Can you actually taste a difference between Onions?

Рет қаралды 1,190,870

Күн бұрын

You can get my favorite cookware from Made In today with a 10% off
discount on your first order over $100 ➔ madein.cc/0424-ethan
Resource Links:
🧅 Experimenting with Onions ➡ www.cookwell.com/discover/col...
👅 Flavor Fundamentals ➡ www.cookwell.com/fundamentals
🍔 The Mouthful Newsletter (free)➡ www.ethanchlebowski.com/newsl...
▶️ Second Channel (coming soon): / @cookwelldotcom
📚 Videos & Sources mentioned:
▪ Onion Consumption: onion.nmsu.edu/consumption.ht... onion production is estimated,capita consumption of 66.8 pounds.
▪ Onion Nutrition Data: fdc.nal.usda.gov/fdc-app.html...
▪ Investigation of Volatiles Emitted from Freshly Cut Onions www.ncbi.nlm.nih.gov/pmc/arti...
▪ Caramelization: foodcrumbles.com/wp-content/u...
What is caramelization?: www.cookwell.com/fundamental/...
What is the Maillard reaction?: www.cookwell.com/fundamental/...
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⏱ TIMESTAMPS:
0:00 Intro
2:44 How are Onions grown?
7:06 What are the different varieties of onions?
10:45 What is the Flavor of Onions?
Test 1: What do raw onions taste like?
22:08 Pico de Gallo Test: White vs Yellow Onion
25:32 Italian Hoagie Test: Red vs Sweet Onion
29:00 How to use raw onions
29:57 What do sauteed onions taste like?
34:00 Refried Beans Test: White vs Red Onion
36:02 Chopped Cheese Test: Shallot vs Onion Chopped Cheese
39:26 What are 'caramelized' onions?
40:37 How long does it take to caramelize onions?
42:30 Is it possible to caramelize onions in 10 minutes?
45:59 What is the best onion to keep at home?
Correction: 13:22 Shallot water content should be listed as 79.8%
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Music: Provided by Epidemic Sound
Filmed on: Sony a6600 & Sony A7C
Voice recorded on Shure MV7
Edited in: Premiere Pro
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Пікірлер: 3 400

@EthanChlebowski Ай бұрын

Let me know what onion tests you want to do at home! Thank you again to Made In for sponsoring this video, check out the cookware I use here ➡️ madein.cc/0424-ethan Video Notes & Corrections: 1. 13:30 - Shallot water content should be 79.8%

@SuperMordrak Ай бұрын

Wrong color legend at 33:00

@KhanStopMe Ай бұрын

If you put "Correction: 13:30 the explanation text” in the description, it will pop up on the video - just fyi!

@EthanChlebowski Ай бұрын

@@KhanStopMeDang, I had no idea that was a thing! Thanks for the tip!

@SweetChicagoGator Ай бұрын

Oven onion caramelization is superb ! 10 minutes stove top caramelization is insufficient.

@SirEldricIV Ай бұрын

12:51 Water not What

@TimCluyts Ай бұрын

Ethan, please do a butter deep dive. In Belgian cuisine everything is baked with butter rather than (olive) oil. We use a LOT of butter so I really want to know if it's worth buying more expensive brands or not

@EthanChlebowski Ай бұрын

Our plan is to do the butter deep dive this fall!

@chinesesparrows Ай бұрын

Wow how much planning in advance that butter will be compared in fall wow

@adamh1228 Ай бұрын

I use cheap butter for most baked things or frying, and expensive stuff for using cold (mostly with bread as a side), where the butter flavor is central to the dish(french toast, enriching a sauce), or fancy baked goods. I try to keep 10 lbs of butter in the freezer of various kinds at all times, I've pretty much done the butter episode on my own by virtue of loving my butter! Land-o-Lakes and Challenge are my go-to brands for good butter. I'm not a fan of Irish butter, but that's personal preference on the funky flavor of it.

@Artofcarissa Ай бұрын

Danish Creamery is my fav, I know everybody loves Kerrygold but DC has a much creamier consistency which I love

@SweetChicagoGator Ай бұрын

Make your own french butter recipe. Very tasty !

@The_Chef2511 Ай бұрын

Pearl onions are harvested after ninety days of growth and don't reach full maturity. Its the same with cipollini onions but pearl onions are either white or red onions while cipollini onions are typically sweet onions. They all are unique cultivars of their respective onions but the main purpose of these onions are to be grown quickly and then stored or preserved. Pickled pearl onions are great.

@phoenixbutterfly1677 Ай бұрын

Interesting! Thanks for answering the question! ❤

@Adamisawesome1497 Ай бұрын

went directly into the comments for this info, thanks man!

@sboinkthelegday3892 Ай бұрын

That's a really silly statistical question, because you can taste PLENTY of difference in any given onion. The types could still narrow it down where and when you get that seasonal onion they cultivated, not just factory-farm them for a color and a bland taste. You can't just pick a cultivar for a GUARANTEED reliability unless you already guarantee that the "normal' one is absolute lowest common denominator. If breeds of onions DO end up having some great regular difference, it's because they manufactured them that way and picked which genus they want to market which way. Food flavors should be encounterd as cultural expereinces, like woodstock going better or worse. Current culture is fixated on RECORDINGS like hearing the Jimi Hendrix star-spangled banner. You don't sing songs to each other but pay ad money on what gets to be on your mixtape.

@EdwardDowner Ай бұрын

@@sboinkthelegday3892 Who are you replying to?

@pjschmid2251 Ай бұрын

The one thing you didn’t answer is if they are 90 days of growth in the second season or the first? So are they grown for one season and then put in the ground as a set and grown for 90 days or are they planted from seed and grown for 90 days?

@macsarcule 29 күн бұрын

I’m an Iowa State Master gardener. I grow onions from seed, not sets (just a personal choice), and they’re harvested that year. Onions only need a full biennial cycle to produce seeds, but 2 years are not necessary to produce the onions we eat. Also, there’s a HUGE world of onions you can grow yourself beyond what we can buy in a store. 🙂

@krishdeliciousful 18 күн бұрын

What's your favorite onion ɓro?

@goatlord7310 13 күн бұрын

Aussie here, yea, me and my family grow a patch of about 20 onions in the back yard each year at home from seeds, its like a 7 or 8 month grow. They only last us about 2 weeks 😂😂😂 but it's fun to grow your own every now and then

@macsarcule 12 күн бұрын

@@krishdeliciousful If I’m buying, the average white onion usually. If I’m planting, a variety often called Utah Storage Onion or Utah Spanish Onion. It’s a yellow onion, so not great in raw applications, but it really lives up to its name. Properly cured and stored hanging in knotted nylons, I’ve had them regularly last for 4 to 5 months in a dry, cool, dark basement. 🙂

@novampires223 10 күн бұрын

I grow from my saved seed a heritage sweet onion, Ailsa Craig, gets huge and so mild you can eat it raw. It stores until march usually. I love it fried in lard until carmalized as a side. My favorite veg.😊

@blackbird5001 4 күн бұрын

Please share with us. We love your knowledge. I would love to try

@sean.durham999 Ай бұрын

A nearly hour long video all about onions. This is the kind of hyper focused content I love on KZfaq. 😊

@MizJaniceResinArt 12 күн бұрын

I love how much I learn on this channel about ingredients....helps me "throw things together"

@m3ducraft Ай бұрын

The thing is. In Mexico we use white onions because that is the only onion we can buy, or is the cgeapest one. But I have never seen anyone complain or say its not mexican if it doesn't have white onion. Only Americans complain about such a thing.

