Rookie Cooking by Chef Jim Edwards

Author:Chef Jim Edwards
Language: eng
Format: epub
Publisher: Skyhorse Publishing
Published: 2016-12-20T05:00:00+00:00

Start by coring the stem end of the onion with a paring knife according to the technique previously described. Leave the root end intact. Slice the onion in half longitudinally, by slicing the root in half. Lay both halves on the cutting board, flat side down. To slice one half of the onion, remove the remnants of the root and slice it by way of the technique described earlier in this chapter. Slice in the same direction as the lines on the onion.

To chop the other half of the onion, place that half in front of you with the intact half root furthest from you. Using the tip of the knife to breach the surface, make a series of slices beginning just in front of the root so that the slices are held together by the root. Do not slice the onion completely through the root. Then, holding the knife parallel to the board, make a transverse cut, again stopping short of cutting through the root. Depending on the size of the onion and the size of the desired dice, you may need to make or two more similar cuts. Finish the dice by turning the onion 90º and chopping across the slices to produce chopped onions.

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