Slicing and cutting an onion may seem like a common culinary technique, but it’s an essential process which can dramatically alter the texture and flavours of your food. This article will walk you through the process step-by-step that involves cutting, and cutting an onion using professional precision as well as providing strategies to reduce tears and increase the flavours.
Understanding Onion Anatomy
Before beginning you must understand the onion’s structure. An onion is comprised of layers that are wrapped in a thin, transparent membrane, which is held at the bottom, which is the root end. The opposite end, at which it is usually cut off of the stalk is called the top or the stem end.
Selecting the Right Onion and Tools
The choice of the best onion and the right tools is essential. In most recipes using yellow onions, they are an excellent choice because of their balance of sweetness and astringency. Red onions are excellent for raw cooking, while white onions are commonly utilized in Mexican dishes. Be sure to select onions that are hard, without obvious mold or soft spots.
To cut, you’ll require sharp knives for cutting and an appropriate cutting board. A dull knife is prone to slide and cause accidents while a sharp knife can cut cleanly across the layers of onion.
Preparing the Onion
- Peeling the Onion: Cut off the stem of the onion. Then create a small incision along the inside of the onion. Then, peel off the outer layer, which is typically papery and unsuitable for consumption.
- Halving: Put the onions with their cut sides up and cut it in half from the top down to the bottom. This will reveal the layers, making it easier to cut or chop.
Techniques for Cutting and Slicing Onions
Chopping (for Stews, Soups, etc.)
- Make Horizontal Cuts Put one half of an onion flat with the lower half facing down. Cut a few horizontal slices towards the root, taking care not to cut all the way.
- Vertical Cuts: Create vertical cut parallel to horizontal cuts, avoiding cutting through the root end.
- Dice: Now, slice across the onion, parallel to the cuts made before. This will result in a perfect dice that is ideal for stews, soups or sauces.
Slices (for Salads, Grilling, etc.)
- Slice Thinly: Half the onion should be laid flat on its side. Cut thinly from top to bottom for thin slices that are great for salads and garnishes.
- Slices Thickly: For thicker slices suitable for grilling and roasting, follow the same procedure, but increase the width of the slices.
Tips to Reduce Tears
- Cool the onion The onion should be refrigerated for 30 mins prior to cutting, as onions cut cold release less irritants.
- Make use of a sharp Knife: A sharp knife can cause less damage to the cells that make up the onion. This results in which releases less irritating substances.
- Cut under Ventilation: Cutting onions close to the vents or a fan helps to remove the irritations towards your eye.
Conclusion
The technique of cutting and slicing onions is an important kitchen skill that will enhance your cooking. With these steps and guidelines that will help you effectively as well as safely cook onions for a variety food item. Keep in mind that the more you practice, the better. So don’t give up when your first couple of attempts don’t come out perfect. In time you’ll soon be chopping and dicing onions like a professional, adding flavours as well as texture food with ease.