The best way to dice an onion? It looks like I’ve been wrong all my life.
Credit/Source: IG chefmerrick
The peeling made me watch the rest. I need to go practice now.
by artie_pdx
27 Comments
Jafishya
I like to cut the ends off, then run a slice down one side and whisper “May I take your coat, sir?” as I undress him. I mean, ah, peel him.
slop1010101
That’s good for chopped.
And of course for thin slices, a mandolin.
pie-mart
I have this tool that you put the onion in, close the lid thing and it dices the onion and lands in a little container
Its one of the best things I bought
Troubled_Rat
thank you.
SouthDonut4653
I usually remove the first outer layer of the onion too. This guy didn’t do that… maybe I don’t have to?
Xanadu87
That looks wasteful. He has a significant part of the onion uncut with that method. I prefer the radial way he demonstrated, but without the cuts parallel to the cutting board.
This is how i was taught chop onions. But I also watch videos on how to chop veggies before I jump into them. Onions I was right this way as a child with the exact words “the onion wants to chop itself”
Delicious_Injury9444
I would lose a finger tip at his speed, but I can try it, slowly.
HokieScott
Ooooooo
VargflockAventyr
Weird. I’ve been cutting onions like this for years and I only cook for friends and family. I always thought it was just easier and thought chefs did it the traditional way for reasons that were beyond my knowledge.
Old_Chef_3669
What is he doing? I’m literally a professional chef and this isn’t the best way.
First nip the tip like he did, but leave the root end on.
2 slices horizontally, then multiple vertical slices (depending on onion size and desired size)
Rotate 90° and proceed to cut across the vertical cuts.
You leave the root on to both shield yourself from overzealous horizontal cuts and to also leave something to grip while maintaining the integrity of your end product.
Notice how he doesn’t show you the far end of the onion where he’s struggling with the slick skin/membrane.
…. And I just realized this isn’t r/kitchenconfidential ….
So do what you will with that info, I guess.
Lead_resource
He didn’t show how to cut the other half of the onion the pain in the ass half
burgonies
Onions are generally spherical. Turning it 90 degrees is going to change the way the layers run by much. And if you cut radially, you don’t have to do the horizontal cuts for the same reason he mentions – because it’s already layered.
Turning it 90 degrees means you don’t have the root holding everything together so either everything is sloppy or you’re wasting onions.
You only need the horizontal cuts when using the same technique on garlic.
cheddercaves
I dont want to sound like a dick, but, I am an onion lover therefore I already know the best way to cut onions
Interesting_Ant_2185
I dice the onyo like Chef Jean-Pierre taught me
512maxhealth
The best way to chop an onion is sharpen your fucking knife
throwa1589876541525
I don’t understand why he’s saying the fan pattern includes horizontal cuts before the vertical ones. The rings layers set the radial thickness of the dice. You can just do the fan cuts and then the vertical ones. Same number of cuts as he’s doing.
FleshlightModel
Ya this is dumb. What happened to the quarter of the onion he didn’t slice all the way through? Completely ignored it. ATKs newest recommendation is far better than this.
BeesoftheStoneAge
Bro needs to oil that cutting board SO BADLY
f0x25
So instead of radial followed by straight, he did the opposite. Hmmmm
27 Comments
I like to cut the ends off, then run a slice down one side and whisper “May I take your coat, sir?” as I undress him. I mean, ah, peel him.
That’s good for chopped.
And of course for thin slices, a mandolin.
I have this tool that you put the onion in, close the lid thing and it dices the onion and lands in a little container
Its one of the best things I bought
thank you.
I usually remove the first outer layer of the onion too. This guy didn’t do that… maybe I don’t have to?
That looks wasteful. He has a significant part of the onion uncut with that method. I prefer the radial way he demonstrated, but without the cuts parallel to the cutting board.
Check out this video at the 8:40 mark.
https://youtu.be/rkMldsRcx0E
This is how I do it. Feels right.
I do the chef Jean Pierre method to dice an onyo
This is the only way I’ve ever done it for diced. I didn’t know there was any other way
I’m gonna share that vid to a loooooot of ppl
Yeah, getting someone else to dice it for me has always been my go-to move.
Spot on
Hold my beer
https://preview.redd.it/svezhacv34mg1.jpeg?width=1200&format=pjpg&auto=webp&s=d4f1992b20521983b0e5b2bf4f6eb79b56f7b6e4
This is how i was taught chop onions. But I also watch videos on how to chop veggies before I jump into them. Onions I was right this way as a child with the exact words “the onion wants to chop itself”
I would lose a finger tip at his speed, but I can try it, slowly.
Ooooooo
Weird. I’ve been cutting onions like this for years and I only cook for friends and family. I always thought it was just easier and thought chefs did it the traditional way for reasons that were beyond my knowledge.
What is he doing? I’m literally a professional chef and this isn’t the best way.
First nip the tip like he did, but leave the root end on.
2 slices horizontally, then multiple vertical slices (depending on onion size and desired size)
Rotate 90° and proceed to cut across the vertical cuts.
You leave the root on to both shield yourself from overzealous horizontal cuts and to also leave something to grip while maintaining the integrity of your end product.
Notice how he doesn’t show you the far end of the onion where he’s struggling with the slick skin/membrane.
….
And I just realized this isn’t r/kitchenconfidential
….
So do what you will with that info, I guess.
He didn’t show how to cut the other half of the onion the pain in the ass half
Onions are generally spherical. Turning it 90 degrees is going to change the way the layers run by much. And if you cut radially, you don’t have to do the horizontal cuts for the same reason he mentions – because it’s already layered.
Turning it 90 degrees means you don’t have the root holding everything together so either everything is sloppy or you’re wasting onions.
You only need the horizontal cuts when using the same technique on garlic.
I dont want to sound like a dick, but, I am an onion lover therefore I already know the best way to cut onions
I dice the onyo like Chef Jean-Pierre taught me
The best way to chop an onion is sharpen your fucking knife
I don’t understand why he’s saying the fan pattern includes horizontal cuts before the vertical ones. The rings layers set the radial thickness of the dice. You can just do the fan cuts and then the vertical ones. Same number of cuts as he’s doing.
Ya this is dumb. What happened to the quarter of the onion he didn’t slice all the way through? Completely ignored it. ATKs newest recommendation is far better than this.
Bro needs to oil that cutting board SO BADLY
So instead of radial followed by straight, he did the opposite. Hmmmm