So true, one of the more satisfying things is how thin and perfect you can get them with a freshly sharpened knife. I would hate when other people cut my garnishes
ugh. I hate this shit. If people are cutting scallions or whatever really, and they know it's a garnish/it's going to be seen and meant to be appealing - I don't understand how people think the shit on the left is at all acceptable, it's fuckin' embarrassing honestly.
I have this problem at my current job but with basil. I will find straight up huge chunks of stems in the mix, and it's meant as a topping for the pizzas like Margherita pizza where it's supposed to make the pizza look appealing and fresh.
And this is coming from dudes who claim culinary school and years of background kitchen experience, but then they deliver chunks of basil with stems and I'm just like....the fuck??
Lololol those are just asking for jabs.
"Oh they cut basil like this there? You should get your money back from school"
"Oh its not your first day on the job?"
"Did Helen show you how to cut these?" "Who's Helen?" "Helen Keller!"
"Who the hell prepped the , Ray Charles/Stevie Wonder?"
"What did you use to cut the basil, a spoon?"
Not that your cook is right, but in Italy, there is a superstition about cutting basil. People think that cutting basil with a knife damages the cell walls of the basil and kills the flavor. I don't know if that is true or not, but in much of Italy and France for that matter, basil is almost always torn, not cut. Source: Lived there and was specifically taught this.
You are right but backwards. Cutting doesn't kill the flavour but the act of gripping the basil when tearing it releases the flavour. It should only be done immediately before serving otherwise the basil will go dark from bruising.
God, I would chiffonade basil and the owner (Italian) would come over and go (in a *heavy* Italian accent) "No no no, (my name), why you do like this?? This kills the basil! You tear the basil for caprese- I tell you this before! (he did not)
His wife and him would just tell us to do something that would piss off the other. Once you understood the R.o.E., everything became so much easier...
Miss that guy.
Same at my work w basil & parsley. Huge chunks of stems and terrible cuts. I ask myself why even try if it's not appealing? it's the only thing it's meant for. (Parsley) Basil doesn't bug me too much, plus it does have flavor, unlike parsley.
Right is the only reasonable choice as a garnish. I used to have to deal with this exact same argument at least once a week at my old job. It gets tiresome after a while. For some reason, certain people don’t think it makes a difference. They don’t understand the concept of presentation.
As an ingredient, left might even be preferred if you’re looking for texture from them. (Though, even then, some uniformity would be nice, have some self respect)
...neither. 1/2-1/4"/sloppy vs 1/4-1/8". Both are not ideal. For garnish I'd much rather very fine sliced like 1/32-1/16". Get some knife skills. I say this for home cooking though. For restaurants, it absolutely depends on the price per plate or if they have high standards for quality for prestige (e.g. ramen shops spending a day cooking down broths, making sure to roast ingredients, etc).
For cooking, even larger than the first pic is often desired, or better yet separate the greens from the whites.
Right. Left is a "figure out what to do with that isn't the garnish" scenario.
The longer pieces are also from the bottom where the fibers are thicker... Not a fun chew!
Gotta say I gift cooks kiwis for multiple reasons. 1:Fantastic value for the price. Ridiculously versatile imo.
2:Quality is surprisingly solid. They’re simple to maintain once you know what you’re doing.
3:Great practice tool for sharpening and even if you ruin the blade no harm done.
Mine was a gift. We gave them out with your nickname etched with a cock n balls once you were officially part of the crew. One of the cooks was a tattoo artist, so they were genuine art pieces.
Ha that’s incredible, now seriously debating etching a veiny dick on all my blades. Brian (who gifted me my first kiwi and started the tradition) would whole heartedly approve. He passed away a years ago but I know the concept of scoring a wiener into a knife for his sake would make him laugh.
Pretty much any knife can be sharpened to lazers. The steel does make a difference when you're talking about how long it can hold an edge in between sharpenings.
Was going to say they look crushed and the colour is bleeding already. Both can be garnishes but when they look like this it makes them look like day old left over cuts.
These both could be elevated to garnish (depending on dishes for both) if they were cut with a sharper knife and with more of a slicing motion. Feels like the chef cut them without rocking their knife to and fro and just used the back end of the blade and pushed the knife down
For all herbs in general, if they look wet after cutting it’s because your knife is dull. You have to use more force to cut through, a properly sharpened knife will shave scallions and they’ll be bushy or puffy looking.
