Rachel, The hairy end of the onion is the root end and the other end is the stem--the part grows above the soil line. So glad to know that my way that I have used for a 50+ years is ok with you. That first layer under the skin is most often soft/mushy and is tough and is bitter, so I trash that. If the stem end shoulder is softening, the onion has not been kept cool and the onion is beginning to sprout. If you see a greenish section connected to the stem when you cut the onion in half, dig that out with some of the surrounding soft tissue--again to get rid of the bitter and mushy and tough part of the onion. Once grocers remove onions from a cooler, the natural thing for an onion to do is to begin its growth cycle inside of the onion bulb. Do not buy onions with soft shoulders. Soft shoulders are not sexy for onions.
THANK you for correcting that.. cuz she has it backwards in this vid.. very STRANGE vid.. she seems VERY distracted... and looking like she missed a lot of sleep.
Quite right. If you've ever had an onion sprout on you, the leaves come from what she calls the root end. Anyway, her onion cutting technique is perfectly fine for a large dice. For a smaller dice you should do the horizontal cuts first. That way you cut in all three dimensions. There are lots of ways to cut an onion. I have even held an onion in my hand and diced it when there was no cutting board available. Cut off the end, hold the onion with the cut side up, cut one way then the other, about 1/2 inch deep, making a criss-cross pattern on top. Then slice the cut part off into the pan. Repeat as needed.
@@WastrelWay Yeah, the little rooty hairs are the root end. I never use a cutting board. I cut off some of the root end, enough to peel off the papery skin and one layer. I use the point of the knife to cut down into the stem end, going around in a circle to gouge out the stem. Then I start widening out that stem-end hole by cutting around and around. I either make thin slices, or thicker cuts and twist the knife to break off chunks. I leave most of the root end in place to hold the onion together. It ain't pretty, but I don't mess up a cutting board.
Did you just think that it simply didn't occur to expert chefs that they are doing something that serves no purpose? There is a reason culinary schools teach the horizontal cut method... because if you do only vertical cuts... you get sections that are inconsistently long... and requires follow up dicing if consistency is important. If it isn't... your lazy method may save time... but it isn't a hack... it's just skipping a step. But as it turns out... there is a hack... and that is to do radial cuts instead of vertical cuts... this results in a great consistency without having to do horizontal cuts or any follow up dicing, because there are no abnormally long pieces.
I asked the same question in a slightly more roundabout way when I was new in the kitchen. My trainer gave me this long uncomfortable stare and explained that it’s okay to Rachel Ray around the kitchen if you’re cooking for yourself but a meal has to be presentable if you are charging people money for the meal.
I watched your show when my oldest was one year old and he learned to recognize your voice and would cheer, “Rachel Ray!” He’s now 18 and a big help in the kitchen.
Two things reduce onion tears: 1. A really sharp knife. A dull knife crushes the onion making the juice spurt into the air and into your eyes. 2. Turn on the fan especially if you wear glasses. Have the fan pointing at your back or the ceiling fan pointing to your feet so the air is moving away from your eyes, you don't want to push more onion juice into your eyes. So if you start crying, get out the sharpener and flip on that fan and stop suffering! xoxo from sunny Arizona. 76/56f today.
😃 " 🧡 IT!.... So many people get so particular and uptight about old formalities and ' textbook methods ' about certain ways to do things. This well demonstrates there's almost always some other equally successful way to get something accomplished. Period. "
I bought one of those tiny fans you use for manicures in warlmart they are like 3.99 and the are super tiny I turn that on and facing m to cut onions, peppers, etc. Its also a way to keep you cool while cooking i love it. I always do my prep on center island and my window is over my sink so I don't get the breeze..
I was 13, with an older sister who watched a ton of food network, and I learned to cook. 20 years later, I’ve been a professional c*** for 10 years, and this is basically how I cut an onion mostly (I actually use a radial cut - but that’s nitpicking). Thanks Rachael!
