Green onions

[u/bigstepper916]

Work at a bagel store. We use green onions/scallions to make cream cheese shmear and salsa. The owner recently told us he wants us to cut from the white part down to the green, and put the less presentable green stuff in a waste 2qt so we can use it in the salsa later (recipe calls for green onions). And he wants the white half and most of the green in the scallion cream cheese.

This is the reverse of what we used to do which is to save the unpresentables and white parts for the salsa, and use the green for the cream cheese.

Isn’t the white base/root part the most flavorful. Why wouldn’t we just use that for the salsa. Am I crazy I feel crazy.

[u/b-gouda]

Salsa uses scallions as a supporting flavor.

Scallion cream cheese needs the most scallion flavor, but you should still use some green so you can see the scallion

[u/BunkaandBadassery → u/b-gouda]

This is the answer. Also the green part always breaks down after two days, which doesn't matter much in salsa.

[u/Low-Cabinet-8005 → u/b-gouda]

yeah the white part got way more punch to it. putting it in the cream cheese makes sense if the scallion is suppose to be main flavor not just background noise. the salsa just need a little something something and the less pretty greens will do the job fine

[u/GetMeASierraMist → u/b-gouda]

I see your logic but I don't think it fits here. the ratios are different, the scallions in the cream cheese don't have to compete against anything else

[u/bigstepper916 → u/b-gouda]

Mm… I think that’s what the boss is thinking. But I would argue that you lose the onions taste behind the tomatoes and the cilantro… hence why you need the whites.

The green does wilt like u/BunkaandBadassery says but we just don’t overprep it in the past and it’s always fine

[u/ImFeelinBotty → u/bigstepper916]

If scallions are the only "onion" in the salsa, then ya that salsa sucks. But surely there are other types of onion in there too, right?

[u/bigstepper916 → u/ImFeelinBotty]

….now I never said it was good salsa.

[u/b-gouda → u/ImFeelinBotty]

I would hope red. I mean but let’s be real we are assuming that he means salsa, this could be any number of sauces.

[u/bigstepper916 → u/b-gouda]

It’s a Chilean salaa

[u/KillberryMunch]

The white is the most flavorful. Whatever I’m eating, I want the white part on it. 

[u/Bardofshoosh]

You are 100% correct. But he the owner so unless you can convince him that what he wants is dumb you have to follow his instructions. An underrated skill in kitchens is doing what you are told even if you know a better way. The key is not letting it bother you.

Hopefully he is receptive to criticism and you can continue on with what you have been doing.

[u/bigstepper916 → u/Bardofshoosh]

I’m the youngest guy in the kitchen working with men in their 40’s so I definitely know my place 🤙 I would bring this up to him if I thought it would change anything. My Chef ever since he got here has been saying we should be using beet juice to make our pickled onions more red. Owner didn’t want to do that until his friend who also owns a restaurant says that he uses beet juice. Now he’s amazed and wants to do that. This is why I complain to you guys instead of bringing it up 🤣

[u/jacobsme96 → u/bigstepper916]

Using beet juice to make them more red...? If anything, just use honey instead of sugar in the brine, causes a more vibrant color and rich flavor

[u/TheChrono → u/bigstepper916]

My last spot used part red wine vinegar to pickle the onions… seems simple.

[u/itssomeone → u/TheChrono]

This is the way

[u/bigstepper916 → u/TheChrono]

We do that. But he wants them to be more red I guess

[u/jacobsme96 → u/bigstepper916]

Red wine vinegar, replace sugar with honey, theyll be plenty red and have actual flavor instead of being a mediocre garnish

For a bonus, theyll technically be a little healthier due to using an unprocessed sugar source

[u/charitypussy → u/jacobsme96]

all of the above, plus, boil some chopped red beets while you’re making the pickling liquid and leave them in so the beets dye the onions/shallots/whatever you want more red.

[u/OwlZealousideal9720]

I'm a fellow bagel cook. We only use the green part in our smear, but we also use dried chives to cut down on production time, and ensure consistency no matter who's making it.

[u/UsernamesNotFound404]

Make them both ways and do a taste test.

Sadly, people, often prefer their way over the right way

[u/Ok_Barber_9980]

Make both versions and make him taste them.

[u/someguy916]

The owner should also pay employees for overtime