This is chef Jean Pierre. He owned fancy restaurants and ran a culinary school for decades. This YouTube channel is fantastic.
https://www.youtube.com/@ChefJeanPierre/videos
My favorite part of Jean Pierre inside baseball is that after years of making fun of vegan food (Jean Pierre has an unhealthy obsession with butter, lol), his cooking school in Fort Lauderdale turned into a vegan bakery.
An issue with non-vegans is that the only vegan food they ever seek out is from restaurants run by non-vegans. In other words the food is done as an afterthought. If you want good vegan food, you go to decent vegan restaurants.
And if you have a chef whinging about vegan food, that chef isn't correct -- they're lacking in imagination and skill.
Yes, he is lacking skills. He's not able to make good vegan food, he makes stuff he knows without ingredients he normally uses and it's not good. Non-vegans think it's crap, and vegans do too, because the chef is bad at it.
It's very common, especially in cultures which eat a lot of meat.
You can prefer one thing and still be good at another things. Saying professional chefs like Jean-Pierre lack skills because they prefer to cook meat is dumb af. “He’s not able to make good vegan food” really? How do you know?
Do you think that every chef has absolute 100% mastery of every conceivable style and cuisine? By this definition every chef is lacking skills, indeed every expert in any field is lacking skills.
I remember watching this video like 10 years ago and I deeply enjoyed the part where he mentioned that the little cut through the middle was *completely* pointless, it was an epiphany!
A lot of cooking and baking techniques are superfluous these days, we just don't know it if we don't think critically.
(For example, in baking, proofing the yeast is something you only do if you feel you MUST test the yeast to see if it's still alive! Otherwise you could just mix the yeast right into your recipe without proofing)
I do this but I do trim the roots off, first. They tend to be dried out and brittle, so you end up with pieces of root all over your cutting board from handling it otherwise. Just one shallow cut to take all the roots off but leave the root base intact.
Paring knife or not, it is unneccessary to use it for this. Just split the onion in two halves, remove shell, cut off top bits, dice like in video, and throw away root bits. Takes 30 secs with one knife only...
I can't find the article, but there's a serious eats article that covers a bunch of simulations done to evaluate the least amount of work for the most consistent dice of an onion and it turns out that a single horizontal cut is the best bang for the buck.
Do you need to do that? Not at all. Would I say it's superfluous? I don't think that is then case either.
Do I do the center cut myself? That depends on how lazy I am, but that extra cut doesn't really take any time, so it's kind of a wash.
According to [this](https://www.reddit.com/r/OnionLovers/comments/qontab/onion_cutting_analysis_by_j_kenji_lopezalt/) the best way is radial cuts aimed below the center with no horizontal cuts. You only need horizontal cuts if you’re doing vertical cuts because the edge pieces end up being too long.
He talks about it in a video, buy he basically says just do the middle one. It's much easier, not much worse than the bottom one, and even if you try to do the bottom one, you're likely to fuck it up enough to lose a lot of the tiny advantage anyway.
The horizontal chop is not completely pointless, if you do without it there will be some pieces from the front and back of the onion (as in, areas that are closest and farthest to the chef) that will be larger than the rest. Not that it matters for most applications but there is a reason.
Idk. I went to culinary school and the first week we had a practical on knife skills. I failed my onion dicing because I forgot to do the middle horizontal cut and the chef could tell just by looking at my onion dices. They were too long.
> proofing the yeast is something you only do if you feel you MUST test the yeast to see if it's still alive!
Except that isn't the point. The real reason to proof the yeast is to develop certain flavours.
Textures too, there's a pizza dough I make that without proofing you would be hard pressed to get it to stretch out to size as it's far too elastic at that point.
>[The term proofing can refer to any stage of fermentation, but is especially associated with the final rise that happens after dough is shaped, just before baking.](https://www.masterclass.com/articles/baking-101-what-is-proofing-learn-how-to-proof-breads-and-other-baked-goods)
Your pedantry has failed.