My eyes are extremely sensitive to cutting onions (although I love eating them, raw or cooked); I always get my husband to cut them while I am out of the kitchen. I tried Rachel's way and was done so quickly with my one onion, I didn't have time for my eyes to respond! Fantastic! Thank you, Rachel. :)
You want to remove that layer that she leaves. This is the way we learned in my culinary school. French chefs have been doing this for hundreds of years. Not really a "hack". Also, she is wrong about which is the root end.
@@skateurself Gained that money from housewives who use her as a source of knowledge because they don’t know any better. My husband, a professional chef, can’t stand her.
Rachael is my favorite Chef. Ramsay gave me the gist of it, but there's just something magickal about watching Rachael. She really does go into everything I make, and I mean that in the least crazy way possible.
So easy! Thank you Miss. Obviously (well it is obvious now!) you cut the onion in half before you peel off the skin and it saves you having to chase the slippery beast around the kitchen!
I can’t believe it! I have been cutting my onions this way and always wondered why these people that went to culinary school always slice across the onion. That is such a hard way to dice it! The smaller the dice the smaller you cut the first layer.
I just really really love how you break it down like visually or by using associations, like picturing the little man. That's something I can remember and use. Thanks!
I just learned this way of chopping an onion, but if some onions aren't fully ripe, then the pieces stick together in chunks and you kind of need that horizontal cut. But it's a difficult and dangerous cut to make, so I learned a variation of it on America's Test Kitchen: Take the half onion as Rachel did, make those vertical cuts toward the root end as she did, and when you're half done, slice the onion all the way through so you end up with two onion quarters. Then flip the quarter onion 90 degrees and make new vertical cuts----these would be horizontal cuts if you didn't flip it 90 degrees. Safe, fast, more precise, and brilliant!
So funny, I figured out to do it this way when I started cooking at 16 and didn't know any better; once I saw how "real" chefs do it I have always been a little embarrassed that I do it "wrong", so happy to see you do too!!
I get intense burning pain in my eyes that temporarily blinds me i feel like i have a pretty adverse onion cutting reaction (I literally have to run to the sink and splash water into my eyes and cover them with paper towels which does minimal). Is there anything I can do or should i just throw my onions in the blender. I've heard putting apiece of bread in my mouth will work.
I like it in theory, not in reality, because it almost gives me the same feeling I get when I hear "if I'm going to get in bed again at night, why should I make my bed in the morning?"
Good one! I dislike the arrogant way "professional" chefs tell us their traditional method is the only correct way and the rest of us plebs are wrong! Nonsense... The traditional "Choice of Chefs" method is unsafe because of the dangerous cutting toward the fingers. Further, it shows an astonishing disregard for the nature of the material being cut into, in that onions are layered, and they will separate along their natural fault lines anyway. Don't need a college degree to figure this out but it is so refreshing to hear you affirm this, Rachael. I've always recognized this through personal observation, not through studying at some toffee-nosed college for chefs. Yet so few of the "pros" will admit to this! Tell it the way it is, Babe! I liked this so much I hit the Subscribe button. An admirer from The Land of Oz (Australia)
hi Richie Ray actually the part with the hair that's actually the root part the top end that you called the root that's the top part of the onion have a blessed day I learned so much from you thank you
I've always been baffled if people say something like "that way of dicing an onion is wrong". If it's safe effective and fast, what else is relevant? I've never been one to follow the crowd, and I slice my onions in an even less conventional way. I cook to achieve results in my food, not to impress culinary school graduates.
Goggles do work! As long as you stuff tissue in any area that might be open to air. I cut 30 onions using safety glasses, tissue and blue tape, without a tear! It did fog up a bit, but I could still see enough to chop. 😁
Wes Mix thought that's how you are suppose to cut an onion? Never done it any other way. Beside watched my mom who is a chef so guess that's why I was cutting it right the first time.
