How to Cut Onions for French Onion Soup A Culinary Journey

How to cut onions for french onion soup – Embark on a culinary adventure as we delve into the art of transforming humble onions into the stars of a truly unforgettable French onion soup. From the very beginning, selecting the right onion variety is paramount; think of it as choosing the perfect protagonist for your delicious story. We’ll explore the subtle differences between Vidalias, the workhorse yellow onions, and the sweet embrace of other options, guiding you to select the onion that sings the best tune for your soup’s flavor profile.

It’s not just about picking an onion; it’s about understanding its potential, its personality, and how it will contribute to the symphony of flavors you’re about to create.

But before the magic of caramelization, you’ll need the right tools and techniques. We’ll equip you with the knowledge to wield your knife with confidence, transforming onions into perfectly diced and sliced pieces. Learn how to navigate the inevitable tears (yes, they’re coming!), and discover methods to minimize their impact. You’ll become a master of onion preparation, from trimming the root to achieving that perfect, even slice.

Consider this your passport to a world where a simple onion becomes a culinary masterpiece, one carefully executed cut at a time.

Table of Contents

Choosing the Right Onions

Embarking on the culinary journey of French onion soup demands a foundational understanding: the onion. The selection of the right onion is paramount, acting as the cornerstone of the soup’s rich, complex flavor profile. This guide will navigate the nuances of onion varieties, guiding you toward the perfect choice for an unforgettable bowl of French onion soup.

Onion Variety Comparison, How to cut onions for french onion soup

The world of onions presents a delightful array of options, each contributing a unique character to your soup. Understanding the strengths of each variety allows you to make an informed decision, tailoring the flavor to your personal preference.Consider the following varieties:

Yellow Onions: These are the workhorses of the onion world, offering a balanced flavor that deepens and sweetens with caramelization. They are readily available and provide a classic, dependable foundation for French onion soup. Yellow onions boast a moderate sulfur content, contributing to their savory depth.
Vidalia Onions: Grown in Vidalia, Georgia, these sweet onions are known for their high sugar content and mild flavor. Their sweetness lends a delicate, almost fruity note to the soup. Vidalia onions caramelize beautifully, producing a rich, golden hue and a subtle sweetness that complements the savory broth.
Sweet Onions (Other Varieties): While Vidalias are perhaps the most famous, other sweet onion varieties exist, such as Walla Walla Sweets. These onions share the characteristics of high sugar content and a mild flavor, making them suitable substitutes for Vidalia onions. They offer a similar sweetness, although the exact flavor profile can vary slightly depending on the specific variety.

Factors for Onion Selection

Selecting the ideal onion goes beyond just choosing a variety; several factors contribute to a successful outcome. Considering these elements will enhance the final quality of your French onion soup.

Size: Medium to large onions are preferable. Larger onions offer a greater yield of caramelized goodness, and they’re easier to handle during the slicing process. Smaller onions might be more difficult to slice evenly, potentially leading to uneven cooking.
Firmness: Choose onions that are firm to the touch. Avoid any onions that feel soft, mushy, or have any signs of sprouting. Firmness indicates freshness and proper storage, which is crucial for achieving optimal caramelization.
Freshness: Look for onions with dry, papery skins and no bruises or blemishes. The skin should be intact and free from mold. Fresh onions will have a more vibrant flavor and caramelize more effectively. The onion’s aroma should be pungent but not overly sharp.

Identifying the Best Onion for Flavor and Texture

The quest for the perfect onion culminates in identifying the one that best complements your culinary vision. The ultimate goal is a harmonious balance of flavor and texture.Consider the following:

Flavor Profile: For a classic, balanced soup, yellow onions are a solid choice. If you prefer a sweeter soup, Vidalia or other sweet onions will deliver that desired sweetness. Consider the other ingredients in your soup; a sweeter onion might work well with a more savory broth.
Caramelization Potential: All onions will caramelize, but the speed and intensity vary. Sweet onions caramelize quickly due to their high sugar content, resulting in a more intense sweetness. Yellow onions take a bit longer, allowing for a more complex development of flavor.
Texture: The ideal onion should soften beautifully during caramelization, melting into the broth. Avoid onions that remain tough or stringy after cooking. The texture should be tender and yielding, providing a delightful mouthfeel.
Personal Preference: Ultimately, the best onion is the one you enjoy most. Experiment with different varieties to find the perfect match for your taste buds.

