Each time I stand at my slicing board, poised over an onion with knife in hand, the identical query pops into my head: “Um, what’s one of the best ways to cube this factor once more?” I’ve watched cooking exhibits the place cooks effortlessly rework these layered bulbs into good, uniform cubes. And I do know I’ve seen the correct method described earlier than. However then when chopping time comes round as soon as extra, my thoughts perennially attracts a clean. I find yourself utilizing some improvised, haphazard technique the place the onion slices inefficiently slip round, and the ultimate result’s some very tough and irregular chunks.
I made a decision it was time to lastly ingrain the code for correctly dicing an onion into my mind. The strategy on this illustrated information is similar one taught in culinary faculties and utilized in skilled kitchens worldwide. It will provide you with a pleasant uniform cube, each time. Learn it over. After which learn it over once more. And the subsequent time you and I are standing at a slicing board, watching an onion, we’ll know precisely what to do.
Illustration by Ted Slampyak
