > Freeze dried isn't the same at all. Bottom line though, those green onions (preserved in any way) will never be as good as fresh. Just buy a bunch as you need them and forget about saving the rest. Or if you do save them, just know they won't be the same. |
Freezing spring onions
On Mon, 21 Dec 2015 13:32:31 -0000, "Ophelia" >
wrote: > > >"Janet B" > wrote in message .. . > >> I chop and use all parts of the green onion. When frozen I add them >> just before the dish goes to the table. >> see he >> http://s1171.photobucket.com/user/ge...39b0c.jpg.html >> or >> http://tinyurl.com/qbmdjb3 >> > >That looks very good. What it the mix you have in there? May I also ask >your timings for that spatchcocked chicken? The breakfast hash is diced yellow onion, diced crispy bacon, potatoes fried from raw, diced red pepper added halfway through cooking potatoes, eggs scrambled in a separate pan and finished with a handful of chopped green onions and the bacon. Serve immediately. No cooking of green onion. Spatchcocked chicken is lightly rubbed with olive oil, sprinkled with salt, pepper, garlic powder, chopped rosemary and thyme. It is roasted in a heavy pan in a preheated 425-450F oven on the middle rack for about 45 minutes. It is surrounded with quartered, unpeeled red potatoes and carrots chunked about the same size as potatoes. Vegetables are tossed in the oil and seasonings. If you don't oil the veggies they will steam and possibly be hard. Place the potatoes cut-side up and the potatoes will get a dark brown and be puffy outside and tender inside. Remove chicken to platter and turn potatoes so all cut sides are up and place under broiler for a few minutes to brown and puff them all over. Your time will vary depending upon the size of chicken. That chicken was probably between 4-5 pounds at room temperature. As usual, check temperature to make sure it is 165F. Chicken should be very juicy. Janet US |
Freezing spring onions
Sqwertz wrote:
> Oh, you mean Woman stalkers should be terminated. |
Freezing spring onions
"Janet B" > wrote in message ... > On Mon, 21 Dec 2015 13:32:31 -0000, "Ophelia" > > wrote: > >> >> >>"Janet B" > wrote in message . .. >> >>> I chop and use all parts of the green onion. When frozen I add them >>> just before the dish goes to the table. >>> see he >>> http://s1171.photobucket.com/user/ge...39b0c.jpg.html >>> or >>> http://tinyurl.com/qbmdjb3 >>> >> >>That looks very good. What it the mix you have in there? May I also ask >>your timings for that spatchcocked chicken? > > The breakfast hash is diced yellow onion, diced crispy bacon, potatoes > fried from raw, diced red pepper added halfway through cooking > potatoes, eggs scrambled in a separate pan and finished with a handful > of chopped green onions and the bacon. Serve immediately. No cooking > of green onion. Oh my. That sounds tasty, thanks. Spatchcocked chicken is lightly rubbed with olive oil, sprinkled with > salt, pepper, garlic powder, chopped rosemary and thyme. It is > roasted in a heavy pan in a preheated 425-450F oven on the middle > rack for about 45 minutes. It is surrounded with quartered, unpeeled > red potatoes and carrots chunked about the same size as potatoes. > Vegetables are tossed in the oil and seasonings. If you don't oil the > veggies they will steam and possibly be hard. Place the potatoes > cut-side up and the potatoes will get a dark brown and be puffy > outside and tender inside. Remove chicken to platter and turn > potatoes so all cut sides are up and place under broiler for a few > minutes to brown and puff them all over. Your time will vary > depending upon the size of chicken. That chicken was probably between > 4-5 pounds at room temperature. As usual, check temperature to make > sure it is 165F. Chicken should be very juicy. Thanks very much:) I've saved that! > Janet US -- http://www.helpforheroes.org.uk/shop/ |
Freezing spring onions
On Mon, 21 Dec 2015 11:45:25 -0500, Gary > wrote:
>Janet B wrote: >> >> Freeze dried isn't the same at all. > >Bottom line though, those green onions (preserved in any way) will >never be as good as fresh. Just buy a bunch as you need them and >forget about saving the rest. Or if you do save them, just know they >won't be the same. Pretty decent, though -- the frozen ones, I mean. Don't try to freeze the whole onion, that won't be satisfactory Janet US |
Freezing spring onions
On Sunday, December 20, 2015 at 8:25:25 PM UTC-8, Janet B wrote:
