Bitter chopped onion

Rossy2692

Afternoon all,

Well, I liquidised some onion the other day intending to use it later, anyway i didn't so i decided to use it today in my curry, well i fried it off then added my chicken and sauce, let it cook a while then tried it, :eek: IT WAS AWFUL!!!

so bitter, couldn't rescue it so had to bin it, was so upset, i hate waste. Does anyone know why the onion was soooo bitter? When i took it out of the fridge there was a lot of liquid in the bowl so i just chucked it down the sink, never again will i pre liquidise onion.

HELP me to understand please??:o

Poet_2

where's floyd? she's a chemist or something, bet it needs a chemical type explanation

Penelope_Penguin

Rossy2692 wrote: »

Afternoon all,

Well, I liquidised some onion the other day intending to use it later, anyway i didn't so i decided to use it today in my curry, well i fried it off then added my chicken and sauce, let it cook a while then tried it, :eek: IT WAS AWFUL!!!

so bitter, couldn't rescue it so had to bin it, was so upset, i hate waste. Does anyone know why the onion was soooo bitter? When i took it out of the fridge there was a lot of liquid in the bowl so i just chucked it down the sink, never again will i pre liquidise onion.

HELP me to understand please??:o

I reckon it's just gone off By liquidising it you've exposed a lot of surface to the air. This has allowed bacteria in.

The onion family contain chemicals to deter animals from eating them (which are what make us cry). It may be that liquidising has released a lot of these, which have caused the bitterness over time.

If I've chopped veg I use it immediately.

HTH, Penny. x

floyd

Sounds like oxidation to me, just a posh way of saying what Penelope Penguin explained so beautifully
Onions are sensitive to excessive heat and light/air both of which will cause the bitterness you speak of. To avoid it if you liquidise again, either add a bit of acid like lemon juice or freeze the liquid until you need it.

Ha ha cheers Poet, you make me sound like some sort of mad scientist!

Topher

I've found this difference in onions chopped in defferent ways. Even when used immediately, I've always found that those I've done in the food processor acquire a really bitter flavour. For us, the fastest method without getting the bitter flavour, has been to use a mandolin. (JML type, but we buy ours from car boots for 50p - £1)
T