Remember, the quality of your French onion soup hinges on the quality of your onions. Choose wisely, and savor the transformative power of a perfectly caramelized onion.

Essential Tools

To embark on the journey of crafting French onion soup, you’ll need the right arsenal. Having the correct tools ensures a smooth and enjoyable cooking experience, transforming what could be a chore into a culinary adventure. The following are the essential implements to transform those humble onions into golden, caramelized perfection.

Knives for Onion Preparation

Selecting the right knife is paramount. It’s the conductor of your culinary orchestra, dictating the precision and efficiency of your onion-cutting endeavors. A well-chosen knife isn’t just a tool; it’s an extension of your hand, enabling you to slice, dice, and mince with grace.

Chef’s Knife: This is the workhorse of the kitchen, ideal for a wide range of tasks, including onion preparation.
Paring Knife: Useful for trimming the root end and peeling the onion.
Serrated Knife (Optional): Can be helpful for slicing through the outer layers of larger onions, though a sharp chef’s knife is generally sufficient.

A good chef’s knife is a significant investment, but it’s one that will pay dividends with every meal you prepare. The right knife makes all the difference.

Features of a Chef’s Knife

The chef’s knife is a culinary icon, a versatile blade designed for a multitude of tasks. Its design is a symphony of form and function, enabling precise cuts and effortless slicing. Understanding its key features empowers you to make the most of this indispensable tool.

Blade Length: Typically ranging from 6 to 12 inches, a blade length of 8-10 inches is the most versatile for general kitchen use, providing sufficient length for slicing onions while maintaining maneuverability.
Blade Shape: The curved blade allows for a rocking motion, ideal for mincing and chopping. The curved edge is perfect for moving back and forth over the cutting board.
Handle: Ergonomically designed handles provide a comfortable and secure grip, reducing fatigue and enhancing control. The handle should feel balanced in your hand.
Material: High-carbon stainless steel is a popular choice, offering a balance of sharpness, durability, and corrosion resistance. Ceramic knives are an alternative, known for their exceptional sharpness but also greater fragility.

A chef’s knife is not merely a cutting instrument; it is an essential partner in your culinary endeavors. Investing in a quality chef’s knife will improve your cooking experience.

Cutting Board Selection

The cutting board is your culinary stage, the surface upon which your culinary performance unfolds. The choice of cutting board material significantly impacts the longevity of your knives, the hygiene of your workspace, and the overall enjoyment of your cooking.

Wood Cutting Boards: Known for their beauty and gentleness on knife blades. They can be prone to bacterial growth if not properly maintained, requiring regular oiling and cleaning. Hardwood like maple or walnut is preferable.
Plastic Cutting Boards: Durable and easy to clean, they are often dishwasher-safe. They can be prone to scratches, which can harbor bacteria. Consider boards made from high-density polyethylene (HDPE).
Bamboo Cutting Boards: Bamboo is a rapidly renewable resource, making it an eco-friendly choice. They are harder than wood, which can dull knives more quickly, but are relatively resistant to bacteria.

The ideal cutting board offers a balance of durability, hygiene, and knife-friendliness. Consider your cooking habits and preferences when making your selection.

Preparing the Onions

Before we even think about the glorious transformation into French onion soup, the humble onion requires some tender loving care. This stage, while seemingly simple, is where the foundation of flavor and texture is built. Properly preparing the onions ensures even cooking, avoids unwanted bitterness, and sets the stage for a truly exceptional soup. Let’s get to it!

Trimming the Onion: Root End and Top

Safety and efficiency are paramount when dealing with sharp objects. Knowing how to trim an onion correctly minimizes waste and maximizes your cooking experience. This ensures a clean start to the slicing process, allowing for uniform cooking and preventing any unpleasant textures in your final dish.To begin, place the onion on a stable cutting board.

With your non-dominant hand, gently but firmly hold the onion in place.
Using a sharp chef’s knife, trim off the top of the onion, about ½ inch from the stem end. This removes the dry, papery layers and exposes the inner flesh.
Next, flip the onion so the root end is facing up. Trim off the root end, again about ½ inch, ensuring you remove the tough, fibrous root hairs. Be careful not to cut too deep, as this can cause the onion to fall apart during slicing.
Discard the trimmed ends.

