Thursday, April 19, 2012
Room temperature is OK for 1-2 weeks; if longer throw them in open paper grocery bag and keep them in cool spot in the basement. Better yet, just buy 5# at a time, keep at room temp, and batch roast them. How long can they keep after batch roasting? Do they freeze OK after batch roasting? Do they keep in frig very long after roasting? I will find out.
KISS-keep it simple stupid. So this next batch of onions from my big onion bag are being slow roasted at 250 degrees. I individually wrapped each in tin foil but read of others throwing them in 1 inch of water and baking in a casserole dish. I think my prep time this time was not worth it. It slowed me down. Yesterday, I just wrapped each one individually without washing or anything then I peeled it. I thought that today if I got the outer peel of fand cut off the dark parts that probably have dirt, then I could salvage the juice. Today, I say screw that thought. By the time they roast at 250 degrees for hours, I'm proud and hearty for eating that dirt right along with the nutritious juice to throw in my soup. If I complicate things by taking more of my time, I won't do it. So from now on, it's the throw tinfoil around the onion, pack in as many onions and garlics as I can on a single cookie sheet and roast away. I will collect the juice and throw it in the soup and it will be yummy.
Okay. If there is some visible real dirt, I'll clean it. But that's it.