@HarrisPilton789 Ай бұрын

I prefer to cook with white onions. I think they have a sharper flavor than yellow.

@imonaroll9502 Ай бұрын

Yes. We buy whatever is cheapest. Except when we will pickle them. Red Onion is the one we use but will use others when not available.😅

@vde1846 Ай бұрын

In Europe it's the other way around: yellow onion is used for most thing because they are cheaper and more common.

@ellenorbjornsdottir1166 Ай бұрын

@@vde1846 Same deal in Canada

@ukgroucho Ай бұрын

ahh Americans complaining. Who would guess - when they never cook at home, such experts in cuisine.

@Shaosprojects Ай бұрын

I kind of enjoy the irony that these plants developed sulfur compounds to deter them from being eaten so that they can survive - and then humans came around and thought they tasted delicious and decided to propagate them. They became evolutionarily successful by doing the exact opposite of what they intended.

@ericcartmann Ай бұрын

There was no intention...

@MCden603 Ай бұрын

Same with peppers

@SearchingOblivion Ай бұрын

@MCden603 and tobacco! Probably a bunch of other stuff as well. Can't think of any right now, though...

@someguy5438 Ай бұрын

@@SearchingOblivion cannabis.

@nuggyfresh6430 Ай бұрын

@@ericcartmann 100

@ViCT0RiA6 Ай бұрын

be honest, how much did you cry during the making of this video?

@winterispretty6464 Ай бұрын

I cried tears of joy

@linux230 Ай бұрын

Should be called "Ethan's Cooking Lab" channel. Man you are thorough as heck. Good jon Ethan. You go above and beyond in your experiments and I appreciate that. Edit: *job

@thegamingpigeon3216 Ай бұрын

Me, ignorant, before this video started- "I'm gonna learn so much, I love this!" Me at the end of the video- *"Bro, what is going on in Libya?"*

@alquinn8576 Ай бұрын

yeah, I assumed India would be #1 but holy hell, Libya, leave some for the rest of us...

@Cowboy265 Ай бұрын

That's... a complicated question.

@sfr2107 Ай бұрын

Lmao

@brandonhoffman4712 Ай бұрын

See ya, wouldnt want to Libya!

@JeremyMacDonald1973 Ай бұрын

I came here for this? What do they eat all the onions in?

@scottmansfield626 Ай бұрын

Gardener here who has grown a lot of onions. To answer question Pearl Onions, Cipollinis, and Baby Onions are different things. Pearl onions are, almost always, a different species from your regular onion. Sometimes baby onions are labeled pearl onions but this is not true. Pearl Onions have the scientific classification name Allium Ampeloprasum and a "regular onion" have the name Allium Cepa. Pearl onions do not grow much bigger if grown into the second season. They at least do not grow to the size of a regular onion. Cipollinis are a specific variety of onion. Baby Onions are just normal onions. All three onions are harvested right after the first season so the right answer is A.

@paulbrickler Ай бұрын

I never realized that I was supposed to let them grow at least 2 years - but it explains why my alliums were always so disappointing!

@Ezekiel_Allium Ай бұрын

Not something that really matters, but I have a specific brain tick that forces me to point this out even though I know it's annoying, but with scientific names, you don't capitalize the species name. You're also supposed to always italicize them, so most properly it would be _Allium ampeloprasum_ but frankly who cares about the italicization. Also for shortening the genus, you take just the first letter and out a period behind it, so _A. cepa._ this is why it's technically most properly written as _T. rex,_ not T-Rex, for example.

@TheSkillotron Ай бұрын

@@paulbrickler You're not supposed to grow them for 2 years, if you do that they'll flower and be ruined. Whether growing from sets or seeds you need to harvest in the first year, seeds just need to be started earlier in the year to give them time to grow before bulbing.

@BryanRink Ай бұрын

I'm able to get massive bulbs in the first year, but I start the seeds indoors in January and live in a northern latitude so we get really long days in the summer which may help.

@justdrop Ай бұрын

@@TheSkillotron At 4:50 he says the tops die and the bulb can be left underground or cultivated and replanted the next season. I'm not sure what to believe now.

@ellybanelly3656 Ай бұрын

I was always curious about that movie Holes, and how the onioms were sweet enough to eat raw. Well I actually discovered they can be! If you pluck one right from the garden before it's had time to sit, it is actually very sweet and tasty! There's definitely an onion taste, but it doesn't burn at all and is not offputting.

@maryellerd4187 21 күн бұрын

My sister in-law in Florida loves raw Vidalia onion sandwiches with sour cream, particularly from the earliest harvest. I remember us searching for farmer’s markets whenever it was time for Vidalias to be harvested. Since raw onions have always been on the list of foods I never eat, I cannot appreciate crunching on an onion sandwich.

@inthefade 15 күн бұрын

My mom used to buy Vidalias to eat raw like that, but I've never tried that sandwich! It sounds good.

@iambroom 12 күн бұрын

@@maryellerd4187 You won't eat them because they appear on your list? Ever try erasing part of that list? :D

@birdiekay686 Ай бұрын

GIVE ME THE PHD!! Seriously though, I absolutely love these deep dives. There are so many "opinion" videos from very good chefs, but very few actual objective videos. Thanks so much for all the hard work, it is much appreciated!

@JBrockwellucf2005 Ай бұрын

Can't believe I watched a 48 minutes of onions but still found it informational and entertaining, well done!

@machematix 25 күн бұрын

In NZ we don't even have half the onions he's testing. We only have onions, red onions, or shallots.

@donzadonz1 Ай бұрын

As an Indian who recently moved to America, I have found that shallots are much closer in flavor to the red onions that we get in India than the red onions that you get here.

@nanakomatsu7425 Ай бұрын

That's really useful to know for cooking purpose...

@hollybug-76542 Ай бұрын

Shallots are much more expensive here than other onion, besides pearl. Last time I bought one it was almost $3 for one tiny shallot.

@user-dc3pd7us6e Ай бұрын

@@hollybug-76542where the hell are you getting shallots for 3 dollars apiece 😂😂💀

@ecco256 Ай бұрын

Interesting! I have been using shallots in Indian recipes ever since it was all I had in the house once, and really liked the results. Thanks for confirming I wasn’t crazy haha

@wizardofyore Ай бұрын

welcome to america my friend!

@alexwixom4599 Ай бұрын

Minced shallots, smoked paprika, mix em into your tuna with the other usual afair. Best onion for tuna sandwich.