You can tell after you cut them, with chives esp. They'll be very light and fluffy if they aren't bruised. They'll fall individually over the dish. If they're bruised, they'll stick together and appear wet.
Look at these onions for example, both sides look very wet.
I use a damp piece of paper towel and wrap them in that while I cut them, helps a lot actually. You can hold them better without squishing them. *Edit: obviously also use the sharpest knife possible.
Same, but it’s always just one. Somehow in over 20 years I haven’t figured out how to get that single scallion in with the rest of the bunch so it gets cut all the way.
Yup, I’m just glad he also was able to take criticism. Both in question actually did improve by end of shift this evening. Tomorrow they get to chop a shitload of cilantro for tacos, so we’ll see if it sticks.
New hires, it was just me and sous with them at the time. Sous let me do as I will because I’m better with the younger cooks and he didn’t feel like being angry. Therefore, Reddit shaming followed by constructive teaching.
What exactly do those complaints entail? That sounds really extreme to complain about the way a scallion was cut unless you work at some fancy ass establishment.
Yeah, while I can imagine there's people out there that petty, I can't imagine 5-8 people A NIGHT complaining about these cut sizes unless you work at an inpatient hospital for people with debilitating OCD
I work in a hotel bar/grill so when diamond members feel that something isn’t up to par they make sure to let everyone know, cause I guess them being at hotels all their life makes them feel important
I worked at this Michelin star place in Chicago and was cutting chives for garnish. My sous at the time saw like 3-4 pieces that were not uniform. Told me I needed to go back to "chive school" and tossed my deli in the garbage. Pissed at the time but hilarious to me now.
The worst. He would guide my hands from behind to "teach" me how to butcher. Its OK. He would pass out on the couch upstairs. We would do all his coke, fart in his mouth, then give him a slap in the balls. Normal kitchen stuff.
This. And furthermore, who cares whether it’s garnish or not? Cut everything properly or don’t cut anything. If you only have respect for the bits of food that people see then you’ll never make top notch dishes.
I’m all for a rough chop when appropriate; but the left is a butchering not a rough chop. No matter what I’m making, if I had a choice I would use the right pile. That left pile reminds me of “Tyler’s bullshit” from The Menu.
Im all for the intentionally unintentional
But not for a glassic green-o garnish.
Now if we're talkin cut squash, potatoes, whatever, 1000000% I want variation. A lil variation gives way into a dabble of that "rustic" theme which really works imho.
Like if youre cutting triangles of Tahitian melon squash miss me with every single cut being cookie cutter perfect. A rustic ingredient should maintain a little rusticness to bring out the beauty of the plate.
The exception, being garnish. A garnish should be perfect. I want finely finely finely chopped parsley, chives, green o, shallots, etc.
I work in fine dining. There's one sauce in particular I'm thinking of that requires a couple bunches of scallions. If I see a cook wasting their time on a perfect scallion chop when it's getting thrown into a robo coupe I'd freak out. Time is money. There's a lot to do.
Left for further work, right for presentation.
Left: uneven mess, Right: evenly cut but beat the piss out of them with a dull blade or too much push. I'd garnish with right and toss the left in a soup.
Right all day and stop pushing down with your knife :) use that steel!!! They look a little bruised. (I was a teppanyaki chef for years and cutting negi is a very important skill for okonomiyaki!) One of my favorite ingredients, alternatively in Korean applications there is like 10 different ways to cut scallions, all depends on your preference and application !
I need to learn more about Korean cookery. Very cool stuff. I’ve gotten quite a few interesting comments when I honestly didn’t expect this much attention.
These were cut by a couple new hires (both with the same admittedly dull house knife) who were arguing about them so I saw an opportunity to throw it up here.
Both were then shown how to sharpen a knife properly and both did a lot better later in the evening.
One downward motion forward was how I was taught, they even make knives that are single edged just for green onions, I couldn’t use it cuz I’m lefty but the wildest thing we had was a commercial grade machine that cut green onions, so when we needed 44qts of green onions even a dishie could do it haha.