Peeling the Onion

Peeling an onion may seem straightforward, but a gentle touch is key to preserving the layers. Rough handling can damage the onion, leading to uneven cooking and a less-than-ideal texture.The peeling process involves a few simple steps:

After trimming the top and root end, make a shallow slit from the top to the root end of the onion with your knife. This helps loosen the outer layers.
Grasp the papery outer layers and gently peel them away from the onion.
Continue peeling until all the papery layers are removed, revealing the smooth, slightly translucent onion.
If any stubborn layers remain, use your knife to gently pry them away.

Halving and Slicing the Onion

The final step before cooking is halving and slicing the onion. This process determines the size and shape of the onion pieces, which directly impacts the texture and cooking time of the soup. Proper slicing ensures even cooking and allows the onions to caramelize beautifully.Here’s how to do it:

Place the peeled onion on the cutting board, root end facing towards you.
Using your knife, cut the onion in half from top to root end.
Place one half, cut-side down, on the cutting board.
With your knife, make vertical slices from the top to the root end, maintaining a consistent width (typically ¼ inch or thinner). The thinner the slices, the faster they will cook and caramelize.
As you slice, keep your fingers curled inwards to avoid accidental cuts.
Once you reach the root end, stop slicing. The root end will hold the onion slices together.
Repeat with the other onion half.

The resulting slices are ready for the next stage of their transformation.

The Dice

Achieving the perfect French onion soup is a symphony of flavors and textures, and the dice, that precise cut, plays a starring role. It’s not just about aesthetics; the uniformity of the onion pieces directly impacts how the onions caramelize, how they release their sweetness, and ultimately, how the soup tastes. A poorly diced onion will cook unevenly, resulting in some pieces being burnt and bitter while others remain undercooked and sharp.

The goal is to unlock the onion’s full potential, transforming it into a meltingly tender, deeply flavorful foundation for your soup.

Creating Uniform Pieces

The magic of French onion soup lies in the slow, patient caramelization of the onions. Uniformity in your dice is key to achieving this. This ensures that each piece cooks at the same rate, allowing for a consistent depth of flavor and texture throughout the soup. Think of it like a perfectly orchestrated dance where every onion fragment moves in harmony, transforming into a golden-brown delight.To achieve this, follow these steps:

Trim and Halve: After preparing your onions (as described in the previous sections), lay one half, cut-side down, on your cutting board. Using a sharp knife, trim off the root end, leaving the root intact to hold the onion layers together. Now, halve the onion through the root end.
Vertical Cuts: With the root end still attached, make a series of vertical cuts, parallel to the root end. The closer together these cuts, the finer your dice. Aim for cuts approximately 1/4 to 1/2 inch apart. Don’t cut all the way through the root end; this will keep the onion intact for the next step.
Horizontal Cuts: Now, make horizontal cuts, again parallel to the cutting board, but this time, going across the vertical cuts. The depth of these cuts will determine the size of your dice. Again, aim for 1/4 to 1/2 inch intervals.
Dice and Separate: Holding the onion firmly, make a final series of vertical cuts, perpendicular to the first set. This will release the diced pieces. Gently separate the diced onion, ensuring they are roughly the same size.

Imagine a grid pattern drawn on the onion, where the vertical and horizontal cuts intersect. This grid is what creates the perfect dice.

Uniformity in dicing leads to even cooking, resulting in a consistent flavor profile in your French onion soup.

Slicing Techniques for Optimal Caramelization

Ah, the moment of truth! After meticulously choosing your onions, and mastering the dice, we now arrive at a critical juncture: the slice. This seemingly simple step is the linchpin of achieving that deeply satisfying, sweet, and savory caramelization we all crave in our French onion soup. A perfect slice is not just about aesthetics; it’s about unlocking the onion’s full potential for flavor and texture.

Best Practices for Slicing Onions Evenly

Uniformity is the name of the game here. Evenly sliced onions cook at the same rate, ensuring that some don’t burn while others remain stubbornly undercooked. This consistency allows for a beautiful, homogenous caramelization across the entire batch.To achieve this, consider the following:

Use a sharp knife: A dull knife crushes rather than cuts, releasing onion juices prematurely and hindering even cooking. A sharp blade glides through the onion with ease, providing clean, consistent slices.
Maintain a steady hand: Aim for a consistent thickness throughout. If you’re struggling, try anchoring the onion with your non-dominant hand, using your fingertips as a guide against the blade.
Practice makes perfect: Don’t be discouraged if your first attempts aren’t flawless. With practice, you’ll develop the muscle memory and technique to achieve consistently beautiful slices.

