Ensure that you are dicing your onyo correctly

[Anonymous No.20357868]

[Anonymous No.20357872]

>>20357868
jean pierre can go suck a million hairy dicks

[Anonymous No.20357885]

There's nothing I hate more than some dipshit on the internet telling me that I've been doing something basic wrong my entire life. It works just fine you overreaching faggot. Leave me alone.

[Anonymous No.20357887]

>>20357868
i only started cutting my onion like that a couple days ago after seeing it done for ages. now i want to figure out how to make garlic chopping more efficient

[Anonymous No.20357914]

>>20357872
>>20357885
You’re completely retarded, this is the only way to chop an onion. I’ve worked in restaurants for 30 years and even your basic groid brained retards can figure this out. Just admit you don’t know how to cook.

[Anonymous No.20357920]

>>20357868
i just slam my knife at it till its finely chopped

[Anonymous No.20357925]

>>20357914
Poe's law moment.
I tend to think you're actually serious.
Hard to believe people like you really exist in the world. Actual NPCs.

[Anonymous No.20357935]

>>20357868
For a very long time I did what is in OP's pic, but I always wondered what the point of the horizontal cuts were, given that the onion is already segmented into different layers. After seeing some tv show from the 90s w/ Jacque Pepin saying that there's no point to the horizontal cuts, I stopped making them except for when I am *very* finely dicing an onion. I have noticed no difference in dishes for anything that calls for rough- or medium-chopped onions.

[Anonymous No.20357939]

>>20357914
I'm in favor of the lateral cuts, whats your problem

[Anonymous No.20357963]

>>20357935
>After seeing some tv show from the 90s w/ Jacque Pepin saying that there's no point to the horizontal cuts
can you find it again? I literally started doing it after seeing pepin do it that way
and youre telling me there is nothing wrong with the red pieces here?

[Anonymous No.20357970]

>>20357963
>pier
My bad, it was Jean-Pierre, not Jacque Pepin ( https://www.youtube.com/watch?v=CwRttSfnfcc ).

As I said, for fine-dicing, I still make the lateral/horizontal cuts, but for a mirepoix or something that I'm going to be having on the stove for hours, I don't bother anymore.

[Anonymous No.20357971]

Just use a chopper

[Anonymous No.20357972]

>>20357970
>As I said, for fine-dicing, I still make the lateral/horizontal cuts, but for a mirepoix or something that I'm going to be having on the stove for hours, I don't bother anymore.
I missed that part, fair enough

[Anonymous No.20358826]

The horizontal cut is a meme chef's use to see who is really a chef, and who just follows directions. Anyone who actually knows what they are doing knows it's a pointless step in dicing onions. It's the same prank that gets pulled at jobs when someone tells someone to get them an ID10T form from HR. Or when people say to mix baking soda and vinegar to make a cleaner.

[Anonymous No.20358981]

>>20357963
Onyo tastes good in whatever sizes. It's called wabi-sabi.

[Anonymous No.20358987]

>>20358826
>Or when people say to mix baking soda and vinegar to make a cleaner.
People on reddit almost universally state that they do this when cleaning their stainless cookware. They hear people recommending to use vinegar, and they hear people recommending to use baking soda. They don't understand you just pick one or the other and that mixing them defeats the purpose of using a corrosive cleaner.

[Anonymous No.20359008]

>>20357970
Knives don't work that way. I've literally never seen a knife in my entire life capable of cutting an onion in this fashion.

[Anonymous No.20359017]

>>20358987
Off-topic, but I am contractually obligated to shill for Barkeeper's Friend in this situation.

[Anonymous No.20359019]

>>20359017
thank you for the advice, but sadly i have a moral obligation to report you for advertising
stay well anon

[Anonymous No.20359021]

>>20359019
The vinegar lobby takes another scalp.

[Anonymous No.20359027]

>>20359019
You too, fren! Nice working with you!

[Anonymous No.20359197]

I quarter onions so I don't have to cut horizontally. First
|\
| |\
| | |\
then rotate and
|_|_/
|_|/
|/
for each quarter.

Either that or I cut it in my hand. I make shallow crosscuts into it, then rotate the onion in my hand as I slice into the onion from its side and directly into the pan.

[Anonymous No.20359213]

I just chuck the onion in the chopper and pass by all you tards. I have all my food in the pan and you are still fiddling around with dicing. What a waste of time, I can't believe I didn't do this sooner

[Anonymous No.20359275]

>>20359197
I’m not really understanding what all the underscores and slashes mean. Is it robot code? Did Chat GPT write your post for you?

[Anonymous No.20359289]

>>20359275
>on 4chan
>cannot into ASCII
how far we have fallen

[Anonymous No.20359358]

>>20357887
smash and rock.

