I can't do it. You see chefs halving them and slicing to about 1/2 centimeter to the end and then dicing. Thats all very well and good untill you get to the end bit and the onion collapses. Then you have to chop. What's the best way to dice an onion
A sharp knife will help. If you use a crappy knife it'll make it harder to slice through and will push the onion down with conributes to it collapsing.
Originally Posted by degsyhufc: “A sharp knife will help. If you use a crappy knife it'll make it harder to slice through and will push the onion down with conributes to it collapsing.”
It seems a bit pointless because what do you do with the bit that's still attached. It looks good and professional but not practical
1. Cut the top off the onion.
2. Put the flat side on the chopping board and cut the onion in half through the root.
3. Peel both halves.
4. Slice the onion half vertically from root to the top of the onion in thin slices not cutting through the root(the onion will still stay together).
5. Turn the onion half 90 degrees and slice thinly whilst holding the onion together with your other hand.
Originally Posted by john176bramley: “1. Cut the top off the onion.
2. Put the flat side on the chopping board and cut the onion in half through the root.
3. Peel both halves.
4. Slice the onion half vertically from root to the top of the onion in thin slices not cutting through the root(the onion will still stay together).
5. Turn the onion half 90 degrees and slice thinly whilst holding the onion together with your other hand.
If you have a blunt knife when you do the slicing and dicing the knife will push down on the onion and make it fan out which in turn makes it harder to slice/dice it properly.
Also, if you dice it properly you shouldn't have to go over it on the board after either.
If you have a blunt knife when you do the slicing and dicing the knife will push down on the onion and make it fan out which in turn makes it harder to slice/dice it properly.
Also, if you dice it properly you shouldn't have to go over it on the board after either.”
Thanks. I have been chopping off far to much off the end of the onion, so there's no root to hold it together when dicing. That explains it then
If you have a blunt knife when you do the slicing and dicing the knife will push down on the onion and make it fan out which in turn makes it harder to slice/dice it properly.
Also, if you dice it properly you shouldn't have to go over it on the board after either.”
Oh, i have my own onion dicing technique. I dont chop the stalk off at the beginning, and hold that chopping towards it at the end.
Originally Posted by whoever,hey: “Oh, i have my own onion dicing technique. I dont chop the stalk off at the beginning, and hold that chopping towards it at the end.”
why didn't I think of that? So practical. Good one whoever,HEY!
I cut peeled onions in half first, then chop each half whish sits flat and secure on the board. You have to use one hand to heep it together while you chop with the other, but it's easy compared to trying to chop a whole onion. A sharp knife is important.
If you have a small chopping board, you can easily chop each half onion into strips and then turn the while board 90 degrees to chop it again the other way, into cubes. If you rotate the onion itself, you run the risk of it falling apart.