Can onion still be served after putting away for three months?
- Thread starter kenny1999
- Start date
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Only way to know is to cut one open. If it has gone soft all the way through then toss them away.
Sometimes you might find the centers still good. Other times the outer layers and inner most parts are soft but the inbetween part is still usable.
But I would not serve them raw, only cooked.
If they've started to sprout, put them in a pot of earth on your window sill and they will probably grow. Or at least a couple of them.
Sometimes you might find the centers still good. Other times the outer layers and inner most parts are soft but the inbetween part is still usable.
But I would not serve them raw, only cooked.
If they've started to sprout, put them in a pot of earth on your window sill and they will probably grow. Or at least a couple of them.
Andy M.
Certified Pretend Chef
If the interior of the onion is still white, they're ok. If parts are turning brown, not ok.
What Andy and dragn said.
larry_stewart
Master Chef
I usually get a 10lb bag of onions which lasts me about 2 months +/-.
Some may get a little soft as time goes on ( and who knows how ling they have been sitting in the market.).
Most common things I'll notice is soft, slight discoloration (usually darker) and maybe. align sliminess to it.
If its just the outermost layer, I just remove it, rinse it, and use it .
If its affecting a few layers, I usually just chuck it.
If it smells bad or like its rotting, or any evidence of flies, out it goes no matter how many of few layers are affected.
Some may get a little soft as time goes on ( and who knows how ling they have been sitting in the market.).
Most common things I'll notice is soft, slight discoloration (usually darker) and maybe. align sliminess to it.
If its just the outermost layer, I just remove it, rinse it, and use it .
If its affecting a few layers, I usually just chuck it.
If it smells bad or like its rotting, or any evidence of flies, out it goes no matter how many of few layers are affected.
blissful
Master Chef
- Joined
- Mar 25, 2008
- Messages
- 6,357
I just recently (last week) salvaged onions from our garden from harvest last year. We grew 600 bulbs of onions and some were starting to sprout. So first I cleaned and chopped the greens coming off of them, bagged and frozen. Then I peeled and cleaned keeping only the white firm onion parts, mr bliss diced them in the slapper chopper. We ended up with 4 flattened gallon bags to freeze. I have 2 2-gallon buckets of onions left fresh in the basement. So most of them were used and the rest will take us until our next patch of onions is ready to harvest.