Ideal Thickness for Onion Slices to Maximize Flavor Development

The thickness of your onion slices is a crucial factor in the caramelization process. Too thin, and they’ll burn before they caramelize fully. Too thick, and they’ll take an eternity to soften and develop their characteristic sweetness.The sweet spot? Generally, aim for slices between 1/8 inch and 1/4 inch thick. This range allows for:

Sufficient surface area: Providing ample opportunity for the Maillard reaction, the chemical process responsible for browning and flavor development, to occur.
Controlled moisture release: Preventing the onions from drying out too quickly and burning.
Optimal texture: Creating a tender, melt-in-your-mouth texture without becoming mushy.

Think of it like this:

The thinner the slice, the faster the caramelization, but the greater the risk of burning. The thicker the slice, the slower the caramelization, but the more robust the texture.

Comparison of Slicing Methods and Their Impact on the Cooking Process

There are several ways to slice onions, each with its own advantages and disadvantages. Let’s explore a few:

Hand-Slicing with a Knife: This is the classic method, requiring only a sharp knife and a steady hand. It offers the most control over slice thickness and shape, allowing you to tailor the slices to your preference. The downside is that it can be time-consuming, especially for large quantities of onions.
Using a Mandoline: A mandoline is a kitchen gadget that uses a blade to produce consistent slices quickly and easily. It’s a fantastic tool for achieving uniform slices, but it requires careful handling due to its sharp blade. Always use the safety guard to protect your fingers. A mandoline can also lead to a more “shredded” appearance if the onions are not sliced perpendicular to the growth rings, which might not be ideal for achieving the desired texture in French onion soup.
Food Processor with Slicing Disc: Some food processors come with slicing discs that can be used to slice onions. This method is fast and efficient, but the slices may not always be as clean or consistent as those made with a knife or mandoline. It’s also more difficult to control the thickness of the slices.

Consider this example:A professional chef, preparing a large batch of French onion soup for a restaurant, might choose a mandoline for its speed and consistency. A home cook, making a smaller batch, might prefer hand-slicing for greater control and precision. The choice depends on your needs, preferences, and the volume of onions you’re preparing.

Handling Onion Tears: How To Cut Onions For French Onion Soup

Let’s face it: chopping onions can sometimes feel like a contact sport, and the tears? They’re the opponent you never asked for. But fear not, because we’re about to arm you with the knowledge to conquer those watery woes and emerge victorious with perfectly diced onions, tear-free.

Common Causes of Tearing When Cutting Onions

The culprit behind onion-induced tears is a volatile compound called syn-propanethial-S-oxide. When you slice into an onion, you damage its cells, releasing enzymes that react with other compounds, creating this irritating gas. This gas then wafts up and hits your eyes, triggering a defense mechanism: tears. The intensity of the reaction can vary depending on the onion’s variety, its freshness, and how much you agitate it during the cutting process.

Methods to Reduce Tearing

Fortunately, there are several effective strategies to minimize the tearful experience. Here’s a breakdown of some tried-and-true techniques:

Chill the Onions: Refrigerating onions for about 30 minutes before cutting can slow down the enzyme reactions that produce the tear-inducing gas. This simple step can make a significant difference.
Use a Sharp Knife: A dull knife crushes onion cells rather than slicing them cleanly. This releases more of the irritating gas. A sharp knife, on the other hand, makes clean cuts, minimizing cell damage and gas release.
Cut Near Running Water: The theory here is that the water will absorb some of the gas before it reaches your eyes. You can either cut the onions near a running faucet or, for a more immersive experience, place the cutting board near a shallow dish of water.
Wear Goggles or Glasses: This is perhaps the most direct approach. Protective eyewear creates a barrier between your eyes and the gas. Standard safety goggles or even swim goggles can work wonders.
Alter Cutting Technique: Certain cutting methods can help reduce tear production. Cutting the onion in a way that minimizes the damage to the root end, which contains a higher concentration of the tear-inducing compounds, can be helpful.