Thats the same technique that i thought of. The step that she skips is probably for more consistent dices, but i think when someone cooks at home, it dont need to be Done. I think that the layers are already thin enough and dont Need to be cut more with the horizontal slices through the onyo. Chef pierre also mentioned it. Very informative technique 👍🏻
That skipped step doesn't make for more consistent dices. Even if you look at onions cut at "Michelin stars" restaurants, they're not using this step. It's just a bad technique.
@@youuuuuuuuuuutube okay. I saw gordon Ramsey doing the other Method. I think it depends on the way they learned it in Cooking School or whatever Institution
I don't recall who told me this or if the logic is true. But it works. Grab a paper towel, scrunch it, Wet, I mean drench the paper towel. Place dripping and all on the cutting board. I haven't cried in years. Apparently the wet paper towel draws the acid instead of your tear ducts.
Rach is totally wrong about the life hack on cutting onions without crying. I saw a tictok video a friend of mine put up on FB and she said she tried it and it worked. I was like REALLY?! All you do is take a paper toweling get it wet and put it on the cutting board. Then Cut the Onion on top of it just like Rach did. THE CHEMICAL Component that MAKES YOU CRY goes to the WET PAPER toweling NOT YOUR WET WATERY EYES. I was SHOCKED when tried this. You have no idea how damn happy I was that it was TRUE! YES TRUE! I'm the type of person that had the goggles and they didn't work very well I tried so many things and spent money and TO FIND OUT A DAMN WET PAPER TOWEL UNDER the ONION is the TRICK I was so over the MOON it was not ONE MORE THING I had to buy. I even put my eyes within about 2 inches from the onion after just cut and NOTHING!!! Enjoy everyone :)
When I started home ec in school at 12 this was the first thing we learned in class , American people usually do it the more complicated way but in Ireland nearly everyone is taught how to chop an onion like that
I always love watching you and your shows, when I started out watching, you always been my favorite!! Thank you for keeping it real and entertaining me for 20 years!! I forget sometimes you're on at 1:00 here, I need to remember and watch you!! I loved your 30 min meals!!
I prefer the alton brown radial method. Onion layers are round, so just make every cut toward the center of the bullseye and each piece will be identical.
Crying?....Great song by Roy Orbison. KD Lang did an amazing cover of this song. I found that if I put a fan blowing across the area I'm cutting, the gasses end up taking a hike. If your kitchen's cold, put on a sweater, if your kitchen's hot, well it turns out it's one of those win win things. This really does work. I discovered this when my dog was farting all the time, I got out the fan, put him down wind, problem solved...true story.
To be honest I never understood why “chefs” were cutting onions horizontally (nature had already done it) so it was a pleasant surprise to see that I wasn’t the only one to skipping that step…I’m amazed though that not a single person in her team mentioned that the “hairy bits” were in fact the roots!
@@kevinportillo5751 I’m afraid you don’t, if you introduce horizontal cuts you are in fact dicing into 3, the downward cut, the horizontal cut that you suggest and finally the natural “cut” with the curvature of the onion.
I hope Rachael actually does know which end is the root and growing tip and just misspoke, 'cause she got it ass backwards (twice!) in the video!! But I like the method of cutting in just 2 directions 🧅
I don't know what I'm doing wrong I did this exact method and the onions are not all diced. A lot of it sticks together and just doesn't dice... Maybe a sharper knife?
Ermm... I'm pretty sure that's not the root end. Also, the horizontal cut, while not necessary, is useful in maintaining a more even dice if I understand it correctly. I have found it to be reasonably safe when using a sharp knife- not so much if I fail to maintain my knife's edge.
Yeah, actually, I did listen. She said she thinks "that's stupid because the onion came out of the ground already in layers." I simply made a comment about why the horizontal cut is NOT stupid. In fact, if you just draw a diagram, it's pretty intuitive that the horizontal cut helps with consistency. And regardless of whether it's HER WAY of cutting an onion, she's still wrong about which end is the root end. So don't correct me again.
What are you even talking about? You don't get a "your way" when you're talking about which end of the onion is the root end. The root end is the end with roots. Period. Don't talk about me being on a high-horse when you are trying to tell me I didn't listen. I simply explained why people would make a horizontal cut. I didn't even say her way of cutting it is wrong. So just go away.