@victorbortolot6558 Ай бұрын

When I was a kid 70 years ago I liked Italian style tuna sandwiches: drained can of tuna (unless the fancy kind packed in olive oil), half that weight in finely chopped onion, olive oil enough to bind, lemon juice, salt and pepper to taste, chopped parsley. Nowadays, I am likely to go a bit Persian, with sumac and aleppo pepper, maybe a good pinch of za'atar, in place of black pepper. Shallots would be wonderful here, as you suggest.

@RommelManurung Ай бұрын

The shallots & pepper combo is the recipe for a lot of Indonesian food too. But most people use chilli peppers than paprika because it’s cheaper (& waaay hotter!)

@glenmorrison8080 Ай бұрын

8:39 _Allium_ species do even weirder things. Some will produce little bulblets where the flower usually grow. These are just tiny new plants, and they drop down and hopefully find root.

@womplad9864 Ай бұрын

You put 90.1% instead of 80 for the shallot at 13:27

@gjphekkelman Ай бұрын

also "what" instead of "water" in the description shortly before

@anotherdayinparadise6006 Ай бұрын

there's a lot of those. bro was tired making this video

@EthanChlebowski Ай бұрын

I added it as a correction note in my pinned comment! When the video gets this long there's always at least one or two items that slip through!

@kchorman Ай бұрын

Also colors not matching the identifier in one of the taste tests

@HessianHunter Ай бұрын

This section is odd for another reason - animo acids (proteins) and carbs don't all taste the same, even with aroma removed from the equation. The macro balance chart is both too much and not enough information. Onions and apples are both mostly water with some carbs and almost no protein, sure, but that's true of all fruits and vegetables and they don't all taste similarly. Onions and apples "taste" similar with your nose plugged because they have a similar watery and crunchy texture on top of similar levels of simple and complex carbs. As you discuss later in the video, our experience of food is multi-sensory so texture factors into what we colloquially call "taste". Cotton candy is 100% pure sugar with flavorless food coloring, but the airy texture makes the taste experience different from a spoonful of table sugar.

@squa_81 Ай бұрын

Sees a onion deep dive video: It's about 48 minutes long. Seems like an appropriate length for the topic

@asleepyflower Ай бұрын

The longer the deep dive the more the nerd in me gets hyped

@arunthebuffoon4554 Ай бұрын

I use onions every day. This video is a god send lol

@kameljoe21 Ай бұрын

It was about 28 mins for me plus a 30 second skip on the ad about pans.... Speed watch at 1.7x. Most YT videos can be sped watched and you wont miss anything.

@meawen7261 Ай бұрын

tbh 48 mins isn't long enough

@kieran7409 Ай бұрын

@@kameljoe21 we are witnessing a masterclass in onion knowledge assimilation

@lorddiana7746 Ай бұрын

I have a very analytical approach to cooking and always wondered about the logic and patterns behind the choice of each ingredient or method, and honestly your channel scratches that itch in the most perfect way possible + your recipes and takeaways are so modular it's easy to apply them to the ingredients I have on hand, it's just wonderful and so, so appreciated

@No-sv6mu Ай бұрын

I love onions. Put them in everything. Grow them in my backyard garden (green onions, chives, red onion, and of course garlic). I have been known to go through a 50 pound bag in a month ❤

@rayray57380 Ай бұрын

As a Libyan I can confirm we eat a hell of a lot of onions. Basically 90% of Libyan dishes (at least the ones I cook) starts with onions garlic and tomato. We even have a dish called "onion" in Arabic or 'Busla'. It's like a tomatoey, onion-based sauce you can put on rice or pasta and it's DELICIOUS. Basically everything is a variation of the same onion sauce with maybe different spices lol. Anything you can think of (beans, fish, okra, meat, other veggies, etc.) is cooked in an onion and tomato-based sauce.

@wizardofyore Ай бұрын

welcome to libya my friend!

@missingaria2503 Ай бұрын

Man I'd probably die of starvation in Libya, biting into any onion other than shallots makes me want to hurl. Love the flavor, it's just the juicy crunch in the middle of a completely different texture I can't handle. Shallots cook up soft enough that it's not a problem with those.

@vde1846 Ай бұрын

Onion base is so great in stews. As a Swede I use it for most of my cooking because it's so easy to get right :)

@deb3834 Ай бұрын

Tomatoes give me heartburn.

@venomdank965 Ай бұрын

@@missingaria2503 yeah my mom and ex and most women seem to not like onions lol, than again I seen a video women taste buds are more sensitive and can taste more than a man's tongue.

@labla8940 Ай бұрын

In late 90s early 2000s I found Alton Brown. His butter episode just on the specific properties of butter really impressed me. That one 22 min of info explained how butter works and then I could extrapolate it into all the dishes I ever cooked in the future. Ethan here is doing the same, he is not making a recipe but letting us use our knowledge as how to use an onion under all situation not just that 1 recipe How, what, where. why and when of onions

@nancyneyedly4587 Ай бұрын

Alton Brown was great! He dispelled so many old wives tales of cooking.

@hichrisperry Ай бұрын

Good Eats was SOOOOOOOOOOOOOO good

@spikefivefivefive Ай бұрын

Alton Brown was actually the person who got me interested in cooking by explaining it scientifically.

@labla8940 Ай бұрын

@@spikefivefivefive Absolutely I feel if you watched Good Eats from Start to end you would have a Masters in Culinary Arts

@MossyMozart Ай бұрын

@@labla8940 - The "Good Eats Reloaded" editions he did on Cooking Channel were even better as he corrected errors and misinformation from the original series. I never saw "Good Eats: The Return" episodes as our cable company didn't carry Food Network. However, I could not take the pandemic home version, "Quarantine Quitchen". He fell off the rails, in my opinion, though I loved the chemistry lab countertops he had in Georgia.

@Quasiproton 26 күн бұрын

The onions used in India aren't exactly red onions, they are actually more"lavender"onions! They are milder in flavour than red onions and soften up very well white sautéed, as in indian cooking! I find the red or white onions don't really come up to the same level in terms of flavour and texture but will both do the job when the Indian variety isn't available.

@esmysyield2023 Ай бұрын

Onions can be eaten at every stage of growth so its probably a mixture of all of them. Although if you grow a long day onion in a short day area you wont get a big bulb. There isnt enough day length. And then there are the tops from the egyptian walking onions are sometimes used as pearls.

@mikaelawatches8225 Ай бұрын

Oh yeah, I have a MSc in Onionology from the University of Chlebowski

@SimuLord Ай бұрын

I love that they actually named a chemical "onion lachrymatory factor". You don't have to ask "what does that do?" because it's right there in the name.

@NeapolitanDynamite99 Ай бұрын

Sounds more like the degree to which the onions turn you to ash after eating!

@borttorbbq2556 Ай бұрын

It does sound like an extremely intense compound@@NeapolitanDynamite99

@shaka2tu Ай бұрын

What does it do? From non english person 😅 These are hard word, rarely used and maybe has different meaning?

