❁ In bulk foods, you can buy a small amount to use while the flavor is strongest. Or try something new.
❁ Check for a “BEST by” date on packaged spices and herbs. They are still safe after the date but the flavor will be weaker.
Follow these guidelines when handling meat:
Clean: Wash hands, utensils and surfaces often with hot soapy water.
Separate: Keep raw meat and juices from contacting other raw or cooked foods.
❁ Choose whole onions that are firm and heavy for their size, and have no scent. Look for a dry, papery outer skin. Avoid cut, bruised or sprouting onions.
✿ Chill onions before chopping - 30 minutes in the refrigerator or 10 minutes in the freezer.
✿ Use a very sharp knife.
✿ Start cutting at the stem end.
■ Store whole onions in a cool, dark, dry place in an open bowl or bag for several weeks. They need air around them to slow spoilage.
■ Refrigerate peeled or cut onions in sealed containers or wrapped tightly. Use within 1 to 2 weeks.
Yellow onions are most common. They store well.
White onions are usually sharper in flavor.
Red onions are somewhat mild in flavor. Their red skin adds color to dishes.
Sweet onions have a mild flavor even when raw. They don't store as long.
When kids help make healthy food, they are more likely to try it. Show kids how to:
❁ snip green onions or chives with kitchen scissors.
❁ put onions in the refrigerator before cutting.