Pardon me, but you commented less than an hour ago, and I replied to that. It's not as though I came back to some random comment I made months ago. Still, you should find something better to do with your time than acting like you're too stupid to understand what I said.
I chop onions - white, yellow, red, scallions and shallots - at least 4 times a week because I actually do cook at home. I never cry. I just think some people are more or less sensitive to it than others.
Rachel, The hairy end of the onion is the root end and the other end is the stem--the part grows above the soil line. So glad to know that my way that I have used for a 50+ years is ok with you. That first layer under the skin is most often soft/mushy and is tough and is bitter, so I trash that. If the stem end shoulder is softening, the onion has not been kept cool and the onion is beginning to sprout. If you see a greenish section connected to the stem when you cut the onion in half, dig that out with some of the surrounding soft tissue--again to get rid of the bitter and mushy and tough part of the onion. Once grocers remove onions from a cooler, the natural thing for an onion to do is to begin its growth cycle inside of the onion bulb. Do not buy onions with soft shoulders. Soft shoulders are not sexy for onions.
I think the way she chops onions is 100% fine and great. But the part where she said the stem end was the root end somehow made me angry deep inside.
Lmao
Great comment Janice!
THANK you for correcting that.. cuz she has it backwards in this vid.. very STRANGE vid.. she seems VERY distracted... and looking like she missed a lot of sleep.
You know more about onions than I do about anything I've ever learned 😂
Lady: *chops onions*
Crowd: “WOOOOO!!!!!”
Americans
I thought the same thing.
Me: Holy shit, I've been doing it wrong for years. This should work with two fingers missing from my onion holding hand
they sounds so dumb
People are so easily impressed 🙄
That “hair part” is the root the end she was saying was the root is where the stem comes out 🤦🏻♂️
Exactly what is pissing me off.
IKR? I can't believe she got that mixed up.
It works either way.
Quite right. If you've ever had an onion sprout on you, the leaves come from what she calls the root end.
Anyway, her onion cutting technique is perfectly fine for a large dice. For a smaller dice you should do the horizontal cuts first. That way you cut in all three dimensions.
There are lots of ways to cut an onion. I have even held an onion in my hand and diced it when there was no cutting board available. Cut off the end, hold the onion with the cut side up, cut one way then the other, about 1/2 inch deep, making a criss-cross pattern on top. Then slice the cut part off into the pan. Repeat as needed.
@@WastrelWay Yeah, the little rooty hairs are the root end.
I never use a cutting board.
I cut off some of the root end, enough to peel off the papery skin and one layer.
I use the point of the knife to cut down into the stem end, going around in a circle to gouge out the stem.
Then I start widening out that stem-end hole by cutting around and around. I either make thin slices, or thicker cuts and twist the knife to break off chunks.
I leave most of the root end in place to hold the onion together.
It ain't pretty, but I don't mess up a cutting board.
Thank you Rachel Ray! I never understood why all the cheffy-types make the horizontal cuts. There is absolutely no need for it.
Did you just think that it simply didn't occur to expert chefs that they are doing something that serves no purpose? There is a reason culinary schools teach the horizontal cut method... because if you do only vertical cuts... you get sections that are inconsistently long... and requires follow up dicing if consistency is important. If it isn't... your lazy method may save time... but it isn't a hack... it's just skipping a step.
But as it turns out... there is a hack... and that is to do radial cuts instead of vertical cuts... this results in a great consistency without having to do horizontal cuts or any follow up dicing, because there are no abnormally long pieces.
@@Chipwhitley274 yea da, its faster but the cuts are inconsistent
No need th-cam.com/video/CwRttSfnfcc/w-d-xo.html
I asked the same question in a slightly more roundabout way when I was new in the kitchen. My trainer gave me this long uncomfortable stare and explained that it’s okay to Rachel Ray around the kitchen if you’re cooking for yourself but a meal has to be presentable if you are charging people money for the meal.
