Joyful Abode

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!)