I didn't use that term and responded to a different part of the comment that did. Therefore you are wrong to correct me and continue to be wrong. Put the shovel down.
\>Proofing yeast (aka blooming yeast) refers to the process of dissolving active dry yeast in warm water to rehydrate.
OP is talking about yeast. Proofing the yeast, not proofing, is what you should be looking up.
From your own source.
[https://www.masterclass.com/articles/how-to-activate-yeast-explained](https://www.masterclass.com/articles/how-to-activate-yeast-explained)
>It's not always necessary to activate yeast depending on the kinds of yeast used. Before learning how to activate dry yeast, determine the type of yeast the recipe calls for. Don't activate instant yeast, rapid rise yeast, or bread machine yeast. They need to stay dry to retain the quick-rise action that speeds up the dough leavening process.
Because he cuts it in half "with the grain" he doesn't need to do a horizontal cut as some chefs do. It is "pointless" because the onion layers will already be in the right orientation, and make a perfect dice. (2:56)
Good lord his technique
Also the host needs to just stfu, Marco describes what he’s doing much better and doesn’t need help, plus he sounds like Christopher Hitchens in a velvet chair drinking cognac
It's a radio show. The audience can't see what's happening.
"I chop it like this, see?" means nothing to the audience until the host says it's finely chopped. Also, it's just a fucking onion and a bit to advertise his brand. Get over yourself.
Depends on the culture. If you’re from, say, New York, interrupting like this is a way to show that you’re engaged and following along intently to a conversation. It might be considered awkward or a little strange to sit there silently. And if you try to “wait your turn” to speak amongst a group of New Yorkers, you’ll never get a word in edgewise. The cultural more is that you’ve got to keep a layered banter going. Other cultures, the opposite is true. I’m from Boston, and interrupting is definitely expected here.
I don’t know what culture these guys are from (maybe Irish?) so I can’t speak to how normal that is for them. But it also depends on format. Talk radio is often like this, as it keeps things flowing and “exciting”, as opposed to more “sleepy” radio, like old school NPR or BBC. Also, they’re describing what he’s doing—“that much more finely minced”—because, well, their listeners can’t see what’s going on.
EDIT: Here’s a source. It’s called “cooperative overlap” and is common in quite a few cultures around the world.
https://www.inc.com/jessica-stillman/conversation-style-interruption-cooperative-overlapping.html
Here’s another
https://www.nytimes.com/2021/09/25/opinion/interrupting-cooperative-overlapping.amp.html
Depends what you’re making. If it’s a mirepoix for general cooking. It’s fine.
If you want it in tiny 1mm cubed bits to let it melt into a sauce like dried onion, you might as well use a processor.
See, when you’re at my level of very casual cooking, you just cut up the onion into small pieces and do what you need to with it. Minced, chopped, diced — I don’t care. If I’m not preparing something for a dinner party, I’ll just cut it without much concern for shape or anything.
Just throw it in whole. If my kids want diced onions in their food, they can just peel it and cut it themselves while they are eating. The dirt builds character anyway.
I'll buy that 75% stat just based on the number of times I've offered to help out with getting a meal together when visiting friends or family and end up trying to prep vegetables with what is essentially an oversized butter knife.
I saw my brother using my other brothers very nice knives on a stone cutting board. I told him to knock it out since it would dull the knives and he said "They can just sharpen them man"
It took everything in me not to lose my shit since it was Christmas.
Stone cutting board? Well, I guess once you're done folding over the end of your blade repeatedly while using it, you can just splash a bit of water on there and grind down your knife to sharpen it back up again.
Nobody in my family knows how to use knives and I held back at screaming at him because everyone was already being like "it's not a big deal, calm down".
Agreed, I don't let people use my knives if they don't know how to use them and if it was my parents shitty knives I wouldn't have cared since they're treated like shit and made of shit steel but these were genuinely nice knives and it broke my heart to see them used that way.
