The Best Ways Cut Onions (And The Worst) | Epicurious 101
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- เผยแพร่เมื่อ 22 พ.ค. 2024
- Professional chef and culinary instructor Frank Proto returns with another Epicurious 101 class, this time demonstrating his preferred techniques for peeling and cutting onions. Whether you're after a finely diced pile for pico de gallo or slivered half-moons for a soup, chef Frank shows your all the best (and worst) ways to get the job done.
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“Those are the best people to learn from cause they do It more than you”
This man is a true leader.
Notice he called it 'my way" instead of Alberto's way, though? Or "our way".
That's a "chef" for you.
I love Chef Frank! he´s just so chill, and the way he explains things is so clear!
Well, he's an "instructor", so...
I used to agree. But when he de-boned chicken wings, I don’t think Frank and I can ever be on the same page again
He's Frank Professional showing us professional ways to professionally peal and professionally cut professional onions...
He's just a chef many homecooks are better than him, idk what's the reason of adding "professional" in every picture of him...
@@shinotsurubushi6229 they add professional because he is a professional?
@@izzylk1802 He mentions he's professional every 5 seconds, too big ego
But he didn't do the left handed oil test on that chopper
He also didn't give it a rating or tell us how he would redesign it to make it better. Terrible review this time.
You're mixing up your awesome middle-aged Italian dudes!! 😉
@@naomiarram5187 and you’re missing a joke
@@Lhamb umm..no. I was kidding too. (Hence the little winking guy). Never mind 🤷
😂😂😂😂
As someone who hates the idea of cutting towards his own palm, I definitely appreciate the alternate way to dice.
I just skip that step. If seen it taught in many forums, but never understood the purpose since the pieces come apart at the layers anyway.
@@ptrinch Yeah. I cut my finger once with that slice and now I just skip that part and the onion cutting comes up fine
@@ptrinch i see every chef doing it, i never understood, it's useless i think. i think it's something they learned and never questioning
@@ptrinch I find it can help even out the side pieces a bit, but it doesn't do anything at all for the other 95% of the onion.
I like that way too, saves a lot of time
We need Frank's list of the must have kitchen equipments for beginners ✋
I can take a good guess at his idea of bare minimum
Cookware:
-Nonstick frying pan
-Straight sided Saute Pan, preferably stainless steel and oven safe
-Sauce pan
-Big pot
Bakeware: sheet tray is the only super essential one, maybe a cast iron dutch oven (they are so lovely, and enamled ones don't even have the issue of cast iron care) if you have the space. The rest are fairly specialized to what they make. Cake tins make cakes, so get one if you want to make cakes, etc.
Utensils:
-Good chef's knife, whetstone and honing steel. Literally every other knife is optional, but you need a good 8-10" chef's knife. Devote as much budget to this as you can, good knives are worth it.
-Cutting board, get the biggest ones you can find. The 3 for $5 ones that are 6 square inches are just not worth it
-Spatula(s), at least one not in metal for your non-stick pan, and one flexible for scraping bowls
-Mixing/serving Spoon(s), again at least one in non-stick friendly material
-Ladle
-Whisk
-if you are into pastry, rolling pin
-Bench scraper: technically optional, but incredibly useful for all sorts of stuff, worth the odd shape and $3
-Peeler
-Grater
-Masher
-Mixing Bowls, at least 2, pyrex or metal is probably the best material if you only have one set, because they turn into great double boilers
Appliances (really these are optional, but they are very nice)
-Stick Blender: while stick blenders are only almost as good as jar blenders at blending smooth, they work better for hot stuff like soups, and are far easier to clean. If you have to have one or the other, choose the stick.
-Electric Mixer: you can do like an 18th century peasant and do without, but that just sucks. If you have the space/budget, get one.
-Food processor: same vein as the mixer: you can do without, but they just make life easier.
That's about all you need to make like 90% of things I can think of. Duplicates and different sizes, especially in the pans, is wonderful, but of course stretch the budget/space concerns.
@@DrBrangar don't forget an oven and stovetop
Convection oven, microwave, and hot plate/stovetop burner (if you don’t have a stovetop).
I'd start with a beard guard
And even for experts!
My whole adult life i thought my Superpower was being immune to onions making me cry. Until about 5 years ago when I had to stop wearing contacts and discovered I was just an ordinary human like everyone else. It was heartbreaking. And painful. 😂
Efficient cutting is the key. Get it done quickly (but safely!) and you will have less problems.
