• dumples@kbin.social
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      9 months ago

      At a small enough size they don’t have a texture just kind of float into the background. Got to dice those babies

      • Siethron@lemmy.world
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        9 months ago

        They’re the worst when diced, especially in something like stir fry. Your chewing your rice/veggie similar consistency mix then all the sudden you get either a crunchy flake (for uncooked onions) or a tiny piece of wet paper (for cooked).

        I realize this rant is childish, but my sensory issues make this a big deal for me and I need to put my foot down… even if it causes my heel to light up.

    • WelcomeBear@lemmy.world
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      9 months ago

      Cooked onions, I suppose I’d agree. They’re just kinda mushy. Raw onions on the other hand have a great crunchy texture to me.

      Thick sliced raw onion rings on burgers fluffs the whole thing up a bit and adds some airy crunch.

      They add a nice crunchy texture to Greek salad as well.

      Cut into lengthwise strips, they’re similarly fun in stir-fry if you don’t cook them too long.

      Diced on top of a tostada or taco or bagel with cream cheese and lox, they add a little crunchy something but admittedly this could be also be achieved with pretty much anything not-squishy.

      • Psychodelic@lemmy.world
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        9 months ago

        This is awesome. lol. I never once thought of adding air to my burgers. If I want crunch I’d add some bacon or even curly fries

        • WelcomeBear@lemmy.world
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          9 months ago

          Haha yeah, bacon always wins. Potato chips on a sandwich are nice for that same kinda fluffy crunch layer.

    • Wilzax@lemmy.world
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      9 months ago

      Fine dice and a little caramelization removes all noticeable texture in anything chewable. Improves the flavor too.

      For garlic, you either roast or mince, both of which soften the texture way down