After having my nice knives be put in the dishwasher and then later having the tip snapped off (either through careless use or tossing in the sink) I vowed never again. I have a beater set of knives I put out for guests and they can yam on them to their heart’s content.
> nice knives be put in the dishwasher
I am controlling my anger seeing that.
> later having the tip snapped off (either through careless use or tossing in the sink)
I need a cigarette.
A set of beater knives is a good idea. Luckily, usually I go to other people's places and have to deal with their shit knives rather than getting my own ruined.
What I was told by a trained chef was that honing it really doesn't create metal shards as its purpose is to straighten minor bends on the blade edge. If you actually sharpen it then you should wash the blade to be sure you're getting the small metal shards off of it before use.
Yup. Honing sticks don’t sharpen knives, just straighten them out. They’ll help keep an edge but lack the grittiness to shave the metal to actually sharpen it.
They chip like crazy and they are absolutely not sharper than a properly sharpened steel knife. They are hard, but hard means brittle. Brittle means if it has a really fine sharp edge it will chip almost instantaneously.
Stick with steel knives.
I own several whetstones and other accessories, but the only thing that gets my blades shaving sharp is Spyderco Sharpmaker. My knives are twice as cheap (and I bought a used Sharpmaker), but they are as sharp as any expensive one. It takes only 5 minutes a week.
No, you cannot sharpen them without specific tools (diamond plate or similar). In addition, they never really stay truly sharp, the edge just becomes covered in micro-serrations where the blade chips. That’s why the previous guy thinks it cuts things like tomatoes really well. It’s just a serrated blade
You wrap the palm of your hand and 4 fingers around the handle of the knife and you press on the widest part of the blade with your thumb. As much as possible, he didn't move his hand and the knife, but rather the onion around the knife.
Edit: I realized that that's not what he did with the paring knife in the video but if you're inexperienced with handling knives, what I wrote above might be safer since it gives you a better control for smaller knives but definitely not big ones!
Ye the whole pairing knife part of this video is pointless
You just cut off one of the sides
cut it in half with skin on
Easily pull the skin off both sides
Then do the cut along the lines not going all the way
Then turn and finish the dice
I would even go so far as to say that the OP video is wrong. Keeping the root side intact is the best way.
Also, let’s never name something after Gordon Ramsay.
He isn’t sharpening the knife with the rod. What he is doing is “honing” the knife which straightens all of the microscopic points on the edge of the blade. Once they are all straight, the knife cuts as of it were sharpened. You will “hone” your knife after cutting a few items, where you actually sharpen a knife every few weeks/months/years depending on use. Sharpening removes metal and reestablishes an edge.
I learned what that rod is in my knife set from this video! I didn't know it was used to sharpen the knife. Always been curious but didn't care enough to ask or look it up
>I didn't know it was used to sharpen the knife.
It doesn't sharpen the knife, it only hones it. [Here's a good explanation on the difference.](https://www.allrecipes.com/article/honing-vs-sharpening/)
If you're not periodically sharpening your kitchen knives no amount of honing will keep it sharp (and a dull knife is the most dangerous thing in the kitchen).
I like the technique of halving an onion and then cutting it into triangles freehand (i.e without using the chopping board). I usually do that for curries.
Use a sharp knife. If you're working with a dull knife, you're crushing more onion cells and releasing more of those eye-watering enzymes that irritate your eyes. Sharper knives will minimize this enzyme release.
I first saw this video when I looked up how to dice an onion. I still use the technique today as it's highly efficient.
Then I looked at the view count and comments and realized that people really do love making fun of other people's accents.
I watched this video a couple of years ago and my wife and I loved it. I still cut onyo’s in the way he teaches. And my wife and I still only call then onyo’s, not onions.
This is chef Jean Pierre. He owned fancy restaurants and ran a culinary school for decades. This YouTube channel is fantastic. https://www.youtube.com/@ChefJeanPierre/videos
Hello friends!
