Uhhh.... Ultra harsh comments section. But then I did check the other content and this is legit bad. I'm concerned you went to a culinary school for a moment to visit a friend who was actually enrolled.
28 yrs in a kitchen and I'll say yes there are multiple ways to cut an onion. There is no 1 specific way. The core cut I do myself but if I can add anything here I'll say. Sharpen your blade and slide the blade a bit when you slice into your food item so you don't roll the edge of your knife so quickly. That loud tap on the board is why your knife is dull.
@@bunglebob Thanks for asking. A few things actually When looking at the onion as say an addition to a salad or a garnish it removes the non conforming tiny ugly pieces that alwas looks out of place. You know the bits left over after you scoop it up off the board.. When looking at it as an item to add flavor the tip of the core is less flavorful and less sweet. It's almost bitter compared to the rest of the onion. And lastly the tip of the core is more woody in its texture and in its raw form is distracting too the palate, chewy almost as well as taking longer to cook when sautéing or rendering the natural sugars. The entire onion can overcook just waiting for that one small piece to finish which it rarely does properly anyway. These three things are subjective as some just don't see it or care but if you take an individual food item and think about it for what it is and can be then it becomes fundamental. The next time you cut an onion on its bias just take a closer look at it. I hope this helps you understand a bit about how Chefs think about food and mise en place in general.
@@terrycorkum I’m enthralled! I never put so much thought into a singular item. That really gives a perspective to chefs’ thought processes when cooking. I also never realized that the core of an onion has almost a different texture than the rest of the vegetable, and how it tastes different too. My parents and I just throw everything into a pot, not “wasting” anything, and call it a day, so you can tell what type of background we have with cooking. Thank you for the info!
@@terrycorkum can I ask why cutting out a V instead of just removing the inner layer. Onion layers are separated, so it shouldn't be an issue if you've already cut the bottom off.
This is actually accurate. If you go to culinary school you will leave with the knowledge that you are well trained, when in actuality anybody who watched more than 10 videos by Alton brown, Ethen Chlebowski, and Kenji Lopez will have 100x more skill and knowledge than a culinary school graduate. This is coming from a culinary school graduate. If I can save even one person from wasting their money at culinary school, I will have lived a good life.
You went to culinary school and they didn’t teach you to leave the root base on the onion to stop you tearing up. I’ve not been to culinary school but worked in a professional kitchen for 2 years as a sous chef.
@@ketchupchipgaming8497 well I’ll take my advice from this guy before your school teacher sorry! ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-dCGS067s0zo.html
I'm glad I never wasted money on culinary school if this is what they teach as thinly sliced onions... I just learned by working as a dishwasher, then a prep cook, then a line cook, then a lead cook, then a kitchen manager (aka chef in many pretentious places). Then, I quit and went into working in the steel industry, since I get along better with inanimate steel objects than I do with other people. 😂
As someone who is currently attending this is the opposite of what I learned. Your way makes it harder on yourself to cut than being efficient and less wasteful.
I’ve seen 9 year old street food vendors in india cut 5 onions with a 10cent ruler knife in the same time you finished your opening culinary school sentence
If anyone watching this is trying cooking for the first time please don’t use this method or be very careful! You should never cut towards your own hand if you’re just starting, you’ll end up cutting yourself. So please be careful! 🥺❤️
Don't cut the root off prevents your eyes burning except with Vidalia, they don't burn your eyes. Always cut away from yourself, one cut (half 🧅) lay on the flat side, slice thinly which is about a 1/5 of your slices. 😉
When you cut into an onion enzymes convert amino acid sulfoxides into sulfenic acid which turns into Syn-Propanethial-S-oxide and gets into the air and comes in contact with our eye. It happens when the onion cells are broken so keeping the root intact won't prevent that.
i would think they’d teach that leaving the root on while you slice will prevent your eyes to water. it’s a live plant so it releases a chemical reaction if the root gets separated. then when you’re done slicing you can either plant it, compost it, or simply discard it.
If you want really thin slice in half cut from the head you can get extremely thin long slices then and all you need to do after and ruff them up a bit to break it all apart
What is the point behind cutting each side at an angle and taking out the center? It doesn’t add stability to the cut or change the shape of the slices, it seems like it just wastes some of the onion.
Good tip. Thank you! I’ll remember the v. That’s what’s missing in my finely chopped onion game. And I always peek the skin off quick and rinse onion u der cold water and put in presser for a couple minutes or while chopping garlic. And no tears!
One thing I’ve learned is that if your knife is making those very loud sounds banging the board you’re cutting it wrong and it can cause you to cut yourself. When you cut right you don’t need much force even if the knife isn’t the sharpest. The motion is forward more than it is down.
I can tell she didn't go to culinary school, or she went to a bad one, because the Vs either end are too big, and there's no need to cut the middle core out, it will come out. Plus, the reason we do that is so we don't cry... And also, you pull your finger tips under, so you don't cut them off. And we rock a knife, not slam it down repeatedly - you'll get sore wrists and damage your knives.
3 things that will reduce suffering while cutting onion. Put a bit of water on the onion to reduce the amount of oils that spray up from it. Sharpen your knives. Lastly, please don't touch near your face while handling onions.
Here’s the thing I’m a firm believer in working in a nice restaurant/hotel and work with the chefs in the back/ Lead cooks and just get hands on training. Because culinary school is a scam it’s ridiculously expensive for no reason.
For someone who went to culinary school you should know not to cut towards you, that your blade isn’t sharp, and that you should remove stickers of product before slicing. And more importantly; that isn’t thinly sliced.
Or just cut properly in a slicing motion without banging the edge against the cutting board. A sharp enough knife and your eyes will never water, root or no root.
Actual tip, sharpen your knife or get them sharpened, just pushing the knife when it's that dull is a great way to loose a finger, a sharper knife is a safer knife, especially if you lack the actual knowledge of how to use a knife properly like in this video
I thought the best way to cut an onion was to slice and not chop as it won’t make you cry and you can get more even and thinner slices. I learnt that from a chef and common sense. No culinary school needed
Never cut the end of an onion.. that’s what makes you cry.. also before you cut it.. put it in the freezer for a few mins .. it will stop the tears when you cut it
Yes she probably went to culinary school and graduated. A comparison - Elaine Charlson Bredehoft went to law school and passed the bar. Not everyone is a Camille 🤷
Culinary school that didn't teach you to not cut towards yourself or keep the root on so it doesn't fall apart cut 3 lines horizontal a handful vertically and chop chop chop
