Make an Onion Last Forever
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- Опубліковано 21 вер 2024
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Pickled Red Onions
Ingredients:
-2 whole red onions sliced thin
(Pickle liquid)
-2 cups rice wine vinegar
-1 cup H2O
-1 tsp toasted cumin
-1 tbsp jalapeño powder or fresh
-orange peel
-1 tbsp red chili flake
-juice of an orange
-salt to taste
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Make sure you let the hot vinegar/onions come to room temp before covering and putting in the fridge!
Thank you dont put hot stuff in the damm fridge
how does it damage the fridge
@@sebastianr4937 fridges dont constantly cool, they have a thermostat and actively cool once the temp inside goes above a max and stop once they reach a minimum. putting something warm inside will rapidly raise the temp to much hotter than it usually would be. doesn't really damage the fridge but repeatedly could damage whatever cooling element and its not good for whatever else is inside that needs to keep cold. this is why most restaurants have a cooling fridge(and all restaurants should), its like a convection oven but for chilling,also because letting things cool in and around room temp is a health and safety violation.
@@michael6880
Thanks genius 😆
@@R3k-q3g shut up
Thumbnail flipping us off😂
Casually flipping us off
Its his face 😂😂😂😭
If you cut the onions end to end rather than orbitally, they end up being a nicer texture. Orbital cuts tend to end up a little wormy
Agreed. They look like meal worms when you slice them into rounds as opposed to julienne.
ok ethan chlebowski
@@kennypowers7759 I think you may have missed the point. They do this to increase the amount of “good” bacteria needed to pickle.
If you let your leftovers cool to room temperature before you put it in the fridge you are doing the same thing. Increasing the amount of bacteria is grown, except this time it won’t be the “good” kind.
You should try to adhere to the 40-140 degrees rule. Your food should get to 140 degrees within 2 hours or else it will risk bacteria growth. And it should also drop to 40 degrees within 2 hours.
Whole point is to avoid being within the 40 degrees to 140 degrees bacterial growth hotspot.
@Alex Zoop what are you going on about ?
@@ProfessorPS3Missed what point? I said nothing about temperature zones/fermentation. I agreed with the gentleman about only julienning you onions root to stem. What are you going on about?
The Mexican within is strong this one!
Them tacos remind me of what my mom would tell me "tacos de lo que quieres Mijo"
*Ethan has entered the chat*
You can also do it with just lemon juice and salt. No heating necessary. Slice your red onion super thin, coat them in salt, and put just enough lemon juice to cover. Make sure you weight the onions so they stay submerged.
I respect that he feeds the camera guy
"Just the tip-"
**middle fingers at you**
Rice wine vinegar is a bit underrated, it’s so much milder for pickling vegetables.
Doesn't plastic and vinegar create an unwanted reaction?
No
"Just the tip"
......
"JUST THE TIP"
Sterling Archer 🫡
“Just the tip” words to live by
Love your videos Matt, you’ve inspired me to cook myself a decent meal after a long day of work when I don’t have the motivation
When he says just the tip. That’s what she said
Hey thanks for that explanation man, wouldn’t have gotten the joke otherwise 😎👊🏼
Not quite what I meant, I just put it in comments because I thought it was funny.
@@realblammer yes mate that’s kind of what he was implying, it’s a bit like when he makes a “your mum” joke you don’t really need to comment about it you just accept it
Archer refrence just the tip
Yeah should habe definitely done pole to pole slicing and store in glass not plastic
But how long do I wait for it to be pickled
I make red onions and cucumbers mixed with red wine vinegar Nd olive oil that is really good.
Don’t cut onions like this for pickled onion. When you cut along that cross section you break all the cell walls. This gives you a mealy gross texture. Instead cut root to stem for onions that are crisp and not limp. Trust me, it’s a huge difference. Just because he’s a chef doesn’t mean he has nothing to learn.
A matter of preference imo, i like it this way better.
I think it depends on how long you wanna pickle something for
@@ImDaToast Nope. Either cut will keep for the same amount of time if you keep them submerged in identical solutions. There is no reason to cut them like that unless you like the soggy mealy texture for some reason.
@@mattyhill9919 A preference requires that you know the difference and prefer it one way. In my admittedly small sample on the correct way to slice onion, I’ve only met people who liked it better root-to-stem and people who didn’t know there was a difference. Nobody has preferred an onion cut radially once they know.
alright ethan chlebowski
1- cut root to stem, not orbital.
