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Onions on the Go! How to Freeze Onions

February 28, 2009 by 1 Delicious Comment

Fresh onions make a great addition to many foods, but they can be a pain to cut up, and there are often leftovers. Freezing them is an excellent solution for when you need fresh onions on the go, or you have left-over onions when preparing a meal. Frozen onions are excellent in cooked meals such as meatloaf, stews, soups, ground-meat mixtures, casseroles, and crock-pot meals. Here’s how to do it:

(Note that freezing onions works best when they’re fully mature. This works for most types of onions.)

  • Step 1
    Wash, peel, and chop the raw onion into whatever size you need. Typically, you don’t want to chop them any smaller than 1/2” or they turn into an ice chunk in the freezer. Blanching them is not necessary.
  • Step 2
    Place the onions in a freezer bag. (Freezer bags provide the best results. They’re thicker and help prevent freezer burn and odor leakage.)  If you’re using a thinner bag, be sure to double-bag the onions or you’ll find your other freezer food tasting and smelling like onions.
  • Step 3
    If you’re brave, suck the air out of the bag and quickly zip it closed. Otherwise, just do the best you can to expel the air. Spread the onions flat in the bag, layering them no higher than 1/2″. This makes it easier to break off frozen sections as needed.
  • Step 4
    Place the bag of cut-up onions flat in the freezer, so that when they’re frozen, you can easily stack them. When it’s time to use the onions, simply break a portion off and thaw it out. Frozen onions thaw easily with or without a microwave. When cooking soups and stews, you can add the onion still frozen.

Frozen stored onions last up to 6 months.

Filed Under: Kitchen Sink, Tips & How To...

The Top 10 Rules when Using Nonstick Pans

February 27, 2009 by Leave a Comment

Nonstick pans are increasingly becoming more popular, even though they’ve been around for quite some time. There are basic rules for using nonstick pans that you should remember. Do your best to follow these rules and you’ll find that your nonstick pans will last longer and be more enjoyable to use when cooking.

  1. Don’t use metal on your nonstick pan.
    This is the most important rule to remember. Metal utensils will easily scratch and ruin the nonstick pan’s surface. This means do not cut your foods in the pan with metal knives or pizza cutters, do not turn your pancakes with metal spatulas, and definitely do not use a metal whisk or fork to stir your gravies or vegetable blends. Instead, use nonstick pan-friendly materials such as wood, rubber, silicone, nylon, or plastic.
  2. Avoid major water temperature changes.
    Taking a hot nonstick pan and subjecting it to cooler or cold temperatures can cause your frying pan to warp. Resist the temptation and don’t do it. Let your nonstick pan cool for a few minutes first. A warped pan keeps the heat from distributing correctly, and they’re annoying to cook with.
  3. Clean your nonstick pans with safe scouring pads.
    This is another big deal. Nonstick pan surfaces are sensitive to steel wool, metal scouring pads, sharp scrapers, and harsh cleaning detergents (more on detergents later). If your food is really stuck, allow the pan to soak for a bit. If you use a metal scouring pad, you may not see deep grooves in the nonstick coating, but it’s wearing off the coating a bit at a time. Use scouring pans that say ‘nonstick pan safe’ on them or a sponge instead.
  4. Keep bread pans separate from other nonstick pans.
    The nonstick coating in bread pans is made for that—breads. Don’t cook meats or highly acidic foods in them. Your asking for trouble if you do—the nonstick finish will wear off quicker (sometimes after the first use), the coating may flake, and your pan will rust easier. Your breads will also bake and release from the pan better if you use them only for breads.
  5. Store your nonstick pans properly.
    It’s best if you can store your pans hanging, with plenty of space between them. If you must stack them (which is the case for most of us), be sure not to place any sharp metal objects on the nonstick coating.
  6. Clean and dry your nonstick pans after using them.
    It’s best if you hand wash and dry your nonstick pans immediately after using them (but don’t forget rule #2). Waiting too long to clean your frying pan or washing in the dish washer increases the risk of left-over oils baking onto the coating and outside of the pan the next time you use it. The caramel color stains you see on your pans? Those are baked grease and oil spots, and they’re tough to get rid of and cause your food to stick. Hand dry your nonstick pans to prevent rust from forming. Consider washing your pan twice to eliminate the most grease.
  7. Don’t store food in your nonstick pans.
    It’s not what your pans are meant for, so don’t do it. It’s best to clean your nonstick pans after using them, and use Tupperware or baggies to store your food. Some people have complained that their food takes on a metallic taste after storing foods in their pans.
  8. Avoid high heats when using your nonstick frying pans.
    Too much heat on your nonstick frying pan can cause your fry pan to warp and the nonstick coating to bubble and lose some if it’s nonstick properties. Most nonstick cookware is made for low to medium heat cooking. As some nonstick pans are different, follow the manufacturer’s directions for the safest, best results.
  9. Use softer detergents to clean your nonstick pans.
    It’s best to use softer detergents on your non-stick pans. Most detergents used when hand washing dishes are considered soft. Dishwasher detergents, bleach, or cleaners can damage the nonstick coating.
  10. Don’t use your nonstick pots or pans under a broiler.
    Temperatures higher than 450 degrees may damage the nonstick surface, causing it to boil or flake. This may also void the manufacturers warranty. Once again, it’s best to check what the manufacturer’s recommendations are before subjecting your pot to extreme heat.
Filed Under: Kitchen Sink, Lists (Top 10 & Such)