Cookbook:Green Onion
| Green Onion | |
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| Category | Vegetables |
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Green onions or scallions are varieties of immature onion used for their stem.[1][2][3] Despite their similar appearance, they should not be confused with leeks, chives, or spring onions.
Characteristics
editScallions can be produced from a couple members of the onion family. Those from the common onion have no special name in English. The Welsch/bunching onion produces the Korean shilpa and daepa, with the former being smaller/thinner and the latter being larger/thicker. The tree/walking onion produces the Korean jjokpa varietal. In bulb-forming onion varieties, the plant must be harvested before the bulb develops in order to be considered scallions.[2][4][5]
While there are subtle differences between the different varieties, all scallions share the same basic characteristics. Namely, they come in long, slender stalks with no bulb at the root end, and the round branching leaves are green and hollow.[5] The portion closer to the base is white and has a stronger onion flavor (though still not as strong as that of common onions),[5] and the stalk changes to green and develops a milder grassier flavor as it gets further from the roots.[1][6] Though rare, red scallion varieties do exist.[7]
Selection and storage
editWhen choosing scallions, make sure they are bright green with no wilting, browning, or sliminess.[3][5][8] The bottoms of the stalks should be thin and firm.[5][7][8] For the most part, scallions are best stored in the fridge for up to a couple weeks.[8] To prolong their life, remove any rubber bands or ties, and wrap them in a damp towel or place them with their roots in a cup of water within the fridge.[9] Discard when you notice wilting and sliminess.
Preparation
editTypically, scallions are trimmed of their roots and any tough or wilted stalk tips before use.[7] They are often cut in visually attractive ways, such as thin rounds, diagonals, and fine strands.[10] Because they are delicate, avoid using downward pressure when slicing, which can cause bruising—instead, use a very sharp knife, and pull it towards yourself when making the cut through the scallions.[10] Keeping the prepped scallions in ice water will maintain their freshness for up to overnight.[10]
Use
editScallion is commonly used in East Asian cuisines, especially those of China, Korea, and Japan, where it provides aromatic flavor and attractive green color.[6] It is very common as a finishing garnish,[2][3][6] but it may also be incorporated into stews, broths, stir-fries, and more.[3][2]
Recipes
editReferences
edit- ↑ a b "The Difference Between Green Onions, Scallions, Spring Onions, Garlic Scapes, Leeks, and Ramps". Food & Wine. Retrieved 2024-10-04.
- ↑ a b c d Delany, Alex (2017-11-07). "Are Scallions and Green Onions the Same Thing? What About Spring Onions?". Bon Appétit. Retrieved 2024-10-04.
- ↑ a b c d Labensky, Sarah R.; Hause, Alan M.; Martel, Priscilla (2018-01-18). On Cooking: A Textbook of Culinary Fundamentals. Pearson. ISBN 978-0-13-444190-0.
- ↑ McGee, Harold (2007-03-20). On Food and Cooking: The Science and Lore of the Kitchen. Simon and Schuster. ISBN 978-1-4165-5637-4.
- ↑ a b c d e "Scallions vs. Green Onions vs. Spring Onions: What's the Difference?". Kitchn. Retrieved 2024-10-04.
- ↑ a b c The Culinary Institute of America (CIA) (2011-09-13). The Professional Chef. John Wiley & Sons. ISBN 978-0-470-42135-2.
- ↑ a b c Gisslen, Wayne (2014-04-15). Professional Cooking. Wiley. ISBN 978-1-118-63672-5.
- ↑ a b c Kipfer, Barbara Ann (2012-04-11). The Culinarian: A Kitchen Desk Reference. Houghton Mifflin Harcourt. ISBN 978-0-544-18603-3.
- ↑ "The Best Way To Store Scallions". Kitchn. Retrieved 2024-10-04.
- ↑ a b c "How to Slice Scallions". Serious Eats. Retrieved 2024-10-04.