Dicing an onion - Revision history

You ate my cat: Undo revision 13317 by Epynevadyr (Talk) - Reverse Vandalism

2010-11-18T15:24:12Z

Undo revision 13317 by Epynevadyr (Talk) - Reverse Vandalism

2010-11-18T08:25:20Z

2006-10-22T01:38:07Z

grammar for clarity

2006-07-16T02:23:16Z

Viola's an instrument

2006-06-21T15:53:13Z

Method

2006-06-20T18:44:25Z

2006-06-20T18:39:48Z

2006-06-06T16:30:12Z

2006-05-26T16:35:22Z

2006-05-26T16:34:04Z

@@ Line 4: / Line 4: @@
 Dicing an onion evenly troubles many new cooks but it can be done fairly easily.
->==Method==
+==Method==
 Start by halving your onion. Take your cleaned half with the root still attached and the paper removed and lay it cut side down. With your blade parallel to the cutting board cut the onion into planks, but not all the way through, leave the root holding it together. 2 or 3 is usually fine, on small ones more cuts for a finer dice or mince obviously.
@@ Line 17: / Line 17: @@
 [[image:Hochidice03.jpg]]

@@ Line 4: / Line 4: @@
 Dicing an onion evenly troubles many new cooks but it can be done fairly easily.
-==Method==
+>==Method==
 Start by halving your onion. Take your cleaned half with the root still attached and the paper removed and lay it cut side down. With your blade parallel to the cutting board cut the onion into planks, but not all the way through, leave the root holding it together. 2 or 3 is usually fine, on small ones more cuts for a finer dice or mince obviously.
@@ Line 17: / Line 17: @@
 [[image:Hochidice03.jpg]]

@@ Line 6: / Line 6: @@
 ==Method==
-Start by halving your onion take your cleaned half with the root still attached and the paper removed and lay it cut side down. With your blade parrallel to the cutting board cut the onion into planks, but not all the way through, leave the root holding it together. 2 or 3 is usually fine, 1 on small ones, more cuts for finer dice or mince obviously.
+Start by halving your onion. Take your cleaned half with the root still attached and the paper removed and lay it cut side down. With your blade parallel to the cutting board cut the onion into planks, but not all the way through, leave the root holding it together. 2 or 3 is usually fine, on small ones more cuts for a finer dice or mince obviously.
 [[image:Hochidice01.jpg]]
-Now you cut down from above, once again leaving the root holding it together, same deal on cuts, squeeze more in if you want it finer.
+Now you cut down from above, once again leaving the root holding it together. Same deal on cuts, squeeze more in if you want it finer.
 [[image:Hochidice02.jpg]]
-now the onion is already chopped... you just gotta show it, slice down and voila.
+Now the onion is already chopped, you just gotta show it. Slice down and voila.
 [[image:Hochidice03.jpg]]

@@ Line 14: / Line 14: @@
 [[image:Hochidice02.jpg]]
-now the onion is already chopped... you just gotta show it, slice down and viola.
+now the onion is already chopped... you just gotta show it, slice down and voila.
 [[image:Hochidice03.jpg]]

@@ Line 6: / Line 6: @@
 ==Method==
-Start by halving your onion take your cleaned half with the root still attached and the paper removed and lay it cut side down. With your blade parrallel to the cutting board cut the onion into planks, but not all the way through, leave the root holding it together. 2 or 3 is usually fine, 1 on small ones, more cuts for finer dice obviously.
+Start by halving your onion take your cleaned half with the root still attached and the paper removed and lay it cut side down. With your blade parrallel to the cutting board cut the onion into planks, but not all the way through, leave the root holding it together. 2 or 3 is usually fine, 1 on small ones, more cuts for finer dice or mince obviously.
 [[image:Hochidice01.jpg]]

@@ Line 1: / Line 1: @@
-Submitted by [[:Category:HoChiWaWa's Recipies|HoChiWaWa]]
+Submitted by [[:Category:HoChiWaWa's Recipes|HoChiWaWa]]
-[[Category:Cooking Basics]][[category:HoChiWaWa's Recipies]]
+[[Category:Cooking Basics]][[category:HoChiWaWa's Recipes]]
 Dicing an onion evenly troubles many new cooks but it can be done fairly easily.

← Older revision		Revision as of 18:39, 20 June 2006
Line 1:		Line 1:
−	Submitted by [[~~User~~:~~hochiwawa~~\|HoChiWaWa]]	+	Submitted by [[:Category:HoChiWaWa's Recipies\|HoChiWaWa]]
	[[Category:Cooking Basics]][[category:HoChiWaWa's Recipies]]		[[Category:Cooking Basics]][[category:HoChiWaWa's Recipies]]

← Older revision		Revision as of 16:30, 6 June 2006
Line 1:		Line 1:
−	Submitted by HoChiWaWa	+	Submitted by [[User:hochiwawa\|HoChiWaWa]]
	[[Category:Cooking Basics]][[category:HoChiWaWa's Recipies]]		[[Category:Cooking Basics]][[category:HoChiWaWa's Recipies]]

← Older revision		Revision as of 16:34, 26 May 2006
Line 3:		Line 3:

	Dicing an onion evenly troubles many new cooks but it can be done fairly easily.		Dicing an onion evenly troubles many new cooks but it can be done fairly easily.
		+
		+	==Method==

	Start by halving your onion take your cleaned half with the root still attached and the paper removed and lay it cut side down. With your blade parrallel to the cutting board cut the onion into planks, but not all the way through, leave the root holding it together. 2 or 3 is usually fine, 1 on small ones, more cuts for finer dice obviously.		Start by halving your onion take your cleaned half with the root still attached and the paper removed and lay it cut side down. With your blade parrallel to the cutting board cut the onion into planks, but not all the way through, leave the root holding it together. 2 or 3 is usually fine, 1 on small ones, more cuts for finer dice obviously.