Can you actually taste a difference between Onions?

Ethan Chlebowski
18 Apr 202448:56

Summary

TLDRThis in-depth video explores the culinary world of onions, a staple ingredient often underappreciated for its versatility and depth of flavor. The host conducts various tests to compare different onion varieties—yellow, white, red, sweet, and shallots—when used raw, sautéed, and caramelized. Through a series of taste experiments, including Pico De Gallo, Italian sandwiches, re-fried beans, and chopped cheese sandwiches, the video challenges common assumptions about the flavors of each onion type. The role of sulfur compounds in onion aroma is discussed, and the impact of cooking methods on flavor is highlighted. The video also touches on the importance of considering factors like aroma intensity, pungency, and the onion's role in a dish when selecting an onion variety. It concludes with the host's personal preference for red onions for their strong flavor and visual appeal, while also advocating for the experimental use of shallots. The content is educational, engaging, and encourages home cooks to rethink their approach to using onions in the kitchen.

Takeaways

  • 🧅 Onions are a staple ingredient worldwide, but their complexity and variety are often underappreciated by home cooks.
  • 🔍 Different varieties of onions, such as red, white, yellow, and sweet onions, each have unique flavor profiles that can affect a dish.
  • 🍳 Cooking methods (raw, sautéed, or caramelized) significantly alter the taste and texture of onions, transforming their flavor from pungent to sweet.
  • 🧪 The layers of an onion are a result of its two-year life cycle and contribute to its strong sulfur aroma when raw, which mellows upon cooking.
  • 🌱 Onion flavor is influenced by its water, carbohydrate, and protein content, which varies among different types of onions.
  • 🌈 The color of onions can impact the visual appeal of a dish, with red onions providing a vibrant color contrast, especially in pickled applications.
  • 🌬 The aroma of onions, which is a key component of their flavor, comes from the sulfur compounds released when the onion cells are damaged.
  • 🍲 Cultural preferences play a significant role in which type of onion is used in different cuisines, but these preferences may not always be based on flavor differences.
  • 🕒 The time it takes to caramelize onions can vary, and a quick caramelization method was demonstrated that achieves a similar result in just 10 minutes.
  • 🧂 Adding fat to the cooking process helps to release and carry the aroma molecules, enhancing the flavor of sautéed onions.
  • 🌟 Shallots, with their unique flavor, can be a versatile and flavorful addition to dishes beyond their traditional uses, such as in chopped cheese sandwiches.

Q & A

  • Why are onions considered underappreciated in cooking?

    -Onions are considered underappreciated because they are commonly used but not well understood. Home cooks often know little about the fundamental differences in flavor and application between various types of onions.

  • What are the key differences between red, white, yellow, and sweet onions?

    -The key differences lie in their taste profiles and pungency. Red onions are the most aromatic and pungent, sweet onions are milder and less aromatic, while white and yellow onions fall in between. However, sweet onions are not necessarily sweeter in terms of sugar content.

  • How does the flavor of onions change when they are cooked?

    -When onions are cooked, their pungent bite disappears, and they develop a savory aroma. Further cooking or caramelization leads to a deep sweetness as the Maillard reaction and caramelization processes create new flavors and aromas.

  • Why do onions make us cry when we cut them?

    -Onions make us cry due to the release of an enzyme called alliinase and sulfur compounds when the onion cells are damaged. This reaction produces a volatile gas, the lacrimatory factor, which irritates the eyes.

  • What is the significance of the Maillard reaction in cooking onions?

    -The Maillard reaction is significant because it transforms the flavor of onions, giving them a savory quality and adding complexity to dishes. It is a chemical reaction that occurs with protein molecules and a free sugar molecule at high temperatures.

  • How can the flavor of caramelized onions be affected by cooking time?

    -The flavor of caramelized onions can be significantly affected by cooking time. Longer cooking times allow for more development of complex flavors due to the Maillard reaction and caramelization, while shorter cooking times may result in less complex but still flavorful onions.

  • What is the role of fat in cooking onions?

