I love those videos of you teaching her techniques together. You should teach her the proper knife holding techniques, my ocd kicked in when she was about to make her first cut hehehe
When I lived in FNQ all veggies had to live in the fridge even onions due to the humidity and heat. I found that since I refrigerated them I have had no more tears, so my onions still live in the fridge even now I’m in SEQ.
Well done Katelyn, good job. I like the question you ask. It’s the same question I would have asked. I’ve been looking forward to the knife skills. Thanks
Tips for Katelyn try keeping the food closer to a 45° angle instead of 90° that way you won't need to scrunch your elbow in. here is an example. Andy slicing 5:07 and you 6:39 this will also make the correct grip Feel more comfortable because you will be able to maintain a straight wrist.
Onions are typically “cured” (The outer layers are dried out) and can be stored at room temperature for months. Putting them in the refrigerator can introduce moisture and cause them to go bad more quickly.
My house is quite warm and even if I put my cured bags of onions in a lower cupboard they still get soggy and rot and some might grow. I keep them well away from potatoes or carrots (both of which now I also refrigerate to prevent rotting or drying out.:
@@m.theresa1385Quite normal, the room temparature is a misnomer. It means 16-19C with lower humidity. Not what is now common in household rooms. At both low and high temps the walls break down and soften. Fridges that have space for vegetables are now more common than rooms with room temperature.
LOL 13:54 K > "Sometimes you have to problem solve" A > "You do, yeah" ~~mentally~~ "other times you dont put yourself into such predicaments that you need to problem solve your way out." Amazing restraint, Andy, well played 😀
Thanks Andy and Katelyn. I love vooking and have been cooking for 50 years but, l'm absolutely rubbish at cutting onions. I think l'm just too impatient but, l will try your tips. Sadly here in Aotearoa anything other than brown onions are really expensive so, l mostly only use them I do your trick of soaking them in water if l'm using them raw though. Katelyn, next time you're cutting onions, wet the board, wet your knife and wet your hands before you start. The water 'catches' a lot of the vapours BEFORE it gets to your eyes. 😊
my mom leaves the onions in fridge bins. dunno why. always thought it was odd. but hey, her house. not mine and i'm lucky enough to have a mom who lets me live in her house as i am well past 18. bless her heart. i love her so much.
I just had sort of an epiphany: I have watched a lot of Gordron Ramsay and he used the phrase "let the knife do the work" a lot. I was not sure what it meant though. But you explained it perfectly here! thanks!!
As an Australian living in Europe for the last 12 years (currently the Basque Country) I feel that onions in Europe are a lot 'sweeter' or less pungent maybe than in Australia. Don't know if it's different varieties or possibly the soil and climate conditions making them different
0:58 The starch structures high in acid and enzymes are not stable at low temperatures (Fridge, Freezer) and the vegetable turns soft. Room temperature is also not ideal - it used to be 18C, today it is too high. Anyway temperature should be as low as possible as well as humidity - so whatever suits your needs. Similar problem is with potatoes - basically anything that is in the ground is used to 6-10C. Some firdges have vegetable section that is ideal - it should be at the bottom in a separate container.
Green onions aka spring onions aka scallions. I asked hubby to buy spring onions which caused a stir in the household because he couldn't find any, just green onions and I got a lecture! 😂 😂
Great job both of you. I always get iffy around the horizontal cuts on the onion for the fine dice, if you are ever going to cut yourself I think this is the one, especially if you use two or more horizontal cuts. Question for Andy, would making the horizontal cuts first still work? I also like leaving the root on as you can get your vertical cuts closer to the end without worrying about the onion falling apart, tip for novices like me, not chefs like Andy where the onion would be too scared to fall apart 😁. Finally, I live in Canberra and a mate nearby grows horseradish, then needs to grate it to go in jars, Katelyn onion tears don't come close 😅 he has even tried a hoodie using the hood and draw strings to secure a large pan glass lid 🤣. Thanks again for ensuring Sunday night is always fun 🥰
I understand that to reduce eye irration, prior application of lubricated eye drops can help some people who are sensitive to certain lachrymator compounds in onions Fortunately for me, I can cut up a couple of kilos of onions (which I do every couple of weeks) without tears or irritation.
