Hi Kitchn! I'm a bit riddled by scallions. It seems that some recipes call for treating the green, light green and white parts differently. Is there a rule of thumb I should go by?
The bunch of them in my fridge will be happily awaiting your response!
Sent by Katie
Katie, my personal view is simply that the white and green parts of scallions have different textures, and to some degree, tastes. When cooking scallions I like to put the white parts in the pan a little sooner, since they need a bit more time to get tender. If I added the green parts at the same time, they would be slimy and overcooked by the time the white parts were done. That's a very broad perspective, but it's a place to start.
Readers, do you have any rules of thumb on how you deal with scallions?
Related: How To Make Scallion Pancakes
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