How to quickly chop onions - chef's advice
Not even all experienced housewives know how to quickly chop onions correctly. In addition to making your eyes water while slicing, the pieces turn out uneven, and at the end of the job there is a lot of vegetable waste left behind. There are several secrets that will help solve all problems, the cutting will be smooth, fine and beautiful, and the amount of waste will be reduced.
To work, you will need a wide, sharp knife and a wooden or plastic stand.
When peeling onions, be sure to leave the root intact; removing it is one of the main mistakes. The root holds the bulb firmly and does not allow it to creep away after the first cuts. Another problem arises if you cut it off during cleaning - the juice scatters in all directions over a long distance, gets into the eyes and causes discomfort.
Cut the properly peeled onion into two equal halves. It must be held with three fingers, the index finger slightly in front, the thumb and middle finger behind.
The index finger must be bent so that the distal phalanx is located behind the cutting plane; the tip of the knife in a perpendicular position should not touch it, a distance of approximately 2–3 mm. The knife should rest on the joint between the distal phalanx and the middle phalanx.
Make longitudinal cuts as close to the root as possible, but do not disturb its integrity. The distance between the cuts should be the same; the width is selected depending on the further use of the onion.
Slide the onion strips together and make several horizontal cuts. The quantity depends on the size of the vegetable, but for most cases one or two are enough. Tilt the knife slightly towards the root and down, this will prevent the slices from separating from it. Don't cut all the way through.
Use one finger to press down on the top pieces and use the knife to make gentle back-and-forth movements. Do not apply too much force; movements should be smooth and careful.
Squeeze the onion again and now slice it across the grain. The knife makes a swinging motion. In this case, the blade should touch the nail of the index finger, and the tip should be away from the soft tissue.
Continue cutting until you are as close to the root as possible. Turn it 90 degrees and cut off the remaining usable parts of the onion on one side, then repeat on the other.
If you follow the recommendations, after just a few repetitions all movements will be performed automatically, the cutting process will become fast and safe. Make sure that the knife is sharp and wide; working with a narrow and blunt one is not only inconvenient, but also dangerous.
We also recommend reading: how to quickly peel onions without extra effort and without tears - https://home.washerhouse.com/en/4840-4-sposoba-bystro-pochistit-luk-bez-slez.html
What to prepare
To work, you will need a wide, sharp knife and a wooden or plastic stand.
Slicing process
When peeling onions, be sure to leave the root intact; removing it is one of the main mistakes. The root holds the bulb firmly and does not allow it to creep away after the first cuts. Another problem arises if you cut it off during cleaning - the juice scatters in all directions over a long distance, gets into the eyes and causes discomfort.
Cut the properly peeled onion into two equal halves. It must be held with three fingers, the index finger slightly in front, the thumb and middle finger behind.
The index finger must be bent so that the distal phalanx is located behind the cutting plane; the tip of the knife in a perpendicular position should not touch it, a distance of approximately 2–3 mm. The knife should rest on the joint between the distal phalanx and the middle phalanx.
Make longitudinal cuts as close to the root as possible, but do not disturb its integrity. The distance between the cuts should be the same; the width is selected depending on the further use of the onion.
Slide the onion strips together and make several horizontal cuts. The quantity depends on the size of the vegetable, but for most cases one or two are enough. Tilt the knife slightly towards the root and down, this will prevent the slices from separating from it. Don't cut all the way through.
Use one finger to press down on the top pieces and use the knife to make gentle back-and-forth movements. Do not apply too much force; movements should be smooth and careful.
Squeeze the onion again and now slice it across the grain. The knife makes a swinging motion. In this case, the blade should touch the nail of the index finger, and the tip should be away from the soft tissue.
Continue cutting until you are as close to the root as possible. Turn it 90 degrees and cut off the remaining usable parts of the onion on one side, then repeat on the other.
Conclusion
If you follow the recommendations, after just a few repetitions all movements will be performed automatically, the cutting process will become fast and safe. Make sure that the knife is sharp and wide; working with a narrow and blunt one is not only inconvenient, but also dangerous.
We also recommend reading: how to quickly peel onions without extra effort and without tears - https://home.washerhouse.com/en/4840-4-sposoba-bystro-pochistit-luk-bez-slez.html
Watch the video
Similar master classes
Particularly interesting
Comments (2)
