Re: [CnD] Dealing with onions

[Debbie Deatherage via Cookinginthedark]

I know this is cheating and probably not as good.  But most of the time we use 
chopped onions that are frozen.  

Debbie Deatherage 


Sent from my iPhone

> On Mar 29, 2016, at 7:16 PM, Will Henderson via Cookinginthedark 
>  wrote:
> 
> I know this might be a strange question, but seeing as how I'm so new at
> cooking, I feel I can ask this.
> 
> I finally am getting beyond using the crock pot or quick one skillet meals
> and want to begin to increase what kinds of things I use.
> 
> Several of the things I want to do require onions.  
> 
> What's the best way of dealing with them in the way of peeling them?  Does
> anyone use any special tools or techniques?  I know there are several
> layers, but how does one know when it's peeled and ready to chop or slice?
> 
> I do have one of those onion chopper devices, so how do I know when I can
> begin using that?
> 
> Thanks.
> 
> 
> 
> 
> 
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Re: [CnD] Dealing with onions

[Kathy Brandt via Cookinginthedark]

Congrats on venturing out! Take a bit of the stem part of the onion, and Peele 
down. So once you've gotten started, you may take a fingernail and get 
underneath what feels like paper, and continue peeling that off. Do that until 
you reach what feels slightly juicy and alive; it will have lines all around. 
You can go along the lines when cutting. 
This is what comes to mind when I think on how I handle onions. If you do a 
Google search, using the term how to peel onions, there's a very nice article 
that comes up at the very top. It recommends slicing the onion in half 
vertically, and then peeling each half from the top down, like how I describe.
 To my knowledge there are no devices for peeling onions. Otherwise, to cut 
them, I do something like what the article says: take each half, cut into 
slices, keeping them all together , then turning the mass around and  cutting 
again, and maybe doing it a third time, depending on the size I want my pieces.
On Mar 29, 2016, at 7:16 PM, Will Henderson via Cookinginthedark 
 wrote:

I know this might be a strange question, but seeing as how I'm so new at
cooking, I feel I can ask this.

I finally am getting beyond using the crock pot or quick one skillet meals
and want to begin to increase what kinds of things I use.

Several of the things I want to do require onions.  

What's the best way of dealing with them in the way of peeling them?  Does
anyone use any special tools or techniques?  I know there are several
layers, but how does one know when it's peeled and ready to chop or slice?

I do have one of those onion chopper devices, so how do I know when I can
begin using that?

Thanks.





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Re: [CnD] Dealing with onions

[Susie Stageberg via Cookinginthedark]

Will,

Cut the top and bottom of the onion off--the north and south poles, so to 
speak. Then I remove the papery skin, and at least one layer of the flesh, just 
to make sure I got all the skin off. Then cut the onion from pole to pole, so 
you have two vertical hemispheres. Now you can use your chopper.

Afterwards, you can sprinkle salt over your hands, rub it in, then rinse it 
off. The salt will take away a lot of the onion smell from your hands. 

Susie


-Original Message-
From: Will Henderson via Cookinginthedark 
[mailto:cookinginthedark@acbradio.org] 
Sent: Tuesday, March 29, 2016 6:16 PM
To: cookinginthedark@acbradio.org
Cc: Will Henderson
Subject: [CnD] Dealing with onions

I know this might be a strange question, but seeing as how I'm so new at 
cooking, I feel I can ask this.

I finally am getting beyond using the crock pot or quick one skillet meals and 
want to begin to increase what kinds of things I use.

Several of the things I want to do require onions.  

What's the best way of dealing with them in the way of peeling them?  Does 
anyone use any special tools or techniques?  I know there are several layers, 
but how does one know when it's peeled and ready to chop or slice?

I do have one of those onion chopper devices, so how do I know when I can begin 
using that?

Thanks.

 

 

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Re: [CnD] Dealing with onions

[Charles Rivard via Cookinginthedark]

Along the same lines, I'd like to make home made onion rings either in the 
oven or, preferably, in a deep fryer.  I do not, however, want them to be 
thick.  The thinner the better.  I'm looking for techniques used by members 
of this list, and certainly not recipes taken from the Internet that you 
haven't tried personally.  Please include step by step instructions from 
start to finish as a totally blind person.  Thanks.