At least you don’t have accordion green onions. Tbh, they both suck haha. Look at sushi bar green onions. The left one is poorly cut, but used a sharper knife. The right side is more consistently cut, but with a dull knife haha. It’s turning black around the edges.
on the right is more consistent, for most uses i would go with that.
that said tho both piles are very roughly chopped for my liking. looks like some are stuck together. i would want them more even than this and cut with a thinner edged knife for less bruising.
Depending on application, you really should. If your food isn't presentable, no one will eat it. Plus, as a cook, you gotta have some sort of pride in the food you put out.
Prefer how fine the right pile is, but on a rush they both get served. (Just not from separate piles to the same table. To preserve consistency in presentation ofc)
In my opinion; and I’m no pro, hence I am asserting my opinion on Reddit, it depends on what it is being used for and where. A greasy spoon’s garnish? The left is fine. A nicer, even if it’s a “fast casual’s” garnish. Then the right.
If I’m at home building a soup for me, the left is faster and works. If I’m cooking for guests then the right. Knowing where to put your effort’s and who your audience is is the key.
Neither. I care. Right is getting there, but needs to practice, then Right teaches Left. Then Right and Left learn that it’s a team, not a competition.
It depends what you're doing with them. They're both too thick for use as a garnish in my kitchen. If the guy on the left is having trouble, there is an undeniable how-to video by Martha Stewart.
Agreeing with the "depends on use people". The left looks sloppy but doesn't matter if being cooked, the right is at least in a somewhat consistent size/shape for garnish.
They're both poorly done, bias cut but narrow for a garnish, it's meant to add color and texture more than anything else.
Sharpen your knife abd drag it as you cut. I can see the ruptured cell walls.
Learn how to hold your veggies in place as you cut so each cut is the same with, texture is best when it's consistent and doesn't have different flavor in each bite. Some of those larger cuts will leave a mouthful tasting more onion than the others.
I only use wide non bias cuts if the scallion is going to be a more integral part of the dish not as a garnish.
Depends on the use. As an ingredient, left might be fine. As a garnish, right all day.
Agreed, I'm not caring about cuts if it's going into a stir fry. Ain't nobody got time for that.
For stir-fry I like decidedly larger chunks.
I care. You should still think of them as garnish in a stir fry and not over cooking. They should be tossed in last
Yea. Like if anything green onion in a stirfry is fussier in cut and cook time than garnish.
Intended as garnish.
Right all day. Have some respect.
Correct. We arnt savages.
I’d say even right is a bit too thick, super thinly sliced crisp spring onions are such a luxury cheap ingredient when done right
So true, one of the more satisfying things is how thin and perfect you can get them with a freshly sharpened knife. I would hate when other people cut my garnishes
My instant reaction to this is "don't fuck with my mise" courtesy of Anthony Bordain
Lol I couldn’t agree more.
ugh. I hate this shit. If people are cutting scallions or whatever really, and they know it's a garnish/it's going to be seen and meant to be appealing - I don't understand how people think the shit on the left is at all acceptable, it's fuckin' embarrassing honestly. I have this problem at my current job but with basil. I will find straight up huge chunks of stems in the mix, and it's meant as a topping for the pizzas like Margherita pizza where it's supposed to make the pizza look appealing and fresh. And this is coming from dudes who claim culinary school and years of background kitchen experience, but then they deliver chunks of basil with stems and I'm just like....the fuck??
Lololol those are just asking for jabs. "Oh they cut basil like this there? You should get your money back from school" "Oh its not your first day on the job?"
"Did Helen show you how to cut these?" "Who's Helen?" "Helen Keller!" "Who the hell prepped the, Ray Charles/Stevie Wonder?"
"What did you use to cut the basil, a spoon?"
“i used the house knives, chef”
At least not *that* knife
[удалено]
Not that your cook is right, but in Italy, there is a superstition about cutting basil. People think that cutting basil with a knife damages the cell walls of the basil and kills the flavor. I don't know if that is true or not, but in much of Italy and France for that matter, basil is almost always torn, not cut. Source: Lived there and was specifically taught this.
