Hi, I’m Chef Jason Hill. And right now I’m going to show you how to cut an onion.
Depending on what you’re cooking, you may need to slice it or dice it. And I’m going to show you both ways.
For dicing, I like to use this method. I will move slowly so you can see exactly what I’m doing. First I remove the stem end of the onion. Now set it up and cut in half down through the root end. Now peel the first layer of skin off. Leaving the root end on, keeps the onion together while you’re dicing it. Ok, with your free hand, tucking your fingers, hold down the onion, and begin to make cuts with your knife, using your free hand as a guide for your blade.
For a finer dice, you can make a cut to down the center of the onion like this. Again, tucking your fingers, hold down the onion and begin to dice your onion. Please keep your fingers tucked at all times.
To slice an onion, I remove the root end and peel away the first layer of skin. Set the onion flat. You can turn the onion either way. Begin slicing, and slicing thinner than this to add to salads, or this thickness works great for fajitas.
Ok, while we’re at it, let’s do some mincing. Here I have a small shallot with the root end on and the stem end removed. I lay the shallot on its flat side and begin to make eighth inch slices to the top of the shallot, carefully tucking my fingers. Next, carefully make several cross section cuts into your shallots, moving your fingertips back as you cut. Finally, make eighth inch slices down the shallot. Hey, hey, now you’re mincing. This method works great for garlic as well.
Remember, tuck those fingers and your speed will come with time. Thanks for watching.
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