Curry Recipes Online
Curry Chat => Lets Talk Curry => Topic started by: SnS on May 25, 2008, 07:31 PM
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I've been using this method now for over 20 years (first seen on a cookery programme), but I was wondering what methods others use.
I've seen a few different methods on youtube etc and some even recommend horizontal slicing which appears a bit risky to me (the cut is directed to towards the hand and wrist holding the onion) :o
My method
1) Half peeled onion
2) Working from right to left, make thin slices - stopping a few millimetres short of the board by tilting knife
3) Rotate 180 degrees to complete first set of slices (I do this to avoid cutting fingers)
4) Rotate 90 degrees - make thin slices all the way through to the board. Finely chop remaining onion slivers from 1)
Here it is in action (he's a lot better at chopping than me though and doesn't rotate as in 3) - has he still got all his finger tips?)
http://www.expertvillage.com/video/76172_chicken-biryani-cut-onion.htm
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An example of a horizontal slice :o
Not for me!
http://www.expertvillage.com/video/28870_chop-onion-fine.htm
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This video was taken 4 months later - after they'd sewn his wrist veins back together.
A far safer method - me thinks.
http://www.expertvillage.com/video/28871_chop-onion-fine-method.htm
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Please do not laugh here - he's trying his best ::)
... and the last time I saw a pair of gloves like that was during an MOD medical :o
http://www.expertvillage.com/video/28868_chop-onion-equipment.htm
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Important Note: Swimming Goggles ... not good for street cred. 8)
... and a dangerous method too!
http://www.videojug.com/film/how-to-chop-an-onion
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I take half a peeled onion, then make lots of slices into the root but not quite all the way. I then turn it 90 degrees and slice. I was taught this method at school.
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Hi Bobby
At school???
We did metalwork - unfortunately :D ;)
Is this the same method then?
SnS ::)
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I had compulsory Home Ec. before we let this get any further! :P
No, the method is different. You take half of a peeled onion and make many slices from the top into the root, never cutting through the root. The idea is similar to yours but means that the vertical slices are all held togther by the root bit at the bottom, making it easier to chop them when you turn it 90 degrees.
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Bobby,
this sound an interesting technique - do you leave the root on the onion when peeling it ie only cut the top off and not a top and tail before peeling.
i do the SnS steps but find it always falls to bits when i get to the edge cuts after turning through 90. leaving the root on initially i think would sort this.
A sharp knife is also crucial and easier said than maintained.
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Bobby,
this sound an interesting technique - do you leave the root on the onion when peeling it ie only cut the top off and not a top and tail before peeling.
Thats right Jerry - give this method a shot, I preffer it to any others I've tried.
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Bobby,
home economics was optional for us - i too did metalwork and woodwork.
laughing no more i can tell you - your a star.
this technique is definitely different but the business
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Hahaha! Nice one Jerry! So you've cut, photographed and documented my onion chopping method by 9:30 on a Monday morning. Talk about dedication! ;D
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All very interesting,
I use the nicer dicer, peel and quarter the onions,
place in, slam top down,
perfect every time,
Mick
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TikkaMik,
not that i'd ever consider buying one - but where would u get a nicer dicer from or do u have photo
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Hi Jerry,
why wouldn't you ever consider buying one, great little gadget,
got mine off Ebay, great for fine chopped peppers as well,
http://cgi.ebay.co.uk/NICER-DICER-as-seen-on-TV-brand-new-FREE-PEELER_W0QQitemZ320254763660QQihZ011QQcategoryZ20641QQssPageNameZWDVWQQrdZ1QQcmdZViewItem
cheers,
Mick
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TikkaMik,
thanks for link - postage is a bit off putting - now i know what they look like i may just keep an eye out for one - purely interest of coarse ;)
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I genuinely can't tell if that's a pun or a typo :P
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it's genuine - i know gordon ramsey won't find it good practise and some will be disappointed on my potential caving in - but these days i do find myself spending a fair bit of time chopping and given the recommendation then it's got to be worth a try.
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TikkaMik,
ebay is looking good. spotted one of those ugly dicer thing?s in asda. how much - you won't believe it ?29.
i get the weekly Lidl Newsletter email and of course skipped straight over "Multipurpose Grater or Chipper".
http://www.lidl.co.uk/uk/home.nsf/pages/c.o.20080609.p.Multipurpose_Grater_or_Chipper.ar7 (http://www.lidl.co.uk/uk/home.nsf/pages/c.o.20080609.p.Multipurpose_Grater_or_Chipper.ar7)
u would need to inspect it to establish if it's any good. it's in the shop on the 9th but of course i can't see anyone being interested.
the BB home economics onion cutting skills are coming along - even my good lady has noticed a change in culinary skills (i keep dropping the onions as they are more slippery with the skin on).
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Hi Jerry,
That looks like one of those slicers that will take off your finger tips off if you slip off the guard, not for me,
i'll stick to my dicer,
I remember seeing the nicer dicer at about 30 quid on the late night shopping infomercials, you know the sort of shite you watch when you can't sleep,
looked on ebay, seemed a bargain straight away,
mick
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As a trained chef i've always gone for halving the onion then making a series of lateral cuts up to the root then cutting verticaly depending on how fine you want the onion, just whatever you do take care, i've been cooking and chopping for years until a month or so ago when the onion slipped when i was halving it,and i buried a freshly sharpened global into my thumb! and had to be glued back together by the lovely nurses at the L+D! keep your eyes on the ball and think about where the blade will end up if you slip!! i've lost a bit of confidence since then.
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Robin,
warning appreciated (something we easily miss until u have a visit to A&E and realise it's packed out all the time).
i suppose for the home that ugly dicer is starting to look more attractive. will need to check out TikkaMik's thoughts on that suave looking grater in terms of safety for sure.
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Jerry,
I have a similar mandolin to this, I have always struggled to get on with it,
the onion would move while in the guard, I found peppers were worse to slice, the veg were supposedly held in place by 3 prongs, peppers being hollow just would not stay put,
there were times it made me feel to try to slice things without using the guard,
which was plain daft,
maybe it was me, I don't know, but it now sits in the bottom of a kitchen draw not ever seeing the light of day,
maybe others have had a better experience than me with mandolins but they are not for me...
Mick
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TikkaMik,
thanks for advice - will give it a wide birth and keep the lookout going for the real mccoy (i know - going to be difficult to beat that nasty marketplace website).