@@TheRealPOTUSDavidByrd He was our old neighbor in Brooklyn before we had to move. Dude got big in NYC when he did a pop-up burger spot from his apartment during the pandemic, sliding the burgers down from his window using a makeshift ramp he constructed. Dude is a legend.
I ignored him at first but then I watched his videos and realized he's got an amazing personality, and we share the same favorite burger; cheese pickles onions and mustard.
i do not understand your logic at all @@DMalek you cant stand the fact that someone is using their own platform to teach people how to cook but also promote self-made tools that help people make the process easier?? who the heck are you? do you have no self-respect?? a hypocrite and a hater .
seriously @@DMalek why did you even keep watching knowing George was promoting his restaurant?? that should have been the end of the line for you .. but it wasnt. crazy.
Ex pro cook here. I've found that the best thing to avoid crying while processing raw onions is a lot of ventilation and high air flow. Set up a small desk fan blowing across the cutting board and see if that works.
I have a trick for not crying when cutting onions, and it's ridiculously simple for how well it works. Simply wet the onion and knife before chopping it, if you chop a lot of onions, keep the onions you've already cut in an airtight container while you're at it.
As an ex professional cook I never used this technique myself because of the potential for cross-contamination but my dad swears by it. Holding a piece of bread in your mouth while chopping onions apparently does the trick. My whole family learns this.
Guga I love you brother, I watch all your videos and have learned so much ,I cook a lot but I don't have the kind of facilities that you have your amazing! Keep up the amazing food videos😊
I’ve been using George’s tip for smashing burgers without parchment paper since I saw him do it on Joshua Weissman’s channel and I love it! I found it to be simple, straightforward, less wasteful, and effective.
Guga, an old trick I learnt, and still dont know why it works, with chopping onions is to run cold tap water over your wrists when your eyes start burning. Not the back of your wrists but the other side (where the veins are, palm side up). After a 10 or so seconds the burning stops. Must be something related to our nervous system. But it definitely works in quickly easing the pain.
I can personally say that safety goggles method has produced mixed results for me, but more often they didn't help that much. My mom used to work at a Michelin tire factory, since that's where I got my goggles from, so I assume they have to have at least good safety goggles (unlike their safety shoes - those barely served me for a month or two at a KFC kitchen).
What helps with stinginess of the onions while cutting is taking cold water and flicking some on the cut onion. Another thing I learned is you can soak it in water for 10-15 mins before cutting
@guga there is already a way to not cry with onion, have a little wet towel, not much just a dap of water on it have it next to your board when cut onion, what happend the onions will go for that instead of your eyes, cuz when slice onion they are attracted to water source, and the one next to the board is closer so they go there instead and you will be safe no crying. its been out for decades this method, but many seems to still have forgotten about it or not passed on in generations
.. in cutting onions, what works for me is just to have a small bowl of water near the chopping board. Water helps absorb the fumes or vapor of the onions when its being cut instead of it going to your eyes. A simple trick that works for me. I don't know if it will work for you, but it's so simple it's worth a try.
"No more tears" onion cutting tips: Cool onions: Wash them under running water or keep them in the fridge / a couple of minutes in the freezer. Vinegar: Take a shallow bowl or small plate, pour vinegar in it and place it beside the cutting board. Sharp knife: You already said this. But those tips work even better when your knife is sharp.
Guga, The best way to cut onions without crying is to leave the root end together. Cut the top of the onion, remove the first layer or two of onion. Then if you are dicing it cut the onion in half from root end to top of onion, then dice as normal but leave the root end intact. If you are using a mandolin to thinly slice for Oklahoma onion burgers after you remove the outer layer you are ready to slice from where you cut the top off. You'll be making really thin onion "rings" which cook fast, caramelize easily, and disintegrate into flavor.
What I find works for me when cutting onions is blowing a little stream of air almost like you're blowing out a candle but not so forceful, maybe more like you're blowing on coals to get them to light. Straight out from your face, not directed at the onion.
At my old workplace, after peeling, cut in half, and remove the stem, we drop it in ice cold water. We do that for the whole batch of onions before then moving onto dicing. Cooling it and having it wash in the water helped us with the burn.
2:30 Cutting onions makes this chemical reaction that irritates lacrimal glands. However, cutting the onion in half, peeling off, rinsing it, and then chilling it in the fridge overnight will stop the tears. You can try putting it in the bowl of ice for 30 sec to a min, too. You just need to wash away the enzymes.