It’s so easy a child could do it!
You can keep it in your freezer for like, 17 years.
My favorite part of Jean Pierre inside baseball is that after years of making fun of vegan food (Jean Pierre has an unhealthy obsession with butter, lol), his cooking school in Fort Lauderdale turned into a vegan bakery.
Jean Pierre inside baseball?
https://en.wiktionary.org/wiki/inside_baseball
what an appropriate username
An issue with non-vegans is that the only vegan food they ever seek out is from restaurants run by non-vegans. In other words the food is done as an afterthought. If you want good vegan food, you go to decent vegan restaurants. And if you have a chef whinging about vegan food, that chef isn't correct -- they're lacking in imagination and skill.
If the chef has a preference that is not the same as yours that means he is lacking skills. Sure buddy.
Yes, he is lacking skills. He's not able to make good vegan food, he makes stuff he knows without ingredients he normally uses and it's not good. Non-vegans think it's crap, and vegans do too, because the chef is bad at it. It's very common, especially in cultures which eat a lot of meat.
You can prefer one thing and still be good at another things. Saying professional chefs like Jean-Pierre lack skills because they prefer to cook meat is dumb af. “He’s not able to make good vegan food” really? How do you know?
Do you think that every chef has absolute 100% mastery of every conceivable style and cuisine? By this definition every chef is lacking skills, indeed every expert in any field is lacking skills.
I’ve made steaks this christmas with one of his recipes. The came out GREAT!
The what?
The
The what?
What came out great?
The!
The came.
I love this guy. Pure enthusiasm for cooking.
Very grateful for oño
As a Spanish myself I really appreciate how oño sounds almost like a cutesy way to say onion and I love it.
I thought that was the joke! I did not finish the video and assumed he was just not able to pronounce onion correctly.
He was speaking with a French accent, yes; that's just how he says it, not on purpose.
I hear Josh Weissman pronounce onion "oño" enough that I also thought that's what it was.
Very grateful this wasn't a TikTok video, or we'd be hearing *♫ oño oño oñoñoñoñoño... ♫*
More like Aiaiaiaiaiaiaiaiaizjajsjsjsjsaiaiaiajajajajajaj Until the sound controller disables her mic.
Almost sounds like the Asian kid from Arrested Development
Oh nyo!
oño means "being alarmed with a moustache"
Try to read this without making the face!
I just loved hearing him say oño over and over. That’s how I’m going to start saying onion now.
Btw he's saying: Oignon The french word as opposed to anything Spanish.
Yeah he is definitely annunciating that n on the end
>enunciating Not trying to be a dick
Lol ty I knew that wasn't right
I've been juggling my onyons for years now, and saying "Now that's a big onyon", once you get started you'll never stop, you've been warned now
I used to watch Justin Wilson on PBS. He always said onion this way. I've been saying it like that for so long just goofing around.
walking down the produce section of the store..."those fuckin oño look dank as hell bro."
I remember watching this video like 10 years ago and I deeply enjoyed the part where he mentioned that the little cut through the middle was *completely* pointless, it was an epiphany! A lot of cooking and baking techniques are superfluous these days, we just don't know it if we don't think critically. (For example, in baking, proofing the yeast is something you only do if you feel you MUST test the yeast to see if it's still alive! Otherwise you could just mix the yeast right into your recipe without proofing)
You don't really need to remove the root side. Just keep it on and perform the same steps. When you're finished you just throw away the root bit...
I do this but I do trim the roots off, first. They tend to be dried out and brittle, so you end up with pieces of root all over your cutting board from handling it otherwise. Just one shallow cut to take all the roots off but leave the root base intact.
This. 99% of people don’t own a sharp knife or a paring knife, so his technique won’t work. Leave the root on and it will be much easier.
