Noticeably absent is the "Chop sloppily, then keep chopping the messy pile you've made on your cutting board, until you have a million random shapes that are finally about the right size" technique. This method has never failed me.

@Wateringman

3 жыл бұрын

If you want to to get even better results...get yourself a Ginsu Knife! 🙄

@soischtas

3 жыл бұрын

Absolutly my kind of dicing onion, normally a two way dice is fine enough. If not I make very fine slices and then do exactly like you suggest.

@priayief

3 жыл бұрын

Sometimes we go too far in examining our kitchen techniques. I agree. If I want a really fine dice (or mince) I just dump the dice on my cutting board and rock my chef's knife over the pile of dice until it is fine enough. I takes seconds. Sheesh! We''re cooking not doing rocket science!

@moshadj

3 жыл бұрын

The old put it in the food processor for anything more than 1 onion

@AtimusXanth

3 жыл бұрын

I wind up doing this way too much lmao

I usually just go for the lazy dice for two main reasons: 1: It's the fastest and I just want to minimize the amount of time I spend cutting onions. I didn't enter the kitchen just so a bloody vegetable could break the geneva convention by attacking me with chemical weapons. 2: I'm really not comfortable with the horizontal cuts in the traditional dice. It seems like an really easy way to also dice your left hand which would probably ruin the taste. It also just tends to fall apart for me, resulting in a worse and less even chop than just the lazy method. I guess this might have something to do with how sharp the knives in my kitchen are, but I mean, they cut things alright. But they aren't quite scalpel levels of sharp where it basically meets no resistance. Besides, the onion is already doing a fine job at being chopped horizontally just by having those layers.

@HenriqueErzinger

3 жыл бұрын

Exactly, it's a lot easier with horizontal first. It's also pretty obvious, I don't get why he would do it the other way around in the video...

@bloodgain

3 жыл бұрын

An alternate method is to quarter the onion. Do vertical slices, flip the quarter on its other flat side and do vertical slices again, which will be perpendicular to the previous cuts. Since you don't have to slow down so much for the "horizontal" slices, it's really not much slower, especially if you slice 2 quarters then join back up for the cross-cuts.

@ricoviselli

3 жыл бұрын

Get a steel or ceramic rod...use it early and use it often and your alright knives will become very useful tools with 30 seconds of maintenance.

@VNdoug

3 жыл бұрын

Chill your onion and sharpen your knives and you won't cry haha But yeah, half of the time I also don't bother with the horizontal cuts. A couple uneven pieces won't ruin any dish that I know of

@ren.67

3 жыл бұрын

Summary: I do the lazy because I'm lazy like all of you guys.

The most important part about dicing an onion is realizing the onion isn't an onion. Its... An onyo.

@leitzu8929

3 жыл бұрын

holy shit i read it with the accent

@ToveriJuri

3 жыл бұрын

Legendary.

@tiinevuh_

3 жыл бұрын

and the onyo becomes oño

@desiree7633

3 жыл бұрын

now slice the oño

@abdulkarimalsharif1420

3 жыл бұрын

Great advice

In the video you referenced, Marco actually uses the "lazy" dice, his reasoning being that when you cut an onion as finely as he does, there is no discernible difference between 2 cuts or 3 cuts. The dice he is looking for is so small that it easily melts in a hot pan, and adding an additional slice at that point simply wastes time. Following that advice, I use the lazy dice for my onions, and go for thin slices. The uneven chunks that occur in your version don't happen, you save a lot of time, and you don't have to make an awkward sideways cut.

@rileywebb4178

3 жыл бұрын

If you are cutting them less thin, doing just one sideways cut a third from the bottom before you do the straight or slightly angled vertical cuts makes it easy to do and you still get the benefit of reducing the long pieces.

@Kryptnyt

3 жыл бұрын

Might not be worth it to do it Marco's way if you have a food processor though eh?