Regarding tears related to slicing and chopping onions. I learned this technique from a friend, French, who was the chef of a large catering venue and restaurant in the Bay Area. As they sometimes used up to five hundred pounds of onions in a week, think French onion and other classic soups, they prepped their oinions as follows. First, all the onions had the skins removed, topped and tailed. Next, they went into 5 gallon buckets. Lastly, into the walk-in until ready for use. ALWAYS, use a sharp knife with onions. I practiced this throughout my professional career. No more tears except those of joy, from my line cooks and prep guys, when slicing quantities of onions. Blessings, chefmike
I've been chopping onions since I was 5, and my family uses a lot of onions. In almost everything we cook. And it's very rare that I tear up from onions. So extensive exposure.
One trick I use with onions is about 30 minutes before I get to working with them I pop an antihistamine as the tearing up is a form of allergic reaction. Usually stemming from an overreaction of the scent glands.
There are a bunch of house remedies that supposedly work to chop onions, one that works at least for me is taking a big sip of water and keeping it in your mouth while chopping 🧅🚫😭
Hey Guga, I used to work in a Subway and we processed a lot of onions what we used to do was keep them in the refrigerator and then we would slice them cold and you do not and will not cry
I tried smash burgers for the first time last weekend and you do not need wax paper and the circle press. The way George does it is honestly very easy and not even slightly difficult. You don't really need any practice. It's very easy and a great method.
Adding another trick to cut onion without crying : Put those onion in a chiller overnight or freezer for a few minutes It's also why i store my onions in fridge, chiller, or freezer
George Mots is the king of Burgers. He single handedly brought back the fried onion burger from obscurity. During the pandemic he sold them out of his home. He’s done hours of First We Feast content. Plus he just seems like a decent bloke. 12/10 would follow him to the ends of the earth.
This would be the greatest crossover since Godzilla vs Kong. I’ve been trying waiting for this culinary match of titans for sometime now. I love both channels . 😅
Cut them outside with a small fan blowing across the onions. The diner griddles have a thermostat on them. Lawry's has MSG in it. It is made by McCormick now.
2:39 The best remedy for crying when you cut onions is to inoculate yourself against those pungent compounds by cutting so many onions you become immune to them. Working as a prep cook and friterier who had to slice dozens and dozens of onions every day gave me this superpower.
Hi Gura, After 58 years I finally found a burger I like… Your smash burger! American cheese is an absolute MUST! But I had a few small problems 😞 My stove is to tall (or I’m to short haha😂) so I couldn’t give it enough smash. But I think I can use a small stool to correct that! Then my spatula is not wide enough! 😮 Just have to do it the old fashioned way because I haven’t found a wide one we’re I live yet! I just looked for your smash burger kit at Walmart but I live in Costa Rica but they don’t have them! I guess you’re not internationally yet? Hopefully someday they will come to their senses and bring your amazing inventions to the rest of the world! Thanks for your great work, time and effort!
If your tears during onion cutting is really bad, dip the onions in ice cold water for even 15 seconds after peeling them. It'll dissolve some of the amino acids that cause the tears
It sounds weird but when processing onions, or using any chemical that makes your eyes sting and start to water (bleach, etc.), if you stick your head in the freezer for a few seconds it will neutralize the burn in your eyes. It works best in a deep freezer/ walk-in cooler, but it will also work just sticking your head in your kitchen freezer for a second. Not sure why this works, but it's a trick I have used and taught people to use for years in restaurants and it works every time.
To stop crying from onions - Simply hold cold water in your mouth. I've worked in restaurants my entire working career and I just always make sure to have a mouthful of water every time I cut onions. It prevents your eyes from drying out (don't ask me why, I have no idea) so you don't cry. Also keep the water you work with cold. Warmer or hot water makes it onion based pepper spray for you and everyone else in the kitchen.
Moisture on board while cutting onion but split it down middle where both ends have partial root still on onion. cut the tip end off while cutting onion, then discard root section after you're finished.
For onions what I do is use a small fan next to the cutting board to blow the fumes away to the side so they don't go straight up into my face. Works great, no crying. Also helps to disperse the fumes so they're not nearly as potent
I made the Oklahoma Smash last week for burger night and it was so good, those thin sliced onions getting nice and toasty on the beef is just to die for
@Guga, when I first started working at Subway, the owner would have us cut the onions into quarters and put them into ice water. No tears. When the new owner took over, he didn’t want us to use the water anymore. I’ve cut so many onions over my time there that cutting onions doesn’t bother me anymore. Now, even though I am a cheese snob, I have to agree that the best cheese for burgers is American cheese. Sometimes, I make a mushroom/swiss burger with bleu cheese sauce on top. It’s such a great flavor. Maybe try it, or don’t, but I’m telling you that it’s a great burger.
The "aromatics" from the onion is attracted to water. The closest available source, when cutting onions, will be the eyes. Try placing a cup of water next to the onion. Works for me.
