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alankar

Does chopped onion attracts to the outside environment immediately.

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I take it you want to know how long it takes before a sliced onion starts to deterioate. Are you vac sealing it? Storing it under cling film? Parking it in the fridge? Leaving it out, sans cling film, in a warm room?


Chris Taylor

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I've never met an animal I didn't enjoy with salt and pepper.

Melbourne
Harare, Victoria Falls and some places in between

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Cut onion that sits around always gets a very strong sulfur taste which I assume is from the chemical reaction that occurs from cutting. Refrigerating the cut onion seems to slow down the development of the sulfur taste -- but that's from my experience, not science!

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Rinsing the cut onion right after cutting significantly reduces the strong taste over at least a couple of hours. I've never paid attention to longer periods.

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hello Chris Taylor,

I mean to say, sometimes it happens, we just need a help of half of the onion, at such times, I use to keep the onion in freeze, but, then I observed some difference in taste of onion being kept in freeze.

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If you only need to use half an onion, use the top half. Cut it at the equator and put the bottom half, with the root stub intact, in a plastic bag or wrap tightly. The onion will still be alive and will last much longer than diced onion, or any part cut away from the root.

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If you only need to use half an onion, use the top half. Cut it at the equator and put the bottom half, with the root stub intact, in a plastic bag or wrap tightly. The onion will still be alive and will last much longer than diced onion, or any part cut away from the root.

Great! I didn't know that! So, you mean that so long as the root stays in tact, we're golden for much longer than w/o it?

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If you only need to use half an onion, use the top half. Cut it at the equator and put the bottom half, with the root stub intact, in a plastic bag or wrap tightly. The onion will still be alive and will last much longer than diced onion, or any part cut away from the root.

Great! I didn't know that! So, you mean that so long as the root stays in tact, we're golden for much longer than w/o it?

Yes, as long as there looks like some little bits of root, you're fine. I routinely keep partial onions for weeks+, and, even if there's just a little left it still works because it's still alive. Avoid buying onions that don't have any root, they will not last. That said, if you leave a partial onion with the stump on it in the fridge too long, the center will start to grow. -There's nothing wrong with that, it's just uneven to cut.

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