this post was submitted on 30 Dec 2024
29 points (96.8% liked)

Cooking

6729 readers
78 users here now

Lemmy

Welcome to LW Cooking, a community for discussing all things related to food and cooking! We want this to be a place for members to feel safe to discuss and share everything they love about the culinary arts. Please feel free to take part and help our community grow!

Taken a nice photo of your creation? We highly encourage sharing with our friends over at [email protected].

Posts in this community must be food/cooking related and must have one of the "tags" below in the title.

We would like the use and number of tags to grow organically. For now, feel free to use a tag that isn't listed if you think it makes sense to do so. We are encouraging using tags to help organize and make browsing easier. As time goes on and users get used to tagging, we may be more strict but for now please use your best judgement. We will ask you to add a tag if you forget and we reserve the right to remove posts that aren't tagged after a time.

TAGS:

FORMAT:

[QUESTION] What are your favorite spices to use in soups?

Other Cooking Communities:

[email protected] - Lemmy.world's home for BBQ.

[email protected] - Showcasing your best culinary creations.

[email protected] - All things sous vide precision cooking.

[email protected] - Celebrating Korean cuisine!

While posting and commenting in this community, you must abide by the Lemmy.World Terms of Service: https://legal.lemmy.world/tos/

  1. Posts or comments that are homophobic, transphobic, racist, sexist, ableist, or advocating violence will be removed.
  2. Be civil: disagreements happen, but that doesn’t provide the right to personally insult others.
  3. Spam, self promotion, trolling, and bots are not allowed
  4. Shitposts and memes are allowed until they prove to be a problem.

Failure to follow these guidelines will result in your post/comment being removed and/or more severe actions. All posts and comments will be reviewed on a case-by-case basis. This means that some content that violates the rules may be allowed, while other content that does not violate the rules may be removed. The moderators retain the right to remove any content and ban users. We ask that the users report any comment or post that violates the rules, and to use critical thinking when reading, posting or commenting.

founded 2 years ago
MODERATORS
TheGiantKorean
DimFisher
29
[QUESTION] What can replace onions and garlic? (sh.itjust.works)
submitted 5 days ago* (last edited 5 days ago) by [email protected] to c/cooking
37 comments fedilink hide all child comments
 

I love cooking, and most dishes I cook contain some kind of onions or garlic in varying amounts. Unfortunately, my partner doesn't handle them well, so I want to replace them as much as I can.

Leek is one decent alternative to onions, and I've recently discovered Asafoetida, a spice that creates an oniony flavor. But onions are also important for texture, especially in saucy dishes, and both leek and spices replace that poorly. Fennel works sometimes but alters the taste.

Garlic generally seems hard to replace, although I've had some success with only slightly squashing the cloves and fishing them out before serving.

Anyway, I'm looking for suggestions. Anybody know any good alternatives, any cool tips or tricks I could try?

Edit: To clarify, the issue is that my partner can't digest them properly and they cause pain (likely a mild food allergy). The flavor is not an issue, and we both enjoy the stuff that we cook apart from this issue.

you are viewing a single comment's thread
view the rest of the comments
[–] [email protected] 2 points 5 days ago (1 children)

Lots of good ideas in here, thanks! The processing of the onions unfortunately doesn't matter much (fresh onions are worse, but even sauteed or thoroughly cooked cause issues). Red onions and shallots, too. Spring onions is a bit better but not great. Leek is good.

Cabbages et al. seem like a good option for the texture, I'll try that!

We already cook a lot of Asian food that is lighter in terms of onions and garlic (Thai, Vietnamese, Japanese), but some of our favourite cusines do use them a lot.

[–] [email protected] 1 points 5 days ago

I too have trouble with onions, but thankfully not garlic. I can safely use onion powder and even small amounts of dried minced onion from the spice aisle without causing a disturbance. I can eat foods cooked with onions and just pick the onions out. But strangely the delightful onion broth served at teppanyaki restaurants will destroy me.