'De-Flame' Onions With Boiling Water

Before you add onions to salsa or guacamole, it's a good idea to tone down the intense flavour, lest your dip be overwhelmed. A simple and quick way to do that, according to chef Rick Bayless, is to pour boiling water over the chopped onions.

Picture: James Bowe

This step makes the onions much mellower and is an easy alternative to sauteing onions in a pan for 10 minutes to take the "flame" out of them.

This is one out of seven cooking tips from chefs posted in the Bon Appetit article below.

How Adam Rapoport Learned How to Cook Everything [Bon Appetit]


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