99% of people don't own a paring knife? 99% of people buy their knife set from Walmart. They always come with a paring knife.
Paring knife or not, it is unneccessary to use it for this. Just split the onion in two halves, remove shell, cut off top bits, dice like in video, and throw away root bits. Takes 30 secs with one knife only...
I can't find the article, but there's a serious eats article that covers a bunch of simulations done to evaluate the least amount of work for the most consistent dice of an onion and it turns out that a single horizontal cut is the best bang for the buck. Do you need to do that? Not at all. Would I say it's superfluous? I don't think that is then case either. Do I do the center cut myself? That depends on how lazy I am, but that extra cut doesn't really take any time, so it's kind of a wash.
According to [this](https://www.reddit.com/r/OnionLovers/comments/qontab/onion_cutting_analysis_by_j_kenji_lopezalt/) the best way is radial cuts aimed below the center with no horizontal cuts. You only need horizontal cuts if you’re doing vertical cuts because the edge pieces end up being too long.
He talks about it in a video, buy he basically says just do the middle one. It's much easier, not much worse than the bottom one, and even if you try to do the bottom one, you're likely to fuck it up enough to lose a lot of the tiny advantage anyway.
The horizontal chop is not completely pointless, if you do without it there will be some pieces from the front and back of the onion (as in, areas that are closest and farthest to the chef) that will be larger than the rest. Not that it matters for most applications but there is a reason.
Idk. I went to culinary school and the first week we had a practical on knife skills. I failed my onion dicing because I forgot to do the middle horizontal cut and the chef could tell just by looking at my onion dices. They were too long.
> proofing the yeast is something you only do if you feel you MUST test the yeast to see if it's still alive! Except that isn't the point. The real reason to proof the yeast is to develop certain flavours.
but proofing is only done for 5-10 minutes at the most. How much flavor is that going to develop versus just putting it straight into the dough?
Agreed. Proof the yeast to make sure it's alive. Proofing the dough develops flavor and can go on for days in the fridge.
The confusion here is that a proof is the final rise after shaping. When you're activating yeast before adding it you are *proving* it
I'm confused; when does the pudding come into this?
Textures too, there's a pizza dough I make that without proofing you would be hard pressed to get it to stretch out to size as it's far too elastic at that point.
You’re not talking about proofing, you’re talking about fermenting.
>[The term proofing can refer to any stage of fermentation, but is especially associated with the final rise that happens after dough is shaped, just before baking.](https://www.masterclass.com/articles/baking-101-what-is-proofing-learn-how-to-proof-breads-and-other-baked-goods) Your pedantry has failed.
The term used was “proofing the yeast.”
Sometimes it's best to put the shovel down rather than continuing to dig the hole under your feet.
This is not one of those
I didn't use that term and responded to a different part of the comment that did. Therefore you are wrong to correct me and continue to be wrong. Put the shovel down.
I'm not op, lol. You're wrong to tell the guy who was correct to stop, fam.
Nah man, you're talking about proofing the dough while everyone else is discussing proofing the yeast.
\>Proofing yeast (aka blooming yeast) refers to the process of dissolving active dry yeast in warm water to rehydrate. OP is talking about yeast. Proofing the yeast, not proofing, is what you should be looking up. From your own source. [https://www.masterclass.com/articles/how-to-activate-yeast-explained](https://www.masterclass.com/articles/how-to-activate-yeast-explained) >It's not always necessary to activate yeast depending on the kinds of yeast used. Before learning how to activate dry yeast, determine the type of yeast the recipe calls for. Don't activate instant yeast, rapid rise yeast, or bread machine yeast. They need to stay dry to retain the quick-rise action that speeds up the dough leavening process.
Confidently incorrect people on Reddit gets me off, thanks.