@Sivanot Ай бұрын

@@shaka2tu Its more of a case of "If you happen to know this obscure word, you immediately know what this does" so yeah, don't feel bad about not knowing it lol. But, now you know for the future that Lachrymatory is a term relating to tears.

@shaka2tu Ай бұрын

@@Sivanot oh, got it. What i know word with -tory is inflammatory that is inside wound. Which inflame remind me of fire(gasoline) than a wound.

@bhaka4521 Ай бұрын

Pearl onions, along with Cipollini and Baby onions, represent small onion varieties specifically cultivated for their size through certain agricultural practices. They are typically grown from sets, which are immature onion bulbs. These sets are planted and harvested within a single growing season, usually before they can grow into full-sized onions. The cultivation process involves planting the onion sets closely together in dense patterns. This method of planting restricts the space each onion has to expand, thereby limiting the size of the bulb that each plant can produce. This agricultural technique is key to ensuring the onions do not grow beyond a desired small size. Additionally, the timing of the planting and harvesting is crucial. These onion varieties are often harvested earlier than traditional onions, which also contributes to their smaller size. For instance, while a typical onion might be left in the ground to mature fully, these small varieties are pulled much sooner to maintain their petite scale. This type of cultivation is used not only to achieve specific sizes but also to manage the yield of crops more effectively. By controlling the size and harvest time, farmers can produce these onions more quickly and efficiently, fitting multiple growing cycles into a single growing season if conditions allow. This makes Pearl, Cipollini, and Baby onions popular choices for growers aiming for fast crop rotation and efficient use of space.

@Kerosene.Dreams 27 күн бұрын

I want to see you do this with the different types of potatoes, Mister. We all eat them and it may take more than one video for them but I believe it's needed. They are as humble as the onion and yet used pretty constantly, especially as a budget friendly food that packs a mix of nutrients and comfort.

@HappyBeezerStudios 21 күн бұрын

Would love to see a deep dive into Hansa, Nicola, Gala, Agria, Gunda, Linda, La Ratte, Bintje, Sieglinde, Marabel, etc

@kenmore01 Ай бұрын

I have finally realized after over 60 years of life that thinly sliced sweet onions mixed with thinly shredded lettuce is an important burger topping!

@HappyBeezerStudios 21 күн бұрын

Indeed. A burger, like most dishes, needs the right mix of ingredients. Usually you have a protein, vegetables, sauce, and a filler. That could be a steak, peas, gravy, and potatoes. Or a minced meat patty, onions/lettuce/tomatoes/pickles, ketchup, and a bun.

@zoomingby Ай бұрын

This is the type of stuff that makes this channel so interesting, refreshing, and useful. Applaud the effort and comprehensiveness that went into this. You're a rockstar, seriously.

@NoonDragoon Ай бұрын

As someone who buys yellow and white onions interchangeably based on what's cheaper at the time, I have never once noticed a difference in taste between the two. I had never even heard of anyone saying that you should only use white onions for Mexican food until TikTok came around.

@HappyBeezerStudios 21 күн бұрын

Same. Didn't even know some people considered them to be any different or even using different terms for them.

@Markoman98 Ай бұрын

Another onion related idea is an economic compromise one: Onion is cheaper than meat, regardless of onion type; If you want to increase the overall quantity of a dish by adding more onions, without it overwhelming the other flavors of the meat/other ingredients, you're better off using the white/yellow/sweet onions. If you want to cut less onions and prefer a higher amount of meat/other ingredients, use red onions/shallots for it's stronger flavor, thought this might be slightly more costly compared to the option above.

@mama5552 Ай бұрын

Most onions are grown from seed these days and harvested after one growing season. Also the pungent flavor can be found in all colors and are selected out depending on market expectation for a specific appearance. (source: I work as an assistant for a small onion breeder )

@christianhansen3292 Ай бұрын

grew up with yellow onions maybe cause they were the most available. as a kid i hated now i love them. funny i ate onion ring(Snack) so dried form totally different!

@Edgeofthecontinent Ай бұрын

I was wondering about that. Thanks for your comment.

@ericakusske3321 Ай бұрын

I was looking for this comment. Grew up near Walla Walla. I wonder if the way they grow those is part of why their shelf life is so short. They're started at the end of one growing season, overwintered, and then harvested at the end of that growing season. So technically, 2nd year. Gardening, I was taught that doing that or planting sets, would give them the chance/signal to flower, which is what makes shelf life short.

@kennethferland5579 Ай бұрын

Chipolini are a specific Italian cultivar of Onion, they are also not really small, I've grown them and other then being flat they can grow the same size as regular yellow onions. Spring onions are indeed imature 2nd year onions, generally the result from thinning a row of planted onions so that the remainder have room to bulb properly. Vidalia Onions are not JUST from Georgia, they need to come from a specific set of COUNTIES of Georgia, centered on the country of Vidalia itself. It is soil conditions which are said to produce extra mild onions, likely due to lower sulfur content.

@mgratk Ай бұрын

Yep, a "sweet onion" =/= Vidalia. Gotta get real Vidalia. It matters.

@THEStraysCHAN Ай бұрын

Ethan! Congrats on all the growth for your channel, your team, and you personally. I've been watching for a while and it's incredible to see the level of detail, rigor, and fun you hav doing it. It's been incredible to see your team's design style, web presence, and innovative marketing evolve - and all based on the common love of food. Keep rockin' it and hope that the content grind isn't taking too much of a toll. Cheers!

@fatmanbravo6 Ай бұрын

I've eaten in alot of UK curry houses. I've gotten cooking advise from many curry chefs and they all emphasise thoroughly cooking finely diced onions, to get that savory flavour. None ever mentioned using red onion, It was assumed that i would use regular brown onions I think.

@diamondfool937 Ай бұрын

No hate, but 13:22 you have the shallot listed at 90.1% water, not 80.1%. I'm glad you said something, 'cause I was gonna miss that math mis-match otherwise

@Andrew-uk1bz Ай бұрын

Also at 36:26 he flipped the labels of shallot and sweet onion under the clips

@mrharvest Ай бұрын

And apparently "caramelized" is very difficult to spell. I think he needs to have someone proof-read his text and charts, given that the rest of the content is solid 10/10 banger

@ericcampbell9470 Ай бұрын

32:00 colors don't line up with the different onion varieties

@kchorman Ай бұрын

We make pork tacos with a mango salsa that includes chilis in adobo sauce, lime juice, and shallots. Now I know why they're so amazing: shallots.

@Tatjanak1989 Ай бұрын

That sounds awesome. Mind sharing the recipe? I’m thinking: ripe, chopped mango, chopped chilis in adobo sauce, shallots marinated in lime juice. How about cilantro? The mango isn’t puréed, is it? Anything else to keep in mind?

@gregorymalchuk272 Ай бұрын

We need your recipe!

@1972hermanoben Ай бұрын

You’re among the very best educators on KZfaq, Ethan. Thanks for all your hard work.

