![]() You can make them thin by making many cuts or thicker by making fewer. To slice an onion, trim both tip and root ends and cut following the lines from root to tip as you did for the dice. Hold the onion with your left hand like a claw and slice thinly across the onion from tip to root. Two or three cuts usually work unless the onion is quite large. Next, make horizontal slices into the onion from stem to root. If you want tiny dice make more slices closer together. If you want large dice space the slices accordingly. ![]() It will hold the onion together while you dice it. Make slices into the onion, following the lines on the onion from the stem end to root but don’t cut all the way through the root end. Place the flat cut side of the onion on the cutting board with the root end away from you. Trim the pointy tip, leaving the root end intact. To get started, cut the onion through its north and south poles, through the tip and the root. Onions are the most rewarding vegetable to learn how to chop correctly because if you cut them the right way, there will be much less of that strong “oniony” vapor, which makes you tear up. With these tips, and a bit of practice, you will be slicing like a chef in no time! Onions I’m walking you through how to slice basic foods that you likely have in your fridge and pantry right now. A great place to start is with vegetables. Once you know how the basics of how to hold, clean and sharpen these kitchen essentials, it’s time to practice on different foods that you use regularly. When it comes to making cooking quick and easy, it’s all about knowing how to use and care for your knives.
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