> On Mon, 21 Dec 2015 12:34:25 +1100, "DavidW" > > wrote: > > >I'd like to freeze spring onions* because one bunch doesn't last long enough in > >the fridge for me to use it all (they start getting slimy). Google found some > >pages out there that claim you can freeze them, but if I do they are all limp > >and soggy when I thaw them. Has anyone here tried freezing them? > > > >*To make sure there's no confusion over the name, these things: > >http://www.vegetables.co.nz/1mgs/p-spring_onions.jpg > > > >(Apparently they call them shallots up in Sydney.) > > > I freeze them all the time just because they don't last very long in > the refrigerator. I get the restaurant size package of green onions > at Cash and Carry, wash and clean all the onions, cut off the root. I > then cut them all into 1/4 to 1/2 inch pieces, spread them out on a > cookie sheet and put them in the freezer. After they are frozen, bag > them up in smaller size bags. I always keep one bag in the kitchen > freezer. you can't use them for salads because they will get wilty. > You can use them for garnish or an ingredient for anywhere else you > would use them. One restaurant size bag lasts me about a year. > Anytime I need green onions all I have to do is reach in the freezer > and grab a handful. I use them in casseroles, omelets, stir fries, > fried potatoes, scrambled eggs > Janet US Yes. Great idea. If you are using them in cooked dishes it makes total sense. If you want crispy fresh ones you have to buy fresh. There is really not a big difference in how they work within a dish. They are gong to be cooked anyway. |
Freezing spring onions
On 22-Dec-15 12:22 AM, Janet B wrote:
> I chop and use all parts of the green onion. When frozen I add them > just before the dish goes to the table. > see he > http://s1171.photobucket.com/user/ge...39b0c.jpg.html > or > http://tinyurl.com/qbmdjb3 Looks tasty. |
Freezing spring onions
On Mon, 21 Dec 2015 11:45:25 -0500, Gary > wrote:
>Janet B wrote: >> >> Freeze dried isn't the same at all. > >Bottom line though, those green onions (preserved in any way) will >never be as good as fresh. For the OP's use they'd be as good as fresh, when rehydrated and mixed into hot mashed potatoes it'd difficult if not impossible to tell freeze dried from fresh. Do you know that better than 90% of the US strawberry crop is freeze dried... when rehydrated and used in most any recipe it's nigh impossible to tell from fresh. I've used freeze dried green onions in Chinese cookery for many years, it's just as good if not better than fresh, because they're processed within an hour or two of harvesting, green onions at the produce stand are days out of the ground, maybe more than a week... no way are they fresh... unless you grow your own freeze dried are the next best thing. Freeze dried is not the same as dehydrated, but even dehys are darn good, I've used these: http://shop.honeyville.com/dehydrated-green-onions.html |
Freezing spring onions
On Mon, 21 Dec 2015 09:52:45 -0700, Janet B >
wrote: >On Mon, 21 Dec 2015 13:32:31 -0000, "Ophelia" > >wrote: > >> >> >>"Janet B" > wrote in message . .. >> >>> I chop and use all parts of the green onion. When frozen I add them >>> just before the dish goes to the table. >>> see he >>> http://s1171.photobucket.com/user/ge...39b0c.jpg.html >>> or >>> http://tinyurl.com/qbmdjb3 >>> >> >>That looks very good. What it the mix you have in there? May I also ask >>your timings for that spatchcocked chicken? > >The breakfast hash is diced yellow onion, diced crispy bacon, potatoes >fried from raw, diced red pepper added halfway through cooking >potatoes, eggs scrambled in a separate pan and finished with a handful >of chopped green onions and the bacon. Serve immediately. No cooking >of green onion. In that dish ordinary dehy green onions would be just as good, probably better. The ONLY way fresh green onions are better is when eaten whole and dipped. |
Freezing spring onions
On Mon, 21 Dec 2015 17:36:18 -0600, Sqwertz >
wrote: >On Mon, 21 Dec 2015 06:13:53 -0700, Janet B wrote: > >> On Mon, 21 Dec 2015 19:18:16 +1100, DavidW > wrote: >> >>>On 21-Dec-15 3:26 PM, Janet B wrote: >>>> On Sun, 20 Dec 2015 18:25:04 -0800 (PST), wrote: >>>> >>>>> On Monday, December 21, 2015 at 12:46:25 PM UTC+11, sf wrote: >>>>>> >>>>>> I'm afraid you're out of luck if you want them to be as crispy as raw. >>>>>> If you normally cook them anyway, why not saute them before you >>>>>> freeze? >>>>> >>>>> I usually chop them and mix them raw in mashed potato just before serving. >>>> >>>> frozen green onions will work great for that. >>> >>>Aren't green onions another name for spring onions? >> >> yes it is. >> Janet US > >Not in the U.S. it isn't. I have both available at our local grocers >(except Walmart). > >http://www.thekitchn.com/whats-the-d...f-mouth-217111 > >-sw I've never seen that. Janet US |
Freezing spring onions