    -Fat acts as a thermal conductor, helping to release volatile organic compounds when onions are heated. It also dissolves and carries aroma molecules, which can enhance the flavor of the onions when they are cooked in oil or butter.

  • Why do onions have layers?

    -Onions have layers because they are biennal plants with a two-year life cycle. The layers are a result of the plant's growth over time, with each layer representing a stage of development in the onion's life.

  • How does the USDA define a Vidalia onion?

    -According to the USDA, to be called a Vidalia onion, it must be grown in the state of Georgia. This is due to the specific growing conditions in that region that give Vidalia onions their characteristic sweet and mild flavor.

  • What are the key takeaways when choosing onions for different culinary applications?

    -When choosing onions, consider the desired intensity of aroma, whether a pungent bite is preferred, the importance of color for presentation, the texture required for the dish, and any cultural or personal biases that may influence the choice.

  • What is the recommended approach to conducting an onion experiment at home?

    -To conduct an onion experiment, one should consider the type of onion, how it will be prepared (raw, sautéed, or caramelized), the desired level of flavor intensity, the role of the onion in the dish, and the visual appeal of the onion in the final product.

Outlines

00:00

🧅 Introduction to the Versatile Onion

This paragraph delves into the world of onions, one of the most widely used ingredients in global cuisines. Despite their ubiquity in cooking, onions remain an underappreciated ingredient for many home cooks. The video aims to explore the different varieties of onions, their unique flavors, and how these flavors change depending on their preparation methods, such as raw, cooked, or caramelized. It also touches on the scientific aspects of why we enjoy the flavor of onions and the differences between types like red, white, yellow, and sweet onions.

05:01

🌱 Understanding Onion Cultivation and Varieties

This section discusses the cultivation process of onions, highlighting their life cycle and the reasons behind their layered structure. It also explores the different varieties of onions, including yellow, sweet, red, white, and shallots, and their respective roles in various cuisines. The video mentions the common misconception about sweet onions containing more sugar than other varieties, which is debunked with USDA nutrition data. Furthermore, it introduces the carbon steel pan used for testing the onions, emphasizing its benefits for cooking.

10:03

🍎 Raw Onion Experimentation and Flavor Profiles

The video presents an experiment where the taste, aroma, and physical reaction of raw onions are explored. It explains the six properties that make up the flavor of food and how these properties vary in importance depending on the use of the onion. The taste test involves eating each onion variety raw, like an apple, to observe their differences in flavor, aroma, and pungency. The results show that white, yellow, and sweet onions are quite similar, while red onions have a stronger aroma and shallots are the most pungent.

15:05

🍲 Exploring the Impact of Cooking on Onion Flavor

This part of the video examines how cooking onions, particularly sauteing, changes their flavor profile. It explains the chemical reactions that occur when onions are cooked, such as the Maillard reaction and caramelization, which contribute to the onions' savory aroma and taste. The video also discusses the importance of fat in cooking onions, as it helps release and carry the aroma molecules, enhancing the overall flavor experience. A taste test of sauteed onions from different varieties is conducted, noting the differences in flavor intensity and aroma.

20:06

🥘 Diving Deep into Caramelized Onions and Cooking Techniques

The video concludes with an exploration of caramelized onions, emphasizing the importance of both the Maillard reaction and caramelization in transforming the onion's flavor. It addresses the common question of how long it takes to caramelize onions and presents a test that challenges the conventional belief of needing 50-60 minutes to achieve this. A method for potentially caramelizing onions in just 10 minutes is introduced, although it is acknowledged that there are some limitations and differences in flavor complexity compared to longer cooking times.

Mindmap

Keywords

💡Onions

Onions are a staple ingredient in global cuisine, appreciated for their versatility and flavor. They are part of the genus Allium and are used in various forms such as raw, sautéed, or caramelized, each of which alters their taste and texture. In the video, onions are explored for their culinary role, flavor profiles, and the impact of different cooking methods on their characteristics.

💡Caramelization

Caramelization is a chemical reaction that occurs when sugar molecules are heated, leading to the browning of food and the development of complex, sweet flavors. In the context of the video, caramelization is a key process in transforming onions into a sweet, complex ingredient, and the script discusses the time and temperature factors that influence this reaction.