I would cry if I found that out 😂
put a decently wet paper towel next to the onion when cutting...you wont cry ...trust
"gonna make everyone on set cry today"
That's just such a great líne. *chef's kiss*
Ever since the “Spaghetti & Meatballs” episode, I’ve been using Frank’s method for dicing onions, and I am forever grateful for him making chopping onions easier.
the most important question you gotta ask yourself first is do you want visible chunky pieces or do you want it to melt into your dish
Very rarely do I want onion to melt into a dish - I not only like the flavour - but the texture too - so for me (and this is personal taste so take it or leave it) julienne is the preferred cut.
The only time I finely dice onions is when I'm making a dish using suet pastry like a steak and kidney pudding, when I'll add very finely diced onion and leek into the suet paste so that the pastry gains the flavour but no texture
Frank the madman actually biting a raw onion
and liking it... seriously wtf frank
It's probably a vidalia onion.
I did that once. My nose instantly started bleeding.
He sleeps with the light out in bed aswell 😂
I appreciate him using the chopping gadget. I know it isn't something that chefs would use in their kitchens, but the audience would. Thank you!
THANK YOU FRANK! What I really like about this video is you actually show us how you deal with the tail end of the onions, you don't just cut away after the showy bit of the chopping. First cooking video I've ever watched that is full service. 👍
One of the first things my grandma made sure I knew how to do in cooking was cut an onion. Very good skill to have!
Never saw either grandmother cook, and Mom was a terrible cook, lol. I laugh when I hear the phrase, "Like Mom used to make..."
I found if you learn to cut the trinity of onions, celery and carrots, you can pretty much cut/slice/chop any vegetable.
Meat, is a whole different ballgame...
Thank you Chef Frank (and Alberto) for revealing an ingeniously easy and simple method for onion peeling that I never would have thought of. Much appreciated
Though he gave alberto props; notice he didn't call it 'Albertos way', or "our way", but instead called it "my way"?
There's that "chef" personality creeping through.
I worked for a sandwich shop where we prepped our own veggies. The quickest way I know to peel an onion where you don't need the stem but you do want full rings, is to cut off the ends then make a shallow cut virtually. The goal is just to cut through the skin and the first layer (which often has bruising or thin spots that we didn't want raw anyway).
Then you can just wedge a finger under the layer and peel right off like in the second method shown here
I'm SO glad he showed the REAL way to cut onions.
I've seen so much stupid crap from people and videos who probably cut a few onions a year.
I have to knock out about a dozen a day and the faster you do it, the less chance you have of tearing up. It's really an easy thing, but you can always tell when someone has no idea what they are doing by how they slice/dice an onion.
Cough *adam ragusea* Cough
Ugghhh eyes so open. The grating trick is a game changer and I agree with the dislike of cutting towards oneself on the dice. Will definitely be trying the alt method. Love these videos, please do more, Chef Proto rules.
One tip for grating: If you but a mandolin (the slicer, not the instrument), it often comes with a piece you can use to hold whatever you are slicing so you don't wind up slicing your fingers. It works with a grater, too, if it has those spikes you can really dig into the onion.
Finally! I'm always bugged when chefs do that weird horizontal cut. Just not very safe or congruent. Dewd I love the slicer for carrots& potatoes. I'm crying. Thanks chef!
When doing a cut that requires slicing into the onion while a rounded part is in contact with the cutting board (like cutting rings as shown in this video) I like to always keep the part in initial contact with the board, where the radius is largest, intact until the last cut. Basically, cut one side, flip the onion around and cut the other side, and then the last cuts are much easier to manage.
I can't believe my "lazy" way of cutting onions was your preferred quicker way wow
Can never get enough Chef Frank Proto. Love the way he explains and demonstrates.
even through the screen and a million miles away, I'm still crying
I love that alternative dicing method! I’ve always hated the culinary method for dicing onions. Everyone always said it was the fastest and cleanest way to dice an onion but I just lacked the dexterity to do it right and the onion always seemed to crumble and be unruly to deal with after the horizontal cuts.
So I learned to do the onion peel like Frank's friend and always thought I'm doing this amateurish and wrong but now I can go to sleep knowing that I did it the practical way. :D
Honestly, I feel like Chef Frank needs to start a channel of his own. I learn so much from him and his lil insights.
You mean th-cam.com/users/ProtoCookswithChefFrank 😄
He has one, it's called Protocooks with chef Frank!
@@gloriamontorsi2031 Thanks for the heads up! 😊
Frank’s box grating method is so intuitive, I use it for everything I grate now.