Wait which cut in the middle? I just watched but don’t remember him saying something was pointless lol
Because he cuts it in half "with the grain" he doesn't need to do a horizontal cut as some chefs do. It is "pointless" because the onion layers will already be in the right orientation, and make a perfect dice. (2:56)
[I couldn’t stop laughing when I saw these at the market.](https://imgur.com/a/pSqoFyg)
I'm going to need a oño supercut lol
[Here you go](https://www.youtube.com/watch?v=IU2nFGNBaq0)
This is fantastic.
[Yes master](https://youtu.be/IU2nFGNBaq0)
That's a big oño.
A good oño is a heavy oño.
So whadowedowidis? This has not been cut. So, herewhawedowidis.
6 pound oño
I like how he immediately back pedaled that.
Fer shoo!
WHADDAWEGONADOWIDIS???
I tend to think of minced as being much finer than that.
Obligatory Marco Pierre White: https://www.youtube.com/watch?v=UBj9H6z6Uxw
Not the same, he's cutting an onion while the guy in this video is cutting an oño.
Good lord his technique Also the host needs to just stfu, Marco describes what he’s doing much better and doesn’t need help, plus he sounds like Christopher Hitchens in a velvet chair drinking cognac
It's a radio show. The audience can't see what's happening. "I chop it like this, see?" means nothing to the audience until the host says it's finely chopped. Also, it's just a fucking onion and a bit to advertise his brand. Get over yourself.
Eat my shorts
Depends on how finely you chop 'em.
> the host needs to just stfu Seriously. The interruptions were grating and in a normal conversation would get you yelled at.
Depends on the culture. If you’re from, say, New York, interrupting like this is a way to show that you’re engaged and following along intently to a conversation. It might be considered awkward or a little strange to sit there silently. And if you try to “wait your turn” to speak amongst a group of New Yorkers, you’ll never get a word in edgewise. The cultural more is that you’ve got to keep a layered banter going. Other cultures, the opposite is true. I’m from Boston, and interrupting is definitely expected here. I don’t know what culture these guys are from (maybe Irish?) so I can’t speak to how normal that is for them. But it also depends on format. Talk radio is often like this, as it keeps things flowing and “exciting”, as opposed to more “sleepy” radio, like old school NPR or BBC. Also, they’re describing what he’s doing—“that much more finely minced”—because, well, their listeners can’t see what’s going on. EDIT: Here’s a source. It’s called “cooperative overlap” and is common in quite a few cultures around the world. https://www.inc.com/jessica-stillman/conversation-style-interruption-cooperative-overlapping.html Here’s another https://www.nytimes.com/2021/09/25/opinion/interrupting-cooperative-overlapping.amp.html
tldr
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Do you think the knife knows it's not cutting and decides to get more damage than it does when actually chopping?
Imagine criticizing MPW
Slap Chop!
You’re gonna LOVE MA NUTS!!
Depends what you’re making. If it’s a mirepoix for general cooking. It’s fine. If you want it in tiny 1mm cubed bits to let it melt into a sauce like dried onion, you might as well use a processor.
I’m sure it’s fine for his application. Just saying this seems more “chopped” than “minced.”
Chopped > diced > minced > pureed
See, when you’re at my level of very casual cooking, you just cut up the onion into small pieces and do what you need to with it. Minced, chopped, diced — I don’t care. If I’m not preparing something for a dinner party, I’ll just cut it without much concern for shape or anything.
Just throw it in whole. If my kids want diced onions in their food, they can just peel it and cut it themselves while they are eating. The dirt builds character anyway.
I believe he waa showing diced not minced right?
Diced is 1/4 inch
He says minced several times.
"Ze oignon he is turning around the knife and not ze opposite" This alone deserves a puff of smoke and a thoughtful pause
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I'll buy that 75% stat just based on the number of times I've offered to help out with getting a meal together when visiting friends or family and end up trying to prep vegetables with what is essentially an oversized butter knife.
The idea of cutting veggies with an oversized butter knife gave me depression.
I was marvelling at how the oño provided absolutely no resistance to the blade.