@carmenmendez6836 Ай бұрын

Yes I can, not only buying them at the store but grow them in my garden, my favorites are green onions, you eat the whole onions but they grow faster, longer and larger and the flavor is fragrant, the white onions flavor are dull and flat, the yellow onions are sharp and make you cry while slicing them, the purple onions are tasty, and with a subtle taste! So yes they're different, they taste different and act different while growing. My two favorites are the yellow onions and the green onions. Bon appetit 😊

@my_granny Ай бұрын

I've seen people suggest adding a splash of water to caramelized onions as they cook whenever the pan gets too dry, but after I tried that a few times, a came up with a tweak that I like better: using a splash of beer instead! They get very dark, sweet, and flavorful, and since it's just little splashes over high heat over a long cook time, the alcohol has plenty of time to cook off.

@avivat3010 Ай бұрын

The beer might be like adding a bit of sugar?

@peterl.104 Ай бұрын

Doesn’t work for me…I drink all the beer before it goes into the pan. 😊

@transerobotfrog66613 Ай бұрын

thats a great idea! will be doing that in the future to get rid of the 2 cases low alcohol beer that my flatmate bought but doesnt like sjsjsjsj

@lightlezs7048 Ай бұрын

Throwing random liquids that you happen to have on hand into cooking food is a fun activity everyone should engage in every once in a while.

@splashpit Ай бұрын

I use balsamic vinegar

@SheliakDragon Ай бұрын

For most Malaysian kitchens, we always have a supply of shallots, red onions, and yellow onions. For some dishes, we use all three e.g. using all three in sambal ikan bilis gives the sauce a robust flavor profile. I always just did what my MIL taught me to do but now I kindof understand why.

@MaxxPwrrr Ай бұрын

I like this idea of layering your onion varieties for more flavour complexity~ Imma try it!

@teucer915 Ай бұрын

Adam Ragusea visited a Vidalia onion farm and left me very convinced that most sweet onions (including ones legally qualified as Vidalia) on the market probably aren't being grown under the conditions that give them the "sweet" moniker. I'm pretty sure most sweet onions should be treated as just regular yellow onions in the kitchen, but I would love to try cooking with the exceptions.

@MattApocaalypse 18 сағат бұрын

These food deep dives are great. Thank you.

@AngryAlfonse Ай бұрын

A note about the other onions: If you want onion greens, do chives. If you want both fresh onion greens and cooked onion bulb, do scallions. If you want big stewed chunks of onion for a soup or stew, that's where leeks come into play. Also, I share your passion for shallots. It's nice to get a little bit of garlicky flavor without having to deal with peeling and slicing/mincing garlic. Also, as a single man who lives alone, it's nice to be able to grab a single bulb of shallot for a single dish, instead of having to chop up 1/3-1/2 of a normal sized onion and put the rest in a ziploc for the next day.

@Jacket0120 Ай бұрын

If only shallots weren't twice the price of a white onion.

@lindax911 Ай бұрын

We use a garlic squisher ... ok, properly a garlic _press,_ but we use it to *squish* the garlic ... instead of mincing. You get the same result, but it's a lot faster.

@janearcher3834 Ай бұрын

Leeks have a completely different flavor from onions. They are not fungible.

@magdalenejackson5375 Ай бұрын

@@Jacket0120I'm growing shallots this year 💯 due to the cost in the store.

@hongkongfueynz3071 Ай бұрын

I love leeks, I always eat it with a white, or cheese sauce 😋 Shallots were something we never ate as a child, they were really expensive, and hence never buy them as an adult. I think I should give them a try!!

@pandaaamonium_ Ай бұрын

I literally just watched a video where someone said "use what you have on hand, it doesn't matter" and immediately thought to myself "Hm, wonder if Ethan has a video about this one". Lo and behold, you do! As always, mad respect to how thoroughly you explain and test everything, always love your videos!

@DIEKALSTER8 Ай бұрын

That was probably "That Dude Can Cook"?

@pandaaamonium_ Ай бұрын

@@DIEKALSTER8 I wanna think it was "Food With Chetna" actually? Could've been anyone though, I feel like I most often hear people say to just use what you have on hand rather than insisting it has to be one or another type of onion

@HappyBeezerStudios 21 күн бұрын

That's how I tend to cook. I use what I have around.

@richardbernard6845 Ай бұрын

The video is an outstanding detailed analysis of the Allium family. I got a lot out of this and have never seen anyone else, take this subject apart like you did. Bravo, you have matured and come a long way since you left the east coast.

@renatokobashigawa7025 29 күн бұрын

It's also important to note that asding baling soda to accelerate caramelisation also creates a higher amount of acrylamide, which is considered carcinogenic in the long term. If you're worried about the possible consequences of acrylamide in the organism, you should mind the Maillard reaction and browning since that is the primary source of acrylamide in food.

@gamozzie Ай бұрын

The red onions in India are much milder than elsewhere around the world. I used to live there and would love a tomato and onion sandwich, but in Australia, the red onions are far harsher.

@nancyneyedly4587 Ай бұрын

Yes, there are huge regional differences in onions, even the time of year they are picked and how long they were allowed to grow, etc effects the flavour so so much.

@splashpit Ай бұрын

For me it’s the mangoes and bananas

@gamozzie Ай бұрын

@@splashpit I miss Indian mangoes. Especially with salt and chilli powder!

@BlueGamingRage Ай бұрын

As was mentioned in his aside with the distinction between sweet onions and yellow onions, the sulfur content of the soil is a major factor in how sweet any onion is

@drshaynescott Ай бұрын

Well this explains why my indian cookbook recommends tomato and onion salad. I just thought Indian palates were v. different to mine.

@flm9 Ай бұрын

Please do a playlist for these deep dive videos. They are so interesting and i don't want to miss any of them

@arex20 Ай бұрын

Great video, man. I always wondered about the difference and you answered my questions! Thanks!

@andiamador7156 Ай бұрын

I enjoyed this video. My fast rule for my typical dishes has been: Sweet onion can be good for some raw uses, not so much for most cooking. Red can be good for some color if desired, but one might want to use less of it than usual (yellow or white being the usual), especially if used raw. Yellow and white are fairly interchangeable for cooking --- just taste test a piece raw to figure how it is going to work if used raw in the dish (potato or pasta or other salads). Taste test the red similarly.

@DullBoyJack Ай бұрын

Cippolini are indeed "first year" onions grown from seed. What you buy in the store (if fresh) are basically sets.

@awkie Ай бұрын

I’ve avoided the whole onion family (onion, shallot, spring onion - not garlic though) my whole life, because there’s a particular flavour in onions that triggers a gag reflex for me, i just cannot eat it, not raw or cooked or caramelised. Literally makes me involuntarily retch. Recently though, i discovered that shallots don’t have this particular flavour! Completely changed my cooking, i always have shallots on hand now. Still not my absolute favourite, but i managed to enjoy my first “onion” (shallot) soup recently, so i’m happy.

@NamesForDogs Ай бұрын

I wish I could enjoy onion, since it's so prevalent, but I have a very low threshold between "I can't taste onion" and "I can't taste anything but onion and I might vomit." I've tried shallots, I've tried hing/asafoetida, but no luck. I love garlic. I will happily eat pretty much anything else, aside from humans, household pets, balut, insects, and dried coconut.

