Why are onions soaked in water? (Zasto se crni luk potapa u vodu?)

Onions are soaked in water for several reasons, depending on the recipe:

1. To make it less spicy - water draws out some of the compounds that give onions their sharp, spicy taste.
2. To make it more pleasant to eat raw - especially in salads, salsas and sandwiches.
3. To reduce the strong smell - useful if onions are eaten raw.
4. To keep it crisp – a short dip in cold water can give it a fresher, crispier texture.
5. To reduce bitterness - especially with older or very strong onions.

When should onions be soaked in cold water, and when should they be soaked in warm water?

• Cold water – when you want the onion to remain crispy, but to be milder and less spicy. It is best for salads, salsas, sandwiches and as an addition to ready meals. Soak for 10-15 minutes.
• Ice cold water – even better for crispiness. It is good for thinly sliced ​​onions that go raw in a salad. Soak for 10–15 minutes.
• Warm water - when you want to remove the spiciness and strong smell faster, and you don't care about the distinct crispness. Soak for 5–10 minutes. The onion will be softer.
• Hot water - is used when you want to soften and considerably soften the onion, 1-2 minutes is enough, then drain it immediately.

How do I prepare onions for soaking?

1. For the salad: thinly slice it into rings or crescents, then soak in cold water for 10-15 minutes.
2. For finely chopped onion: first chop it finely, then soak it for 5-10 minutes.
3. If you submerge the whole onion: the effect will be much weaker, because the water does not reach enough of the inner layers.
4. If you want it to remain as crispy as possible: cut it immediately before soaking and use cold water.

Crni luk se potapa u vodu iz nekoliko razloga, zavisno od recepta:

1. Da bude manje ljut – voda izvlači deo jedinjenja koja daju luku oštar, ljut ukus.
2. Da bude prijatniji za jelo sirov – posebno u salatama, salsama i sendvicima.
3. Da se ublaži jak miris – korisno ako se luk jede sirov.
4. Da ostane hrskav – kratko potapanje u hladnu vodu može da mu da svežiju, hrskaviju teksturu.
5. Da se smanji gorčina – naročito kod starijeg ili veoma jakog luka.

Kad se crni luk potapa u hladnu vodu, a kada u toplu?

• Hladna voda – kada želiš da luk ostane hrskav, ali da bude blaži i manje ljut. Najbolja je za salate, salse, sendvice i kao dodatak gotovim jelima. Potopi 10–15 minuta.
• Ledeno hladna voda – još bolje za hrskavost. Dobra je za tanko sečen crni luk koji ide sirov u salatu. Potopiti 10–15 minuta.
• Topla voda – kada želiš brže da ukloniš ljutinu i jak miris, a nije ti toliko važna izrazita hrskavost. Potopi 5–10 minuta. Luk će biti mekši.
• Vrela voda – koristi se kada želiš da luk omekšaš i znatno ublažiš. Dovoljno je 1–2 minuta, pa ga odmah ocedi.

Kako da pripremim crnu luk za potapanje?

1. Za salatu: tanko ga iseckaj na kolutove ili polumesece, pa potopi u hladnu vodu 10–15 minuta.
2. Za sitno seckan luk: prvo ga sitno iseckaj, pa potopi 5–10 minuta.
3. Ako potopiš ceo luk: efekat će biti mnogo slabiji, jer voda ne dolazi dovoljno do unutrašnjih slojeva.
4. Ako želiš da ostane što hrskaviji: seci ga neposredno pre potapanja i koristi hladnu vodu.