One of the things I was most excited to learn about in culinary school was how to use a knife. There is something so hot about wielding a dangerous instrument, executing a task with effortless precision. I wanted to be that Wonder Woman that can fillet a fish and stop a bullet cold. With back to back classes on how-to, I started to build my repertoire of julienne, bruniose, chiffonade and other fancy French cuts. Last week I cut 14 pineapples into a small dice in preparation for a dinner serving 100 people at which I worked. It took me about four hours to do so, my hands smelled sweet for a whole day after and I was dang proud of my symmetrical tiny pieces.
An onion is something we all cut often. It saves so much time to have a method of how to cut one properly. Below is a video on how I cut an onion. Enjoy the video! xo
Here are a few tips to keep in mind:
1. Always use a sharp knife.
2. To avoid tears while cutting, chill the onion for 10 mins.
3. Keep your fingers tucked back behind your knife–even your thumb.