💡Maillard Reaction

The Maillard Reaction is a chemical reaction that occurs when amino acids and reducing sugars are heated, resulting in the browning of food and the creation of new flavors. The video emphasizes the importance of this reaction in developing the savory, complex taste of sautéed onions and other cooked dishes.

💡Allium

Allium is a genus of plants that includes onions and other species like garlic and leeks. The video discusses the different species of Allium, such as yellow, white, red, and sweet onions, and how they each contribute unique flavors and characteristics to dishes.

💡Sautéing

Sautéing is a cooking technique that involves cooking food quickly in a pan with a small amount of oil. The video script describes how sautéing onions changes their flavor profile, reducing pungency and enhancing their savory taste.

💡Shallots

Shallots are a type of Allium with a distinct flavor and appearance, similar to but milder than onions. The script explores the unique taste of shallots, comparing them to other onions and discussing their potential for use in various dishes beyond traditional applications.

💡Pico De Gallo

Pico De Gallo is a fresh salsa made with tomatoes, onions, chili peppers, and cilantro. In the video, Pico De Gallo serves as a test dish to evaluate the differences in flavor between white and yellow onions when used raw.

💡Texture

Texture refers to the physical feel of food in the mouth, which is affected by cooking methods. The video discusses how the texture of onions changes from raw to sautéed to caramelized, with implications for their use in different culinary applications.

💡Aroma

Aroma is the sense experienced through the olfactory system and is a significant part of the overall flavor of food. The script delves into the aroma of different onion varieties and how it changes with cooking, affecting the perceived flavor in dishes.

💡Sulfur Compounds

Sulfur compounds are responsible for the characteristic strong smell of onions. The video explains that when onions are cut or damaged, these compounds react to produce the pungent odor and flavor associated with raw onions.

💡Cultural Associations

Cultural associations refer to the specific ways ingredients are used in different cuisines based on tradition and taste preferences. The video touches on how certain onions are favored in specific culinary traditions, such as red onions in Indian cuisine or white onions in Mexican dishes.

Highlights

Onions are an underappreciated ingredient despite their widespread use in cooking, with different varieties offering unique flavors and characteristics.

Sweet onions are not necessarily sweeter than yellow or white onions, as their name might suggest; they actually have slightly less sugar content according to USDA nutrition data.

The flavor of onions changes significantly when they are raw, cooked, or caramelized, offering a range of taste experiences.

Shallots have a unique flavor profile, tasting different from onions, and can be used to add a distinct aroma to dishes.

The carbon steel pan is an excellent choice for caramelizing onions due to its quick and even heat distribution, providing better temperature control.

Onions are part of the genus Allium, which includes over 500 species, but only a dozen or so are commonly cultivated for eating.

The layers of an onion are a result of its two-year life cycle and the growth of its leaf layers, which contribute to the thick fleshy layers we consume.

Caramelizing onions can potentially be done in just 10 minutes, a significant reduction from the traditional long cooking times.

The flavor of onions is influenced by their water, carbohydrate, and protein content, which varies among different types of onions.

Raw onions have a neutral taste, with most of their unique flavors coming from their aroma, which is released when the onion cells are damaged.

Different Allium Sapa species produce different sulfur compounds, leading to the distinct Aromas of various onion types.

The pungency of onions, which causes irritation and tears, is due to the release of sulfur-containing compounds when the onion cells are damaged.

The color of onions can influence the visual appeal of a dish, with red onions providing a vibrant contrast, especially in pickled applications.

Caramelized onions undergo a Maillard reaction and caramelization, creating new Aromas and a sweet, complex flavor profile.

The choice between different onion varieties should be based on the intended use in a dish, considering factors like Aroma intensity, pungency, and visual presentation.

Experimenting with onions at home can lead to a better understanding of their diverse flavors and improve one's cooking skills.