If you think you're finished, you! really! are! finished!!
-Original Message- 
From: Will Henderson via Cookinginthedark

Sent: Tuesday, March 29, 2016 6:16 PM
To: cookinginthedark@acbradio.org
Cc: Will Henderson
Subject: [CnD] Dealing with onions

I know this might be a strange question, but seeing as how I'm so new at
cooking, I feel I can ask this.

I finally am getting beyond using the crock pot or quick one skillet meals
and want to begin to increase what kinds of things I use.

Several of the things I want to do require onions.

What's the best way of dealing with them in the way of peeling them?  Does
anyone use any special tools or techniques?  I know there are several
layers, but how does one know when it's peeled and ready to chop or slice?

I do have one of those onion chopper devices, so how do I know when I can
begin using that?

Thanks.





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[CnD] Dealing with onions

[Will Henderson via Cookinginthedark]

I know this might be a strange question, but seeing as how I'm so new at
cooking, I feel I can ask this.

I finally am getting beyond using the crock pot or quick one skillet meals
and want to begin to increase what kinds of things I use.

Several of the things I want to do require onions.  

What's the best way of dealing with them in the way of peeling them?  Does
anyone use any special tools or techniques?  I know there are several
layers, but how does one know when it's peeled and ready to chop or slice?

I do have one of those onion chopper devices, so how do I know when I can
begin using that?

Thanks.

 

 

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Re: [CnD] Salmon Loaf

[Susie Stageberg via Cookinginthedark]

Tom,

Here is a very basic salmon loaf that I found at 

www.allrecipes.com

This has been a good site for me for finding recipes, but today I note that 
there seem to be more ads and other clutter. There are other recipe sites, some 
easier to use than others; sometimes a simple Google search, such as 

"salmon loaf" + recipe

Will  yield lots of useful results. Note the punctuation.  

Anyway, here's the salmon loaf. I'd add some lemon juice at least to this.

Basic Salmon Loaf

1 (14.75 ounce) can salmon, undrained   
1/2 cup crushed saltine crackers   
1/2 cup milk  
1 egg, beaten   
salt and pepper to taste   
2 tablespoons melted butter  
Directions 
Prep
5 m 

Cook
45 m 

Ready In
50 m 
1
Preheat oven to 350 degrees F (175 degrees C).

2
In a mixing bowl, combine the salmon, cracker crumbs, milk, egg, salt, pepper, 
and melted butter. Mix thoroughly.

3
Press the salmon mixture into a lightly greased 9x5 inch loaf pan.

4
Bake in a preheated oven for 45 minutes or until done.

Susie


 


You might also like 


  
 


-Original Message-
From: Tom via Cookinginthedark [mailto:cookinginthedark@acbradio.org] 
Sent: Tuesday, March 29, 2016 2:01 PM
To: cookinginthedark@acbradio.org
Cc: Tom
Subject: [CnD] Salmon Loaf

Hello,

 

Does anyone have a quick and easy recipe for a basic salmon loaf?  I'm having a 
friend over who can't eat beef but who likes salmon.

Is it easy to do one?

Thanks much.

Tom

 

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Re: [CnD] Salmon Loaf

[Kimber Gardner via Cookinginthedark]

It's no more difficult than meatloaf, though it's probably the least
appealing way to prepare salmon. Why not get a fillet or salmon steak?
Throw that baby in the oven with some lemon and maybe dill and you are
ready to rock 'n' roll.


On 3/29/16, Tom via Cookinginthedark  wrote:
> Hello,
>
>
>
> Does anyone have a quick and easy recipe for a basic salmon loaf?  I'm
> having a friend over who can't eat beef but who likes salmon.
>
> Is it easy to do one?
>
> Thanks much.
>
> Tom
>
>
>
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-- 
Kimberly
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[CnD] Salmon Loaf

[Tom via Cookinginthedark]

Hello,

 

Does anyone have a quick and easy recipe for a basic salmon loaf?  I'm
having a friend over who can't eat beef but who likes salmon.

Is it easy to do one?

Thanks much.

Tom

 

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