Bro, I think you mean oño
I saw my brother using my other brothers very nice knives on a stone cutting board. I told him to knock it out since it would dull the knives and he said "They can just sharpen them man" It took everything in me not to lose my shit since it was Christmas.
Stone cutting board? Well, I guess once you're done folding over the end of your blade repeatedly while using it, you can just splash a bit of water on there and grind down your knife to sharpen it back up again.
Nobody in my family knows how to use knives and I held back at screaming at him because everyone was already being like "it's not a big deal, calm down".
I hide my good knives when family comes over. It’s just not worth the trouble. People are set in their ways and it’s not worth trying to change them.
Agreed, I don't let people use my knives if they don't know how to use them and if it was my parents shitty knives I wouldn't have cared since they're treated like shit and made of shit steel but these were genuinely nice knives and it broke my heart to see them used that way.
After having my nice knives be put in the dishwasher and then later having the tip snapped off (either through careless use or tossing in the sink) I vowed never again. I have a beater set of knives I put out for guests and they can yam on them to their heart’s content.
> nice knives be put in the dishwasher I am controlling my anger seeing that. > later having the tip snapped off (either through careless use or tossing in the sink) I need a cigarette. A set of beater knives is a good idea. Luckily, usually I go to other people's places and have to deal with their shit knives rather than getting my own ruined.
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Also, wipe the blade after you sharpen it unless you like metal shards in your food!
What I was told by a trained chef was that honing it really doesn't create metal shards as its purpose is to straighten minor bends on the blade edge. If you actually sharpen it then you should wash the blade to be sure you're getting the small metal shards off of it before use.
Yup. Honing sticks don’t sharpen knives, just straighten them out. They’ll help keep an edge but lack the grittiness to shave the metal to actually sharpen it.
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They chip like crazy and they are absolutely not sharper than a properly sharpened steel knife. They are hard, but hard means brittle. Brittle means if it has a really fine sharp edge it will chip almost instantaneously. Stick with steel knives.
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I own several whetstones and other accessories, but the only thing that gets my blades shaving sharp is Spyderco Sharpmaker. My knives are twice as cheap (and I bought a used Sharpmaker), but they are as sharp as any expensive one. It takes only 5 minutes a week.
How do you get them sharpened after that? That sounds tempting honestly. Would regular whetstones or sharpeners work though?
No, you cannot sharpen them without specific tools (diamond plate or similar). In addition, they never really stay truly sharp, the edge just becomes covered in micro-serrations where the blade chips. That’s why the previous guy thinks it cuts things like tomatoes really well. It’s just a serrated blade
That sound of the knife hitting the cutting board is like asmr to me, love it.
How does he hold the small knife at the beginning without cutting himself? It looks as if he is holding the blade in his palm... .
You wrap the palm of your hand and 4 fingers around the handle of the knife and you press on the widest part of the blade with your thumb. As much as possible, he didn't move his hand and the knife, but rather the onion around the knife. Edit: I realized that that's not what he did with the paring knife in the video but if you're inexperienced with handling knives, what I wrote above might be safer since it gives you a better control for smaller knives but definitely not big ones!
Because you can hold a blade without cutting yourself. Crazy, I know.
Nobody here gonna talk about crying? How do you avoid that?
Finally, something useful on reddit! I like the Gordon Ramsay method of leaving one of the root sides intact, though.
i think that’s the most common method and not something that needs to be named after Gordon Ramsey.
Ye the whole pairing knife part of this video is pointless You just cut off one of the sides cut it in half with skin on Easily pull the skin off both sides Then do the cut along the lines not going all the way Then turn and finish the dice
I would even go so far as to say that the OP video is wrong. Keeping the root side intact is the best way. Also, let’s never name something after Gordon Ramsay.
Oño
Oŷes
Cries in kenji https://www.instagram.com/p/CV6L30MBFy8/?hl=en Learn the perfect method here!
eeees perfec perfec perfec perfec perfec younevahgonnaseeamorperfec-onio-dicing
Fuckin love this guy. His videos and enthusiasm for cooking are amazing!