@WillM555

3 жыл бұрын

Not really important but I just felt the need to point out that onions don’t melt

@InnuendoXP

3 жыл бұрын

@@Kryptnyt depends on the result you want. A food processor won't cut it all down at the same rate, and it'll be making onion juice or paste out of some parts by the time other parts are very finely diced. That may or may not be a problem depending on what you're planning to do with it.

@InnuendoXP

3 жыл бұрын

@@WillM555 eh, they don't melt but the pectin breaks down & they soften considerably. Combine that with an extremely fine dice & they effectively stop being perceptible as individual pieces.

I use the lazy because I don’t really give a shit. I’m not cooking to impress people, I’m cooking to feed myself good food and slightly more uniform diced onion pieces won’t matter when I’m done making fried rice. If I really need finely diced onions I’ll just do smaller cross cuts.

@Mobin92

3 жыл бұрын

Especially considering that the onion has separated layers... What do the horizontal cuts even achieve?

@regularusername5516

3 жыл бұрын

Mobin92 ok, obviously you didn’t watch the video. And if you’ve ever cut an onion, you’ll notice that some pieces are way bigger, and for someone like me, who likes the flavor and not the texture, I gotta put it at least one horizontal cut just to keep the pieces on the smaller

@MiniNinja258

3 жыл бұрын

It makes logical sense the more you cut it the more smaller the pieces are. If you want even smaller use a food blender lol.

@themc3311

3 жыл бұрын

I'm the same way. I love onions, I put them in just about everything I cook lol. I've done the tradition way a bunch of times but for me, it doesn't make that much of a difference in the end. Also feel doing the cross cuts is a good way to injure myself in a hurry with a really sharp knife, haven't yet, just adds that extra potential. So for me, I like to stick to the 'lazy' way.

@Marpurrsa

3 жыл бұрын

even if you cook to impress someone 3 way dice is not neccesary imo if the person you're cooking for is more worried about slight differences in cut sizes instead of being appreciative of being cooked for its not someone i would care to impress anyways

Whichever method you use, the layer next to the "paper" layer should also be discarded for most recipes. The taste is quite a bit different.

@CrimeVid

2 жыл бұрын

And is ofter quite hard !

@prismglider5922

8 ай бұрын

Never experienced this, and I cook with onions daily

@DJaquithFL

8 ай бұрын

@@prismglider5922 .. Blind taste test and you will. For most onions, the concentration of skin vs meat is the biggest taste difference.

You forgot another cut, called the Crying Onion Cut. It's where you use a butter knife

@ilikemyrealname

3 жыл бұрын

I use the back of a butter knife for extra tears 😭

@ydgames4291

3 жыл бұрын

I use bare hands (a rock is optional)

@dasbertl

3 жыл бұрын

Chuck Norris doesn't cut onions. Chuck Norris orders them to separate themselves

@karasugatonom2020

2 жыл бұрын

Once we lost the key to the knives at work, so I had to use a butterknife, or the handle of a fork, if I recall correctly.

@suran396

2 жыл бұрын

Lol

As a side note for the radial version: Kenji said (somewhere in his POV-series; can't remeber the exact video though...) that you should not actually cut to the center of the onion half but to an imagined point below the cutting surface for maximized evenness.

@maniacpwnageking

3 жыл бұрын

And actually cutting straight to the center without crossing your cuts is very difficult.

@higgs135

3 жыл бұрын

nobody cares cut those onions and throw'em in the pan, done.

@Defeft

3 жыл бұрын

@@higgs135 the point of this video is about the best ways to cut onions tho

@ChocoChopsticks

3 жыл бұрын

i also remember that but don't remember the video too but he said u should aim for 0.6*radius below the chopping board.

@wwoods66

3 жыл бұрын

@@ChocoChopsticks I just angle the first and last two or three cuts at about 45°.

I happen to call the "lazy" cut the "I cut myself doing the horizontal cut on the three way dice and don't want to do that again."

