Difference between revisions of "Dicing an onion"
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==Method== | ==Method== | ||
| − | Start by halving your onion | + | 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]] | [[image:Hochidice01.jpg]] | ||
| − | Now you cut down from above, once again leaving the root holding it together | + | 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]] | [[image:Hochidice02.jpg]] | ||
| − | + | Now the onion is already chopped, you just gotta show it. Slice down and voila. | |
[[image:Hochidice03.jpg]] | [[image:Hochidice03.jpg]] | ||
Revision as of 01:38, 22 October 2006
Submitted by HoChiWaWa
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 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.
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 the onion is already chopped, you just gotta show it. Slice down and voila.