I dont generally cut the root end off when slicing OR dicing. It holds your onion together until your last slice (ie its less likely to fall apart like yours) and provides a bit of a 'handle'.
"onions live at room temperature" "why" "Great question... that I don't actually have the answer for" 😂😂 Lovee this honestly. I feel like other folks might make something up here but u didn't. It's ok to not know things people :)
Veg farmer here. Love your show. So green onions as well as spring onions can be grown from every kind of onion. They are just young onions that are well, green. Bunching onions are the ones that don't bulb out but rather stay slender. This is all interchangeable and also varies from place to place so that is all a crock of shit then.
Mis new „Hey Babe what do you want for lunch“ Loved it really mutch ❤ (Loves, when the two of you are on camera together, Andy changes personality & Babe feels not committed, feels just like… she has to because.. Anyways love you guys & please show us your food & what your interested in. BB 🌺🙋🏻♀️🌸🌈
Spring onions are also called scallions in some parts of the US. To avoid crying, put onions in the fridge for a couple of hours before chopping and sharpen your knife 👍
Good morning from NYC! Great episode! Well done Katelyn! My onions have to live in the fridge or they rot and start to grow. I use all of those types plus green onions, Spanish onions and sweet Vidalia onions. I looooooove onions and often double what a recipe calls for. Along with cooked we also eat them raw and pickled. Is there any stuffed onion recipe?
I was taught to leave as much of the root end in tact as possible while cutting to hold it together then throw it away at the end. I wish we could get Spanish onions in Australia 😢..l...l
You guys know I love this channel. Maybe controversial, but I preferred the hang out with you on the weekend style, sunday dinner, rather than the main channel recipes/tips/techniques.
Another use for onions is pretending to bowl a cricket ball as you’re walking from the pantry to grab your chopping board. Also, I think you should make a new channel where you teach Katelyn cooking skills
Totally unrelated to chopping onions but I noticed when you mix or whisk you go anti clockwise!? I this something to do with living in the southern hemisphere ? 😂 witch is the correct way? Maybe you should do a poll just for fun? Loving the videos guys 👍👍
On the small dice the cut inwards is necessary if you cut straight down as you get the long bits that curve down the side. If you do radial cuts then you dont need to do it as your following the shape of the onion so no long bits on the sides. So the debate if its needed or not doesn’t make sense as it depends on how you intend to make the normal cuts.
put music over Katelyn's crying. but no, honestly Katelyn you're doing a great job and i'm very impressed! great teacher and great student. you're holding the knife very professionally which i learned through chef Andy too! it's the only way i cut now but i'm sure there are more ways to hold a knife for other uses too but this is a common one and it's starting to come to me naturally to hold it like that. are there more ways though, chef?
For dicing, is it not easier to leave the bottom (core) on during cutting? (Ooops. As I was typing this you mentioned people coming for you over the core haha)
hey guys great video......i swear up and down that if you breath through your mouth when slicing onions you will cry far less if ar all...the moment i sniff im done for ......unless you have a blocked nose then it might help to stick your head in the bowl and sniff hard you will cry your eyes out but your head may feel better for it......cheers rob
funny you guys talk about slicing, eh? cause i just binged tf out of the wolf creek movies and show on Tubi. that 'eh' is for Mick Taylor lol what a villain. i can't believe i haven't seen it before either cause i'm always watching horror, i'm a huge fan of that. i loved it you guys!! i didn't even know about the outbacks. i mean a little but i didn't know Australia had its own, like, country southern accent thing. it was all so cool and fuking terrifying. the first movie was the most disturbing and then like the rest is just like oh it's Mick again, faaaawk. Andy it was so funny there was one line that made me think of you. he said, "there's one thing i hate more than pommy's and that's fuking kiwis" 😂😂😂 i laughed and thought of you right away! would be fuking Aussies lol i was like heyyyy now anyway i loved it as much as i love you guys ❤ John Jarrat is a legend!
