| | #2 (permalink) |
| Moderate Moderator ![]() ![]() ![]() ![]() ![]() ![]() ![]() ![]() ![]() ![]() ![]() ![]() ![]() ![]() ![]() ![]() ![]() ![]() ![]() ![]() ![]() ![]() ![]() ![]() ![]() ![]() ![]() ![]() ![]() ![]() ![]() ![]() ![]() ![]() ![]() | All belong to the Allium genus. Shallots are a relative of the onion, and tastes a bit like an onion but has a sweeter, milder flavor. Chives are the smallest species of the onion family Alliaceae, native to Europe, Asia and North America. They are referred to only in the plural, because they grow in clumps rather than as individual plants. Scallions, called a green onion, tend to be milder tasting than most onions and lack a fully developed bulb. All onions develope a stronger flavor when they are grown in hotter weather The volatile oils that help to give Allium vegetables their distinctive flavors contain a class of organic molecules known as amino acid sulfoxides. Peeling, cutting or crushing an onion's tissue releases enzymes called allinases, which convert these molecules to sulfenic acids. The sulfenic acids, in turn, spontaneously rearrange to form syn-propanethial-S-oxide, the chemical that triggers the tears. They also condense to form odorous thiosulfinates, coincidentally evoking the pungent odor associated with chopping onions and eliciting the false accusation that it is the odor that causes the weepy eye. Incidentally, sulfenic acid in garlic takes a different chemical route, sparing the eyes. The formation of syn-propanethial-S-oxide peaks at about 30 seconds after mechanical damage to the onion and completes its cycle of chemical evolution over about five minutes. |
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| | #3 (permalink) |
| Josh's Loin Warmer ![]() ![]() ![]() ![]() ![]() ![]() ![]() ![]() ![]() ![]() ![]() ![]() ![]() ![]() ![]() ![]() ![]() ![]() ![]() ![]() ![]() ![]() ![]() ![]() ![]() ![]() ![]() | OK, in lamens terms, an onion is an onion. You know what those look like. A green onion looks like this http://www.jeffsmeats.com/v-gonion.jpg and correct me if I'm wrong Fixr but the shallots part would be considered the whiter part of the green onion, while the chives would be the greener part diced. Last edited by Ophelia; 05-20-2008 at 10:16 PM.. |
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