This is fun!

I really struggled to effectively cut onions until this: https://www.youtube.com/watch?v=CwRttSfnfcc

Haven't looked back since.

Hopefully you're not bothering to core the top and the bottom of the onion; fussy, a waste of time, and works against his later goal of keeping the root intact while dicing.

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rjh29 3 days ago | parent [-]

Yeah you know better than a classically trained French chef. LOL. Do you think he never considered that?

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arcanemachiner 3 days ago | parent | next [-]

Yes, but instead of considering the pedigree of the instructor, you could also just cut the fucking onion.

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rjh29 3 days ago | parent [-]

What's wrong with his pedigree?

	▲	IAmBroom 2 days ago \| parent [-]
		Expert Fallacy, for one. Michelin-rated chefs have been quoted as believing that washing wild mushrooms makes them soggy and removes their "wild flavor". Which are both provably false.

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bbarnett 3 days ago | parent | prev [-]

Appeal to authority is a logical fallacy.

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Doxin 2 days ago | parent [-]

It can be a logical fallacy. It's not nearly always.

	▲	account42 2 days ago \| parent [-]
		It is always a fallacy because even if the conclusion is correct you are cheating yourself out of learning the reason for the decision.

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finebalance 4 days ago | parent | prev | next [-]

I do it more or less this way - except I keep the root intact until the end. It keeps the onion structurally intact until I'm done with the dicing. At which point, the root takes a single chop to lop off, and then the whole thing scatters into tiny, mostly uniform dices. It's quite satisfying.

	▲	fifilura 4 days ago \| parent [-]
		I also keep the root. But I am on the radial team!

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nojs 3 days ago | parent | prev | next [-]

Why does he peel the oño like an orange when he’s about to cut it in half, why not cut it first?

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bbarnett 3 days ago | parent [-]

Skin gets into the onion.

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malfist 3 days ago | parent [-]

If the skin gets into the onion when you cut it in half, you need a sharper knife my friend

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bbarnett 3 days ago | parent [-]

It just happens. Small pieces do, and some people don't like it. There are some onions with really flaky skin, some with firmer skin. Could be why some do, and some don't.

	▲	malfist 3 days ago \| parent [-]
		If it happens cutting an onion in half then it'll also happen when you core the ends.

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p1dda 4 days ago | parent | prev | next [-]

Chef Jean Pierre is the best, he explains so good that I really need to listen once to remember forever. Before discovering him, I wasn't interested in cooking at all and I listened to all the other chefs like Ramsay and Oliver but they don't tell you the complete story.

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haunter 4 days ago | parent | prev | next [-]

Ah the famous oñyo video

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the-mitr 3 days ago | parent | prev | next [-]

I came up with this way by trial and error. Though I don't pare away the root. Just slice is off when dicing is done. Removing the roots helps a lot

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ndr42 4 days ago | parent | prev | next [-]

Sorry, but I had to link to this video as you said "effectively": https://www.youtube.com/watch?v=eQgIwwKmjdo

	▲	abcd_f 3 days ago \| parent [-]
		Lol, what an amateur hour :) https://old.reddit.com/r/FastWorkers/comments/1dl1xpz/fast_o...

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dyauspitr 4 days ago | parent | prev | next [-]

This is silly. I’ve seen Indian street vendors do it the most efficient way. You tilt the knife with the front part down and the back maybe a quarter inch above the surface. That way as you slice the onion the little quarter inch holds it together as you turn it 90 degrees and make the perpendicular set of cuts.

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reddit_clone 4 days ago | parent [-]

Yep. I arrived at the same solution after trial and error.

	▲	abcd_f 3 days ago \| parent [-]
		It’s a natural convergence point for the technique if you want to avoid disproportionately large pieces that come from the sides.

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morninglight 4 days ago | parent | prev [-]

That may be the most useful thing I've seen on the internet in months.

Thanks much!