You could grate them too and bring it to almost a pulp. This is great when making meatballs or even meatloaf. Great way to get them in and not fall apart from massive bits of onion going everywhere
I'm totally self-taught. It's interesting that what you both demonstrated is what my onion cutting technique has evolved to over 3 score plus years. Thanks. Accidental affirmation is always pleasant.
I remember trying a snorkel & mask to chop up onions for a sausage sizzle fund raiser as a teen. Actually worked pretty well until the mask fogged up haha😂
Like some veggies and fruits, onions will last longer at room temp. When I was travelling a lot for work, my son and daughters cooked. They made all sorts of mistakes with ingredients and storage. So they kept unripe fruits, veggies and herbs in the fridge. Unripe fruits never ripen. Some Herbs and veggies rot faster. They also washed the veggies when they stock in the fridge which hasten spoilage. This was the time when no proper internet and smartfones yet. FYI
Over here we call spring onion or green onion if i roughly translate it forest onion. I always call them spring oninos but every supermarket where i go they call them forest onions.
It's an Aussie thing. But I find it a lot less common now that eschallots are so commonly available in supermarkets. 'Scallion' is very seldom used here - spring onion is the name that is winning.
I wish I could use the "knuckle method", however my fingernails get in the way (can't grip it securely). NO, I am not cutting my nails in order to cut an onion 🤣
Onions are generally not stored in the fridge because the cold, humid environment of a refrigerator can negatively affect their texture and flavour. Here are the main reasons: Moisture and Rot: Refrigerators can cause onions to absorb moisture, leading to a mushy texture and encouraging mould or rot. Flavour Changes: Onions in the fridge may lose their crispness and take on a milder, less distinct flavour over time. Sprouting: The humid environment can promote sprouting, especially if the onions are kept for an extended period. Odour Transfer: Onions have a strong smell that can permeate other foods in the refrigerator if not stored properly, even if wrapped.
Chef Amit Laud used to cut onions with the heel of the knife, not the tip, I observed his method and developed my own. You have alot more control and speed using the heel rather than the tip. I would race anybody in an onion chop competition, and I would win.
Yes but it's not easy to sharpen them, and unless you have a really specific style of abrasive honing rod, that won't do the trick. Typical honing rods don't really sharpen.
Serrated knives are definitely not recommended for cooking prep, except for mainly 2 things : - slicing bread, especially when it has a hard crust - cutting through frozen food like fish. A really sharp non serrated knife, with a good grip and no fingertips near the sharp edge, is the cooking person’s most precious tool.
If you have a dull serrated knife, you can either - sharpen it on a stone on the flat side (there should be one, usually the left side when you are holding it) by running it gently on the stone on a very very flat angle, with the edge trailing only. - or bring it to a knife professional…
Andy’s anxiety and stress was palpable 😂😂. Great job Katelyn! Love these skill style videos. 🖤
😂
2:00 "We're all different shapes and sizes, let's not judge". All men can relate. Preach, brother! 🤣
I actually snorted out loud when Andy jumped in a few times because the chef inside couldn't stop itself ahahaha
Love these! The banter is always top notch!!!
Glad you enjoy it!
I love those videos of you teaching her techniques together.
You should teach her the proper knife holding techniques, my ocd kicked in when she was about to make her first cut hehehe
It's that scene from "Julie and Julia" all over again......tears everywhere
Ever since I got into Japanese knives and got them really sharp, there was almost never a tear shed when cutting onions.
Only two that can encourage me to click onto a 20 min+ vid on how to cut an onion 🧅. Love❤❤
haha that's awesome
Lol love listening to the sniffles and stuffed noses! So many tears were produced for this episode.
Love your vids Andy. Great common sense information from
Steaks to Chicken to knife skills. Keep up the great work from a fellow Kiwi Queenslander.
When I lived in FNQ all veggies had to live in the fridge even onions due to the humidity and heat. I found that since I refrigerated them I have had no more tears, so my onions still live in the fridge even now I’m in SEQ.
