—perhaps if I’d used an unreasonably small amount of onion in an unreasonably large container it would have diluted it more efficiently Air-drying led to milder flavor, but also to dried out onions and a papery texture The best method turned out to be the fastest and easiest: just rinse away all those extra-pungent compounds under running water—warm water The speed of chemical and physical reactions increases with temperature Using warm water causes onions to release their volatile compounds faster—about 45 seconds is enough to rid even the most pungent onions of their kick The next question on your mind might be, but doesn’t hot water make the onion go all limp? Nope Even if you use the hottest tap water, it generally comes out at around 140° to 150°F or so Pectin, the main carbohydrate “glue” that holds plant cells together, doesn’t break down until around 183°F There are other bits of the onion that, given enough time, will begin to soften at hot tap water temperatures, but it takes a long, long time Don’t worry, your onions are safe here DRESSING Family #3: DAIRY-BASED DRESSINGS These dressings are by far the easiest to make, because dairy products, as a general rule, come preemulsified That’s right —the creamy milk you’re drinking is creamy precisely because it has fat distributed through it in tiny, tiny droplets With a dairy-based dressing, you never have to worry about it breaking On the flip side, dairy-based dressings don’t have nearly as long a shelf life as constructed emulsions like a vinaigrette or a mayonnaise Cultured milk products, like sour cream, yogurt, or crème frche, are the best bases—their thickness makes them ideal for coating leaves and vegetables evenly, while their tanginess is a natural in salads ... Cultured milk products, like sour cream, yogurt, or crème frche, are the best bases—their thickness makes them ideal for coating leaves and vegetables evenly, while their tanginess is a natural in salads ...DRESSING Family #3: DAIRY-BASED DRESSINGS These dressings are by far the easiest to make, because dairy products, as a general rule, come preemulsified That’s right ? ?the creamy milk you’re drinking is... precisely because it has fat distributed through it in tiny, tiny droplets With a dairy-based dressing, you never have to worry about it breaking On the flip side, dairy-based dressings don’t