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Can't seem to cut onions properly. - Page 2

post #31 of 38
Quote:
Originally Posted by OnePiece View Post

... Once finished peeling off the skin, I go to make horizontal slices from the flower end towards the root end.  But while trying to do this, I can't seem to get the knife through the halfway point of the onion.  I can make the cut by putting my left hand (guide hand) behind the onion with my fingers pusing on the back of the blade....

 

 

Don't refrigerate your onions.

Apprentichef - Six stitches to go home early and you can't die until your shift is over.

 

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Apprentichef - Six stitches to go home early and you can't die until your shift is over.

 

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post #32 of 38
Thread Starter 

Do onions stay good when left out of the fridge?  What is the reason?  Not trying to be rude, but it is very interesting.


 

I am a beginner in the world of cooking.  If you have any tips, feel free to send them my way.  Advice is always appreciated.

 
 
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I am a beginner in the world of cooking.  If you have any tips, feel free to send them my way.  Advice is always appreciated.

 
 
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post #33 of 38

Store them in a dark, cool and dry area similar to storing potatoes. Do not store onions and potatoes in the same place. Make sure your onions are not bruised or damaged. As well, make sure the papery skin is intact. They will remain good for quite some time. My personal observation is that storing onions in the fridge actually hastens the decomposition process.

 

The reason you may experiencing difficulty in cutting them straight from the fridge is because they will take on the same density as an apple from contraction in the cold. Alternatively you an take your onions out a day or a few hours before you plan to use them.

Apprentichef - Six stitches to go home early and you can't die until your shift is over.

 

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Apprentichef - Six stitches to go home early and you can't die until your shift is over.

 

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post #34 of 38

A agree with you about not storing onions in the fridge, Apprentichef.

 

However, relating this to the OPs original problem, there is no reason a well sharpened knife would have any trouble slicing through a cold apple. So the texture of the onions is irrelevent. It's vry obviously the tool and technique, not the product, that was causing him trouble.

They have taken the oath of the brother in blood, in leavened bread and salt. Rudyard Kipling
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They have taken the oath of the brother in blood, in leavened bread and salt. Rudyard Kipling
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post #35 of 38

Onions keep fine out of the fridge. In simple terms, they're alive and fighting off rot just like they do when they're in the soil.

 

And that thing about potatoes is true too, they make each other go bad faster. Probably similar to the ethelyne gas that fruit puts out as it ripens and will ripen other fruits nearby faster.

 

 

Palace of the Brine -- "I hear the droning in the shrine of the sea monkeys." Saltair
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Palace of the Brine -- "I hear the droning in the shrine of the sea monkeys." Saltair
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post #36 of 38

Another thing to consider in your dicing problems is not only knife sharpness, but also blade thickness. I have a number of good quality knives that can dice onions smoothly. But when I use my sharpened Henckels chef knife (a relatively thick/hefty blade), slicing horizontally through the onion is not as smooth as when I use my MAC Pro chefs knife, or my other Japanese blades (e.g. Tojiro chefs knife.) When slicing horizontally, you are basically inserting a wedge in between each slice you make. The thinner the "wedge", the easier it will glide into the onion. I know...this is not scientifically accurate, but it gives you a generic-visual to refer to. And as one of the other posters mentioned, be sure to draw your blade through the onion and not simply push the blade into it or saw-cut into it.


One last thing that may open up a debate for better or worse: technically speaking, the horizontal cuts through the onion are not needed. As you cook the onion, the diced onions will not often hold their shape and will instead separate into single-layered squares. You can get the same results by simply cutting the onions with vertical cuts (stem-to-root) followed by perpendicular cuts (cross grain). Personally, I still do the horizontal cuts out of habit, as well as when I do fresh items (e.g. salsa) where the dice will hold up and maintain its shape. But if you are having difficulty with your current knife, you could always skip the horizontal cuts. Some will scream "HERETIC" at my suggestion, but try it...especially when COOKING onions...each diced cube will separate into individual layers and will look the same as onions cut without the horizontal slices. Good luck!

post #37 of 38

I beleive One Piece is using a Forschner which has a pretty thin blade.

 

Palace of the Brine -- "I hear the droning in the shrine of the sea monkeys." Saltair
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Palace of the Brine -- "I hear the droning in the shrine of the sea monkeys." Saltair
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post #38 of 38
Thread Starter 

Yes, I am using a Forschner. and the blade is quite thin.  Thanks for all the advice so far.  .


 

I am a beginner in the world of cooking.  If you have any tips, feel free to send them my way.  Advice is always appreciated.

 
 
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I am a beginner in the world of cooking.  If you have any tips, feel free to send them my way.  Advice is always appreciated.

 
 
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