Transcripts

00:00

in this video we are doing a deep dive

00:01

into the world of onions one of the most

00:04

used ingredients around the world

00:07

however even though we use onions all

00:09

the time in our cooking it's an

00:10

ingredient that is underappreciated and

00:13

one that most of us homecooks know very

00:15

little about from a fundamental level

00:17

for example why do we enjoy the flavor

00:19

of onions can you actually taste the

00:21

difference between red white yellow or

00:23

sweet onions and how does the flavor

00:25

change when onions are used raw cooked

00:27

or caramelized do shallots taste

00:29

different onions or should certain

00:31

onions be avoided for specific Cuisines

00:34

stop using yellow onions in your Mexican

00:37

food so over the past several weeks I

00:39

ran through a bunch of different tests

00:41

with a variety of onions this includes

00:43

eating them raw like an apple testing

00:45

yellow versus white onion in a Pico Deo

00:48

sautéing all five varieties using

00:50

shallots for a chopped cheese and

00:52

caramelizing onions on a spectrum to see

00:55

how the flavor changes and I promise

00:57

this video will completely change how

00:59

you think about onions for example you

01:02

may be interested to know that sweet

01:04

onions do not contain more sugar than a

01:06

yellow or white onion based on USDA

01:09

nutrition data on a 100 G basis they

01:12

actually have slightly less now compare

01:15

that to a sweet potato which literally

01:17

does have 3.5% more sugar than a russet

01:21

potato so why are sweet onions called

01:23

sweet we'll find out shortly I also

01:25

found out that it might be possible to

01:27

caramelize onions in just 10 minutes

01:29

minutes this is not onions 101 or 2011

01:33

by the end of this video all of us will

01:35

have our masters in onions for homecooks

01:38

now in order to cook all of these onions

01:40

the main pan I used was the 10in carbon

01:42

steel seasoned pan from today's sponsor

01:44

made in later in the video I challenged

01:47

myself to see if it's possible to

01:48

caramelize onions in just 10 minutes and

01:51

the carbon steel pan is the perfect

01:52

choice for this because it Heats really

01:54

quickly and evenly to give you plenty of

01:57

temperature control carbon steel is way

02:00

lighter than cast iron and is compatible

02:01

on gas electric and induction stove tops

02:05

plus this version has been pre-seasoned

02:07

with a mixture of sha nut oil and

02:08

coconut oil meaning they've taken care

02:10

of the first two seasonings which if

02:13

you've ever tried to do it yourself it

02:14

can be a little tricky to get that

02:16

naturally non-stick surface if you want

02:18

to check out maiden's carbon steel

02:19

collection head to the link in my

02:21

description to save on your order this

02:23

pan will be getting plenty of use as we

02:25

navigate the world of onions so let's

02:28

unpack the different Vari ities of

02:30

onions and pull out the key takeaways

02:32

that you need to know when it comes to

02:33

using onions raw sauteed and

02:37

caramelized and where do we start well

02:39

of course in the

02:43

ground onions are part of the genus

02:45

alium which is a group of plants in the

02:47

lily family that have a central stem bud

02:49

and leaf based system that will Sprout

02:51

green tops above the ground and

02:53

sometimes a bulb below the ground there

02:56

are over 500 species of aliam around the

02:59

world but only a a dozen or two are

03:00

commonly cultivated for eating and

03:02

cooking purposes of which aliums are

03:04

known for their strong sulfury Aromas

03:07

which are used to deter animals from

03:09

eating them

03:10

raw

03:13

whoa that deterrent still works today

03:16

however when most aliums are cooked they

03:18

are transformed into a Savory quality

03:21

that adds a depth of complexity to

03:22

dishes in just about every cuisine

03:24

around the world aliums can be either

03:26

bulbing or non- bulbing common non

03:29

bulbing aliums include scallions chives

03:32

leaks ramps or Chinese garlic chives and

03:34

in these cases since there is no bulb we

03:37

eat the above ground leaves these aliums

03:39

will have similar flavor characteristics

03:42

but for purposes of this video we are

03:44

focusing on bulbing aliums and

03:46

specifically the species aliam Sapa this

03:49

species includes common bulbing onions

03:51

such as white yellow red sweet shallots