100, too hot is much worse than too low.
where is SEQ?
@ South East Queensland, Queensland Australia.
My onions have always lived in the fridge--no tears ever
My onions don't live in the fridge, & they don't make me cry, even if I'm chopping up 2 kilos for slow cooker caramelised onions.
this is the most adorable cooking video
I laughed all the way through tis!!!! You 2 are a hoot!!!!
This Ha Ha!!!!
Well done Katelyn, good job. I like the question you ask. It’s the same question I would have asked. I’ve been looking forward to the knife skills. Thanks
I'm here to represent the novice cooks :)
very cute they both start silently sobbing and giggling after a while
Your comment had me giggling too
So groovy watching Andy demonstrate techniques 😎 I show my older kids your videos while I'm teaching them how to cook 😁 thanks 🙏🏻
Tips for Katelyn try keeping the food closer to a 45° angle instead of 90° that way you won't need to scrunch your elbow in. here is an example. Andy slicing 5:07 and you 6:39 this will also make the correct grip Feel more comfortable because you will be able to maintain a straight wrist.
Love these style of videos! Love all the videos actually. Cheers from the states ❤️
Educational video and comedy video all in one. You two are hilarious. Excellent work. I look forward to the next video.
Thanks so much!
Wow. Great idea. I’ll be doing this in 20 mins for dinner tonight
Sliced and diced onion, 6 ways, sounds a little Mitch-like « basic » for a dinner menu !!
Onions are typically “cured” (The outer layers are dried out) and can be stored at room temperature for months. Putting them in the refrigerator can introduce moisture and cause them to go bad more quickly.
My house is quite warm and even if I put my cured bags of onions in a lower cupboard they still get soggy and rot and some might grow. I keep them well away from potatoes or carrots (both of which now I also refrigerate to prevent rotting or drying out.:
@@m.theresa1385Quite normal, the room temparature is a misnomer. It means 16-19C with lower humidity. Not what is now common in household rooms. At both low and high temps the walls break down and soften. Fridges that have space for vegetables are now more common than rooms with room temperature.
I don't remember that knife from you knife tutorial. Another great presentation, love your content mate.
Katelyn said "this is a shallot" 😂😂🤣 when he went to check on the battery
Damn! My eyes are watering and I’m half a world away! 😂😭
Thanks for sharing guys, informative and entertaining! Peace and ❤
LOL 13:54
K > "Sometimes you have to problem solve"
A > "You do, yeah" ~~mentally~~ "other times you dont put yourself into such predicaments that you need to problem solve your way out."
Amazing restraint, Andy, well played 😀
😂
Been told and followed the golden rule not to cry while chopping onions- don't cut the root. Has always worked for me
Great video!
Thanks Andy and Katelyn. I love vooking and have been cooking for 50 years but, l'm absolutely rubbish at cutting onions. I think l'm just too impatient but, l will try your tips. Sadly here in Aotearoa anything other than brown onions are really expensive so, l mostly only use them I do your trick of soaking them in water if l'm using them raw though. Katelyn, next time you're cutting onions, wet the board, wet your knife and wet your hands before you start. The water 'catches' a lot of the vapours BEFORE it gets to your eyes. 😊
My eyes are burning just by watching the video.😭
I know spring onions as scallions if I'm being posh. And white onions as sweet onions. Banana shallots are often called eschalion shallots.
Great topic and very clear tips and filming.
Plus we have the pleasure of seeing babe Katelyn cry for 15 min 😂😂
Would love to hear your thoughts onT rolling knife sharpener? Useless with a whetstone and keen to try one. Thanks guys, love your work.
my mom leaves the onions in fridge bins. dunno why. always thought it was odd. but hey, her house. not mine and i'm lucky enough to have a mom who lets me live in her house as i am well past 18. bless her heart. i love her so much.