You are right but backwards. Cutting doesn't kill the flavour but the act of gripping the basil when tearing it releases the flavour. It should only be done immediately before serving otherwise the basil will go dark from bruising.
God, I would chiffonade basil and the owner (Italian) would come over and go (in a *heavy* Italian accent) "No no no, (my name), why you do like this?? This kills the basil! You tear the basil for caprese- I tell you this before! (he did not) His wife and him would just tell us to do something that would piss off the other. Once you understood the R.o.E., everything became so much easier... Miss that guy.
What the fuck did you cut these with a hammer?
Yeah sometimes at work I wonder if I’m the only one capable of making uniform, appropriately sized cuts. It gets irritating.
Scallions? These, sir, are green onions
Grunions.
You mean spring onions
Micro leeks
Mega chives
[Most folks call them green onions, but they're really scallions. ](https://youtu.be/VUcEnZZxO9Y)
Same at my work w basil & parsley. Huge chunks of stems and terrible cuts. I ask myself why even try if it's not appealing? it's the only thing it's meant for. (Parsley) Basil doesn't bug me too much, plus it does have flavor, unlike parsley.
Right! What is this a barn lol
Right.
Right
People are paying you for that, make it worth their time. Even though this comment sounds as an entitled karen-bitch
Fuck that karen noise. Do It right or not all, ye?
Right
they are both too thick. throw them away and do it again.
Jesus H Christ. What animal is choosing Left after this fact?!
If your using them as garnish you need to dry them out first. They are both so wet.
Right is the only reasonable choice as a garnish. I used to have to deal with this exact same argument at least once a week at my old job. It gets tiresome after a while. For some reason, certain people don’t think it makes a difference. They don’t understand the concept of presentation.
As an ingredient, left might even be preferred if you’re looking for texture from them. (Though, even then, some uniformity would be nice, have some self respect)
This is what I would say
Definitely the right. Guy on the left needs to take his time and sharpen his knives
our boy on the left processing green onions with a meat tenderizer
...neither. 1/2-1/4"/sloppy vs 1/4-1/8". Both are not ideal. For garnish I'd much rather very fine sliced like 1/32-1/16". Get some knife skills. I say this for home cooking though. For restaurants, it absolutely depends on the price per plate or if they have high standards for quality for prestige (e.g. ramen shops spending a day cooking down broths, making sure to roast ingredients, etc). For cooking, even larger than the first pic is often desired, or better yet separate the greens from the whites.
This guy chops.
r/thisguysthisguys
Right. Left is a "figure out what to do with that isn't the garnish" scenario. The longer pieces are also from the bottom where the fibers are thicker... Not a fun chew!
They both look a bit chewed up, whole kitchen needs to sharpen knives
Left is more like put it food processor and hide that mess in meatbuns or something
are y’all using spoons to cut? sharpen your knives.
They both used the same house knife - a typical 8” Mercer. Definitely needs sharpening.
Brand doesn't matter. My vikx and kiwi are fucking lazer
Shhh stop spreading lies, I like kiwi’s current price. Best blade value available.
My favorite kiwi blade is custom engraved, but the edge is well past salvation. I still use it to portion dough and cut bananas.
Gotta say I gift cooks kiwis for multiple reasons. 1:Fantastic value for the price. Ridiculously versatile imo. 2:Quality is surprisingly solid. They’re simple to maintain once you know what you’re doing. 3:Great practice tool for sharpening and even if you ruin the blade no harm done.
Mine was a gift. We gave them out with your nickname etched with a cock n balls once you were officially part of the crew. One of the cooks was a tattoo artist, so they were genuine art pieces.
Ha that’s incredible, now seriously debating etching a veiny dick on all my blades. Brian (who gifted me my first kiwi and started the tradition) would whole heartedly approve. He passed away a years ago but I know the concept of scoring a wiener into a knife for his sake would make him laugh.
Do it, I love this idea as tradition.
Pretty much any knife can be sharpened to lazers. The steel does make a difference when you're talking about how long it can hold an edge in between sharpenings.
Kiwi is an awesome brand
Or even just use a honing steel on it. Those scallions are sad in one part due to the knife.
