Some tips for anybody: No matter the washing method just get water inside the shafts of the green onion, when they grow dirt gets inside there. When washing green onions trim the tops if they're not looking good or closed up when they grew. Then get running water to go down inside the shaft of the leaves a few times, open up any clumped leaves that could hide dirt, then slice. I only discard any leaves that are soft and wilted. If they're very dirty, or you want to give them a second pass, wash in a colander after slicing. Make sure to shift them around and really get that water on all of the slices. Fine mesh strainers work best for this if you cut them small. You can slice them dirty and then wash in the colander as well which is actually easiest if they're not overly dirty. Just remember your cutting board and knife will be dirty so don't put the washed slices back on. (Live somewhere with limited water? I bet this method saves the most water, run the colander through a bowl of water and scrub the slices with your fingers, then rinse) Rolling the onions in a paper towel like she showed works really well for storing un-sliced onions in the fridge. You can also slice them all at once, wash, let dry for a while on towel and then put a paper towel in a baggy or container and put all the slices in there. It won't keep for as long, but it can definitely last a couple days at least if you want to use small amounts and not cut them every time. Another method is storing the onions upright in a jar of water in the fridge with roots intact(which also works for stuff like celery stalks). You can save root and couple inches of white stem to re-grow in water(look up for best methods), especially if you have excess white part to use. Only ever cook with the leaves? Save the white part and place whole in a soup to boil (like instant ramen) and discard before serving. It flavors the broth with a very light, non-bitter onion flavor and aromatic. A note on slime: it's completely normal for gel to be inside the plant. The plant does this on its own sometimes(think okra) and isn't a sign of spoilage. The slime in between the skin is also normal and all of it is technically edible but makes a better appearance if you remove it. If it's slimy to the touch without removing any skin, then it might be spoiled and you should smell and check appearance of leaves.
Thank you very much I know this isnt rocket science but the video had perfect explanations and example. Also the explanation of what to do with the leftover parts for soups and others is great insight :). The whole video was a learning experience your a great teacher.
Was hoping for some tips on how to actually wash the grit and dirt off from inside the stems as anywhere I buy spring onion it's full of it and no matter how much I wash it it's always gritty.
Carrie run them under cold water til you see all the grit has gone. Also you could chop them, put in a colander and rinse them til the grit is gone. Sorry I’m just seeing your comment now.
I've always thought that green onions and scallions are the same thing but they are a little bit different, aren't they? I love to eat them plain or with dip but they can be a little slimy. Anybody grow them?
I needed permission to pull off the outside layer of onion. I have always done it that way but I have been chastised for doing it that way. I really don’t think there is a wrong way.
@@anti.bctards7376 that's not my question. Because it was the first time that's happened. And I want to know that is normal or is something wrong with the scallion
Late reply, but I did some quick digging because of your comment. I had always washed slime off but assumed it was from the plant itself. Turns out it is from the plant, and a few other plants also produce gel(like okra, hyacinth greens, cactus). It seems the fresher it is the more gel may be inside? And the gel is even edible. But there's usually a clear slimy gel in between that first layer of skin that isn't necessary to remove but I usually do. Basically the slime(gel) isn't bacterial growth but a natural occurrence in the plant(probably to store energy or something). If the green onion IS bad you will definitely know because the leaves will rot and it'll smell weird.
Some tips for anybody:
No matter the washing method just get water inside the shafts of the green onion, when they grow dirt gets inside there.
When washing green onions trim the tops if they're not looking good or closed up when they grew. Then get running water to go down inside the shaft of the leaves a few times, open up any clumped leaves that could hide dirt, then slice. I only discard any leaves that are soft and wilted. If they're very dirty, or you want to give them a second pass, wash in a colander after slicing. Make sure to shift them around and really get that water on all of the slices. Fine mesh strainers work best for this if you cut them small.
You can slice them dirty and then wash in the colander as well which is actually easiest if they're not overly dirty. Just remember your cutting board and knife will be dirty so don't put the washed slices back on. (Live somewhere with limited water? I bet this method saves the most water, run the colander through a bowl of water and scrub the slices with your fingers, then rinse)
Rolling the onions in a paper towel like she showed works really well for storing un-sliced onions in the fridge. You can also slice them all at once, wash, let dry for a while on towel and then put a paper towel in a baggy or container and put all the slices in there. It won't keep for as long, but it can definitely last a couple days at least if you want to use small amounts and not cut them every time.