I love the ending with the box grater onion grating! Love your baby blues! thanks for the great tips.
Finally! My questions of many years answered!
My mind is blown! Your way of dicing onions is amazing! I will now try to incorporate your techniques in my own culinary adventures. Thanks Chef Frank! You are awesome 🎉
this is literally the best video with frank, he makes me laugh out loud in a video about how to cut onions
i keep my onions in the fridge and i noticed they don't make me cry as quickly but also, a sharp knife is a must so you can actually cut the onion instead of squashing it
Love the personality of Frank Proto and what a great video! Love the chef's method which I discovered after 2 years of cutting onions!
Thanks! Home cook here with some experience as a line cook and prep cook. I love your personal method for dicing, I hate cutting toward my hand, too, way too much chance of a serious cut, I’m gonna start doing it your way. Thanks again, have a great day.
Using a wet cutting board also works. The fumes react with the moisture on the board instead of your eyes. And that reduces or sometimes completely removes tears from eyes.
Frank you absolute BEAST, thanks!!
Frank is such a wholesome host
Chef Frank, I so LOVE it when you are on showing us how to do things. Onions are one of the hardest things for me to cut. Thanks for the tips!!
I've known how to cut, dice and chop onions for as long as I can remember...only watching this because Chef Frank is amazing
i find that rinsing the onion in water after you peel it helps with the tears, also there is a holder with spikes that you can get to hold the onion whileyou cut
the rings, it works great especially if you want to cut thin rings.
Lol, his method of peeling is what I use at home cuz I’m lazy.
I also love his way of dicing, I use the “culinary school” method, but I always felt it was slow and I hate that cut through the middle too
Just skip the middle cut. No benefit in my opinion.
@@gnobst2801 Yeah. If you actually look at the structure of the onion, I could never figure out why you'd do the horizontal cuts.
@@Backroad_Junkie it’s because you end up with bigger semi circular disks on the sides if you don’t cut through horizontally.
But I agree that it’s a stupid cut and would rather just skip it then comeback to slice the big ends separately at the end.
@@jdfutura Got it! Rewatched that part of the video, and he's making parallel cuts. Makes sense then. Still not cutting toward myself though. I bleed to easily, lol.
I dice onions by slicing radially toward the center before dicing, so those edges don't exist.
No, I didn't go to culinary school. Why do you ask? 😁
When chopping onions I wear large sunglasses that the eye surgeon gave me after surgery. It really helps reduce the eye pain while chopping onions.
when i see frank i click faster then my mum can get her slipper when i get an F on a test
I've learned how to dice an onion watching a street cook. He skipped the step of cutting in half, laid the onion on the flat cut at the root end side, made several lengthwise cuts that stopped just shy of a full cut, (by tilting the tip of the knife a bit down towards the cutting board), 3-5 cuts one way, and then at 90° to the first ones, then laid the onion on its side and made the final cuts.
He did it so quickly and accurately, it was a pleasure to watch... and improved my dicing speed a lot, too.
I love your way of chopping the onions, i will use it for sure!
I saw Frank's onion dicing method on his channel a while ago and have been using it ever since I saw it. It's so much easier and you dont have to cut towards yourself.
I'm just impressed he's not crying uncontrollably
i started to use the box grater this way first time i saw Frank to use this method....and I love it...
Another great video with helpful advice! Thank you for sharing Chef Frank!
These are really helpful! Something that actually helps with the crying is putting the onion in the freezer for a bit - not frozen though.
or an extractor
I will try that. Also, if you pretend like you are chewing a big wad of chewing gum while you slice onions, you will not have tears.
npc
I love each and every video from Epicurious!!! You guys made such outstanding and helpful videos❤️🔥❤️🔥
love you chef frank! I have that exact chopper. works like a charm.
Wow, Frank is amazing.
Oooh, I use a similar method that also doesn't have that annoying sideways cut, but this is so much easier still! Definitely going to try this.
Frank, you are awesome, I like all your videoes, keep up the good work 👍🏻
Very cool! Thanks Chef Frank!!!
Thanks chef. That was a great video. My husband and I follow your technique to peel off the onions.
The second method of peeling is the way I always did it. I learnt it from my mother who cooks amazing dishes!
I'm just a home cook, and like you, I've been doing it this way for almost 50 years. Surprising that he didn't know this.
Me too. Don't know where I learned it but I kind of intuitively went with that
I do the same. I top, tail and cut a line from top to bottom and peel the first layer off rather than cut it in half first.