@DreadKyller

3 жыл бұрын

Rotate the Onion 90 degrees and do more vertical slices. Also having a really sharp knife helps, if you need to use enough force that the knife can jump towards your hand too fast for you to be able to react, it's probably not sharp enough. A really sharp knife should almost glide through it, meaning you can be very precise and don't have to put much force behind it, allowing you to control where it is and have less risk of the knife slipping and coming for your hand or arm.

I got in the habit of using a radial cut and for most things it's perfect.

@Professor-Scientist

3 жыл бұрын

me too ! I naturally cut about 20 lines down the lines of the onion. small pairing knife is best

@MrBeekhead

3 жыл бұрын

I'm partial to the radial dice. I think that one may be best if you don't have the sharpest knife.

@camisricon

3 жыл бұрын

my tip for even finer dices and to prevent the uneven sizes of outer larger pieces and smaller inner pieces: every second cut goes only halfway the distance from outside to the center :)

@j-rodsmith7466

3 жыл бұрын

Same. All it takes is the ability to not cut onions like the fucknuckle in this video, and instead like a person who can cut onions 😭😭😭

@andersledell8643

3 жыл бұрын

But the size discrepancy is larger...

I’ve always wondered why methods always suggest doing the vertical cuts before the horizontal. For me it makes sense to the horizontal cuts first while the onion has a stronger structure so there is less chance of slippage.

@MikehMike01

Жыл бұрын

the horizontal cuts are completely unnecessary

@mickeykruse667

7 ай бұрын

​@MikehMike01 your side pieces will be 2 inches long

Growing up in a restaurant family, the method taught to me by the Chinese chefs reverses your radial cut and makes it easier and faster: prep the onion into halves as you showed. Then cut it into slices that are essentially the same as the *final* slice of your traditional and radial methods. This leaves you with a stack of slices. Push that stack of slices over like a set of collapsed dominoes so they are mostly flat on the board, but still laying on top of each other. Now make the radial cuts downward into the cutting board. The knife angle changes to different clock positions, but in this case the clock is laying flat on the cutting board. Every cut is made with the knife travelling vertically and straight into the cutting board. This method avoids those non-vertical cuts in the traditional and radial methods, which can be awkward for some.

@barefootalien

Жыл бұрын

Yeah, though you do have to have a higher tolerance for the sting. Leaving the root end on results in far less spray of those super-fun sulfur compounds, especially combined with a very sharp knife.

Obviously you haven't seen a random indian guy chopping an onion blindfolded.

@owenbisognin739

3 жыл бұрын

From alex’s video

@Basomic

3 жыл бұрын

Ouaaaaaais!

@TheSwedishRider

3 жыл бұрын

Yes, but that is more a show than actually speeding it up. Someone has to peel the onions for him, which takes longer when you don't cut them in half.

@totoroben

3 жыл бұрын

@@TheSwedishRider nope, not so. Just score a side and peel around.

@joshuatang69420

3 жыл бұрын

true

As a CIA graduate, why in gods name does it teach us to cut downward first? It's infinitely easier and more precise to do the lateral cuts first

@Jay-629

3 жыл бұрын

I was confused for longer than I should’ve been about the CIA.

@christianemden7637

3 жыл бұрын

@@Jay-629 i was more surprised that the culinary institute of America actually existed, i had seen it used before only as hinting at another Organisation. And yes you guessed it is Christians in action. ;-)

@graham9454

3 жыл бұрын

@@Jay-629 what better way to get spies into places than having them cook meals for people.

@ivyhe7234

2 жыл бұрын

@@Jay-629 lol, same

I mostly use the “lazy dice” after years of doing the traditional way, it was actually Racheal Ray who changed my mind. I saw a video of her showing that the horizontal cuts were totally unnecessary and it just clicked.

"Marco Pierre White or something" oof how can you not know the man who made Gordon Ramsey cry.

