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Wes here in Bachelor’s Pantry, on research you want a one time, like small dice in onion over on large diced onion today; this is a good cut for stocks, soups and stews, pot roast, that kind of thing.
Cut this end of your onion here, put on the flat side come back here , right in half, I’m going to peel that first layer, sometimes it takes two layers to get down there, but you don’t want the skin on that. And what we want is about a half inch dice, so we’re going to go about half inch up from the cutting board, cut it another half inch, one more half inch, turn your onion around and a half inch from the outside and a half inch apart all the way across. Turn your onion here, remember to use the claw, get your thumb in the back you don’t wan t to cut your front tip off; half inch in from the side another half inch, another half inch. It gives you the same size cut all the way through the onion. What we’ve come up is about a half inch dice, that’s it.
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