@RyanEglitis Ай бұрын

Similar for me - I hate white, yellow, and red onion, but shallots are fine, leeks are great, and I love garlic. I can tolerate green onion, but it's not my favorite. Onion flavorings are fine too - don't mind onion powder or things like Funyuns.

@Broken_robot1986 Ай бұрын

Dang that sucks.

@jessejames247 Ай бұрын

You do a little gagging how does that make you feel ? 😂

@ViewerEm Ай бұрын

hey that might be your body trying to prevent you from digesting something youre allergic to. you might have an onion allergy. just a heads up

@unoriginal1086 22 күн бұрын

One thing to note about onions is that while home gardeners often use sets to grow onions, farms go from seed to full bulb in one season. This takes longer but produces bigger onions without the risk of them becoming woody (onions flower in the second year, so sometimes a set will produce flowers, and if this occurs, the onion becomes woody.) So likely for those smaller onion cultivars you talked about they are either planted at greater density and/or harvested earlier, but certainly within one season as it is only really home gardeners who grow onions over two seasons.

@user-tf1oo9rj6u Ай бұрын

What's also great about a deep dive like this is *it gives you the info needed to substitute well.* For instance, I now understand why French onion soup uses shallots - more Maillard reaction due to the higher protein content. But that also means that you can substitute for that missing factor simply by browning a protein. That could be pan drippings from another meal or simply adding a tiny bit of meat to brown with the onions, which will have drastically higher protein content than any onion. And if you are also losing the pungent flavor from the shallots, you can compensate with a more pungent choice of cheese or simply adding more of the pungent cheese. If the pungent bothers you, you now have 2 options to reduce that: cheese choice and onion choice. So you can more freely use whatever is locally available for a good price.

@saoirsecameron Ай бұрын

“Stop using yellow onions in your Mexican food!” Tell that to basically every Mercado and carniceria I’ve ever been to

@tabula_rosa Ай бұрын

That recent video where they had a bunch of second generation millennial immigrants eat orange chicken & they all (none of whom had ever been out of the US) complained about it, & then they had their chinese parents try it and & they all loved it and said it'd be incredibly popular if they served it to their friends in china, really needs to be required reading for every food content creator.

@johnzheng8652 Ай бұрын

@@tabula_rosaChannel name? Couldn't really find the video by looking at titles/thumbnails.

@georgehalverson7340 Ай бұрын

@@johnzheng8652 It’s Rick bayless, the most respected gringo chef by all Mexicans! While I usually agree content creators are arrogant and don’t do their research, his work comes from a place of deep respect

@georgehalverson7340 Ай бұрын

@@johnzheng8652ope realized you meant the orange chicken video, it’s buzz feed parents trying panda express

@johnzheng8652 Ай бұрын

@@georgehalverson7340 tyty!

@kastro8065 Ай бұрын

The onion deep dive video I've been wanting to see has finally happened!

@billjoyce Ай бұрын

I agree and remember requesting it.

@EthanChlebowski Ай бұрын

Hopefully we did it justice, there are so many different angles to consider when using onions!

@theunidentified8672 Ай бұрын

Music by day onions by night. KA$TRO you’re everywhere

@Komatik_ Ай бұрын

@@EthanChlebowski I was about to say that I wished a lot of your earlier videos had more experiments, and saw this was nearly an hour long. Wishes probably answered in advance, but I'll watch this in full when it's not 3am 🤣

@kastro8065 Ай бұрын

@@theunidentified8672 HAHA legit laughing hard right now. Y'all know I don't play around when it comes to cooking too! 🙏

@robmelis7537 Ай бұрын

I am a very advanced home chef and spent a great deal of time money and interest on cooking. For over 30 years I have prepared meals from scratch with complex and advanced recipes almost every day except when traveling. Interestingly.. Richard Bayless and his recent comments have made me think a lot about onions recently. This was extremely well done testing and also very enjoyable. I do believe that you and I have VERY SIMILAR palettes as I agreed fully with all your comments. If I am cooking for guests I typically go with shallots unless the dish is very centrally showcasing the onion. Shallot would be odd in a pico bot most people think shallots taste better or more “fancy” when you use them. At least that is my experience. Congratulations on having a great and well respected channel.

@MaxxPwrrr Ай бұрын

pico bot be bangin' homie

@MarkParkTech 15 күн бұрын

In regards to you small onion question, the answer is yes to all three... depending on the variety, some just only get that big, some are just bigger onions picked earlier, some are planted from seed and picked in the first year, others are second year bulbs.

@MarkParkTech 15 күн бұрын

I would like to note that most small ( pearl ) onion varieties are just large onion varieties that are picked early. They tend to have a more mild and sweet flavor.

@c0dyfiSh11 15 күн бұрын

I came here to say nearly the same thing!

@KeiFlox Ай бұрын

Ethan out here tear bombing himself with onions for weeks to bring us this, big props. Love the deep dive videos and I've been eagerly waiting for this one to drop!

@mikepatton8691 Ай бұрын

Speaking of tears, he either didn't mention it or I missed it, but does one onion cause more discomfort than another when cutting them up? I've taken to running the onion under water after slicing it in half and it seems to cut down on tears/discomfort.

@reklessbravo2129 Ай бұрын

@@mikepatton8691sweet onions are less uncomfortable than other varieties

@billmullins6833 Ай бұрын

@reklessbravo2129, that makes sense since sweet onions are just onions grown in low sulphur soil. The lachrymatory agentsare sulphur compounds so an onion grown in low sulphur soil would have less of those compounds to "share".

@justit2015 Ай бұрын

Didn't realize macro shots of chopping unions was so mesmerizing

@richardguerrero3315 Ай бұрын

In Mexican cooking for refried the preferred allium is garlic and not just fried but carbonized in oil before adding the beans.

@vijgokondkar7628 Ай бұрын

Thank you for the information,and all your hard work.

@themroc8231 Ай бұрын

An important quality of onions is their ability to retain liquid. Here in argentina for example we use them in meat empanadas to make a mix that is dry enough not to make the dough soggy when you cook them, but will be incredibly juicy when you bite into them. You have to put a lot of onions and cook them to the right point so their taste is not overwhelming.

@jj9363 Ай бұрын

I love this pivot into "Good Eats" like deep dives. Thanks for the entertaining and informative content

@bkaley8974 Ай бұрын

Awesome presentation! On a side note...When I make chicken or tuna or salmon salad using diced onions, carrots, celery, broccoli, olives, my house smells predominantly of onion for many hours. As does when I prepare spaghetti sauce. I really love raw and cooked onions. This video really educated me!. I need to get shallots and experiment. I do remember High school chef class. We tested the difference between an apple and onion with our noses blocked. No one could tell the difference! Thanks again!

@tann_man Ай бұрын

At this time where I live Allium canadense is growing in wild fields. Its grows cloves and flowers at the top of the edible stems. They have a unique garlicky but mostly onion taste, are easy to forage and are even popular in flower gardens.

