Review on Hutzler 359RD Onion Saver Red by Scott Yenson

This is my favorite Hutzler and I have 5 different models. If you cook a lot with onions, one or the other will make your life a lot easier. I've found in other reviews that these foods aren't "magic" and while they don't defy the laws of physics, they do help preserve food. a little fresher and they make life easier for the amateur cook. Onions are clearly a common food as they effectively enhance the flavor of the dominant ingredient. And of course, when cooking, a stronger onion is often preferred over a weaker one. There's always a dilemma: use more onions than you need, throw away a good one, or try to keep it in the fridge and smell it all week. Log into the Hutzler Onion Saver software. Now that you have a container for storing onions, the Onion Saver will make your life easier: it slightly extends the shelf life of chopped onions by elevating them above the bottom of the container (trapped liquids can accelerate spoilage); Cover the onion completely and close it, which will greatly reduce the odor that might otherwise dominate your fridge (and by lifting it up and using a design to filter condensation at the bottom that doesn't come in contact with the onion is this more practical storage than other closed containers) - makes it easier to identify the onion in a full refrigerator by using a container that looks like a real onion - protects the food from light (this can affect the taste in some cases) - offers you a good size (not too big and not too small) that can be safely washed in the dishwasher. What I like best is the odor reduction. The design of this container allows moisture/condensation to build up in areas not in contact with the onion (and it helps a lot to preserve life/flavor) which a standard sealed container cannot. At such a low price, this product is totally worth it considering it can save a lot more money on groceries over the next few years than about $5. Finally, two things: 1) Refrigerated onions are NON-TOXIC when stored properly. Refrigerators exist to slow the growth of bacteria (where bacteria multiply fastest between 40 and 140 degrees Fahrenheit). Week. This (false) rumor came about through cross-contamination: i.e. preparing/slicing the onion with something that contained bacteria and thereby infecting the onion (e.g. slicing raw chicken, not cleaning the knife fully and then slicing the onion or cooking onions on a dirty surface, such as a plastic cutting board, which can contain bacteria even after cleaning, or improper hand washing after handling food known to contain certain bacteria, such as raw poultry.) With In other words, this is due to poor food hygiene, where onions are not the culprit but go bad because a person introduces bacteria into them. This cross-contamination can affect almost any food (hence the importance of cleanliness and good hygiene) 2) Slicing onions with a very sharp knife greatly reduces tearing - it can also extend the shelf life of chopped onions in certain circumstances. (Not to mention that a sharp knife is much safer than a dull one).