What kind of onions to add to cutlets – the winner of MasterChef shared her secret. Exclusive

Tetiana Koziuk LS Food23.08.2024 13:44

Onions, cutlets

Eleonora Baranova, chef and winner of the MasterChef culinary project Professionals 3, told us what is the difference between fried and raw onions and which is better to use for making minced meatballs.

In an exclusive commentary for OBOZREVATEL, the expert said that fried onions are best suited for cutlets.

Fried vs. raw onions

According to the chef, it is best to use fried onions in minced meatballs. This helps to avoid the flavor of raw onions in the finished cutlets. In addition, it has a better effect on health in general. Namely, it does not cause bad breath, heartburn, or heaviness in the stomach.

This way we get the juiciest minced meat possible and at the same time the lightest feeling in the stomach. That is, there will be no such thing as eating a cheburek at the train station and then exhaling the same onion three more times

Eleonora Baranova says that she also uses cooked onions in all her dishes. To do this, she first sautés it in a small amount of oil, cools it, and finally punctures it. This rule also applies to garlic: it should be stewed in oil at a temperature of 90 degrees.

Onion variety: does it make a difference?

When using onions in dishes, it is not as important to choose a variety as it is to choose a method of cooking them: frying or sautéing. Nevertheless, onions are the best option. It becomes sweeter when fried or sautéed.

Also, when it comes to Asian cuisine, chefs use raw onions to enhance the flavor and aroma.

Onions are usually pierced in large fractions and salted to remove excess moisture. This way, the dough for dumplings, buns, or dumplings won't crack in the end.