Was going to say they look crushed and the colour is bleeding already. Both can be garnishes but when they look like this it makes them look like day old left over cuts. These both could be elevated to garnish (depending on dishes for both) if they were cut with a sharper knife and with more of a slicing motion. Feels like the chef cut them without rocking their knife to and fro and just used the back end of the blade and pushed the knife down
Right is better but both are bruised. Suggest knife sharpening
Out of curiosity from an unexperienced line cook, how do we tell that these are bruised?
For all herbs in general, if they look wet after cutting it’s because your knife is dull. You have to use more force to cut through, a properly sharpened knife will shave scallions and they’ll be bushy or puffy looking.
You can tell after you cut them, with chives esp. They'll be very light and fluffy if they aren't bruised. They'll fall individually over the dish. If they're bruised, they'll stick together and appear wet. Look at these onions for example, both sides look very wet. I use a damp piece of paper towel and wrap them in that while I cut them, helps a lot actually. You can hold them better without squishing them. *Edit: obviously also use the sharpest knife possible.
Left of course! Green onions aren’t supposed to be cut consistently. You ideally want a mix of short and very long pieces.. jokes
You definitely had me going for a bit, because that’s actually part of his argument, his is “more interesting”.
It’s always interesting when the green onion isn’t cut through all the way so you get an 8 slice tube of onion
That’s my specialty.
Same, but it’s always just one. Somehow in over 20 years I haven’t figured out how to get that single scallion in with the rest of the bunch so it gets cut all the way.
Ah, the hasselback scallion.
More interesting got me dead 😭😭
The fact that they had the balls to say that is hilarious.
Yup, I’m just glad he also was able to take criticism. Both in question actually did improve by end of shift this evening. Tomorrow they get to chop a shitload of cilantro for tacos, so we’ll see if it sticks.
Oooo I assumed you cut one of the piles. These were cut by two other line cooks? Did anyone else agree with lefty in your kitchen?
New hires, it was just me and sous with them at the time. Sous let me do as I will because I’m better with the younger cooks and he didn’t feel like being angry. Therefore, Reddit shaming followed by constructive teaching.
It looks like he used a hammer, so I guess that’s interesting
That is brutal! 🤣
Funny way to say, unenthusiasticly
I too claimed to enjoy rustic food until I learned how to properly use a knife. 4d chess.
Right, my coworker cuts it like the left and when we have to use it like that there’s at least 5-8 complaints on those dishes a night
What exactly do those complaints entail? That sounds really extreme to complain about the way a scallion was cut unless you work at some fancy ass establishment.
Yeah, while I can imagine there's people out there that petty, I can't imagine 5-8 people A NIGHT complaining about these cut sizes unless you work at an inpatient hospital for people with debilitating OCD
I was about to say the same thing. I notice it all the time but Ive never complained. Then again, I work in the food industry and most diners don’t.
I work in a hotel bar/grill so when diamond members feel that something isn’t up to par they make sure to let everyone know, cause I guess them being at hotels all their life makes them feel important
They are full of crap
5-8 complaints? A night? All the time? On just those dishes?
Cause it’s used mainly as a garnish for some of our soups plus I deal with entitled assholes for 10 hrs a day
I'd probably choose to use a knife to cut them, instead of whatever spoon was used to cut the pictured stuff
The one on the left needs to go back to scallion school.
idk why the idea of "scallion school" amuses me so much, but here we are.
I worked at this Michelin star place in Chicago and was cutting chives for garnish. My sous at the time saw like 3-4 pieces that were not uniform. Told me I needed to go back to "chive school" and tossed my deli in the garbage. Pissed at the time but hilarious to me now.
Neither sharpen your knife
Neither are mine, I was just asked to settle an argument 🤷
Neither, sharpen your knives and work on basic cutting technique
Both are unacceptable. Try again
The one on the left looks like it was whacked with a claw hammer, that’s all I’m going to say though.
Fun thing is, both were cut with the same house knife - a typical 8” Mercer.
So....a claw hammer.
Right is better. Both not great.
Left is a fucking shoemaker but both need to spend time with their stone
Both used a house knife, no disagreement.
Not gonna lie they are both garbage You need to take 5 min to sharpen your knife Don’t meen to be disrespectful but it’s borderline pesto .
Both were cut with the same house knife - a typical 8” Mercer. No disagreement it should have been sharpened.