03:55

and spring onion varieties and what I

03:57

want to figure out is do these varie

04:00

actually taste that different in a

04:01

variety of dishes but first I know there

04:04

is a burning question you probably have

04:06

why do onions have layers layers onions

04:11

have layers according to onion usa.org

04:15

onions may be one of the earliest

04:16

cultivated crops because they were less

04:18

perishable than other foods of the time

04:20

were transportable easy to grow and

04:22

could be grown in a variety of soils and

04:25

climates and what's unique about ball

04:27

meat onions is that they are banial

04:29

plants meaning they have a 2-year life

04:31

cycle in the first year they start from

04:33

the seeds produced by the flour of a

04:35

mature onion which will grow green tops

04:38

above the ground and start to grow a

04:39

small ball below the ground about the

04:41

size of a nickel or quarter depending on

04:44

the variety after the first season the

04:46

green tops die off but that tiny bulb

04:49

can remain underground or be harvested

04:52

and then planted next year and if you

04:54

are growing your own onions at home many

04:56

people start with onion sets which are

04:59

basically these tiny one season old

05:01

onions now I need some help here if

05:03

anyone is an onion farmer or just knows

05:05

the answer to this question let me know

05:07

in the comments below so pearl onions

05:09

chapini or baby onions can sometimes be

05:12

found and bought at the store however

05:14

this got me wondering are these a onion

05:17

sets that have been grown for a single

05:19

season and sold for consumption instead

05:21

of planting the second season B are they

05:23

onion sets that were planted in the

05:26

second season and then harvested early

05:28

before they reached full size or C are

05:31

these a mature onion variety that after

05:33

the two growing Seasons happen to grow

05:36

very small bulbs and yeah I couldn't

05:38

find a specific answer for this so fill

05:40

in the blank for us below anyway in the

05:42

second year the onion plant used the

05:45

store energy in the bulb to sprout up

05:47

again to produce those green tops and

05:49

these Leaf layers are what turn into the

05:52

thick fleshy layers of the onions in the

05:54

ball below the ground and remember this

05:57

for later most of the aroma in the onion

06:00

comes from the sulfur that is found in

06:01

the soil where they grow so in the

06:04

second season when the green tops start

06:06

to wither or the plant has started to

06:08

flower it signifies that the plant has

06:10

completed growing its bulb underground

06:12

and is ready to be harvested where they

06:14

will then be prepared for storage and

06:16

market and as we covered in the garlic

06:18

video onions too are cured for long-term

06:21

storage before you get them at the

06:23

grocery store the excess soil is brushed

06:25

off the harvested bulbs which are then

06:26

strung up to hang in a dry well

06:28

ventilated area for about 2 to 4 weeks

06:31

during this time the outer layers of the

06:33

onions dry forming that protective

06:35

papery skin that allows them to be held

06:37

in long-term dry storage which is why

06:40

onions are available year round and

06:43

today World onion production is

06:45

estimated at 105 billion pounds each

06:48

year where the average person consumes

06:51

13 lbs of onions across the world and

06:53

libia interestingly has the highest

06:55

consumption of onions with an astounding

06:58

average per capita consumption of

07:01

66.8 lb of

07:05

onions so now that we know in general

07:07

how onions are grown let me introduce

07:09

you to the varieties that we will be

07:10

using for testing throughout this video

07:13

first is the yellow onion and this is

07:15

the most commonly used onion in the

07:17

United States as it represents about 87%

07:19

of the total onion production however

07:22

included in that 87% is candidate number

07:24

two sweet onion so sweet onions videlia

07:28

and wala wala onions are all varieties

07:31

of yellow onions that are said to be

07:32

sweet and milder tasting than the

07:34

regular yellow onion counterpart and in

07:37

order to be called a videlia onion by

07:38

law it actually has to be from the state

07:40

of Georgia I'm using a generic sweet

07:43

onion for testing today now people call

07:45

them sweet but is it actually true where

07:47

you can tell a difference we'll find out