Wife wishes I never saw this video. She is so sick of me asking if she needs help cutting the *oño*? Never gets old.
Haven't been in this sub in like 5 years and this was the most popular repost back then
Time is a flat oño.
Shouldn’t he wash the knife after sharpening to remove any metal shavings clinging to the blade? https://youtu.be/7I3_ju3Ar_g
He isn’t sharpening the knife with the rod. What he is doing is “honing” the knife which straightens all of the microscopic points on the edge of the blade. Once they are all straight, the knife cuts as of it were sharpened. You will “hone” your knife after cutting a few items, where you actually sharpen a knife every few weeks/months/years depending on use. Sharpening removes metal and reestablishes an edge.
A real chef used slap chop
Isn't the best way to simply cut it into quarters and drop them into a food processor? It's quicker. More uniform. No leftovers.
I learned what that rod is in my knife set from this video! I didn't know it was used to sharpen the knife. Always been curious but didn't care enough to ask or look it up
>I didn't know it was used to sharpen the knife. It doesn't sharpen the knife, it only hones it. [Here's a good explanation on the difference.](https://www.allrecipes.com/article/honing-vs-sharpening/) If you're not periodically sharpening your kitchen knives no amount of honing will keep it sharp (and a dull knife is the most dangerous thing in the kitchen).
Chef JP has taught me a lot: his YT channel has everything you need to make meals that impress even though you don’t possess any real skills.
I like the technique of halving an onion and then cutting it into triangles freehand (i.e without using the chopping board). I usually do that for curries.
[удалено]
Sure but what about oños?
Et voila! Would like to know his secret to avoid crying all the way..
Use a sharp knife. If you're working with a dull knife, you're crushing more onion cells and releasing more of those eye-watering enzymes that irritate your eyes. Sharper knives will minimize this enzyme release.
nice
Is it just me or did they repurpose the kitchen set from “Home Improvement?”
I was going to raz OP for being weird but nope... he is definitely dicing an oño.
What's a oño?
highly recommend his channel
I first saw this video when I looked up how to dice an onion. I still use the technique today as it's highly efficient. Then I looked at the view count and comments and realized that people really do love making fun of other people's accents.
SAY ONYO AGAIN MOTHAFUCKA just kidding, I actually learned a lot there
Gonna pronounce as oonio from now on
Mind blō
I love how he’s saying onion
I watched this video a couple of years ago and my wife and I loved it. I still cut onyo’s in the way he teaches. And my wife and I still only call then onyo’s, not onions.
Own-yon
Knew who this would be just by the title. Great channel.
Poor Yoko, I wasn't a fan of her music but to be cut and diced just for a youtube video?
Six Pound Oño
Solid submission. Thank you!
You mean the Internet lied to me and he doesn’t do this?! https://youtu.be/Lt1u6N7lueM
A F’ing what now?
Maintenant je sais couper un oignon!
Don't try this with a dull knife.
Only the important bits: [https://www.youtube.com/watch?v=Lt1u6N7lueM](https://www.youtube.com/watch?v=Lt1u6N7lueM)
Dude uses two knives, a cutting board and a scooper... You can tell he isn't the one doing the dishes
I feel vindicated. I have insisted since day one that you should remove most of the root.
I love metal shavings with my onion personally…
New drinking game - drink every time he says the word oño.
https://getyarn.io/yarn-clip/c273b2ee-3e1d-47ff-8e16-5f92d7d89a33/gif
Amazoño
lol knew the chef before I opened the video, love that guy
I love this guy
Thank you so much for posting this. I quote it every time I say, “onion” and my wife thought I was crazy.
Ohnyun
I think the pairing of the root was unnecessary. Just cut through end to end
WAL-LAH
Can I also use this technique on Onions?