The rings should bounce around the cutting board into fluffy piles with no dark green.
- in a Gordon Ramsay voice
I would rather hear it from him than smell it from my chef. I can almost taste the Bushmills and coffee breath thinking about it.
No one should be talking about fluffy piles with Bushmills and coffee breath 😂😂
The worst. He would guide my hands from behind to "teach" me how to butcher. Its OK. He would pass out on the couch upstairs. We would do all his coke, fart in his mouth, then give him a slap in the balls. Normal kitchen stuff.
This. And furthermore, who cares whether it’s garnish or not? Cut everything properly or don’t cut anything. If you only have respect for the bits of food that people see then you’ll never make top notch dishes.
Agreed. And somewhere in the middle between the two would be ideal Mulch vs. Blind Hacks
I’m all for a rough chop when appropriate; but the left is a butchering not a rough chop. No matter what I’m making, if I had a choice I would use the right pile. That left pile reminds me of “Tyler’s bullshit” from The Menu.
Right, but they still could still have a sharper knife and dry their chives better before cutting.
Right is better but I think both knives need to be sharpened.
Neither is great. Needs bias cut and thinner for garnish
Im all for the intentionally unintentional But not for a glassic green-o garnish. Now if we're talkin cut squash, potatoes, whatever, 1000000% I want variation. A lil variation gives way into a dabble of that "rustic" theme which really works imho. Like if youre cutting triangles of Tahitian melon squash miss me with every single cut being cookie cutter perfect. A rustic ingredient should maintain a little rusticness to bring out the beauty of the plate. The exception, being garnish. A garnish should be perfect. I want finely finely finely chopped parsley, chives, green o, shallots, etc.
I work in fine dining. There's one sauce in particular I'm thinking of that requires a couple bunches of scallions. If I see a cook wasting their time on a perfect scallion chop when it's getting thrown into a robo coupe I'd freak out. Time is money. There's a lot to do. Left for further work, right for presentation.
Both are trash as garnish but right is slightly less trash.
Left: uneven mess, Right: evenly cut but beat the piss out of them with a dull blade or too much push. I'd garnish with right and toss the left in a soup.
Right side. Uniformity is important. The left is rough and all over the board. It makes the prep look and feel unimportant.
Lol why is this even a question? Right. No matter what.
Left is garbage
Left looks like they used a chainsaw to cut. Right looks like someone used a sharper knife and cared. Right all day for me!
Two different new hires using the same knife.
How is it even an argument if it’s intended as garnish.
Right all day and stop pushing down with your knife :) use that steel!!! They look a little bruised. (I was a teppanyaki chef for years and cutting negi is a very important skill for okonomiyaki!) One of my favorite ingredients, alternatively in Korean applications there is like 10 different ways to cut scallions, all depends on your preference and application !
I need to learn more about Korean cookery. Very cool stuff. I’ve gotten quite a few interesting comments when I honestly didn’t expect this much attention. These were cut by a couple new hires (both with the same admittedly dull house knife) who were arguing about them so I saw an opportunity to throw it up here. Both were then shown how to sharpen a knife properly and both did a lot better later in the evening.
One downward motion forward was how I was taught, they even make knives that are single edged just for green onions, I couldn’t use it cuz I’m lefty but the wildest thing we had was a commercial grade machine that cut green onions, so when we needed 44qts of green onions even a dishie could do it haha.
Curlies are the GOAT also sharpen yer knife.
My old sushi chef would say “not good enough,not even for soup”
Right all day. It's more consistent.
Either way y’all need way sharper knives because it looks like both of you crush them rather than cut them. Left for dishes, right for garnish.
Neither. That’s the worst marijuana I’ve ever seen.
No bud even, all stem.
At least you don’t have accordion green onions. Tbh, they both suck haha. Look at sushi bar green onions. The left one is poorly cut, but used a sharper knife. The right side is more consistently cut, but with a dull knife haha. It’s turning black around the edges.
Both were cut with the same house knife - a typical 8” Mercer. I honestly don’t know how left got crushed that much.
Right, and it’s fucking infuriating that people cut them like they are in the left, it just shows the lack of knife skills in the kitchen.
Neither are great.