Awesome
I love red onion on a toasted bread sandwich with mayo ham and lettuce, but I wouldn't dream of soaking it in water. I love how sharp and tangy it is
You don’t have to with red onions. Yellow ones are much more sharp though, and this trick may help if they are all you have at hand, e.g. for a salad.
To reduce crying, I put a cap full of water on the cutting board. The chemicals attack the nearest moisture.
It works for me
I just had sort of an epiphany: I have watched a lot of Gordron Ramsay and he used the phrase "let the knife do the work" a lot. I was not sure what it meant though. But you explained it perfectly here! thanks!!
As an Australian living in Europe for the last 12 years (currently the Basque Country) I feel that onions in Europe are a lot 'sweeter' or less pungent maybe than in Australia. Don't know if it's different varieties or possibly the soil and climate conditions making them different
"Why are you crying?"
"Practicing my onion slicing skills"
LOL
0:58 The starch structures high in acid and enzymes are not stable at low temperatures (Fridge, Freezer) and the vegetable turns soft. Room temperature is also not ideal - it used to be 18C, today it is too high. Anyway temperature should be as low as possible as well as humidity - so whatever suits your needs. Similar problem is with potatoes - basically anything that is in the ground is used to 6-10C. Some firdges have vegetable section that is ideal - it should be at the bottom in a separate container.
Plus U forgot Onions are Great Roasted hole in the oven...but take top and bottom off and first skin...❤❤❤love them...
Onions in the fridge really help with the tears I’ve found over the years, still have to have a sharp knife and cut quickly!
Green onions aka spring onions aka scallions. I asked hubby to buy spring onions which caused a stir in the household because he couldn't find any, just green onions and I got a lecture! 😂 😂
Do you store half / precut onions at room as well? I usually toss those into the fridge.
20:23 ... definitely not peeled, you peanut!! back on you Andy! haha!! great content, thanks!
I think he meant that he peeled his half of the onion before slicing which Katelyn didn't see hence why she sliced hers without peeling.
Babe cutting the mustard again👏
Great job both of you. I always get iffy around the horizontal cuts on the onion for the fine dice, if you are ever going to cut yourself I think this is the one, especially if you use two or more horizontal cuts. Question for Andy, would making the horizontal cuts first still work? I also like leaving the root on as you can get your vertical cuts closer to the end without worrying about the onion falling apart, tip for novices like me, not chefs like Andy where the onion would be too scared to fall apart 😁.
Finally, I live in Canberra and a mate nearby grows horseradish, then needs to grate it to go in jars, Katelyn onion tears don't come close 😅 he has even tried a hoodie using the hood and draw strings to secure a large pan glass lid 🤣. Thanks again for ensuring Sunday night is always fun 🥰
I reckon horizontal cuts are ridiculous, but now I found one of those slap chopper things and it doesn’t matter any more.
I understand that to reduce eye irration, prior application of lubricated eye drops can help some people who are sensitive to certain lachrymator compounds in onions
Fortunately for me, I can cut up a couple of kilos of onions (which I do every couple of weeks) without tears or irritation.
I dont generally cut the root end off when slicing OR dicing. It holds your onion together until your last slice (ie its less likely to fall apart like yours) and provides a bit of a 'handle'.
I have onions that keep from winter all the way until the next season properly stored.
"onions live at room temperature"
"why"
"Great question... that I don't actually have the answer for" 😂😂 Lovee this honestly. I feel like other folks might make something up here but u didn't. It's ok to not know things people :)
when he said “ entertain everybody” when he was checking the monitor i half expected katelyn to break out a tapdance.
I find that putting them in the fridge makes them make me cry less so that's why I do that.
Veg farmer here. Love your show. So green onions as well as spring onions can be grown from every kind of onion. They are just young onions that are well, green. Bunching onions are the ones that don't bulb out but rather stay slender. This is all interchangeable and also varies from place to place so that is all a crock of shit then.
Seven and a half minutes in, and the chef has already made the apprentice cry!
Cry and laugh at the same time. That’s the perfect trick!!
That’s pretty much me cutting onions every time, except I’m swearing my head off as well 😂
I love this video, both of you are tearing up like you’re watching a sad movie.