"Janet B" > wrote in message ... > On Mon, 21 Dec 2015 19:18:16 +1100, DavidW > wrote: > >>On 21-Dec-15 3:26 PM, Janet B wrote: >>> On Sun, 20 Dec 2015 18:25:04 -0800 (PST), wrote: >>> >>>> On Monday, December 21, 2015 at 12:46:25 PM UTC+11, sf wrote: >>>>> >>>>> I'm afraid you're out of luck if you want them to be as crispy as raw. >>>>> If you normally cook them anyway, why not saute them before you >>>>> freeze? >>>> >>>> I usually chop them and mix them raw in mashed potato just before >>>> serving. >>> >>> frozen green onions will work great for that. >> >>Aren't green onions another name for spring onions? > > yes it is. > Janet US Here, spring onions have a larger bulb. |
Freezing spring onions
On 22/12/2015 11:25 Julie Bove wrote:
> > "Janet B" > wrote in message > ... >> On Mon, 21 Dec 2015 19:18:16 +1100, DavidW > wrote: >> >>>On 21-Dec-15 3:26 PM, Janet B wrote: >>>> On Sun, 20 Dec 2015 18:25:04 -0800 (PST), wrote: >>>> >>>>> On Monday, December 21, 2015 at 12:46:25 PM UTC+11, sf wrote: >>>>>> >>>>>> I'm afraid you're out of luck if you want them to be as crispy as raw. >>>>>> If you normally cook them anyway, why not saute them before you >>>>>> freeze? >>>>> >>>>> I usually chop them and mix them raw in mashed potato just before >>>>> serving. >>>> >>>> frozen green onions will work great for that. >>> >>>Aren't green onions another name for spring onions? >> >> yes it is. >> Janet US > > Here, spring onions have a larger bulb. I don't think I've ever seen the ones with the bulb. The ones without a bulb are called spring onions in Australia. -- Bruce |
Freezing spring onions
Sqwertz wrote:
> I have both available STFU you repulsive woman-stalker! ----------------------------------------------------------------------------------- ost > 3/18/2011 3:49 PM Microsoft Internet News 4.70.1162 readnews.com - News for Geeks and ISPs fa35d278.newsreader.readnews.com Sorry I don't fit either of your Ideal Psycho Pal Profiles. -sw --------------------------------------------------------------------------------------- I'd prefer you use a sniper rifle on me from a few hundred yards away. There you go - a reason for you to buy yet another gun and ammo. ---------------------------------------------------------------------------------------- |
Freezing spring onions
Sqwertz wrote:
> the tops are more valuable to me than > the whites. > > -sw STFU you repulsive woman-stalker! ----------------------------------------------------------------------------------- ost > 3/18/2011 3:49 PM Microsoft Internet News 4.70.1162 readnews.com - News for Geeks and ISPs fa35d278.newsreader.readnews.com Sorry I don't fit either of your Ideal Psycho Pal Profiles. -sw --------------------------------------------------------------------------------------- I'd prefer you use a sniper rifle on me from a few hundred yards away. There you go - a reason for you to buy yet another gun and ammo. ---------------------------------------------------------------------------------------- |
Freezing spring onions
On Mon, 21 Dec 2015 23:46:13 -0600, Sqwertz >
wrote: >On Mon, 21 Dec 2015 17:10:22 -0700, Janet B wrote: > >> On Mon, 21 Dec 2015 17:36:18 -0600, Sqwertz > >> wrote: >> >>>On Mon, 21 Dec 2015 06:13:53 -0700, Janet B wrote: >>> >>>>>Aren't green onions another name for spring onions? >>>> >>>> yes it is. >>>> Janet US >>> >>>Not in the U.S. it isn't. I have both available at our local grocers >>>(except Walmart). >>> >>>http://www.thekitchn.com/whats-the-d...f-mouth-217111 >>> >> I've never seen that. > >I rarely ever saw them in California but they seem to be a staple here >in TX. I buy them because they cost they same as green onions and >weigh 4x more. Plus you get more top fronds and I use a lot of these >of for Chinese/Vietnamese food - the tops are more valuable to me than >the whites. > >-sw I understand now what you are talking about. Those are the onions I plant from the little bulbs. I pull them when the tops are full and use them as green onions. At least, I used to do that. I've had Egyptian Walking onions for many years now and I use them for my green onions for the first part of spring and early fall. Janet US |
Freezing spring onions
Brooklyn1 wrote:
> On Mon, 21 Dec 2015 11:45:25 -0500, Gary > wrote: > >> Janet B wrote: >>> >>> Freeze dried isn't the same at all. >> >> Bottom line though, those green onions (preserved in any way) will >> never be as good as fresh. > > For the OP's use they'd be as good as fresh, when rehydrated and mixed > into hot mashed potatoes it'd difficult if not impossible to tell > freeze dried from fresh. Do you know that better than 90% of the US > strawberry crop is freeze dried... when rehydrated and used in most > any recipe it's nigh impossible to tell from fresh. I've used freeze > dried green onions in Chinese cookery for many years, it's just as > good if not better than fresh, because they're processed within an > hour or two of harvesting, green onions at the produce stand are days > out of the ground, maybe more than a week... no way are they fresh... > unless you grow your own freeze dried are the next best thing. Freeze > dried is not the same as dehydrated, but even dehys are darn good, > I've used these: > http://shop.honeyville.com/dehydrated-green-onions.html It's worth exploring, though I'd never heard of them before. Maybe I don't shop at the right places or look on the right shelves, or maybe we just don't have them in Australia. |
