Buying and Storing Green Onions
- Green onions, also called scallions, are available year-round in most markets. They have long, straight green leaves and bases that are straight, rather than bulbous-shaped. Both the white base and the green leaves are edible.
- Choose green onions that have fresh-looking green tops and clean white ends. Store green onions wrapped in a plastic bag in the crisper drawer of your refrigerator for up to 5 days.
- The term “green onions” is sometimes used to refer to spring onions. However, they are not the same. Often found at farmer’s markets, spring onions show the beginnings of a bulbous base, but have been harvested before the base has developed into a large, rounded mature onion. You can substitute spring onions for green onions; however, spring onions are generally stronger in flavor, so consider using fewer.
- When buying green onions for a recipe, keep in mind that 1 medium green onion equals 2 tablespoons sliced green onions.
To Prep Green Onions
- Rinse onions under cool tap water and remove any wilted or damaged tops or slimy skins on the white parts.
- Lay several onions on a cutting surface. Using a chef’s knife, trim off the stringy root ends by slicing about 1/8 to 1/4 inch above the roots. Discard the roots.
- Trim about 2 inches from the green tops. Discard the trimmed tops.
How to Slice Green Onions
Using a chef’s knife, cut the trimmed green onions crosswise into slices. Slice the onions according to the length specified in your recipe or use these guidelines:
- For garnishes, salads, salsas, and other recipes in which the onion will not be cooked, cut into thin slices, about 1/8 thick.
- For stir-fries, cut the green onions into 1-inch pieces.
- To bias-slice, cut the green onions at a 45-degree angle. This works especially well for 1/2- to 1-inch slices.
- Julienne or bite-size strips: Slice each trimmed medium green onion lengthwise in half. Slice each half crosswise into 1- to 2-inch pieces
How to Chop Green Onions
With a chef’s knife, use a rocking motion, cutting all the way up the trimmed stalk until the onion is cut into small pieces. To finely chop, continue to cut the onions using a rocking motion until the pieces are chopped into small bits.
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