I had a lot of fun making my “how to cut (and cook) an artichoke” post and you guys seemed to like it too, so I thought I would have a little more fun, making more easy how to’s 🙂 I’m sure some people will be like “no duh” to this post— but other’s may have a “whoa thats an easy way!” moment. (Hopefully, right?) My friend Laura for example, every inch of me loves her to death, but cooking? It’s not her strong suite (read: I’m not trusting you in the kitchen). So basically, I asked her, what are some of the most basic cooking tips you’d want to know? And then I went from there… hopefully you like them too 🙂
a well sharpened knife.
a well secured cutting board. We like to use a wooden cutting board, just be sure your counter is dry and your board wont slip (please!)
1. Lay Onion on round side with the stem end on the left and the top on the right.
2. Slice the top off, not too much, just the tip. (ha!)
3. Place onion on cut side and slice down the center through the stem end.
-Keeping the root intact holds the onion layers together as you cut
4. Peel outer layer
5. Again with the root end on the left make two or three horizontal cuts toward the stem end.
-Be sure to not go all the way through
6. Carefully make several downward slices parallel to the stem, again do not cut through the root end. The Amount of cuts determines how big your dice is.
7. Then make perpendicular cuts across the onion to complete the dice.
-The diced onion will fall off with each cut
8. Discard the stem end or use it for stock.
Happy sometimes teary cooking 🙂