Freezing spring onions
On Wed, 23 Dec 2015 08:47:16 +1100, "DavidW" >
wrote: > Brooklyn1 wrote: > > On Mon, 21 Dec 2015 11:45:25 -0500, Gary > wrote: > > > >> Janet B wrote: > >>> > >>> Freeze dried isn't the same at all. > >> > >> Bottom line though, those green onions (preserved in any way) will > >> never be as good as fresh. > > > > For the OP's use they'd be as good as fresh, when rehydrated and mixed > > into hot mashed potatoes it'd difficult if not impossible to tell > > freeze dried from fresh. Do you know that better than 90% of the US > > strawberry crop is freeze dried... when rehydrated and used in most > > any recipe it's nigh impossible to tell from fresh. I've used freeze > > dried green onions in Chinese cookery for many years, it's just as > > good if not better than fresh, because they're processed within an > > hour or two of harvesting, green onions at the produce stand are days > > out of the ground, maybe more than a week... no way are they fresh... > > unless you grow your own freeze dried are the next best thing. Freeze > > dried is not the same as dehydrated, but even dehys are darn good, > > I've used these: > > http://shop.honeyville.com/dehydrated-green-onions.html > > It's worth exploring, though I'd never heard of them before. Maybe I don't shop > at the right places or look on the right shelves, or maybe we just don't have > them in Australia. > Check Amazon. -- sf |
Freezing spring onions
"Gary" > wrote in message ... > Cindy Hamilton wrote: >> >> Gary wrote: >> > I love them for the crunch factor and the sharp onion flavor. >> > Cooking much will take that away though. >> > When I use them, I normally will have them chopped and add them >> > to the dish once the heat goes off. The food will warm them but >> > not cook them. The hollow green tops, I'll cook but not the >> > root or just above solid pieces. >> >> It's a funny old world. I'll cook the white part, >> but I prefer to eat the green part raw. > > Interesting. We seem to be mirror-images of each other. > In many dishes though, I really do like a sharp bite of a very > strong onion. These provide that bite if you don't cook them. I actually find them to be very mild. |
Freezing spring onions
"Janet B" > wrote in message ... > On Mon, 21 Dec 2015 10:08:29 -0500, Brooklyn1 > > wrote: > >>On Sun, 20 Dec 2015 18:25:04 -0800 (PST), wrote: >> >>>On Monday, December 21, 2015 at 12:46:25 PM UTC+11, sf wrote: >>>> >>>> I'm afraid you're out of luck if you want them to be as crispy as raw. >>>> If you normally cook them anyway, why not saute them before you >>>> freeze? >>> >>>I usually chop them and mix them raw in mashed potato just before >>>serving. >> >>For your situation Freeze Dried would be best, and no more expensive >>than those small bunches at market produce. >>http://www.amazon.com/s/?ie=UTF8&key...l_37hx973h2a_b >> >> > Freeze dried isn't the same at all. > Janet US Would work fine in a cooked dish. |
Freezing spring onions
"DavidW" > wrote in message ... > Brooklyn1 wrote: >> On Mon, 21 Dec 2015 11:45:25 -0500, Gary > wrote: >> >>> Janet B wrote: >>>> >>>> Freeze dried isn't the same at all. >>> >>> Bottom line though, those green onions (preserved in any way) will >>> never be as good as fresh. >> >> For the OP's use they'd be as good as fresh, when rehydrated and mixed >> into hot mashed potatoes it'd difficult if not impossible to tell >> freeze dried from fresh. Do you know that better than 90% of the US >> strawberry crop is freeze dried... when rehydrated and used in most >> any recipe it's nigh impossible to tell from fresh. I've used freeze >> dried green onions in Chinese cookery for many years, it's just as >> good if not better than fresh, because they're processed within an >> hour or two of harvesting, green onions at the produce stand are days >> out of the ground, maybe more than a week... no way are they fresh... >> unless you grow your own freeze dried are the next best thing. Freeze >> dried is not the same as dehydrated, but even dehys are darn good, >> I've used these: >> http://shop.honeyville.com/dehydrated-green-onions.html > > It's worth exploring, though I'd never heard of them before. Maybe I don't > shop at the right places or look on the right shelves, or maybe we just > don't have them in Australia. I got mine online. |
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