[Anonymous No.20359363]

if Chef Jean Pierre says it - it's fact
any other opinion is that of a tranny

[Anonymous No.20359377]

>>20359289
Can you? Are the two oblong triangles with text in the middle supposed to be a pictogram of a wedge you cut from an onion? Or are you trying to illustrate your cutting motion with each vertical line representing a vertical cut? You appear to be too stupid to have a conversation with (more than a standard deviation difference in IQ).

[Anonymous No.20359383]

>>20357971
You're gonna love my nuts!

[Anonymous No.20359413]

>>20357970
>perfectly minced
>huge rectangular strips clearly visible
Gaslighting bastard. Why not spend 30 more seconds on a few horizontal cuts for a more uniform result?

[Anonymous No.20359418]

>>20359413
>for a more uniform result
To what benefit? Do you want all your food to taste like pre-digested gruel, or do you want a little variety in each bite?

[Anonymous No.20359426]

>>20359418
Diced onion is usually a flavor base that is supposed to disappear behind the central ingredients.

[Anonymous No.20359456]

>>20359426
um...

[Anonymous No.20359494]

>>20357935
I stopped doing those horizontals after I cut myself and haven't gone back. It's unnecessary.

[Anonymous No.20359505]

>>20359494
Cutting yourself is unnecessary I'd focus on not doing that

[Anonymous No.20359509]

>>20359377
It's trivially obvious what that's supposed to represent.

[Anonymous No.20359656]

I still do the horizontal cuts. My cooking skills are dogshit and doing it this way lets me get more consistent results than any other method. Those with IQs above 90 can probably skip it.

[Anonymous No.20359924]

>>20359377
Then think of it like this:

Cut 1:
|\
| |\
| | |\

Now, turn the quarter of onion over 90 degrees and cut parallel to the first cuts

Cut 2:
|_|_/
|_|/
|/

[Anonymous No.20360061]

>>20357963

[Anonymous No.20360122]

>>20360061

[Anonymous No.20360145]

>>20360061
If you want to be really autistic about it, you can do this but with the focal point below the table, so you don't cut the center in 1 millions tiny pieces

[Anonymous No.20360154]

>>20360061
this just seems like a pain in the ass

[Anonymous No.20360162]

>>20360145
this is literally what i kind of just did naturally after cutting a few onions and trying to do it better

[Anonymous No.20360165]

>>20360154
Couldn't you just use one of these and simply turn the onion after slicing it once?

[Anonymous No.20360167]

>>20360061
this is the easier way imo

[Anonymous No.20360170]

>>20360061

[Anonymous No.20360186]

>>20357920
Same here. It feels good not having to work in a kitchen professionally and knowing I can chop up my food as retardedly as I want and nobody can stop me.

[Anonymous No.20360190]

>>20357971
Every time I've ever used one of these they were dull as fuck and never chopped anything and just mashed it all until I stopped

[Anonymous No.20360200]

>>20360165
that's an egg slicer, it won't work on an onion.
mandolin or food processor are the only worthwhile ways to cut onions that don't involve just doing it with a knife.

[Anonymous No.20360816]

James Alt says that the horizontal cut is mathematically proven to be the best way to cut onion

[Anonymous No.20360862]

>>20359456
"Usually" means "in the majority of cases," but, yes, in the majority of exceptions such as that one it is even more important to be approximately uniform.

[Anonymous No.20361090]

>>20360061
way more effort than just doing a few horizontal cuts

[Poor Investor No.20361091]

'nion

[Anonymous No.20361246]

>>20360816
Wrong. >>20359924/>>20359197 is best.

[Anonymous No.20361249]

>>20360816
anytime James Alt says something you know it's the most aggressively autistic option and can be safely ignored since its advantages are at best marginal

[Anonymous No.20361396]

>>20357963
This, l forgot to make the horizontal slice a couple of weeks are and had to throw away the whole stew.

[Anonymous No.20361400]

>>20360145
The onion is going to fall apart.

[Anonymous No.20361461]

>>20359509
Share with the class, Dexter.

[Anonymous No.20361464]

>>20359924
I'm so confused. Six vertical and 3 slanted cuts are all one cut?

[Anonymous No.20361470]

>>20360061
>>20360170

What's the point of this?

[Anonymous No.20361559]

>>20361470
to get the most evenly sized pieces. for cooking uniformity and presentation.

[Anonymous No.20361574]

>>20361464
No.
>get onion
>remove top from onion
>remove skin from onion
>remove the outermost bit of the root-end from onion
>quarter the onion through the root-end do that the quarters will hold together
>*place an onion quarter flat-side down on the cutting board because you clearly need every step explained to you in excruciating detail
>slice vertically into the onion quarter
>rotate the onion quarter into the other flat side
>slice vertically into the onion quarter
>slice vertically into the onion quarter perpendicularly to the first two sets of slices to cut onion into pieces
>repeat from * for each of the the the other remaining quarters
I can do an onion in half a minute or so. Not the speediest time but it works well without having to do horizontal cuts.