Hey Guga! I'm a huge fan of your's! Here's an idea for a future video. Dry age a steak wrap in pork belly fat and dry age some pork wrapped in fat from a beef brisket. Let's see if you can get beef to taste like pork and pork to taste like beef! Keep up the great work Guga man!!
Guga I live in California your products are not in Walmart in my area. I've been to 4 different Walmarts and nothing they just tell me never heard of anything with that name. Your show is #1 in my book you are truly a master at what you do....🍔🥩's
Put the onion in the freezer for 15 min before cutting it. That usually does the trick. If that's not enough, not standing directly above your cutting board helps too.
Put a table fan next to your station while chopping the onion. It will fly off the gases released from onion which causes the eyes burn. If a table fan is not available, turn on the nearest ceiling fan or the chimney. It may help.
A No Tears solution I use is cutting the onions near a fan with the air being drawn or blown away from you. The counter by the stove & hood fan works well or with an open window by you.
He said “two burgers 🍔 that are on the menu, I believe are primary source burgers” He didn’t say his restaurant has only 2 burgers on the menu! I forgive you Guga, the guy said it pretty fast.
I know this one, due to a surgery I had... You eye detects it's moisture levels through the cornea. In my case my corneas had to be removed and then grow back... yes it hurts... but until they grew back my eyes were absolutely incapable of making tears. So I had to wear hard contacts, use eyedrops religiously, and had a paste to keep my eyes from drying out while I slept. So... yes, contacts can preserve the moisture on your cornea and prevent you from tearing up.
the reason contacts help with onion sting is the lacrimators in the onion bind to whatever has the most moisture and because the contact is a layer of wet plastic between your eye and the lacrimator you don't get the burning sensation as much
THe best way to stop from crying while cutting onions is to get a damp towel or paper towel and lay it out near the onions as your cutting it. I heard that the compounds in the onion are drawn towards the moisture in the towel and no crying. Not sure if thats what happens but it works 100%.
Guga are you slowly putting them into Walmart stores? I have two Walmarts in my city and none of them carry your products. The closest location is 30 miles away
I'm from Quebec and we have a type of burger we call "forestier" which is my favorite when I go out. It has mushrooms, a pronounced cheese (often blue) and fresh herbs and I would love to see your take on it and how high you would rank it :)
Hey Guga, what cast iron griddle would you recommend that is big enough for 4 burgers? Do you have your own griddle product? I will buy now. Please send me the link. Thanks
My top tip to stop yourself from crying when you cut onions is to have good ventilation and a sharp knife. For home cooks, I keep a small fan on the counter. Whenever I cut onions, I turn the fan on and blow air across the onions and away from me. I never cry when while cutting onions and the fan is on.
as an oklahoman born and raised and still living here, oklahoma onion burger is the best burger ive ever had. Little place in El Reno oklahoma doing it the old fashioned way and its great.
Cold onions or soaked in cold water for long time, and covering your eyes are the best way to not cry. When cutting the onion some gases will release, they release less if the onion is cold, covering ur eyes will do the most
A trick I found that really works with onions is to spritz the onion with water. The fumes extracted from the onion is attracted to moisture so it clings to your eyes which contain a lot of moisture. By spritzing it with water the fumes will cling to that water on top of the onions
Are you sure? i just checked Hamburger America's online menu and there are only 2 burgers (i excluded the Olive burger because it appears to be a monthly special and not a menu staple)
@@michaelb4833 If you listen, he says "two of the burgers on the menu"....not "the two burgers on the menu". This would seem to suggest that there are more than just two burgers on the menu.
@@michaelb4833I believe they have 3 monthly special burgers now. The Oliver Burger, Weston’s Kewpee The No. 5, Keller’s Drive-In The Butter Burger, Solly’s Grille. All three of those are legendary especially that No. 5 from Kellers.
If I'm chopping alot of onions, I'll place the cutting board under running water (slow running) and the onion under the water stream and start cutting. It stops the sulfur compounds from getting airborne and making you cry, I've also had some luck just putting water in my mouth and holding it while cutting though I'm not really sure why this one seems to work (sort of).
When I worked at Pizza Hut, we had to chop quite a few onions, and we used safety goggles rather than safety glasses. They're designed to block fumes and work perfectly to prevent the tears. Also, I've used Lawry's seasoning salt for burgers before. It works really well, but like the "browning before smashing instead of parchment paper" technique, it takes practice to get it right. Too much and your burger is too salty, too little and you don't notice the difference.
When I was working in a steakhouse one of my jobs was to slice unions. When my eyes couldn't take it anymore I walked into the freezer and it takes the burning away instantly. No idea why it works but it works 100% of the time.
