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This is fun! I really struggled to effectively cut onions until this: https://www.youtube.com/watch?v=CwRttSfnfcc https://www.youtube.com/watch?v=CwRttSfnfcc
by 1a527dd5 1y ago
This is fun!
I really struggled to effectively cut onions until this: https://www.youtube.com/watch?v=CwRttSfnfcc https://www.youtube.com/watch?v=CwRttSfnfcc
Haven't looked back since.
- morninglight 1y agoThat may be the most useful thing I've seen on the internet in months. Thanks much!
- tptacek 1y agoHopefully you're not bothering to core the top and the bottom of the onion; fussy, a waste of time, and works against his later goal of keeping the root intact while dicing.
- rjh29 1y agoYeah you know better than a classically trained French chef. LOL. Do you think he never considered that?
- arcanemachiner 1y agoYes, but instead of considering the pedigree of the instructor, you could also just cut the fucking onion.
- b112 1y agoAppeal to authority is a logical fallacy.
- finebalance 1y agoI do it more or less this way - except I keep the root intact until the end. It keeps the onion structurally intact until I'm done with the dicing. At which point, the root takes a single chop to lop off, and then the whole thing scatters into tiny, mostly uniform dices. It's quite satisfying.
- fifilura 1y agoI also keep the root. But I am on the radial team!
- ndr42 1y agoSorry, but I had to link to this video as you said "effectively": https://www.youtube.com/watch?v=eQgIwwKmjdo https://www.youtube.com/watch?v=eQgIwwKmjdo
- abcd_f 1y agoLol, what an amateur hour :) https://old.reddit.com/r/FastWorkers/comments/1dl1xpz/fast_onion_cutting/ https://old.reddit.com/r/FastWorkers/comments/1dl1xpz/fast_o...
- dyauspitr 1y agoThis is silly. I’ve seen Indian street vendors do it the most efficient way. You tilt the knife with the front part down and the back maybe a quarter inch above the surface. That way as you slice the onion the little quarter inch holds it together as you turn it 90 degrees and make the perpendicular set of cuts.
- reddit_clone 1y agoYep. I arrived at the same solution after trial and error.
- abcd_f 1y agoIt’s a natural convergence point for the technique if you want to avoid disproportionately large pieces that come from the sides.
- p1dda 1y agoChef Jean Pierre is the best, he explains so good that I really need to listen once to remember forever. Before discovering him, I wasn't interested in cooking at all and I listened to all the other chefs like Ramsay and Oliver but they don't tell you the complete story.
- haunter 1y agoAh the famous oñyo video
- the-mitr 1y agoI came up with this way by trial and error. Though I don't pare away the root. Just slice is off when dicing is done. Removing the roots helps a lot
- nojs 1y agoWhy does he peel the oño like an orange when he’s about to cut it in half, why not cut it first?