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Translucent onions5/27/2023 Readers can send questions/answers on science and technology for the Question Corner along with their names and addresses to the email ID or to The Editor, The Hindu (Science and Technology), 859-860, Anna Salai, Chennai 600002. Why is it that sperms are not considered foreign (antigens) by the immune system of women?ĭoes the speed of a ceiling fan have an effect on its consumption of electricity? Why does the print disappear when an ATM receipt is exposed to sunlight? Frying makes the onions tender and glossy due to the absorption of oil. Pigment loss is more pronounced when onions are kept in water for long time or boiled in water as the pigments are water soluble. As the pigments anthoxanthins and anthocyanins are temperature-sensitive, pigment loss will occur on frying onions in oil. Reduce heat and simmer for 10 minutes, or until the onions start to become translucent. On frying in oil, onions initially lose moisture and their size is reduced. Benihana Onion Soup recipe: Try this Benihana Onion Soup recipe. Cooking vegetables and fruits brings about many changes in their texture, colouration and flavour Frying the materials using oil makes them undergo certain chemical changes such as caramelisation (conversion of sugars to carbon, water), Maillard reaction (reaction of aminoacids and reducing sugars bringing about suitable flavour) that result in the browning of the food material and also imparting characteristic flavour due to the release of certain chemicals such as diacetyl. These pigments change their colour with the pH of the medium. These pigments are present in the cell sap and are water soluble. A longer baking will result in more deeply flavored onions, but the edges will become charred. Remove the onions once they are translucent and golden brown. Cook the onions for 30-45 minutes, stirring every 5 minutes. Anthocyanins impart orange, yellow or purple colouration while anthoxanthins impart pale yellow or white colour. Spread the onions back out and place the baking sheet into the oven. If you walk away from the pan, you may miss this transformation and let the onions progress to mushy. You’re looking for completely soft, but not so soft you could crush them with a fork. They will progress to a rich, dark brown, and will decrease dramatically in size. The colour of the onion is due to the presence of anthocyanins and anthoxanthins which belong to the class of Flavonoids. First, the onions will become translucent and lightly yellowed. It comes in various colours ranging from white to pale yellow, orange, pink and dark purple. It is richly endowed with nutrients such as sulphur, selenium, fibre, polysaccharides and antioxidants. Why does onion lose its colour (become translucent) when fried in oil?Īllium cepa ) is a monocot belonging to Alliaceae family.
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