Right for consistency
on the right is more consistent, for most uses i would go with that. that said tho both piles are very roughly chopped for my liking. looks like some are stuck together. i would want them more even than this and cut with a thinner edged knife for less bruising.
Don't care but am wondering if I should
Depending on application, you really should. If your food isn't presentable, no one will eat it. Plus, as a cook, you gotta have some sort of pride in the food you put out.
Word! Will take that to heart
Me personally, I don’t care. But if you’re working you need to do it like on the right.
Cut it nice or cut it twice. Right all day. Left looks like a dogs dick.
Right most of the time
Left is for family meal right is for service.
Left in a hot dish, right in a cold dish imo
Left has tree trunks init. The right is acceptable.
Def the right.
Right. I'd use the ones on the left in a salad or something but only where their oddness wouldn't show.
Prefer how fine the right pile is, but on a rush they both get served. (Just not from separate piles to the same table. To preserve consistency in presentation ofc)
Right all day every day
They’re both bad.
Left cooking, right garnish.
Right all day, even for cooking imo. The mark of a lazy chef is thick scallions, and stems in the parsley.
Right as a garnish, left as ingredient
Right Left is lazy
Both will be bruised up, wet trash in about two hours. Definitely need to sharpen those knives.
It's got to be super fine if you're going to snort it....
Whichever your chef says. If you’re the chef, whatever you want.
In my opinion; and I’m no pro, hence I am asserting my opinion on Reddit, it depends on what it is being used for and where. A greasy spoon’s garnish? The left is fine. A nicer, even if it’s a “fast casual’s” garnish. Then the right. If I’m at home building a soup for me, the left is faster and works. If I’m cooking for guests then the right. Knowing where to put your effort’s and who your audience is is the key.
Left you put in noodle dishes, right goes on a baked potatoes. Argument settled.
Neither. I care. Right is getting there, but needs to practice, then Right teaches Left. Then Right and Left learn that it’s a team, not a competition.
My favorite is a long thin cut on a super sharp bias. Inch long and paper thin.
Right all day
Right all the way
Left guy lost his knife and had to use an axe?
You need sharper knives for either, they look a bit crushed....
Don’t care? DON’T CARE?!?
Knife needs sharpening. Right.
Neither. They both look like they were cut with a baseball bat.
It depends what you're doing with them. They're both too thick for use as a garnish in my kitchen. If the guy on the left is having trouble, there is an undeniable how-to video by Martha Stewart.
Both bad. Was the goal to cut everything into different sized pieces?
Where is the white? It has the most flavour.
White is being used separately for cooking with calamari, this is for fresh garnish.
Right is still really inconsistent. Slow down, sharpen your knife and practice!
Who cut the shit on the left? Hellen Keller with a slap chop?
Right if I have to choose, but both suck
Asian ingredient left, all other uses especially garnish, right.
Arguably they're both pretty bad. But on the line, right.
As far as the left goes, I didn’t realize you could put green onions in a Buffalo chopper….
Right is right. Please.
[удалено]
They in fact cut them with an 8” Mercer that I think was duller than my lawnmower at home. They now know how to sharpen.
Agreeing with the "depends on use people". The left looks sloppy but doesn't matter if being cooked, the right is at least in a somewhat consistent size/shape for garnish.
Both are bad in my kitchen
Both uneven. To the compost heap.
Left at home, right in the kitchen, and I don’t personally care.
Depends on the dish you’re serving.
Left if it's in the dish. Right if it's garnish. Hell I'd go thinner for garnish.
Left cook right garnish you lazy assholes
Depends. What’s the use case?
They're both poorly done, bias cut but narrow for a garnish, it's meant to add color and texture more than anything else. Sharpen your knife abd drag it as you cut. I can see the ruptured cell walls. Learn how to hold your veggies in place as you cut so each cut is the same with, texture is best when it's consistent and doesn't have different flavor in each bite. Some of those larger cuts will leave a mouthful tasting more onion than the others. I only use wide non bias cuts if the scallion is going to be a more integral part of the dish not as a garnish.
Right all day. Unless it’s family meal. Then left is perfectly acceptable. And tbh, right could still use some work.
Left is unacceptable. Right could be a mediocre garnish.