@toptextbottomtext9833

3 жыл бұрын

Ismoil ? According to Marco Pierre White, he “did not make him cry,he made himself cry. It was his choice.”

@johny16G

3 жыл бұрын

@@toptextbottomtext9833 It’s optional. You don’t have to use your real tears, stock pot will do just fine.

@TheAndersDanilet

3 жыл бұрын

Péťa there’s no recipe for crying. One stock pot, two, four, it doesn’t matter. You’ll get your tears.

@we1rd92

3 жыл бұрын

@@TheAndersDanilet Depends how you like it, you can use anywhere between 3-6 stock pots. For me personally, i'm gonna use 12.

@WingsWithFeet

3 жыл бұрын

@@toptextbottomtext9833 Man that seems like a great way to excuse being an asshole

I started the radial dice in the 70’s when I did my own cooking. As much time as I spent in the kitchen watching my mother and grandmother, I don’t recall their methods. The radial made more sense when I observed the natural structure of the onion. Isn’t it strange the habits we learn, and how we adhere to traditions.

I worked as a prep cook in a traditional french restaurant. When you are required to do it a specific way (traditional) and you chop at least a hundred onions every day, that's the way you do it. I haven't worked in a restaurant for 30 years, but I still chop onions that way. But you're right, for most dishes the lazy way is good enough.

Watching this video reminded me of recent reading on how trees are processed at the sawmill. The Plain sawn, rift sawn, & quarter sawn methods are almost identical to the dicing methods presented in this video.

Don't know exactly how I stumbled across you, but I'm sure glad I did! Great videos!

When it comes to the traditional, I always do the cuts parallel to the surface first. That way the onion stays together a bit better, and I have greater control over the size of the dice.

I think there is nothing lazy about understanding the structure of the onion and knowing that I will get the same cuts without horizontal strokes of the blade.

With just one horizontal cut you radically increase the efficiency of the "lazy" dice. You get sharply diminishing returns past that first cut.

@Hamachingo

3 жыл бұрын

Agreed, half the onion first, remove outermost layer, slice horizontally and then the vertical lazy-dice.

@MagdaRantanplan

3 жыл бұрын

if i am beeing lazy and extra smart, i cut horizontally not the whole slice, but only on the sides for the 2-3 outside layers that usually have the biggest pieces.

@mrrooter601

3 жыл бұрын

@@Hamachingo >Agreed, half the onion first, remove outermost layer, slice horizontally and then the vertical lazy-dice. yeah, this is how I do it, no idea why they teach you to go vertical then horizontal, that just makes it harder, and way easier to cut yourself if your finger slips. I dice absolutely tons of onions at work (gallons), for big onions, exactly how you said, one slice 1/4 inch from the bottom maybe 2 if the onion is massive, then lazy especially for a small dice. for small onions just lazy, at least depending on what its going in, it usually wont matter if you have a bigger piece here or there.

@mfreeman313

2 жыл бұрын

That makes sense to me. You can see on either side that there are wide pieces if you cut straight down. If you put one cut through that wide bit you'd fix it. I do radial myself but I have to admit the traditional way seemed to give a smaller, more uniform dice.

@MikehMike01

Жыл бұрын

The horizontal cut accomplishes literally nothing

You have to try doing the traditional dice the way I learned from my Chinese family. We cut the onions into quarters before dicing so all the slices can be vertical. It's easier than the traditional with horizontal cuts and I find I dice onions faster that way.

a sharp knife is key. trust me not fun cutting an onion with a dull knife

@benjaminherbst5313

3 жыл бұрын

my eyes are tearing up just thinking about it

@ulasonal

3 жыл бұрын

I liked cooking before, but I started to love it when I sharpened my knives. I used to avoid dishes that required diced tomatoes on weeknights. Dicing tomatoes was my arch-nemesis.