She might have said it wrong but done it right. Brilliant!
Watched Rhett and Link do it, then Ramsey and now this. This is the best technique! 🤓
agreed
that’s the cutest emoji to me lol reminds me of my mom
Exactly where I just came from
Exactly
Marco Pierre white has the best technique
My mom used to watch her show a lot back then and Rachel Ray chopping onions was always my favorite part of the show.
Ritsuka th-cam.com/video/fj1lfJHV9yQ/w-d-xo.html
Came from Rhett & Link cuz I don't think about cutting onions very often. Your way is better than the official way. Way to go.
Here from Rhett and links new vlog!
That’s how I’ve always cut onions. Best way to do it in my opinion.
Ammy Herrera th-cam.com/video/fj1lfJHV9yQ/w-d-xo.html
Same, since I was a teen learning how to cook and waaaay before Rachael. 😁
Thanks Rhett and Link for motivating me to learn this technique just before I had to cook
Here from Rhett and links vlog😂
Do a collab with Rhett and Link, Rachael... pretty please?
I watched your show when my oldest was one year old and he learned to recognize your voice and would cheer, “Rachel Ray!” He’s now 18 and a big help in the kitchen.
Two things reduce onion tears: 1. A really sharp knife. A dull knife crushes the onion making the juice spurt into the air and into your eyes. 2. Turn on the fan especially if you wear glasses. Have the fan pointing at your back or the ceiling fan pointing to your feet so the air is moving away from your eyes, you don't want to push more onion juice into your eyes. So if you start crying, get out the sharpener and flip on that fan and stop suffering! xoxo from sunny Arizona. 76/56f today.
This helped me so much!!🎉 Thank you, Rachael Ray!👏🏾
😃 " 🧡 IT!.... So many people get so particular and uptight about old formalities and ' textbook methods ' about certain ways to do things. This well demonstrates there's almost always some other equally successful way to get something accomplished. Period. "
I can totally dice a onion w/o crying... cutting board on stove top with exhaust fan!
I bought one of those tiny fans you use for manicures in warlmart they are like 3.99 and the are super tiny I turn that on and facing m to cut onions, peppers, etc. Its also a way to keep you cool while cooking i love it. I always do my prep on center island and my window is over my sink so I don't get the breeze..
I was 13, with an older sister who watched a ton of food network, and I learned to cook. 20 years later, I’ve been a professional c*** for 10 years, and this is basically how I cut an onion mostly (I actually use a radial cut - but that’s nitpicking). Thanks Rachael!
I'm gonna assume you censored the word chef and not another 4 letter word that starts with c 😂
@@topi1607 oh no!!! Thank you for pointing this out. I censored the word “chef”. I really hate being called that.
My eyes are extremely sensitive to cutting onions (although I love eating them, raw or cooked); I always get my husband to cut them while I am out of the kitchen. I tried Rachel's way and was done so quickly with my one onion, I didn't have time for my eyes to respond! Fantastic! Thank you, Rachel. :)
Run it under water and u won't cry
Use a fan to blow the vapors away from you.
@@AngelPerezComedy OR, maybe just use the Rachel way! LOL
Hey this actually helped me a lot! Thanks!
You want to remove that layer that she leaves. This is the way we learned in my culinary school. French chefs have been doing this for hundreds of years. Not really a "hack". Also, she is wrong about which is the root end.
Yes, agreed. And the crying bit means your knife isn't sharp enough
Well she's worth 100 million and her dishes are awesome so I will let it slide.
@@skateurself tears are one road to Rome, I suppose
@@skateurself Gained that money from housewives who use her as a source of knowledge because they don’t know any better.
My husband, a professional chef, can’t stand her.
00:14
Did you not listen to her admittance of how she does it "HER" way, not the proper way.
I'm here because Rhett and Link couldn't chop onions! 😜
I cried throughout the video
Arushi Bansal lol
Arushi Bansal me too because my mom was cutting onions
Me too cause that onion was my mom
Excellent!
