How do dice an onion.. the french chef-way
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Interesting -
Some nice refinements there on the way I learned 45+ years back. Thanks for posting it! I'll be using them!Comment
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I agree with EdF. I would just use one knife and hack off both ends wasting some onion, but not enough worth crying over. Otherwise, I like it - simpler than the method I've used.
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This is BS. He says he has a perfectly diced onion, but he only has half a perfectly diced onion. The other half isn't diced even a little bit. If I followed his instructions, I would have a bunch of little pieces, and one HUGE piece. With my luck, my sister in law who doesn't like onions would get the HUGE piece in her sauce.Comment
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I need to practice my knife skills.Comment
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I guess I need to buy larger onions.Comment
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I see your dice and raise you a dice:
https://www.youtube.com/watch?v=3ocKrSpWgrw Start at 8;10 for the onion.
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How about 30 seconds to dice (after coring and peeling) - downside is device cleanup. https://www.youtube.com/watch?v=UhqjOzeSiuk -
Wouldn't that mean that you have or are in pair 'o dice?
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I haven't cored the ends of an oonyoon like that before, but I have meenced it similarly.Comment
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Thanks for the video. This is the way my Mom showed me how to cut onions when I was young. I never knew she was a French chef.
Did anyone else think of Justin Wilson when listening to the chef say onion?Comment
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Actually, I thought of a friend of mine, who is a classically trained French chef, from Quebec. He makes all kinds of real pretty vegetables for garnishes. I'd ask him to show me how he cuts an onion, but I'm afraid he would tell me, and tell me, and tell me. The only way I can get him to stop telling me every detail of how he prepared some dish is to switch the conversation to BBQ.
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I don't need to go this way... well I'll be damned. I was going that way!Comment
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I think we need our own trained chef. Not that we trained him. HouseHomey to show us the real proper way to dice an onion. This guy has knife skillz.Comment
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Yea French chef my butt, more like ‘Coon-ass French’Comment
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That’s about how I do it. I cut along the lines instead of vertical, in an attempt to get more natural pieces.Comment
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I cut my onion similar. BUT.........
His knife cuts were uneven, he used minced and diced interchangeably when they are completely different.
I completely leave the root end in tact and slice from north to South Pole producing two halves. Then lay on the flat end and finish to whatever cut you want while using the root as a "Handel."
if its for an application that requires consistent knife cuts I will only use the center of the onion (half) discarding the first cut and root end to the stock pot. You need good knife cuts for garnishes, soups, raw applications etc... where the cuts are evident.
also cutting a few dozen onions his way of peeling is quite burdensome. However by the time you reach a certain status you can do that crap and the other chefs finish it for him in their own fashion.
nice one.
Steve B thanks for putting me on the spot. My French training happened in MERRICA though!Last edited by HouseHomey; October 5, 2018, 10:14 PM.Comment
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