header
July 9th 2007
archived under: Grain Free, Other, Recipes, Techniques

So, I watch the Food Network. Kind of a lot. And I’ve learned a LOT of things from it. I don’t think I’ve ever made a recipe directly from a show… maybe the closest was when I mimicked Rachael Ray’s mustard-based potato salad. But I didn’t use her measurements.

I get ideas from the shows. Alton Brown teaches me about the science of cooking. Rachael Ray’s 30 minute meals teaches me about efficiency in the kitchen. Paula Deen teaches me to love the good ingredients, like butter. Next Food Network Star teaches me about types of food I normally wouldn’t be exposed to, and phrases like “amuse bouche” and other goodies.

And from the Food Network, I have learned how to cut an onion without crying. Some people swear by chewing gum, turning on a burner and cutting near the stove, holding a piece of bread in their mouths while cutting, putting the onion in the freezer before hand, wearing goggles, cutting under running water, or carefully dissecting the onion to get the whole middle out before chopping. I’m not kidding. I have seen all of these methods on the internet. My guess is that you’ve tried one of these methods too.

This is basically the method Rachael Ray uses, and it works like a charm every time.

Don’t worry about peeling the onion before you start. First, cut off both ends of the onion. Don’t do measly slivers. Cut off chunks. This is the part that will save you from crying.

Then, turn the onion on one of the flat ends, and cut it in half.

Then, remove the whole outer layer. Don’t bother with peeling off the papery-thin bits. That takes too long, and onions are cheap.

Then, you have two lovely onion halves, ready to be chopped, sliced, or diced to your liking.

AND you will have tear-free eyes. (I had just taken a shower, so my skin looks a bit moist and glowy… but my eyes aren’t red or teary!)





Foster (1 comments)

“How to Cut an Onion Without Crying – Joyful Abode” ended up being a truly excellent posting, .
Continue composing and I’m going to keep reading!
I appreciate it ,Brooke
Foster recently posted… Foster




Melissa A. (1 comments)

I cut mine like this: http://www.reluctantgourmet.com/cut_onion.htm and have no tears. I hear that having a sharp knife helps too. I imagine it’s because a dull knife bruises the onion and releases juice but that’s just a guess ;)




Helmut (2 comments)

Hmmm… you know, I was just thinking about the finger tucking and I wonder if it’s just that you have your knuckles hanging over the tips of your fingers? I’ve never been able to do it right myself but I feel like I just figured it out. Maybe I’ll have to try that next time.

Oh and the onion cutting method? Yeah, I’ve been using it since watching Rachael Ray too. It doesn’t always work for me but it’s fast so I don’t have to cry for long. :) Some of RR’s recipes are quite good. I’ve taken her Shepherd’s Pie and played with it until it became one of my specialties. I don’t follow her exact measurements except maybe the first time I try one of hers. A roommate made her Vodka pasta dish once and it was really good. And OMG! We were hooked on this Caesar-like salad she made with tortellini. Yummy stuff. Wow… I really went off on a tangent there, sorry! :)




Laura (12 comments)

Yeah, I have a difficult time with it, too. I just go very slowly when it’s something small enough (or slippery enough!) that I can’t tuck my fingers under. I am just not as talented as Mr Brown – but I try!




admin (152 comments)

Laura, it’s because I can’t hold stuff like that! I’ve never cut off a finger though. haha.

Maybe you’re not cutting enough off the ends, mub?




mub (25 comments)

I cut my onions exactly like that and STILL cry!




Laura (12 comments)

The only thing I have to say is:

Oh my gosh! Why are you not using the Alton Brown method of tucking your fingers under?!

^^






Leave a Reply



Your Comment



CommentLuv badge





social social social social social social social social


© 2014 Joyful Abode | Designed by OSN