The Best Ways Cut Onions (And The Worst) | Epicurious 101
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Published 2022-05-04
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All Comments (21)
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“Those are the best people to learn from cause they do It more than you” This man is a true leader.
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As someone who hates the idea of cutting towards his own palm, I definitely appreciate the alternate way to dice.
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I love Chef Frank! he´s just so chill, and the way he explains things is so clear!
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We need Frank's list of the must have kitchen equipments for beginners ✋
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But he didn't do the left handed oil test on that chopper
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My whole adult life i thought my Superpower was being immune to onions making me cry. Until about 5 years ago when I had to stop wearing contacts and discovered I was just an ordinary human like everyone else. It was heartbreaking. And painful. 😂
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Ever since the “Spaghetti & Meatballs” episode, I’ve been using Frank’s method for dicing onions, and I am forever grateful for him making chopping onions easier.
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I appreciate him using the chopping gadget. I know it isn't something that chefs would use in their kitchens, but the audience would. Thank you!
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the most important question you gotta ask yourself first is do you want visible chunky pieces or do you want it to melt into your dish
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One of the first things my grandma made sure I knew how to do in cooking was cut an onion. Very good skill to have!
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Frank the madman actually biting a raw onion
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Thank you Chef Frank (and Alberto) for revealing an ingeniously easy and simple method for onion peeling that I never would have thought of. Much appreciated
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THANK YOU FRANK! What I really like about this video is you actually show us how you deal with the tail end of the onions, you don't just cut away after the showy bit of the chopping. First cooking video I've ever watched that is full service. 👍
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"gonna make everyone on set cry today" That's just such a great líne. chef's kiss
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Ugghhh eyes so open. The grating trick is a game changer and I agree with the dislike of cutting towards oneself on the dice. Will definitely be trying the alt method. Love these videos, please do more, Chef Proto rules.
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I'm SO glad he showed the REAL way to cut onions. I've seen so much stupid crap from people and videos who probably cut a few onions a year. I have to knock out about a dozen a day and the faster you do it, the less chance you have of tearing up. It's really an easy thing, but you can always tell when someone has no idea what they are doing by how they slice/dice an onion.
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I worked for a sandwich shop where we prepped our own veggies. The quickest way I know to peel an onion where you don't need the stem but you do want full rings, is to cut off the ends then make a shallow cut virtually. The goal is just to cut through the skin and the first layer (which often has bruising or thin spots that we didn't want raw anyway). Then you can just wedge a finger under the layer and peel right off like in the second method shown here
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Finally! I'm always bugged when chefs do that weird horizontal cut. Just not very safe or congruent. Dewd I love the slicer for carrots& potatoes. I'm crying. Thanks chef!
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Can never get enough Chef Frank Proto. Love the way he explains and demonstrates.
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When doing a cut that requires slicing into the onion while a rounded part is in contact with the cutting board (like cutting rings as shown in this video) I like to always keep the part in initial contact with the board, where the radius is largest, intact until the last cut. Basically, cut one side, flip the onion around and cut the other side, and then the last cuts are much easier to manage.