[Anonymous No.20361603]

>>20361574
>>get onion
no cut
>>remove top from onion
curved cut
>>remove skin from onion
curved cut
>>remove the outermost bit of the root-end from onion
straight cut
>>quarter the onion through the root-end do that the quarters will hold together
straight cut (x2)
>>*place an onion quarter flat-side down on the cutting board because you clearly need every step explained to you in excruciating detail
no cut
>>slice vertically into the onion quarter
straight cut
>>rotate the onion quarter into the other flat side
rotated cut
>>slice vertically into the onion quarter
straight cut
>>slice vertically into the onion quarter perpendicularly to the first two sets of slices to cut onion into pieces
perpindicular(???) cut
>>repeat from * for each of the the the other remaining quarters
star cuts

Still does not explain the attempted ascii "art"

[Anonymous No.20361607]

>>20361559
Except both of those radial cutting methods will result in uneven bits of onyo.

[Anonymous No.20361611]

>>20360061
anyone that says this is hard shouldn't be using a knife. I've seen every manner of retard culinary graduate theory out there. This is the way to do it, if you don't suck

[Anonymous No.20361612]

>>20360061
>>20360122
sugoku basado onion senpai

[Anonymous No.20361624]

>>20361607
the point is coming up with a method that results in the most evenly sized pieces with a reasonable amount of effort, not perfect uniformity.

[Anonymous No.20361627]

>>20361624
So you admit you don't care about perfectly evenly sized pieces?

[Anonymous No.20361629]

>>20361627
yeah? i'm not autistically cutting every individual onion ring into perfect pieces. there's a trade off between effort and uniformity. the second radial method is a decent compromise.

[Anonymous No.20361633]

>>20361629
You need to peel each layer of the onion and lay it out flat on your cutting board. Then you can easily chop it into pieces of the same size.

[Anonymous No.20361635]

>>20361249
>I ignore him because he is right
is this what it's like inside the mind of a retard?

[Anonymous No.20361674]

>>20361633
I use a food processor to reduce my onions to a thin paste which I then pour into brunoise-shaped molds.

[Anonymous No.20361693]

>>20357885
>It works just fine you overreaching faggot.
Except it doesn't do anything.

[Anonymous No.20361696]

>>20357887
If you smash it you don't need to chop it finely.
If you need it really fine, then use a garlic press.

[Anonymous No.20361717]

>>20361461
Seriously dude? As described, a quarter of an onion being sliced vertically, then the same quarter of an onion rotated 90˚ and sliced vertically again. As shown by the fact that the first wedge only has cuts going one direction, and the second wedge has cuts going two perpendicular directions. The mass of the onion is represented entirely by the diagonal slashes and the negative space within them.

[Anonymous No.20361782]

>>20357887
Just microplane garlic, takes seconds and it's way easier to clean than a press

[Anonymous No.20361857]

>>20361635
There is no "right" and wrong here. We're talking about cutting onions, not solving equations. Get off your wooden high horse, you're making an absolute ass out of yourself when you say shit like that.

[Anonymous No.20361967]

https://www.youtube.com/watch?v=EaJWqEXaG9Y

[Anonymous No.20361971]

>>20357885
There's nothing I hate more than someone so unable to tolerate criticism that even something as mild as "Don't do this" (because it literally does nothing) gets them to throw a little fit.

[Anonymous No.20362392]

>>20361603
You are not very smart

[Anonymous No.20362602]

>>20360200
You'd obviously need blades instead of wires.

[Anonymous No.20362630]

>cut out stems
>yank off peel
>slice in half while yelling “JAWSOME” because street sharks are cooler than ninja turtles
>forget which way I was supposed to cut it, whatever, start chopping
>magically get just the right size onyo pieces because my ancestors guide my blade
>chop up hell pepper (red bell pepper, but cooler) whilst yelling “THE POWER TO BE…MASTERS OF THE UNIVERSE”
>magically becomes the right size pieces because ancestors
>chop up lame ass green bell pepper also because reasons whatever fuck it
>chop up celery after eating half of it and getting distracted by another spiritual battle with judaic daemons trying to eat my soul
>fend them off with shrimp and crawfish tails, celery magically becomes just the right size to accompany onyo into the skillet
People think about this shit way too hard. Just channel your chi or use the kaioken or whatever.

[Anonymous No.20362663]

Only do one horizontal towards the bottom so I don't get them big chunks. Anything else is a waste of time and effort.

[Anonymous No.20362677]

>>20362630
gumBOOOOOOOOOOOOOOO

[Anonymous No.20362691]

worms in my onyo?

