Is chopping onions always a sacrifice for you in the kitchen? So put an end to this anguish once and for all and discover practical ways to carry out this task.
Chopping onions seems like the simplest task when you think about cooking. It turns out that, like garlic, you don’t cut this culinary “creme de la crema” anyway.
For any action you take in the kitchen, care and dedication are required. After all, it will give a special flavor to almost every dish you prepare. Imagine that onion-coated steak or that pepperoni pizza, with the onion cut every way but the right way.
It turns out there is a perfect technique for cutting onions. In fact, this same formula can be used on other products in the kitchen, such as vegetables.
The technique serves both to make life easier for the cook who will cut the ingredients, and to improve the aesthetics of the dish.
There are two types of techniques, for two different types of cuts
Cutting onion: Julienne formula
Do you know the onion steak and pepperoni pizza that I mentioned in the introduction? The onion is almost always cut into strips for this type of dish. This cut is called Julienne.
The Julienne cut requires an onion a little larger than a lemon, if you want the strips to be very thin. You also can’t miss a well-sharpened knife. The perfect trick to avoid hurting your fingers is to make a claw with your hand, pulling your fingers inwards. See how it’s done;
- Still with the skin on and without removing the onion root, cut it in half, lengthwise;
- Remove the root and bark;
- Make cuts 3mm thick;
- Remove just one of the ends, remove the skin from the onion and, placing one of the halves on the board, make cuts in the onion lengthwise, approximately 3 mm wide.
- The onion will look like a fan. At this time, cut the root that joins it and you will have the perfect strips.
Chopping onions: Brunoise formula
Despite the very fancy name, this type of cut is nothing more than the classic cubes. It is perfect for sauces and the like. To make this cut, you will have to know how to make the previous cut. However, it will stop before the final part, which is cutting the root that joins the strips, and the Brunoise cut will continue from this part. See how to do it;
- start cutting the onion into small strips
- After having already cut into Julienne, cut the cubes in the opposite direction of the strips until you reach the root of the onion.
Easy, isn’t it? So from now on you can start doing these techniques at home. Good luck.
Did you like this article? Then you’ll also like this one, in fact, no one likes to cry while cooking: This is the only trick that really makes you cut onions without crying
Source: Consul
