CHEF’S TIP: Getting the raw out of raw onion

Craig Koketsu of Park Avenue Summer/fall/winter/spring

Raw onion can be a delicious salad addition- but as we all know, it’s best avoided if you have an afternoon of intimate conversation ahead of you. Craig Koketsu provides us with this little tip for avoiding the seemingly inevitable onion breath- and thankfully it doesn’t involve munching on bunches of parsley.

Firstly, after peeling away the outer skin, wash the onion under running water. Then, after slicing, chopping or dicing, soak the onion (and this includes all varieties) in ice water for 10 minutes. Not only will this crispen up the onion, it will also help to reduce it’s astringent effects on the tongue- which means you can happily spend your afternoon up close and personal.

Park Avenue Spring

100 East 63rd Street at Park Avenue

New York, NY 10021
T: 212.644.1900
F: 212.688-0373

SUBWAY:

F Train at 63rd Street and Lexington Avenue
4/5/6/N/R at 59th Street

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1 Response to “CHEF’S TIP: Getting the raw out of raw onion”


  1. 1 Chou August 15, 2008 at 7:53 am

    Thank you for the tip!


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