This is the best way to dice an onion quickly and evenly. As you are learning the technique, it may feel slower in the beginning, but once
you practice a bit, you can knock out quite a few onions in the time it
used to take to do one. It also offers
you more control: adjust the thickness of the dice by spacing out your cuts to
your liking.
Slice the onion in half from head to root. Take off the
outer skin and lay the onion flat on your cutting board and slice off the tops
off of the two halves. You want to keep the root on and intact because it
will keep the whole situation together.
Make one or a few horizontal cuts
through the onion (depending on how thick the onion is). Stop before you reach
the end of the root.
Next, hold the sides of the onion, and make vertical cuts through
the onion. Again, don’t cut into the
root.
Now, take your chefs knife and slice the onion
across the first 2 cuts so you have a nice dice. Slice all the way up until you hit the
root. If there are a few stubborn big
pieces, you can rock the knife through a few times.
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