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In Today's Newsletter
 > Almond caramel tart
 > Mint chocolate brownie
 > Rheinish brot: rye bread for all palates
 > Q: We offer several baked savory items that use a lot of onions. How can we cut onions without weeping?



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September 8, 2009


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Formula of the Month
Almond caramel tart
Formula contributed by The Almond Board of California.
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Mint chocolate brownie
Formula contributed by Hershey’s® Foodservice.
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Artisan Bread
Rheinish brot: rye bread for all palates
Though dark in color, this rye bread features a surprisingly light, non-sour flavor. Its long shelf life will make it a favorite of bakers and customers alike.
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Workbench
Q: We offer several baked savory items that use a lot of onions. How can we cut onions without weeping?
A: When an onion is pierced, a chemical reaction takes place releasing organosulfur compounds. These compounds may irritate the eye and causes tearing. To reduce any tearing, I recommend chilling onions for 30 minutes prior to cutting. Additionally, use a sharp knife. Begin cutting at the top, and leave the root end uncut as long as possible as it contains the highest concentration of sulfur compounds. These tips should help eliminate most of the tears.

Learn dozens of other tips, tricks, techniques and formulas in this month's edition of Workbench with Klaus Tenbergen.
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