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Do you really know how to chop an onion? Creating uniform pieces is easy with a sharp knife and some basic technique. Bridget shows exactly how we do it in the test kitchen—efficiently, safely, and precisely.
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What is an UNG-YIN??
You guys should remake this video. Too much of the root is cut off and the onion falls apart. Plus, you don’t need the sideways cuts because nature already made those cuts for you, called layers. That’s a wasted step and for most home chefs, very dangerous.
I was taught to leave the root end intact for two reasons; one because it helps cut down on tears and two because it helps as a guide for the vertical cutting, it gives you a stopping point.
Why do you have to cut horizontal first to create planks? The onion layers already is in the form of horizontal planks. A ha! Cutting horizontal planks are only necessary when you are chopping something solid like a carrots. Planks to sticks to then diced
Evidence people will complain for no good reason sometimes. This is an excellent video, and well tailored to the proper target audience!
that's not a big onyo
I wanna see what's under her chef's coat.
I just purchased a new butcher's knife (8") and a meat cleaver as well and is learning how to use them since the one knife I had isn't the best. The new knife is a great tool and is really sharp. I have some nice sharpeners as well so I want to cut up meat without losing any fingers since I have went 69 years without losing any while cooking.
Horizontal cuts?? Wrong, wrong, wrong.
Now that is a sharp knife!
Vertical, then horizontal…
I have a boner!
The anal retentive chef
Your technic is awful. Never cut the top off, it keeps the onion from sliding apart as you cut, and give you a place to grab from as you use it up. Also, your slices are terribly crooked.
Man, these comments are harsh.
I – as a idiot who never learned to cook, nevertheless got to know the most basic forms of cutting – is blessed by her throughout nature in teaching all the smaller details.
Details most other tutorials gloss over.
This is a lifesaver. Thanks, America.
what is the best knife for this job? Please suggest.
Notice the professional chef doesn't use horizontal cuts at all.
Great demonstration! Love your show!
I always find it amazing how easy the pros make things look!
Just one question: when I do the horizontal cuts, the knife tends to stick, making it hard to move. I'm also scared I'll cut my palm.
I'm guessing I'm using the same knife (Victorinox Fibrox 8-Inch Chef's Knife), and it is sharp.
Thanks,
Jim
You can cry less and hold the onion together better by removing and discarding the root first, and leaving the top until done with the half.
hahaha ungnion
The technique is actually more efficient than it seems here, because she's instructing. Did you see how fast the first chef did at 0:10?
so much more effort than is necessary!
You just made cutting an onion so much more time consuming.