@robertbeining141 Ай бұрын

A day without onions on my plate and in my belly is not a day worth living. LOVE ONIONS and GARLIC!!! I can definitely taste the difference between all onions. They are such a beautiful thing!!!

@ivy_inferno Ай бұрын

I switched from yellow onions to shallots in my rosée sauce a couple of months ago and it was a game changer, it's so much better! I'm glad I tried it :)

@WoodsintheBurg94 Ай бұрын

I switched from yellow onion to shallots in my mushroom gravy, and I could tell the difference.

@SlayerEddy Ай бұрын

Another great episode! The detailed breakdown was eye-opening :o

@floraidh4097 Ай бұрын

One thing to consider is the color of your leftovers, because I made tuna noodle casserole with red onions once, cause it was what I had on hand. It was some nice color added to a very white meal on the first day. I barely like the meal on a good day, but when I got it out to reheat the leftovers the lovely red had turned a milky grayish blue. It was more than a little off putting.

@melissaharris3389 Ай бұрын

It's the anthocyanin that makes the onion (and a lot of other food) red-purple. It changes color based on pH, like red cabbage. So it can turn bluish when in an alkaline environment and very red/pink in acid. This color change isn't usually noticeable in Indian food because the gravy is colored with turmeric and chilies.

@harsh3948 Ай бұрын

Ethan please do a deep dive into how much oil is needed to actually cook. Like a spray vs a tablespoon. In my experience the taste doesn’t change as much

@AscendtionArc Ай бұрын

Unless the oil is heavily flavoured, it's more about speed and sticking, though to much oil can dilute flavours on your tongue. With a lot of oil, you can crank up the heat and stir less, with a film, you'll need to stir a lot, or add liquid.

@harsh3948 Ай бұрын

@@AscendtionArc Yes, but a lot of time traditional cooking never specifies the exact amount needed (a lot just eyeball it) and this ends up adding a ton of calories. for example, my friends always try to coat the entire pan with the oil straight by pouring it down from the bottle because they "feel" it prevents sticking and helps browning faster (as opposed to taking a small amount and spreading it manually with a tissue). A lot of food recipe channels on youtube do this mistake as well. This is obviously bad when the pan is bigger than a scrambled egg one lol. We are also then raised to believe that the less/no oil version is now "blander" & harder to cook and this makes it harder to switch to a healthy cooking style.

@Jason-tz7ir Ай бұрын

@@harsh3948 clearly you just don't cook much... How much oil you need is so broad he'd need to make a 24 hour video... Your oil issue is experience based. Start cooking and you'll figure it out.

@drshaynescott Ай бұрын

Oh i think i disagree with your view. My parents dry fry everything or just use a little spray oil because they are often calorie conscious and i feel their food has terrible texture and lacking in flavour as a result

@1Hippo Ай бұрын

@@harsh3948 Oil doesn't speed up browning, just makes it more even. If you do a no oil version the heat transfer happens only on some small spots where it touches the pan, which will burn fast. On all other areas happens no maillard reaction so the majority of new flavour is missing. Also some compounds are only fat soluble, if you don't use anything that can change the taste significantly. Most foods are only able to soak up little, at that point it doesn't matter how much is left in the pan. I like to use rather more than necessary instead of too little. High quality oils are not unhealthy, they provide essential fatty acids. In addition the digestion and energy release is really slow. Anyway if calorie reduction is a concern I would look more into reducing processed foods with high sugar content. Especially simple sugars go extremely fast into the blood and it's possible to eat an insane amount without feeling full. I don't see a problem with oil/fat usage in home cooking.

@Disciplyne 23 күн бұрын

Ethan, one of your best test videos IMO. Interesting note, I had an uncle who worked for a time as a carny barker back in the 1950s. He told me that to help sales at the food stalls they would have some liver and onions on a hot plate in one of them, the aroma stimulating the desire for food among the carnival visitors.

@Windgoddess540 12 күн бұрын

I was once curious about pearl onions and baby onions. I did some reading and found out that: Pearl onions are a different species of onion that grow very small with a sweeter taste. Their species is “allium ampeloprasum”. Baby onions are just immature onions of different varieties. Cipollini is interesting. In Italian onion is “cipolla”. One can add “ini” and make it sound small like in “cipollini”. When I looked up cipollini it just took me to a wiki page about onions of the species allium cepa, making me think that it’s a variety within the species grown in Italy and probably around too.

@bloopbloop9687 Ай бұрын

33:18 i sont think 1 and 5 are supposed to be the same color, i had to rewatch this segment a few times to know the order

@FunctionallyLiteratePerson Ай бұрын

Yeah, me too

@DanielCrist Ай бұрын

Yeah, in the actual list with names the first one Sweet, is in a golden orange-yellow, whereas number 1 under the bowl is a blue-violet color. This mistake is even more confusing because in the list of names there are two very similar golden colors used, and in the sequence of numbers there are two very similar violet colors used.

@asleepyflower Ай бұрын

Got the notification for this and sprang for my laptop lol Love these deep dives

@TonisonConstructson Ай бұрын

SAME! I drop pretty much any other video for Ethan

@arunthebuffoon4554 Ай бұрын

Yeah, these are so useful and educational. Even when the difference is negligible, it allows me to be _mindful_ of my cooking techniques

@lispendens 11 күн бұрын

I've got this weird disorder where I crave onions like crazy, been like that all my life. I eat them like apples, no burn in my mouth or anything. Love the taste and YES i can TASTE ALL the differences. Scallions, red onions, sweet onions, leeks, green onions, white onions, you blind fold me and test and I'll score 100% every time. Such a great food and highly nutritious

@justincastro8964 17 күн бұрын

Al pastor street tacos. Al pastor, corn tortillas that are half fried in the meat grease (one side), diced RED ONION, full plucked cilantro leaves, and a dollop of sour cream. Top with cholula hot sauce (it really is the best for this dish). Chef’s kiss…

@theclownofclowns Ай бұрын

love where you've taken the channel, man. it really gives me a lot to think about with my own cooking journey. like I was watching this and I was like damn I've never even sat down and smelled a bunch of different types of onions (or some other ingredient) next to each other--I feel like that is invaluable info. gonna do it

@TheHoplight Ай бұрын

Really love this deep dive data heavy stuff. It's obvious to me that you put alot of time and effort into your content. Keep up the good work man!

@Z90A00 Ай бұрын

Yes, I can tell the difference…and depending on what I am cooking I choose which one to use. We love onions and use them everyday!!! For marinating , shallots are the best….terrines/pâtés Red onions and garlic stir fried with patience, a must for seasoning an added almost at the end when preparing baked beans and similar and also stews…. When cooking chicken, I prefer the yellow…for salads I like thin slices of white onions… For crispy fresh sauces, red onions with lemon/vinegar and olive oil..and in some cases with thinly chopped “hot” peppers.. I grow my own chives and scallions… Like leaks in certain dishes because of the subtle taste/aroma…

@diannamarie464 Ай бұрын

That was a really cool experiment! And very educational! Thank you very much! 😊

@mikeschmitty4438 Ай бұрын

Im not crying, you're crying.... cause this channel is so good!