07:49

shortly it's very like crunchy crisp and

07:52

juicy candidate number three is one of

07:55

my personal favorites the red onion and

07:57

this is roughly estimated around 8% % of

08:00

total us onion production and it's the

08:02

common onion used in Indian Cuisine

08:05

Additionally the Red Onion gives you the

08:06

beautiful vibrant color of pickled

08:08

onions the fourth candidate is the white

08:11

onion which represents about 5% of total

08:14

onion production in the United States

08:16

and this is typically the onion of

08:17

choice for Mexican Cuisine does it

08:20

actually make better Mexican food like

08:21

Rick Bay says we'll see lastly we have

08:25

the shallot now up until 2010 the

08:27

shallot was actually considered a

08:29

different species but it is now included

08:31

in aliam sepa what's weird about

08:33

shallots though is that they're almost a

08:35

cross between garlic and a balban onion

08:39

they look like an onion with its layers

08:40

when you slice into them except they

08:43

also create cloves like garlic does

08:46

sometimes when you buy a shallot you'll

08:47

get two cloves that can be broken apart

08:49

and sliced separately and Ling aliums

08:52

tend to have a higher carb and lower

08:53

water content which as I found out can

08:56

lead to pretty different flavors and

08:58

properties when you used in cooking this

09:01

one to me I think is so much better the

09:04

balance between the onion and the

09:07

beefiness is amazing so the question

09:10

that we need to answer is how different

09:12

do these onions actually taste and what

09:14

seems like a simple question is actually

09:17

quite complex due to two reasons reason

09:20

number one the same onion can taste

09:22

completely different depending on how

09:25

it's used for example when bit raw they

09:28

can be completely over overwhelming

09:30

however if you add a little lime juice

09:32

and mix raw onions with tomato cilantro

09:34

and pepper they become everyone's

09:35

favorite Pico Deo when onions are

09:38

sauteed they completely lose that

09:40

pungent bite and instead develop a

09:42

beautiful Savory Aroma that we all love

09:45

or if you cook them even further and

09:47

caramelize them they transform to

09:49

develop a deep sweetness so because of

09:52

this I decided to do eight different

09:53

test spanning a variety of use cases

09:56

three raw ones three sauteed ones and

09:58

two caramel Iz ones in order to give us

10:00

the full picture when it comes to using

10:02

onions and the first test that I decided

10:05

to do was eating each onion raw straight

10:08

up like an apple however before we

10:10

jumped into what I learned reason number

10:12

two on why it's so hard to explain the

10:14

differences between the onions is that

10:16

everyone discusses them differently

10:18

people will say that white onions have a

10:20

cleaner or milder flavor than yellow

10:22

onions or Vidia onions are sweeter than

10:24

normal onions but the problem is I have

10:27

no idea what a cleaner onion flavor even

10:29

even means or like I mentioned in the

10:31

intro sweet onions do not have more

10:33

sugar content like a lot of people think

10:35

they do so before we try to say are

10:37

white onions better for Mexican food or

10:39

are red onions better for Indian food we

10:41

need to Define some terms and answer

10:43

this question what is the flavor of

10:46

onions at a high level these six

10:49

properties make up the flavor of food

10:50

taste Aroma texture sight physical and

10:53

the human element and if you want to

10:54

read more information about these These

10:56

are the flavor properties that we use on

10:58

my website cookwell that you'll see

11:00

tagged in the recipes this will help you

11:03

understand what an ingredient is

11:04

providing in terms of Flavor now when it

11:08

comes to onions these six properties

11:10

become more or less important again

11:13

depending on how they are used so let's

11:16

start with the flavor of raw onion then

11:18

we'll progress to sauteed and

11:20

caramelized and for this first test I

11:22

took a bite from each onion like an

11:24

apple and came away with three big

11:27

observations first the white yellow and

11:29

sweet onion were much more similar to

11:31

each other than I thought secondly The

11:34

Red Onion had the most oniony Aroma and

11:37

third the shallot was by far the most

11:39

pungent and caused me the most painful

