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HOW TO CHOP AN ONION, faster, safer. #shorts
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This is how i learned to chop and onions (and other vegetables) with relative pace - eliminate the risks and chop with confidence. Fast and safe (ish).
***Be careful. These are the tips / methods i used to get confident with the knife. If you're trying this, exercise extreme caution.***
1. Fingertips curled back. You're gonna want your fingertips so best they're not removed chopping and onion.
2. Pinch grip on knife. Hold it at the base of the blade, in a pinch grip between the side of you index finger and thumb. Contrary to the design of the blade, the handle gives you less control - think of it like a long lever, where the margin of error is a lot more.
3. Consistent rhythm. Listen to the sound of the knife. The feel of the kiss of the chopping board. Tap tap tap tap, that's the sound and feel of safety.
4. Blunt knives cause slippages, and also cause you to cut more aggressively than what is necessary - the blunter the knife, the more likely it is to slip, and the excessive force... you're gonna have a bad time.
5. Adjust the food - make sure whatever you're cutting is in a stable position. Broad side down. make sure your fingertips are out of the way and make sure that as the changes when you cut, you've got the most optimal position possible (wider that it is tall).
Bonus: make sure you've got a chopping board that isn't going to cause slippages. No slick plastic. no glass. Wood is good, textured plastic, or something with rubberized feet. Stability is your friend when cooking!!
Finally, remember in most cases that its going to end up pretty cooked anyway. Getting this right however can speed up your prep time and also, if needed for an extra level of finesse, can get you consistent thickness/texture. This technique is just one of many options for cutting. I use it for garlic, mushrooms, onions etc - things that are going to form foundational flavours.
Hope this was useful, and remember: start slow, and build up your confidence!
#shorts #speedchop #onions #cooking #cook #short
***Please be careful when handling your knives. Make sure your setup is good- and don't overdo the speed, especially if you're starting out, or even when you're advanced. A safe, slower rhythm is going to get you there fast enough. Safety is paramount***
***Be careful. These are the tips / methods i used to get confident with the knife. If you're trying this, exercise extreme caution.***
1. Fingertips curled back. You're gonna want your fingertips so best they're not removed chopping and onion.
2. Pinch grip on knife. Hold it at the base of the blade, in a pinch grip between the side of you index finger and thumb. Contrary to the design of the blade, the handle gives you less control - think of it like a long lever, where the margin of error is a lot more.
3. Consistent rhythm. Listen to the sound of the knife. The feel of the kiss of the chopping board. Tap tap tap tap, that's the sound and feel of safety.
4. Blunt knives cause slippages, and also cause you to cut more aggressively than what is necessary - the blunter the knife, the more likely it is to slip, and the excessive force... you're gonna have a bad time.
5. Adjust the food - make sure whatever you're cutting is in a stable position. Broad side down. make sure your fingertips are out of the way and make sure that as the changes when you cut, you've got the most optimal position possible (wider that it is tall).
Bonus: make sure you've got a chopping board that isn't going to cause slippages. No slick plastic. no glass. Wood is good, textured plastic, or something with rubberized feet. Stability is your friend when cooking!!
Finally, remember in most cases that its going to end up pretty cooked anyway. Getting this right however can speed up your prep time and also, if needed for an extra level of finesse, can get you consistent thickness/texture. This technique is just one of many options for cutting. I use it for garlic, mushrooms, onions etc - things that are going to form foundational flavours.
Hope this was useful, and remember: start slow, and build up your confidence!
#shorts #speedchop #onions #cooking #cook #short
***Please be careful when handling your knives. Make sure your setup is good- and don't overdo the speed, especially if you're starting out, or even when you're advanced. A safe, slower rhythm is going to get you there fast enough. Safety is paramount***
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