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Jamie Oliver reveals: A "life-changing" shadow trick that will upgrade any dish
The renowned chef shared on Instagram a simple trick he uses in cooking with onions that will refine his bitterness and greatly upgrade the taste of the dish - and especially of the pasta you make - and you will be amazed at how simple it is
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Onion
Jamie Oliver
Not to be missed
Tuesday, 08 September 2020, 00:01
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Want to upgrade the taste of the food you prepare at home?
Renowned chef Jamie Oliver has unveiled a tip that makes any homemade dish tastier - and all you need for it is fresh onions.
In his series on the British Channel 4, "Jamie cooks in Italy" he made a pasta dish with tuna and shrimp with a sweet and sour sauce that according to the chef simply "kiss your lips with a real taste of Sicily".
But it is not for this purpose that we have gathered here, but for what he has casually discovered in the king preparing the dish.
Oliver discovered a trick he learned from Italian chef Nona Rosanna, which reduces the bitterness of the onion and refines its taste to upgrade your dish.
Jamie wrote on his Instagram page, where he has 8.3 million followers: "I use Nona Rosanna's trick and rinse the chopped onion in water before cooking or frying, to refine its taste. The moisture also helps add sweetness to the onions while they are cooking."
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To the full article
Jimmy Oliver washes onions before cooking (CHANNEL 4)
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The pungent odor that makes us cry and the bitter taste of the onion stems from its sulfur compound, but according to Oliver it all disappears after you cut it and wash the pieces.
So much of his bitterness is weakened.
Yes.
If you have ever wondered what is in this seemingly delicious and innocent root that makes us cry the answer is that like other plants in the dandelion family, onions contain significant amounts of sulfur.
When an onion is cut, it destroys its cells and causes them to release an enzyme, which in turn breaks down odorless sulfur compounds, which are found in another area of the onion, and forms a fragrant and unstable compound called syn-propanethial-S-oxide.
This is exactly the substance that causes the burning sensation in the eyes as it evaporates into the air and touches the mucosa of the eyeballs.
The brain interprets this sensation as a sign of danger to the eyes, and instructs the lacrimal glands to start working to flush out the irritant.
The exact mechanism by which the substance causes irritation is still unknown, but it seems to be related to the fact that it is unstable and decomposes on contact with the fragile eye fluids to sulfuric acid, which is considered a stimulant.
Researchers have shown that the production of the compound, and therefore also the eye irritation, reaches its peak 30 seconds after the onion is cut.
The explanation is that onions and other dandelion plants use these compounds as a defense mechanism against parasites that can harm the plant, and the stimulus they create stimulates the parasite to stop eating them.
If we go back to Jamie Oliver for a second, you probably remember that the onion trick was revealed during the preparation of a pasta dish, so if you want the chef's full recipe, feel free to try making it yourself at the attached link.
This is how you make pasta with tuna and shrimp
This is a pasta dish - it looks delicious
View this post on Instagram
Inspired by my time cooking with Nonna Rosanna, this prawn & tuna linguine is an absolute joy.
I'm using her trick of washing sliced onions to make them milder, and that moisture also helps to add extra sweetness as they cook!
@gennarocontaldo ??
Link in bio for the recipe x
A post shared by Jamie Oliver (@jamieoliver) on Aug 12, 2020 at 10:41 am PDT
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