You sort onions based on their firmness to determine whether they should be used immediately or stored long-term.
Here's a breakdown of how to sort onions effectively:
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The Thumb Test: This is the core method described in the reference.
- Preparation: Hold each onion individually.
- The Press: Place your thumb over the area where the green top of the onion used to emerge. Gently press down.
- Interpretation:
- Significant Give: If the onion yields easily under pressure, it indicates that it's starting to soften and should be used promptly. Place these onions in a "use now" pile.
- Very Firm: If the onion feels very hard and provides minimal give, it suggests that it is still fresh and suitable for long-term storage. Set these aside for braiding, storing in a cool, dry place, or other long-term preservation methods.
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Visual Inspection: Look for signs of spoilage.
- Soft Spots: Discard any onions with visible soft spots or bruising.
- Mold: Check for any signs of mold growth. If present, discard the onion to prevent contamination.
- Sprouting: While sprouting onions are still safe to eat, they're best used sooner rather than later.
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Handling and Storage After Sorting:
- Use-Soon Onions: Store these onions in a cool, dry, and well-ventilated place. Ideally, use them within a week or two.
- Long-Term Storage Onions: Store in a cool, dry, dark, and well-ventilated place. Good options include mesh bags or loosely arranged in a single layer in a crate. Avoid storing near potatoes, as both emit gases that can cause the other to spoil faster.
By using the thumb test and visual inspection, you can effectively sort your onions to maximize their shelf life and minimize waste.