I used to wear contact lenses and onions did not make me cry. I had eye surgery - no more contacts - but onions make me cry now. 😭
Me too!!! Snap
Mis new „Hey Babe what do you want for lunch“
Loved it really mutch ❤
(Loves, when the two of you are on camera together,
Andy changes personality &
Babe feels not committed,
feels just like… she has to because..
Anyways love you guys &
please show us your food & what your interested in.
BB
🌺🙋🏻♀️🌸🌈
Spring onions are also called scallions in some parts of the US. To avoid crying, put onions in the fridge for a couple of hours before chopping and sharpen your knife 👍
Good morning from NYC! Great episode! Well done Katelyn!
My onions have to live in the fridge or they rot and start to grow. I use all of those types plus green onions, Spanish onions and sweet Vidalia onions. I looooooove onions and often double what a recipe calls for. Along with cooked we also eat them raw and pickled. Is there any stuffed onion recipe?
Shallot onion queen of Asian cooking
I was taught to leave as much of the root end in tact as possible while cutting to hold it together then throw it away at the end. I wish we could get Spanish onions in Australia 😢..l...l
You guys know I love this channel. Maybe controversial, but I preferred the hang out with you on the weekend style, sunday dinner, rather than the main channel recipes/tips/techniques.
I do either rings, or lazy dice that capitalizes on the rings.
What plastic containers do you use for your flour?
Another use for onions is pretending to bowl a cricket ball as you’re walking from the pantry to grab your chopping board.
Also, I think you should make a new channel where you teach Katelyn cooking skills
8:41 I have! 😆 (US; my freshman year of Highschool)
Alternative title: Making babe cry for 15 minutes straight :D
Totally unrelated to chopping onions but I noticed when you mix or whisk you go anti clockwise!? I this something to do with living in the southern hemisphere ? 😂 witch is the correct way? Maybe you should do a poll just for fun? Loving the videos guys 👍👍
High humidity in the veg draw can cause the paper to mold and/or the onion to grow, a dry environment is the best way to store an onion!
On the small dice the cut inwards is necessary if you cut straight down as you get the long bits that curve down the side. If you do radial cuts then you dont need to do it as your following the shape of the onion so no long bits on the sides.
So the debate if its needed or not doesn’t make sense as it depends on how you intend to make the normal cuts.
put music over Katelyn's crying. but no, honestly Katelyn you're doing a great job and i'm very impressed! great teacher and great student. you're holding the knife very professionally which i learned through chef Andy too! it's the only way i cut now but i'm sure there are more ways to hold a knife for other uses too but this is a common one and it's starting to come to me naturally to hold it like that. are there more ways though, chef?
For dicing, is it not easier to leave the bottom (core) on during cutting? (Ooops. As I was typing this you mentioned people coming for you over the core haha)
I really like the look of this knife.
What would be the name/brand of this knife?
hey guys great video......i swear up and down that if you breath through your mouth when slicing onions you will cry far less if ar all...the moment i sniff im done for ......unless you have a blocked nose then it might help to stick your head in the bowl and sniff hard you will cry your eyes out but your head may feel better for it......cheers rob
I wear contact lenses for vision and one huge pro is onions don't make me cry!
Nice chef, missed the Michelin dice peal an onion by layers then dice ;)
funny you guys talk about slicing, eh? cause i just binged tf out of the wolf creek movies and show on Tubi. that 'eh' is for Mick Taylor lol what a villain. i can't believe i haven't seen it before either cause i'm always watching horror, i'm a huge fan of that. i loved it you guys!! i didn't even know about the outbacks. i mean a little but i didn't know Australia had its own, like, country southern accent thing. it was all so cool and fuking terrifying. the first movie was the most disturbing and then like the rest is just like oh it's Mick again, faaaawk. Andy it was so funny there was one line that made me think of you. he said, "there's one thing i hate more than pommy's and that's fuking kiwis" 😂😂😂 i laughed and thought of you right away! would be fuking Aussies lol i was like heyyyy now anyway i loved it as much as i love you guys ❤ John Jarrat is a legend!