Omg that alternative method is a GAME CHANGER
Love the grating tip!!
Just tried your peel and chop method. Will be adopted. Thank you.
I love how you cut onions it's so beautiful
Years ago when I had to cut a bunch of onions daily for pizza, I did have a trick for avoiding most of the tears. Very simple. After peeling, let the onions soak in a big bowl of slightly warm water for about 10 minutes or more. You'll notice a big difference when you cut them. I learned this at least 20 years ago and I still do it (time permitting) because it's such a huge difference. Try it!
Can almost guarentee that is working because you are replacing onion juices with water, maybe ok for pizza because onions are too overpowering for pizza anyway imo but for a curry for example id rather not try😂
Another great video with helpful advice! Thank you for sharing Chef Frank!. Another great video with helpful advice! Thank you for sharing Chef Frank!.
extremely valuable tutorial that will serve us every day for the rest of our lives.
This is very useful information, thank you!
Great video, Thanks!
Nice tips many thanks!
Wow, you go through every meathod so fast.. I think I need a slowed down version of this video playing while I chop along and practice everything!! Wow!
Thank you Chef.
What I do to cut and peel onions is I cut off the top and then go straight through the onion lengthwise. That way the onion is still held by the root end and you get all the easy pealing.
I have always done it that way too.
Thanks for sharing your skills. To peel an onion, I cut it in half, lay the halfs on their flat sides and smash them gently - like you would do, when peeling garlic. Now I can peel them (most of the time) easily.
Thanks Chef!
Love it. This will change both onion chopping and grating for me.
Best method I found to get rid of the eye burning when cutting large batches is to just use a fan. It blows the gases away and works like a charm.
Thank you bro
Very informative! Thank you 😊
Love this guy!
That was a very useful video. I will have to try the techniques (after reviewing the video again!) next time I use onions.
Thank you!
I once saw a guy doing his onions like that in a food truck and since that day i cut them that way, very fast & easy. 6:55
Huh, I've been using Franks preferred method for dicing for years now. Good to know I'm on the same page as a pro!
Frank and Kenji Lopez-Alt need a collab on this one
Cheers from San Diego California
I can't say enough how much I appreciate the shoutout to prep cooks, I was a prep cook when I learned that same way to cut, lol
so entertaining, love it chef!
I have one of those choppers!!! It changed my life! Would strongly recommend. I do use mine on a table. Itss not as tall as my counter and I'm able to use my body weight to cut through the onions.
I'm definitely going to use your onion dice method, looks slick
Excellent video.
I used to hate cutting onions so I just ate them like an apple. But now, Chef Frank has made it a joy to cut them! ;)
Love it, thanks.
FRANK! you're an onion beast!!!!!! I love it! onions don't make me tear up and I don't even wear contacts!
Thanks Chef! Thats is some nice onion cutting, I like the idea of the last method. Its a handy trick with a grate. But most importend, a very sharp knife!
I do find that keep the root part on - even when cut in half, reduce tears. Some kind of onions certainly are stronger than other, and I have a slice or two, and that also helps sometimes.
I like the grating tip!!!
Fine presentation and good ideas.
i learned a neat trick for slicing/dicing onions from my coworker who used to work in a restaurant and prep lots of onions , it doesn't completely save you from eye irritation but i helps to cut more onions than usual. You cut bunch of onions in half after peeling and throw them in a bowl with cold or even icy water. After you cut as much as you want, wet the chopping board also. I guess some of the enzyme leaks into the water inside the bowl of water and then when you slice/dice your onion the water on the board also captures some of the enzyme so it doesn't spread in the air. well and sharp knife is a must also :)
Okay, I watched this coz I like Frank's presentation style. I'm already a dab hand with onions, so I never expected to learn a new trick, though. I've been box grating stuff wrong. Thanks, Chef!
Thanks, Chef!
Chef Jean-Pierre's Onyo cutting skills is superior to all other ways
Ive always found that chilling onions works to limit tears, from what I gather the juices in the onion turn to vapor at room temp and above, so when its cold it doesnt burn your eyes.
I've always kept onions in the fridge and have never had tears so maybe you're right!
I store onions in the refrigerator, and they still sting my eyes.
@@thesender6793 Best to soak them in ice water.
I agree with the sharp knife I always see my coworkers crying but when I do them nothing. I keep my knives extremely sharp and they dont sharpen at all. I also refrigerate them and that always seem to help me as well
I always keep the onions refrigerated. Never a tear.