Another method is storing the onions upright in a jar of water in the fridge with roots intact(which also works for stuff like celery stalks).
You can save root and couple inches of white stem to re-grow in water(look up for best methods), especially if you have excess white part to use.
Only ever cook with the leaves? Save the white part and place whole in a soup to boil (like instant ramen) and discard before serving. It flavors the broth with a very light, non-bitter onion flavor and aromatic.
A note on slime: it's completely normal for gel to be inside the plant. The plant does this on its own sometimes(think okra) and isn't a sign of spoilage. The slime in between the skin is also normal and all of it is technically edible but makes a better appearance if you remove it. If it's slimy to the touch without removing any skin, then it might be spoiled and you should smell and check appearance of leaves.
thank you so much for this helpful addendum.
Thanks for these wonderful tips!
Thank you! Much more helpful than the video
Thank you so much!!!
Very cool but you can use the roots to regrow in 2 weeks just put it in water, make sure u still have 3 Cm of the white part
Thank you very much I know this isnt rocket science but the video had perfect explanations and example.
Also the explanation of what to do with the leftover parts for soups and others is great insight :).
The whole video was a learning experience your a great teacher.
Thank you so much!! I appreciate your nice feedback 😊
Well everybody gonna learn the basic. Nobody was born with knowledge about every single cooking skills. It's okay to not know about things.
finally a video suitable for professional cooking, thank you very much
Thanks. Shared with son who is learning to cook.
Thank you hun, I learned a good tip today🤩
Thank you, Jill; this was very useful.
Was hoping for some tips on how to actually wash the grit and dirt off from inside the stems as anywhere I buy spring onion it's full of it and no matter how much I wash it it's always gritty.
Carrie run them under cold water til you see all the grit has gone. Also you could chop them, put in a colander and rinse them til the grit is gone. Sorry I’m just seeing your comment now.
Thank You for sharing your tips
'We eat with our eyes' We must be different species o.O
Much obliged Jill. 🙏🏽
My pleasure!!
Thanks. That was helpful.
Thank you so much ma’am 👊
Thank you
You're welcome
Thank you much appreciated
Do most people take out that film and sticky layer? Would it be much different if you didn't do that step?
If that part of the onion are bothersome for you then by all means remove them. To be honest it’s never bothered me.
I Totally off subject But i LOVE your top! Where did you get it if you don’t mind?
Thank you so much
The only chef I've had seen with long fingernails 😁
That's a really good point lol
Really ? If you check out some earlier videos you’ll find some on how to develop good knife skills!
What about your mom or caretaker? We're all chefs, dude. She gave us her tips.
I've always thought that green onions and scallions are the same thing but they are a little bit different, aren't they? I love to eat them plain or with dip but they can be a little slimy. Anybody grow them?
I needed permission to pull off the outside layer of onion. I have always done it that way but I have been chastised for doing it that way. I really don’t think there is a wrong way.
What is the clear slime inside 🤢 that I saw went cut it. That's normal?
Obviously, when you eat a plant or animal liquid comes out💀
@@anti.bctards7376 that's not my question. Because it was the first time that's happened. And I want to know that is normal or is something wrong with the scallion
@@aidapaciencia3154 it’s normal damn
@@anti.bctards7376 jajajaja 😂 ok, thanks
Late reply, but I did some quick digging because of your comment. I had always washed slime off but assumed it was from the plant itself. Turns out it is from the plant, and a few other plants also produce gel(like okra, hyacinth greens, cactus). It seems the fresher it is the more gel may be inside? And the gel is even edible. But there's usually a clear slimy gel in between that first layer of skin that isn't necessary to remove but I usually do. Basically the slime(gel) isn't bacterial growth but a natural occurrence in the plant(probably to store energy or something). If the green onion IS bad you will definitely know because the leaves will rot and it'll smell weird.
I always thought that only Chinese people eat green onions😅😅