Rachael is my favorite Chef. Ramsay gave me the gist of it, but there's just something magickal about watching Rachael. She really does go into everything I make, and I mean that in the least crazy way possible.
So easy! Thank you Miss. Obviously (well it is obvious now!) you cut the onion in half before you peel off the skin and it saves you having to chase the slippery beast around the kitchen!
I can’t believe it! I have been cutting my onions this way and always wondered why these people that went to culinary school always slice across the onion. That is such a hard way to dice it! The smaller the dice the smaller you cut the first layer.
Thanks for showing. I always have a hard time trying to chop onions up.
Oh my God thank you so much! I can never cut vegetables the way I want them and this is perfect
I've always loved Rachael Ray's humor and personality. And she was so cute when she was younger. Still an amazing woman!
She's STILL cute !
@@jerrymiller2367 I respectfully disagree. But we all have our own tastes, and I respect your position on this subject.
I just really really love how you break it down like visually or by using associations, like picturing the little man. That's something I can remember and use. Thanks!
Nice video, thanks 😊 Rachel
Gonna try this 💯
I just learned this way of chopping an onion, but if some onions aren't fully ripe, then the pieces stick together in chunks and you kind of need that horizontal cut. But it's a difficult and dangerous cut to make, so I learned a variation of it on America's Test Kitchen: Take the half onion as Rachel did, make those vertical cuts toward the root end as she did, and when you're half done, slice the onion all the way through so you end up with two onion quarters. Then flip the quarter onion 90 degrees and make new vertical cuts----these would be horizontal cuts if you didn't flip it 90 degrees. Safe, fast, more precise, and brilliant!
I learned I did just then God Bless Rachel Ray
So funny, I figured out to do it this way when I started cooking at 16 and didn't know any better; once I saw how "real" chefs do it I have always been a little embarrassed that I do it "wrong", so happy to see you do too!!
that is the best way I've seen yet. I have changed my ways.......great tip.
Gordon Ramsay puts the vertical cuts for what I don't know.
good job for teaching rhett and link how to cut onions
That’s was Amazing and tearful at the same time
thanks Rachel!😃
The ‘hair’ is the literally the roots so that’s the root end the other end is the blossom end, but this is a great way to get a small chop.
The "hair" is *literally the roots ...
Love this!
Oh wow! Very cool
What is "ironic" is that Rachael Ray cannot correctly identify the root end and the stem end.
I love this show
I NEVER get tears from chopping onions when I'm wearing contact lenses.
I get intense burning pain in my eyes that temporarily blinds me i feel like i have a pretty adverse onion cutting reaction (I literally have to run to the sink and splash water into my eyes and cover them with paper towels which does minimal). Is there anything I can do or should i just throw my onions in the blender. I've heard putting apiece of bread in my mouth will work.
I like it in theory, not in reality, because it almost gives me the same feeling I get when I hear "if I'm going to get in bed again at night, why should I make my bed in the morning?"
Thanks I’ll start cutting my onions your way!👏🏼
Good one! I dislike the arrogant way "professional" chefs tell us their traditional method is the only correct way and the rest of us plebs are wrong! Nonsense... The traditional "Choice of Chefs" method is unsafe because of the dangerous cutting toward the fingers. Further, it shows an astonishing disregard for the nature of the material being cut into, in that onions are layered, and they will separate along their natural fault lines anyway. Don't need a college degree to figure this out but it is so refreshing to hear you affirm this, Rachael. I've always recognized this through personal observation, not through studying at some toffee-nosed college for chefs. Yet so few of the "pros" will admit to this! Tell it the way it is, Babe! I liked this so much I hit the Subscribe button.
An admirer from The Land of Oz (Australia)
Why are you so mad at Chefs?
so much easier and safer, thanks!!