@stevek6636 Ай бұрын

I've actually wondered all these things but it's just like going out of your way to find this information is not something you normally think of. Thank you for making a video of this.

@nelsoncabrera6464 Ай бұрын

Onion layers look like they could be modified leaves. I know some plants have leaves that specialize in storing water such as succulents or protecting the plant by hardening and forming spines. I wonder if the layers in an onion are leaves that specialize in storing nutrients and helping the plant survive over winters.

@gerryqueener7876 Ай бұрын

We always grew our onions from seeds for two reasons: to get the varieties we wanted and they keep better than those grown from sets. We'd start the seeds in early April in our greenhouse, grow until late May and plant out the matchstick size starts in the garden. We lived in North Idaho, so we might have a90 day growing season. We'd knock the tops down in early September, pull the plants 2 days later, place in screened racks in a breezy shaded area until the tops shriveled. Then we'd remove the tops , store in onion bags in our cool room. Our FIRST year from seed onions would be 3 inches in diameter and would keep until the following May, though the two of us would eat at least one a day every day until then. OUR ONIONS WERE NEVER TWO YEARS OLD.

@jan-hendrikmoritz8546 Ай бұрын

One point for me is how big the onion is. Here in Europe most of them are medium size. Where I live, red onions are quite small so I pay the same price/kg but have more skin to peel/ throw away Surface m² to Volume m³ ratio. So I only buy them, when friends come along and the visuals are a factor.

@melissaharris3389 Ай бұрын

Where I live red onions are generally larger!

@HappyBeezerStudios 21 күн бұрын

And it's not just peel to "flesh" ratio, but also how much onion you get at once. When you only need a bit, why cut open a huge onion and let the rest dry out. Oh, and red onions also tend to be milder over here.

@kinexkid Ай бұрын

I don't think pearl onions are a mature variety, they have to be either sets or early harvest. When you let onions get to that second growing season and get into full growth, I've noticed that they will almost always differentiate in the center. Like when you cut open a large yellow onion, there's a good chance of the outer layers being full circles, but the center will be two separate growing half circles. I love strong flavors, especially vinegar and onions, so I've always loved cocktail onions as a snack since I was a kid and ive eaten more of them than i can count. And I have never once encountered a cocktail onion, which is a pearl onion, that had those two half circles in the center. It was always just the early growth of full circles all the way down to the very center

@EthanChlebowski Ай бұрын

Yea I was kind of leaning towards them being an early second season harvest, but it wasn’t super clear!

@HappyBeezerStudios 21 күн бұрын

pearl onions are a different species closer to leeks than other onions.

@user-fo4eb1gw5x 8 күн бұрын

The best way to plant onions is to buy seeds and sow them into a flat planting tray as if you were growing grass around mid January. Grow them under a grow light until spring and pull them out and plant in the ground. You don't want to plant onions sets like this guy mentioned they tend to bolt and go to seed and your onion bulb will rot. If you don't want to plant your own seeds nursey sells onion transplant bundles.

@alicehardy9094 25 күн бұрын

WOW so many types of onions and so many ways to prepare for/mix them in recipes. Thank you for all this great information!

@mrblueblood4917 Ай бұрын

I know bro cried so much just for this video, the dedication is real folks, gotta appreciate that.

@SeanFerree Ай бұрын

Agreed 💯

@melissaharris3389 Ай бұрын

To help with watering eyes while cutting onions have a damp paper towel beside your cutting board and cover the the freshly chopped onions with it. As mentioned, the sulfur compounds that cause you to cry are attracted to water so give them something closer then your eyes to bond to.

@mrblueblood4917 Ай бұрын

@@melissaharris3389 Wow thanks for the advice! I'll definitely try this out!

@TedBarton91 Ай бұрын

You rock Ethan. Love the long format and happy you’re willing to take the time needed to thoroughly explain a topic rather than rush it through. ❤❤

@Esperologist Ай бұрын

13:30 - For clarification... when talking about the amount of sugar, it is 5% of 8% of the total... or 5 of the 8% of the total. Ex 5% of 8% : 100g, 8% would be 8g. 5% of 8g would be (8/100=0.08 *5=) 0.4g of the onion is sugar. Ex 5 of the 8% : 100g. 5% would be 5g. 8-5 = 3%, which is 3g. So 5g of the onion is sugar, and 3g are other carbohydrates. As you can tell... there is a huge difference, based on interpretation. The first will mean all the onions have about a gram or less sugar... while the second interpretation ranges 5-8 grams.

@inthefade 15 күн бұрын

I've been using that method for quick caramelised onions for a long time. Adding a touch of sugar really amps them up. I prefer doing it for a longer time but sometimes you need them in a rush.

@RecliningWhale Ай бұрын

Biting into an onion like an apple has always been one of those intrusive thoughts whenever I chop an onion. I love onions raw but have never just bitten into one.

@mustwereallydothis Ай бұрын

My middle child went through a phase shortly after she began crawling, of having an intense love for raw onions. We stored ours within her easy reach, and almost every morning, while we were getting everyone ready to leave for work and school, she would grab one to munch on like an apple. We never tried to stop her as she clearly loved them, and it wasn't dangerous as long as we were watching her in case she took a bite large enough to choke on. Fortunately, we made a point of removing the outer skins before putting them away and she had neither the bite force nor teeth required to do anything beyond poking a couple little holes and sucking out that tasty onion juice she so adored. We did get a little bit tired of apologizing to the sitter for her onion breath, though. The day she managed to get more than she was used to was the last time she went for that particular morning snack.

@transerobotfrog66613 Ай бұрын

you should try it, it can be very delicious depending on how its prepared - maybe next time you buy onions; keep one in the fridge for a while (removing the outer layers) then just munch on it - its not an uncommon snack, ive seen many eat onions like that (and tomatoes) so yeah, go for it

@billmullins6833 Ай бұрын

@RecliningWhale, I have chopped my share of onions but have to say that biting into an onion like an apple is a thought which has never occurred to me even once. I love onions - raw or cooked - but I have never felt the urge to bite into one!

@andreeapetre1528 Ай бұрын

As a Romanian, we eat loads for raw onions, specifically red ones. Traditionally you would smash it with the palm of your hand and rip it apart rather than cut it (and then eat it raw with smoked meats, cheese, dips, bread, etc). I'm curious if this makes it milder. My grandpa also leaves pungent red onions for 30 mins outside in the winter - he mentioned when it freezes a bit it's more mild. 🤔

@bluecup25 Ай бұрын

The smell of onion breath is unforgettable

@wildtony79 Ай бұрын

Cold does seem to help reduce onion heat. When I make sumac onions, I slice and salt the red onions and the cloudy onion water which comes out of the onions could be used for chemical warfare. A good bath in ice water after slicing also helps lower the heat.

@melissaharris3389 Ай бұрын

It might be the specific variety of onion(s) traditionally grown in the region. Or even the soil as that affects sulfer concentration. How long the onions were dried and stored can also effect the flavor of onions.