[Anonymous No.20362946]

>>20361674
underrated

[Anonymous No.20363011]

>horizontal cuts are… le bad!!
>u-um, i’m not wrong, i just meant angled cuts are better and forgot to bring it up!!
Why do every one of these threads go like this? Make up your fucking mind—these are two different arguments. Also anyone that says to go vertical -> horizontal is a cooklet. The vertical cuts fuck up the structural integrity too much to do horizontal cuts second.

[Anonymous No.20364324]

>>20361857
3/10 you got me to reply

[Anonymous No.20364340]

>>20362630
based

[Anonymous No.20364397]

>>20357887
I smash, chop and then sprinkle a bit of salt and press it with the flat of the blade into a paste. Smashing just gets it out of the paper and the rest is like 10 seconds at most and you get garlic that essentially dissolves as it hits the pan.
>>20357914
I guess you don't know the Marco Pierre White onion chop, he's right about this not being a good enough dice, the texture this chope produces is awful.

[Anonymous No.20364417]

you all need to learn from a professional

https://www.youtube.com/watch?v=4fqVcRCePWI

[Anonymous No.20364435]

>>20357868
If you want a medium/ large dice, don't slice it down the middle.
If you want a small dice, slice it down the middle.

Typically I use a larger dice for onions that I cook and a small dice for raw.

[Anonymous No.20364457]

>>20357885
Don't make posts like this anon. It's actually a very ineffective way to get your intentions across and makes you look like a seething retard.

[Anonymous No.20364482]

>>20359197
>Either that or I cut it in my hand.
AAAAAAAAAAAAAAAAAAAAAAAAAA

[Anonymous No.20364487]

>>20362630
based and etouffe-pilled

[Anonymous No.20364499]

what's the point in horizontal cuts, if you can turn the onion 90 degrees and get the same result with vertical cuts? or not?

[Anonymous No.20364515]

>>20357872
He can and he will.

[Anonymous No.20364539]

>get 10 lbs of onions
>peel back outer layers on all of them
>cut them all in half
>place one half at a time under my manual dicer (I get big white onions and they're too large to fit if left whole)
>dice it a few times
>repeat until all onions are diced
>refrigerate about a pound of onions because that's how much I'll use in a week, if I know I'll be cooking something using more onions than usual put more in the fridge
>put the rest in the freezer and use as needed
The dicer is a pain in the ass to clean but it is easier and quicker than using a knife so I get my money's worth by dicing enough onions to last me awhile on a lazy Sunday afternoon

[Anonymous No.20364555]

>>20364539
Imagine being so lazy that you pre dice and freeze your onions...

You are worse than people who buy jars of minced garlic

[Anonymous No.20364601]

>>20364555
>reduce frequency of washing my dicer, which again is a pain in the ass, from once every week to once every couple months
>dicer is much quicker per onion than I am dicing with a knife
>zero decrease in the quality of my onions, throw them frozen onto a skillet or into the oven and they're fine
What seems to be the problem?

[Anonymous No.20364640]

>>20364539
interesting how are the onions when you defrost them?

[Anonymous No.20364676]

>>20364640
If they're getting cooked I just add them into the skillet or oven still frozen. They thaw very quickly once they're cooking. The finer they're diced the quicker they thaw. I cook them the exact same way as I would fresh onions and you can't tell any difference.

I usually only eat raw onions on sandwiches or salads so what I'll do is move a small amount of frozen onions to the fridge each week and let them thaw in there. Those will be my raw onions. If I only have frozen onions available but I still want them on a sandwich guess I'm having sauteed onions for that sandwich.

[Anonymous No.20365941]

>>20360061
I don't really get the point of doing this. You still get differently sized pieces this way because the outer layers are longer. Regular vertical slices are easier if you don't care about having a variety of sizes and if you really need the pieces to be as uniformly sized as possible the horizontal + vertical grid pattern works better.

[Anonymous No.20365958]

i only cut onions in very thin slices to avoid this bullshit

[Anonymous No.20366015]

>>20364482
What? I have literally never cut myself with a knife. Weirdly, I've cut myself with scissors and even one of those super sharp KuhnRikon peelers but never a knife.

[Anonymous No.20367074]

*obliterates your chopping technique*

[Anonymous No.20367097]

>>20360122
Tennō(nion)heika Banzai!

[Anonymous No.20367124]

>>20361782
Cowflop. I run several heads per day through an OXO.I press then flip out the emptied husk in a coupla seconds with a full butterknife. Finished, I rinse the press under fast hot water then store it. Let the processed garlic sit for 20 or more minutes so the enzymes do their nutritional work. Easy peasy.

[Anonymous No.20368486]

>>20357868
You DICE your onions? What are you, some royals or chefs of some dictators?

Whats next? Fucking snobs..

[Anonymous No.20368503]

>>20360061
Woah…holy onions…