This video gonna blow up now
Ak games central I hope so
I totally agree with the layers
hi Richie Ray actually the part with the hair that's actually the root part the top end that you called the root that's the top part of the onion have a blessed day I learned so much from you thank you
Culinary Teachers: "Gasp... Who TF does she think she is.... The nerve...."
🤣🤣🤣🤣🤣🤣
I've always been baffled if people say something like "that way of dicing an onion is wrong". If it's safe effective and fast, what else is relevant?
I've never been one to follow the crowd, and I slice my onions in an even less conventional way.
I cook to achieve results in my food, not to impress culinary school graduates.
As a boy scout I'd say that slicing towards the hand would be wrong, anything else is personal preference
Goggles do work! As long as you stuff tissue in any area that might be open to air. I cut 30 onions using safety glasses, tissue and blue tape, without a tear! It did fog up a bit, but I could still see enough to chop. 😁
That's how my instructor thought us how to do it in culinary in high school
Wes Mix thought that's how you are suppose to cut an onion? Never done it any other way. Beside watched my mom who is a chef so guess that's why I was cutting it right the first time.
Thats the same technique that i thought of. The step that she skips is probably for more consistent dices, but i think when someone cooks at home, it dont need to be Done. I think that the layers are already thin enough and dont Need to be cut more with the horizontal slices through the onyo. Chef pierre also mentioned it. Very informative technique 👍🏻
That skipped step doesn't make for more consistent dices. Even if you look at onions cut at "Michelin stars" restaurants, they're not using this step. It's just a bad technique.
@@youuuuuuuuuuutube okay. I saw gordon Ramsey doing the other Method. I think it depends on the way they learned it in Cooking School or whatever Institution
Now Rhett and Link have to be on this show
Thanks so much because I could never figure out how to properly cut an onion.
I want that tiered stand behind her. Anyone know where I can get it
aren’t you supposed to remove the first layer though because it’s dry?
I don't recall who told me this or if the logic is true. But it works. Grab a paper towel, scrunch it, Wet, I mean drench the paper towel. Place dripping and all on the cutting board. I haven't cried in years. Apparently the wet paper towel draws the acid instead of your tear ducts.
Can't find the top of the onion. The reference is where the hair is. But there's no hair on top of my head. Is there a workaround to this?
MY GIRL lol - YES that's how i do it and I learned on my own ha
If you wear goggles, you won’t cry. I remember my mom asking me to cut an onion when I was 8, and I came up with that 😂
Rach is totally wrong about the life hack on cutting onions without crying. I saw a tictok video a friend of mine put up on FB and she said she tried it and it worked. I was like REALLY?! All you do is take a paper toweling get it wet and put it on the cutting board. Then Cut the Onion on top of it just like Rach did. THE CHEMICAL Component that MAKES YOU CRY goes to the WET PAPER toweling NOT YOUR WET WATERY EYES. I was SHOCKED when tried this. You have no idea how damn happy I was that it was TRUE! YES TRUE! I'm the type of person that had the goggles and they didn't work very well I tried so many things and spent money and TO FIND OUT A DAMN WET PAPER TOWEL UNDER the ONION is the TRICK I was so over the MOON it was not ONE MORE THING I had to buy. I even put my eyes within about 2 inches from the onion after just cut and NOTHING!!! Enjoy everyone :)
Doesnt take a rocket scientist to figure that one out.......
I’m here from Rhett and Link
Thank you
Mythical beasts unite
I've been trying to freaking get it for a while. Im gonna practice more
Me too! Just haven't quite grasp the concept yet. Every time I'm set to cut an onion I forget what I know about how to🤦🏿♀️
I like not having to cut layers. I never thought of it.
When I started home ec in school at 12 this was the first thing we learned in class , American people usually do it the more complicated way but in Ireland nearly everyone is taught how to chop an onion like that
Her and Chef Jean Pierre both say not to do the lateral cuts. Which I don't do either.
ONYO!
I worked a place we used a meat slicer to slice onions I guess because we didn't cut them in half. Plus they came out consistent
Currently watching this in class.
