00:00I'm a food stylist and I'm going to show you every way to cut an onion. First, let's start with
00:03chop.
00:03For a standard chop, we're going to slice lengthwise root to tip. Peel all the paper and nasty bits away.
00:08We're going to slice this twice across the top of it, making sure we're not going too far.
00:12You want to keep that root intact. Going to follow the lines around here, about half an inch spaced.
00:17Finally, we're just chopping down. Most recipes are calling for chopped onions.
00:21This is what I'm going to go for. We're going to switch to dicing, a medium and a small.
00:24Same as chopped, we're just adding some extra slices that direction.
00:27Instead of going half inch every time, we're going to go much smaller.
00:31That's what I would call a medium dice. Now we're going to do a fine dice.
00:34For this one, we're going to go really, really small in between each of the slices going around the onion.
00:41It's a bit more of a shaving method than it is a straight chop.
00:44This is good for when you don't want the onions to be the main event.
00:46I'm going to show slicing onion. Instead of cutting off the front, we're just going to peel the paper off,
00:50leaving as much of the tip as we possibly can.
00:52I'm just going to go all the way around, following the lines on the onion and the shape of the
00:56onion as well.
00:57You're maintaining the fibers of your onion.
01:00So even after cooking for hours, it'll still have some structure to it.
01:04Now we're going to talk about half moons.
01:05You're either using raw onions or if you're going to be cooking down onions for a long time
01:10and you want them just to turn to nothing but mush,
01:12you're actually slicing through all of the grain of your onion.
01:15Think of how you slice meat always against the grain to make it more tender.
01:19The same thing applies for here as well.
01:20And last but not least, we've got our full rounds.
01:22A lot of times I'm going to leave the wrapper on the onion.
01:24And starting in the front, trying to make sure that you're getting as even a cut
01:28from the top part of it to the bottom part.
01:30Now we've done that, all we need to do is peel off our skin or any other outer layers that
01:34we don't want.
01:34This is what you're going to see for onion rings or putting on a burger.
01:37This is what you're going to see for onion rings or something.
01:37This is what you're going to see for onion rings or something.
01:37This is what you're going to see for onion rings or something.
01:37This is what you're going to see for onion rings or something.
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