Is there any point/time where you would blitz onions instead of chopping? What are the end results of either way?
You could grate them too and bring it to almost a pulp. This is great when making meatballs or even meatloaf. Great way to get them in and not fall apart from massive bits of onion going everywhere
I'm totally self-taught. It's interesting that what you both demonstrated is what my onion cutting technique has evolved to over 3 score plus years. Thanks. Accidental affirmation is always pleasant.
I remember trying a snorkel & mask to chop up onions for a sausage sizzle fund raiser as a teen. Actually worked pretty well until the mask fogged up haha😂
I find holding my breath helps to stop the crying too....or is that when i cut the cheese ? 🤭😷 I can never remember 🤣
If the cheese runs on the table on its own, that may be a good tip.
Katelyn - Just a quick tip to avoid tearing while cutting onions... chew some gum :) I dunno why it works.. its an old trick, it just does!
ламповые такие ^_^
Like some veggies and fruits, onions will last longer at room temp. When I was travelling a lot for work, my son and daughters cooked. They made all sorts of mistakes with ingredients and storage. So they kept unripe fruits, veggies and herbs in the fridge. Unripe fruits never ripen. Some Herbs and veggies rot faster. They also washed the veggies when they stock in the fridge which hasten spoilage. This was the time when no proper internet and smartfones yet. FYI
Over here we call spring onion or green onion if i roughly translate it forest onion. I always call them spring oninos but every supermarket where i go they call them forest onions.
What's the story with the Andy cooks shirt?
0:29 oops, you meant scallions? 😄never heard anyone call spring onions shallots
It's an Aussie thing. But I find it a lot less common now that eschallots are so commonly available in supermarkets.
'Scallion' is very seldom used here - spring onion is the name that is winning.
13:38 😂
Problem solving by doing aerobatics with a seriously sharp knife while crying is a risky kind of life 😅😅
Top tip for not crying when cutting onions. Put on swimming goggles. Makes you look like an idiot but it works.
I wish I could use the "knuckle method", however my fingernails get in the way (can't grip it securely). NO, I am not cutting my nails in order to cut an onion 🤣
Are we confusing people calling spring onions scallions versus shallots?
Onions are generally not stored in the fridge because the cold, humid environment of a refrigerator can negatively affect their texture and flavour. Here are the main reasons:
Moisture and Rot: Refrigerators can cause onions to absorb moisture, leading to a mushy texture and encouraging mould or rot.
Flavour Changes: Onions in the fridge may lose their crispness and take on a milder, less distinct flavour over time.
Sprouting: The humid environment can promote sprouting, especially if the onions are kept for an extended period.
Odour Transfer: Onions have a strong smell that can permeate other foods in the refrigerator if not stored properly, even if wrapped.
Chef Amit Laud used to cut onions with the heel of the knife, not the tip, I observed his method and developed my own. You have alot more control and speed using the heel rather than the tip. I would race anybody in an onion chop competition, and I would win.
what would you win? an onion? 🤪
Can serrated knifes be sharpened ?? I have a honing wand ...
Yes but it's not easy to sharpen them, and unless you have a really specific style of abrasive honing rod, that won't do the trick. Typical honing rods don't really sharpen.
Serrated knives are definitely not recommended for cooking prep, except for mainly 2 things :
- slicing bread, especially when it has a hard crust
- cutting through frozen food like fish.
A really sharp non serrated knife, with a good grip and no fingertips near the sharp edge, is the cooking person’s most precious tool.
If you have a dull serrated knife, you can either
- sharpen it on a stone on the flat side (there should be one, usually the left side when you are holding it) by running it gently on the stone on a very very flat angle, with the edge trailing only.
- or bring it to a knife professional…
How about a Kate and Dez in the kitchen episode?
Produce going underground like potatoes, unions, do not need to be stored in the fridge. But do what you like. 😉
If you put onion in water the acidity is nullified and you'll cry less. So technically wrong chef ❤