Jul 7, 2020 · Looking at a typical scallion, I see a clearly green part, a clearly white part, and a relatively substantial greenish-white no man's land in the in the middle. In the recipes, the …

Jan 27, 2017 · B is 1 scallion. A is a bunch. C is just the green part which I usually dispose in favor of the white part you seem to throw out...

Mar 9, 2017 · But if you mash a "dry" scallion or the greens of a typical yellow onion, they still feel slimy, while other alliums become slimy on cooking, for example leeks. Physically, slime is just …

Aug 9, 2011 · Yeah, there seem to be different schools of thought regarding the subtleties of green onions v. scallions v. spring onions. Some people (/sellers) use the names …

Nov 21, 2018 · For recipes calling for green onions, how do we know that whether we have to use the white root of the onion in recipe or green leaves?

Apr 24, 2015 · Will red onions, instead of green onions, work with these other indgredients: Pecans, Cheddar Cheese, Mayonnaise? Thank you.

Oct 8, 2017 · I have a lot of green onions but my recipe calls for a small bunch. Roughly how many green onions would I find in any of the following? Small bunch Normal bunch Large bunch

Green onions are said to be milder than onions, which would suggest that if one do not mind the more powerful onion flavour in a particular dish then onions could be used in place of green …

Aug 22, 2020 · Thinly sliced spring onions (aka green onions, scallions, etc.), usually sliced on a bias, curl up when placed in ice water, making them a rather photogenic garnish. Why does …

The recipe I've got (Commonsense cooking, page 211) for a pasta salad lists spring onion (green onion/scallions) as an ingredient, but doesn't say which part to use. Should I be using the long, …