2- add boiling water to your onions for a min before draining and adding to brine.
3 - let brine and onions completely cool before adding to fridge.
4 - let sit a day in fridge for best results
1- cut however you want them
2- Cook however you want them, its unnecessary to begin with
How long do you leave them in the fridge for and can you do this to pickles
“There is nothing better than an onion for marching on the road to glory”
-Napoleon Bonaparte
I will never understand why this guy gets so much hate, I see people slice pickled onions like this all the time, but when this guy does it it’s somehow evil
Not cutting the onion by hand extremely zoomed in made me happy
0:35 is meant for yall
Yum that looks so good
In India..we eat it everyday 😋 as pickle
Use sterilized glassware for storage and don't put your finger inside! Use a dry clean spoon for stuff you want to keep long.
Ive always soaked my sliced onion in boiled water for 30 B4 straining and covering in pickling juice. Is there any benefits to this extra step. Or have I just been wasting my time
Looks delish, thank you!
How long will they last if refrigerated?
that looks so good
Use red wine viniger. Colour of the onions comes out amazing
How long should it be pickled before consumption
Reminds me of early Gordon Ramsay video where they zoom, frantically tryin to follow gordon movement but this one is milder.
Good soup
For how long should they be in the fridge before theyre ready and would they turn bad for being too long in the liquid?
just the tiiiip
How long you can store this in a fridge?
Is copper a cooking ingredient? I’m confused
Can you use regular onions
Them seasonings. Expensive!!
love the lighting
Misleading title. Quick pickles like this only last a week or two in the fridge.
Why cover it with cheese cloth or paper towel?
Hell yeah bro. Map to flavortown. Thanks.
Avocado/ Guacamole tacos is the best side treat when eating Carne Asada
This thing is a custom in the A B C islands .. goes good with fish, pork and bbq chicken
the thumbnail 😹😹
That's what she said
Matt flipping us off in the thumbnail
Can you make pickled sausages? I am trying to find a good recipe !!
What finger did you use for tasteing?
00:34 is all we're here for 🤣
Shouldn't use plastic
Use a glass canning jar
The video : 😃
The thumbnail : 🤭
Is that plastic container BPA-free? 😕
I'm allergic to avocados, is there any good alternative?
There are a fair amount of recipes that use yogurt and soy beans (edamame) instead of avocado. Google is your friend.
Now what about that avocado taco recipe
Infinite onion glitch
Where do you get you're seasoning bro?
Matt is so handsome 😭
My mom taught me to make them a different way but will be trying this way for sure
Hot liquid and plastic container?
Ethan would be proud of this
plastic jar ? is that allowed?
Can you swap out for carrots
Cut the onions into batons, it works better trust me
thanks ethan chlebowski
I love pickled onions
What is the cheesecloth for?
How spicy are they?
What is the paper towel for?
Did you just flip us of 👁️👄👁️
How much time need on freezer ?
Hot water in plastic? Why?
Sirke Wale pyaz hai yeh doston
The.... Thumbnail
I would never pour hot liquid in a plastic container.
Ya I can't take a taco seriously without meat on it.
Pole to pole > orbital
In order for these to actually last that long you should sterilize your equipment first
He’s going out of his way and doing wayyy to much senpai already did this but simple
So he just poured hot water into a plastic cup.... and then he soaked the paper towel into it. Unbelievable
That is excellent m8
Can u do kosher cuisine
Dank dank!
Am i the only one noticing the thumbnail picture for this?!?😂
My dad always also adds a finely chopped habenero in his onion brings a good amount of heat
Matt: just the tip
Me trying not to say: that's what HE said..
Your onion will last forever because nobody will want to use any of it unless you're _also_ making those avocado tacos nobody likes. 🙄
Bro really fingered the pickling water
If I come over and you try to feed me a fucking avocado taco I’m leaving
This is what’s up. I can get behind an avocado taco.
Normal in India
The dot on your nail likely means nothing but it could be skin cancer
We just add lemon and chopped up jalapenos
Make a whole video with all thats what she saids lmao 🤣 title it as such🔥😭😂 this one was close
2:1 ratio of vinegar and water plus some orange juice? Yeah you won't be tasting any onion with that.
Bruh when I did this I nearly burned my self trying to test it. Did I do something wrong?
You have to be very quick
just the tip ey but 10 mins later its not just the tip ey
Are you 13 or something
Indian Onion!
No one noticed the video transition from end to beginning
*Just the tip*
Thats what she said 😂😂