11:41

physical

11:44

reaction

11:46

whoa so what do these actually mean well

11:50

let's walk through the flavor properties

11:52

remember there are just five main tastes

11:55

sweet salty sour bitter and Umami and in

11:57

their raw form onions are actually

12:00

pretty neutral tasting and here's a

12:02

weird test that you can do at home to

12:03

Showcase this concept get out a slice of

12:06

apple and a layer of yellow onion plug

12:08

your nose and take a bite texturally you

12:11

will feel a difference yes but with your

12:13

nose closed you may be surprised to find

12:16

that they aren't as different as you

12:17

would expect why well onions just like

12:20

apples are made up of three main

12:22

molecules water carbohydrates and

12:25

protein apples are around 85% water 14.

12:29

7% carbohydrates of which about 12% are

12:31

total sugars and 1% protein yellow

12:35

onions on the other hand are around 90%

12:36

water 8.6% carbohydrates and about 6% of

12:40

that is total sugars and lastly 83% of

12:44

protein now you may be going Ethan why

12:47

are we talking about molecules here well

12:49

let me explain as we know water doesn't

12:52

really smell or taste like anything so

12:54

that means most of the flavor of an

12:56

onion is coming from the protein and

12:58

carbo hydrate makeup and hopefully you

13:01

can see where we're going each of our

13:03

onion candidates have a unique

13:04

combination of water carbohydrates and

13:07

protein and you can pause here if you

13:09

want to take a look but two things that

13:11

I would point out are look how similar

13:13

the yellow white and sweet onion are red

13:16

onion starts to dip a little bit in

13:18

terms of water and then the shallot is

13:20

all the way down at 80% now keep this in

13:23

mind throughout the video because this

13:25

has implications in the flavor of the

13:27

raw form but also in their cooked forms

13:31

for example caramelized onions are a

13:33

mixture of the May reaction which needs

13:35

protein molecules to happen and the

13:36

caramelization reaction which only

13:39

happens with sugar molecules now back to

13:41

our weird Apple test this is also why

13:44

with your nose closed you may be able to

13:46

detect the slightly sweeter taste in the

13:48

Apple but it's not as obvious as you

13:50

would think however as soon as you open

13:53

up your nose there is no mistaking which

13:55

one is the onion and which one is the

13:58

Apple

14:03

look it's a pretty weird test but it

14:05

really goes to show why smell is so

14:07

important when it comes to identifying

14:09

the differences in the food we eat most

14:12

of the unique flavors we experience in

14:14

food are actually from the aroma or

14:16

smell remember an ingredient can really

14:18

only have the five main tastes but can

14:20

potentially have hundreds of unique

14:22

Aroma molecules as we've learned in the

14:24

vanilla and garlic videos and this also

14:27

holds true for onions the main reason

14:29

that we use onions in cooking is to

14:31

release their signature Aromas which is

14:33

one of the key differentiators in these

14:35

various types of onion the idea is that

14:38

different species of alium Sapa will

14:40

produce different sulfur compounds so

14:43

when we get into the testing here the

14:44

primary question that we are really

14:46

asking is do these onions smell

14:48

different and as I found out in some

14:50

cases yes they do and in other cases I

14:53

couldn't tell a difference at all I

14:55

would say the shallot and the Red Onion

14:57

are by far the most most aromatic and

15:00

most different from these other ones the

15:02

shallot has this nice like top note that

15:05

is very interesting and then the Red

15:08

Onion for me has this kind of dominantly

15:11

onion smell to it the sweet onion on the

15:13

other

15:14

hand I think this is the least aromatic

15:17

and then the white onion and the yellow

15:20

onion I think are fairly similar I'm

15:22

having a little bit of a tough time

15:24

differentiating these so let's answer

15:26

the question what do onions smell like

15:29

this is a picture of onion cells and

15:31

like most aliums these cells are loaded

15:33

with sulfur containing compounds that

15:35

will give an onion its signature Aroma

15:37

but if you smell a whole onion it

15:39

doesn't smell like anything however when

15:42

the onion cells are damaged through

15:44

biting slicing or chopping chemical

15:47