Demonstrating Effective Techniques to Minimize Tears

Let’s put these techniques into action. Here’s how to implement a few of them effectively:

Chilling Demonstration: Place your onions in the refrigerator for at least 30 minutes before you start. The cold temperature slows down the chemical reactions. You can also place the whole onion in the freezer for about 15 minutes for a quicker chill, but be careful not to freeze them solid, as this will change their texture.
Sharp Knife Application: Ensure your knife is properly sharpened. Hold the onion firmly and make precise, clean cuts. Avoid sawing motions, which will damage more cells. Regular honing and sharpening are essential for this. Consider using a whetstone or knife sharpener.
Water Technique Implementation: Set up a small bowl of cold water beside your cutting board. As you slice, periodically dip the knife in the water. This helps wash away some of the gas. Alternatively, place the cutting board near a running faucet.
Protective Eyewear Strategy: Before you even pick up the onion, put on your safety goggles or glasses. Make sure they fit snugly to provide a good seal around your eyes. This is a guaranteed method for minimizing tears.

Remember, a combination of these techniques often yields the best results. Experiment to find the methods that work best for you and the type of onions you’re using.

Preparing Onions for Cooking

Now that you’ve masterfully diced and sliced your onions, ready to become the star of a soul-warming French onion soup, let’s address some crucial final steps before they meet the heat. These often-overlooked details can significantly impact the final flavor and texture of your soup. We’ll delve into whether to rinse those glistening onion pieces, how to keep them fresh, and, crucially, what common pitfalls to avoid.

Rinsing Considerations

The question of whether to rinse onions after cutting is a surprisingly nuanced one. Generally, rinsing is not recommended unless you are aiming to remove a significant amount of the onion’s pungent sulfur compounds. This can be beneficial if you’re particularly sensitive to the sharp taste or are using a very strong variety of onion. However, rinsing also washes away some of the natural sugars and flavor compounds that contribute to the rich caramelization we crave in French onion soup.Rinsing, while it can reduce the initial bite, also dilutes the onion’s inherent sweetness.

It is a trade-off.

Storing Cut Onions

Proper storage is paramount to maintaining the quality and preventing spoilage of your cut onions. Here’s how to ensure your onions are ready to shine when you are:* Airtight Containers are Key: Place the cut onions in an airtight container. This prevents them from absorbing odors from the refrigerator and helps to retain moisture. A good quality container will also minimize oxidation, preserving the onions’ flavor and color.

Refrigeration is Essential

Store the container in the refrigerator. Cut onions should not be left at room temperature for more than two hours, as bacteria can rapidly multiply. The cold temperature slows down enzymatic reactions that lead to spoilage.

Use Within a Few Days

Aim to use cut onions within 2-3 days for optimal freshness and flavor. After this time, they may begin to lose their crispness and some of their flavor intensity.Storing cut onions in a well-sealed container in the refrigerator is like giving them a mini-vacation in a spa – it helps them relax and stay fresh until their moment to shine in your soup.

Common Mistakes to Avoid

Even seasoned cooks can fall prey to some common onion-preparation errors. Being aware of these pitfalls will help you avoid them and ensure a truly exceptional French onion soup experience.Here’s a list of frequent mistakes and how to sidestep them:* Using the Wrong Onion Type: While youcan* use other onions, yellow onions are the gold standard for French onion soup. Their balance of sweetness and sharpness caramelizes beautifully.

Using red onions, for instance, might yield a less desirable flavor profile.

Overcrowding the Pan

This is a classic mistake. Overcrowding prevents proper caramelization. The onions release too much moisture, and instead of browning, they steam. The result? Soggy onions, and a less flavorful soup.

Rushing the Caramelization Process

Caramelization takes time – patience is your best ingredient. Trying to speed things up by cranking up the heat will only burn the onions, creating a bitter taste. Slow and steady wins the race, and yields the best results.

Neglecting to Season Adequately

Onions, like any ingredient, need seasoning. Don’t be shy with salt and pepper. Seasoning the onions during the cooking process enhances their natural flavors and promotes caramelization.

Ignoring the Importance of the Base

A great French onion soup is built on a strong foundation. Don’t skimp on the quality of your broth. Use homemade or a high-quality store-bought broth to ensure a rich, flavorful soup.

Adding Too Much Liquid at Once

Adding too much liquid to the onions too quickly can halt the caramelization process. Add the broth gradually, allowing the onions to continue to brown and deepen in flavor.