Here from Rhett and Link's vlog 😂
what brand knife was used here? anybody know?
appears to be her brand
I always love watching you and your shows, when I started out watching, you always been my favorite!! Thank you for keeping it real and entertaining me for 20 years!! I forget sometimes you're on at 1:00 here, I need to remember and watch you!! I loved your 30 min meals!!
Im glad she admitted and pointing out that she isnt a trained chef before she called the stem of the onion the root 🤦♂️
Greetings from Rhett and Link's vlog!
1:41
Chef Ramsey be like: *Hold my knife and let it do the work.*
*By far the best way. Gordon Ramsay complicated the process. I will always remember the man with the hair. Thanks*
That’s because he’s teaching the culinary school way. I didn’t get his way right but I also didn’t cry following his directions
Thanks
I prefer the alton brown radial method. Onion layers are round, so just make every cut toward the center of the bullseye and each piece will be identical.
🙄!🤨
Crying?....Great song by Roy Orbison. KD Lang did an amazing cover of this song. I found that if I put a fan blowing across the area I'm cutting, the gasses end up taking a hike. If your kitchen's cold, put on a sweater, if your kitchen's hot, well it turns out it's one of those win win things. This really does work. I discovered this when my dog was farting all the time, I got out the fan, put him down wind, problem solved...true story.
Luv u girl!!! To bad here in Brazil only old shows are available on tv. I wish could watch yours new recipes!!! 😢💖
Do you also get Alton Brown in Brazil? His shows are very educational and interesting.
To be honest I never understood why “chefs” were cutting onions horizontally (nature had already done it) so it was a pleasant surprise to see that I wasn’t the only one to skipping that step…I’m amazed though that not a single person in her team mentioned that the “hairy bits” were in fact the roots!
Because if you cut it horizontally, you'll get constant cuts.
@@kevinportillo5751 I’m afraid you don’t, if you introduce horizontal cuts you are in fact dicing into 3, the downward cut, the horizontal cut that you suggest and finally the natural “cut” with the curvature of the onion.
I already knew that 🤗
I hope Rachael actually does know which end is the root and growing tip and just misspoke, 'cause she got it ass backwards (twice!) in the video!! But I like the method of cutting in just 2 directions 🧅
Here from the RandL vlog 👍
I don't know what I'm doing wrong I did this exact method and the onions are not all diced. A lot of it sticks together and just doesn't dice... Maybe a sharper knife?
Ermm... I'm pretty sure that's not the root end. Also, the horizontal cut, while not necessary, is useful in maintaining a more even dice if I understand it correctly. I have found it to be reasonably safe when using a sharp knife- not so much if I fail to maintain my knife's edge.
You are correct. The root end has the dried root hairs showing.
Yeah, actually, I did listen. She said she thinks "that's stupid because the onion came out of the ground already in layers." I simply made a comment about why the horizontal cut is NOT stupid. In fact, if you just draw a diagram, it's pretty intuitive that the horizontal cut helps with consistency.
And regardless of whether it's HER WAY of cutting an onion, she's still wrong about which end is the root end. So don't correct me again.
What are you even talking about? You don't get a "your way" when you're talking about which end of the onion is the root end. The root end is the end with roots. Period.
Don't talk about me being on a high-horse when you are trying to tell me I didn't listen. I simply explained why people would make a horizontal cut. I didn't even say her way of cutting it is wrong. So just go away.
Lmao, ok, I'm done with your trolling. I should have seen it sooner. Bye bye, now.
Pardon me, but you commented less than an hour ago, and I replied to that. It's not as though I came back to some random comment I made months ago. Still, you should find something better to do with your time than acting like you're too stupid to understand what I said.
I chop onions - white, yellow, red, scallions and shallots - at least 4 times a week because I actually do cook at home. I never cry. I just think some people are more or less sensitive to it than others.
I cried 😭 while watching this
cool makes total sense rachel
I am sure there are others who have commented that the 'hair' end is the root as opposed to what you described.
And That Folks is how it's done Properly!!
No