Un-Rubbery Dehydrated Onions
Jake Jamer

The dehydrated onions give good taste when you know how to prepare them
correctly and this taste makes the dish better. Onions are tricky things to cook
with. Dehydrated onions don't give desirable textures, the textures are also very
difficult to work with, chewy or slimy or a host of unappetizing adjective, but they
have the tendency to be rubbery, slick and chewy.


Like other dehydrated foods, dehydrated onions have had all the water removed
from them. But unlike other dehydrated foods, dehydrated onions cannot get the
water back into them fast enough when you just throw a handful into your dish.
The key is dehydration. The result obtained is that the partially dehydrated onion
pieces that have absorbed just enough water to make them rubbery but not enough
to make them palatable.

Method for dehydration:

In order to dehydrate, the handful of onions are put in a bowl and eighth of a cup
of water is poured into it up to twenty minutes. When they are added to the dish,
they must be added along with the water because the water will have absorbed the
flavor of the onions. If the onions are put in a dish without water then it will result
the dish with the less flavor. Some of the liquids can also be replaced with the
onion water. For example while preparing the tomato sauce, they are allowed to
simmer until the extra water gets dissipated and the flavor alone is left.  

Thus the dehydrated onions give delicious and pleasant addition to any meal,
when they are dehydrated before they are cooked.