There will be such a fantastic spice out of the onion peel

So far, we’ve always been thrown into the trash, even though it can be made of spice that Gordon Ramsay would ask for the recipe. What is it? Well, the onion peel! The dry layers that get into the trash or compost are actually secret ingredients that many chefs use secretly. But the trick is no longer a secret. You can make some simple steps rich aromatic onion cortals that give you a depth and character to the food.

• The onion peel can be recycled as a culinary product to make aromatic onion powder.

• Onion peel is rich in antioxidants such as anti -inflammatory quercetin.

• The preparation is simple: the onion peel is cleaned, dried and then grinded into fine powder.

What is onion powder? This is not only a trick for waste disposal but also a culinary transformation, a new dimension. You can make a spice from the remnants that are only garbage until yesterday that makes soups finer, more diverse sauces, and the egg has never been so delicious – promises CityMagazine.si. The fragrant, earthy and slightly smoky taste elevates the home dirt to the best restaurants!

What is onion powder?

Most commercially available onion powder is made of whole onions, often even from industrial waste. But In our sustainable approach We go one step further: We only use the shell – The dry outer layers that protect the onion from the outside world and are incredibly rich in flavors, antioxidants and nutrients. The main ingredient the kvercetin (just find out how expensive your extract is sell!), a strong antioxidant known for its anti -inflammatory effects and has long been highly appreciated in traditional kitchen, From Mediterranean grandmothers to Asian masters.

Shell powder has a more intense taste than traditional onion powder, so we can achieve better results with minimal investment. Add to sauces, soups, marinades, spices, dough or even popcorn, and then look at our guests fainting with pleasure!

How to make onion powder?

It doesn’t take much to make it, especially for a little patience and mostly for the household appliances that exist at home. It is important that Clean the shells thoroughly before use – even if they look pure, dust, ground or pesticides It can be included, especially when it comes to non -organic products. You can use red, purple, green, salad or white onions. The most beautiful, of course, will be with the onion, but the most special flavor is the combination of a variety of shells.

Ingredients:

Proceedings:

1. 1.

   While cooking collect the shells, Place in a glass or bag in the fridge, Sak After the desired amount has gathered, rinse and dry with a kitchen cloth.

2. 2.

   May the pre -drying in the microwave oven: Heat them for about 3 minutes to kill the bacteria and soften the fibers. The onion will darken, and it is known that its aroma is beginning.

3. 3.

   Drying:

• If you have drunkadjust to 57 ° C and dry for 4-6 hours.

• Microwave If you use it For 1 minute Heat, stir and dry the shells until they are completely fragile. When you can break them between your fingers, they are ready.

And then:

1. 1.

   Cooling: Wait for the shells to cool completely. This is key to crunchy and proper grinding.

2. 2.

   Grinding: Use grid Or a strong blender. Grind it to fine dust. If you want an even smoother texture, pour over a fine filter

Storage: A port in an airtight glassdated, stored in a dark, dry place. So even For 1 month also preserves your aroma!

Little trick, great taste

It may sound strange, but once you taste a homemade onion powder dough or fried vegetables that have slightly sprinkled with this fragrant gold powder, you ask: « How could I throw it out at all? » And rightly.