I still remember my grandmother who tanned on the burner before putting it in the boiling broth. I remembered this picture as well as the taste of a unique, grandmother soup. Although the sunbathed onion was her secret spice, poorly prepared can have unpleasant consequences for our health.
Broth is a seemingly simple meat and vegetable stock that has permanently appeared in Polish cuisine. Many people can’t imagine a Sunday dinner without this dish. To prepare it, just add meat, carrots, parsley, some celery, onion or leek and spices. This is theory in theory, In practice, the broth can be cooked in 100 and 1 ways.
When preparing the broth, everything really matters – A portion and species of added meat, vegetable proportions, possible spices and cooking time. The longer and calmer the decoction is cooked, the deeper the taste and aroma of broth. Some reach for slow shall and cook the broth for a few or even several hours.
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The addition of fired onion gives the broth an extraordinary smoke aroma. It also improves its taste and clarity and gives it a characteristic golden color. To extract the best from onions, you should tan it properly. Both too weak and too tanned can spoil the taste of broth, giving it too onion flavor or even notes burning.
Theoretically, onion sunbathing is not complicated, it practically comes out similar to broth. It is easy to spoil. There are also many tanning methods, and choosing the right one should depend on the available equipment and convenience. How to sunbathe onions into the broth?
Gaza onion sunbathing
The owners of gas cookers can sunbathe on the onion traditionally – on the burner. It is important to choose the right size of onions, yes, so that it does not protrude beyond the edges of the burner. To sunbathe on the gas, cut it in half and put it on the burner. After a few minutes it will be ready.
Onion sunbathing in a pan
Currently, more and more people are giving up a gas stove in favor. How do you sunbathe on the broth? Preferably in a pan. Cut the onion in half and put in a dry, well -heated pan with a non -stick coating. Turn the onion from time to time, that it frying from all sides.
Onion sunbathing in the oven
You can also sunbathe onions in the oven. This is a method that the owners of both gas and induction cookers can choose. Just cut the onion in half and place on a baking tray. Then put it in the oven preheated to 200-220 degrees Celsius And bake for a few minutes. If necessary, put the onion to the other side during baking to make it blush from all sides.
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Onion tanning with a hand burner
Although a manual burner is a equipment that we rather associate with professional kitchens, in ours it can also find many applications – e.g. for onion sunbathing. If you choose this method, remember to keep safety. Place the onion on a baking tray away from other items. They tan it with a burner for a few minutes until browning.
The sunbathed onion can be slightly browned or charred. When you notice black fragments on it, it’s too late. Many dietitians and scientists have already spoken about charred food, mainly in the context of burned meat, which contains aromatic hydrofoire dangerous to health, including pyrene or heterocyclic aromatic amines. Unfortunately, toxic substances are also released in the charred onion, e.g. acrylamide As a result of the maillard reaction between amino acids and sugars.
Acrylamide weakened antioxidant mechanisms in the body, at the same time exposing it to free radicals. In addition, it has the ability connecting with hemoglobin and DNA molecules. Prolonged contact with the compound causes neurological damage, it can also cause other chronic diseases, including stroke or cancer. Scientists estimate that when consuming 1μ/kg of acrylamide per day in 1 case per 100 cancer may get sick.
When adding sunbathe to the broth, try not to burn it, but slightly browse. This is important both in the context of the taste of the dish and your health.
Source: NowowoPoje.pl, Pubmed.pl