Using a Pan That’s Too Small

Make sure your pan is large enough to accommodate the amount of onions you’re using. A crowded pan will result in uneven cooking and poor caramelization. A wide, heavy-bottomed pan is ideal.

Not Monitoring the Onions

Caramelizing onions requires constant attention. Stir them frequently to prevent burning and ensure even cooking. Keep a watchful eye, and adjust the heat as needed.Avoiding these common blunders will set you on the path to French onion soup perfection.

Variations and Advanced Techniques

Venturing beyond the basic techniques unlocks a whole new world of flavor and texture possibilities for your French onion soup. Experimentation is key, and understanding these variations allows you to tailor your soup to your specific preferences, elevating it from a classic to a culinary masterpiece.

Alternative Cutting Styles for Texture

Sometimes, a simple dice or slice just won’t cut it. For a different textural experience, consider the chiffonade. This technique, typically used for leafy greens, can be adapted for onions, yielding thin, delicate ribbons.To perform a chiffonade on an onion:

Trim the root end and the top of the onion.
Peel away the outer layers.
Cut the onion lengthwise, from the root end to the top, into thin slices. Aim for approximately 1/8 inch thickness.
Stack the onion slices neatly on top of each other.
Roll the stacked slices tightly, like a cigar.
Using a sharp knife, thinly slice the rolled onion, creating delicate ribbons.

This method results in a visually appealing and texturally interesting onion preparation. The ribbons cook quickly and offer a slightly different mouthfeel compared to diced or sliced onions. They also caramelize beautifully, providing a more delicate sweetness to the soup. Think of it as the gossamer threads of onion flavor, woven throughout your broth.

Handling Red Onions and Other Varieties

While yellow onions are the gold standard for French onion soup, other onion varieties can bring unique flavor profiles to the table. Red onions, in particular, offer a beautiful color and a slightly sharper, more pungent flavor.To successfully incorporate red onions into your soup, consider these points:

Acidity is Key: Red onions contain more sulfur compounds, which contribute to their sharpness. Adding a touch of acidity, such as a splash of balsamic vinegar or a squeeze of lemon juice, during the caramelization process can help mellow this flavor.
Shorter Cooking Time: Red onions tend to cook faster than yellow onions. Keep a close eye on them during caramelization to prevent burning.
Balance the Flavors: The inherent sharpness of red onions can be balanced with a touch of sweetness. Consider adding a pinch of brown sugar or a drizzle of maple syrup to the pan.
Blending: To fully integrate the red onion flavor, a small amount can be pureed or blended after cooking to create a more harmonious flavor.

Other onion varieties, such as white onions or Vidalia onions, can also be used. White onions have a sharper flavor than yellow onions but can still caramelize nicely. Vidalia onions, known for their sweetness, will caramelize quickly and require careful monitoring to prevent burning. Always adjust your cooking time and seasoning based on the specific onion variety you choose. Remember, it’s about finding the perfect flavor harmony for your palate.

Comparison of Cutting Techniques

The choice of cutting technique significantly impacts the texture and cooking time of your French onion soup. Consider the following comparison table:

Cutting Technique	Pros	Cons	Best For
Dice (Small)	Uniform cooking Even caramelization Quick cooking time	Can be time-consuming Requires precise knife skills	Soup where a consistent, tender texture is desired.
Slice (Thin)	Faster cooking than dicing Beautiful presentation	May require more stirring to prevent sticking Caramelization can be uneven if slices are not consistent	Soup where a slightly more pronounced onion texture is desired, and speed is a priority.
Chiffonade	Unique texture and appearance Fastest cooking time Excellent for incorporating onion flavor without large chunks	Can be difficult to execute perfectly May not provide the same depth of flavor as slower cooking techniques	Soup where a delicate, almost invisible onion presence is preferred, or for a quicker cooking time.
Rough Chop	Easiest and quickest method Still allows for caramelization	Uneven cooking Can result in larger onion pieces in the final soup	Soups where a rustic, less refined texture is acceptable, or when time is of the essence.

This table provides a concise overview of each technique’s strengths and weaknesses. The best technique for you depends on your desired texture, cooking time constraints, and personal preference. The beauty of cooking is in the experimentation, so feel free to try them all and discover your favorite.