@MarkyIsNow

3 жыл бұрын

I have exclusively used dull knives for cutting anything. I can confirm that onion is an abomination to cut unless you are me who now doesn't get effected that harshly by it. Oh and why don't i buy a good knife - i am stupid that's why.

@ulasonal

3 жыл бұрын

@@MarkyIsNow just sharpen what you already have

@MarkyIsNow

3 жыл бұрын

@@ulasonal yeah. I usually end up with randomly cut squashed tomato

I usually cut the lazy way unless I am cooking for someone and care about the presentation, where I would go traditional :)

@EthanChlebowski

4 жыл бұрын

Spot on with what I do!

@arandomlanguagenerd1869

3 жыл бұрын

How does it matter tho? Not like its a huge difference in texture - unless you serve just the onions

I started doing the radial dice for a reason not mentioned in the video. By using the natural ridges of the onion as my guide while cutting radially, I divide fewer onion cells. This means that I get less onion spray up in the air and fewer tears in my eyes. If you don't have a good tolerance for cutting onions, use the radial cut. Side note, you can still do the traditional three-step method using the radial cut.

@tommyhayes8702

6 ай бұрын

I've always felt so bad for those who have a low, or no, tolerance for the onion spray. It has never affected me at all, but my mother had to cut them under water.

I do a blend of the radial and lazy dice. The "vertical" cuts aren't angled in to the centre, but they do angle in somewhat as I get nearer the edges of the onion. This has the advantage of keeping the curved pieces shorter on the edges, without the finely cut mess at the centre where all the radial cuts converge.

you forgot the REALLY lazy method by Jamie Oliver: toss the onions in a food processor and pulse a few times.

@xxgn

3 жыл бұрын

Or the even lazier method: Buy them already sliced (frozen or otherwise).

@eisberg5249

3 жыл бұрын

I like the traditional method. Let your wife cook.

@vukhuathuy2866

3 жыл бұрын

@@eisberg5249 very funni haha

@gredystar8333

3 жыл бұрын

Unless you are doing a shiton of onions thats not lazy at all. It'll take like 5x longer to clean all the food processor parts compared to cleaning a knife and cutting board.

@KaWouter_

3 жыл бұрын

@@gredystar8333 that's a very good remark. I use the food processor mostly when I need to chop up a lot of veggies

Modified radial. On outside make a couple of angled cuts (but not towards the center and then transition to vertical ASAP.

After watching many vids on dicing onions, I found this. Perfect breakdown on the pro's and con's of all methods. My hat comes off to you Sir Ethan!

For the radial cut you should aim from the outside to a bit below the center, I think Kenji Lopez mentioned this once in one of his videos. The idea is that if you aim towards the center then the onions closest to the center end up quite small, but if you shoot below then the onions closest to the center don't suffer the same problem as badly.

I actually prefer option D, which is a hybrid between the lazy and the traditional. If you quarter the onion, by splitting the halves in half. You can do a few vertical slices, then flip the onion 45 degrees on its other face, and do a couple more vertical slices to effectively get the horizontal cuts of "traditional", but doing so in an easier, safer, vertical manner. Proceed to the cross chops and you get to the same end as traditional, with only a couple more (non-scary to novices) slices. Blew my mind the first time I saw someone do it.

I feel like the difference for me between the lazy dice and the traditional dice is so minimal at this point I automatically lean towards traditional, but if the number of onions start to stack up in a dish (5+) I feel no shame breaking them down lazy dice way. The real people I fear are those who use the 3 slice way on individual cloves of garlic.

@Sadlaxy

3 жыл бұрын

David seymour

@tomhuijben1073

3 жыл бұрын

oops, guilty...

@palibakufun

2 жыл бұрын

I just sort of go ham on my garlic, tbh.

I combine the radial dice with the traditional dice method, by incorporating radial cuts for the first 2 or 3 cuts, switching to vertical cuts through the midpoint, and then finishing with 2 or 3 radial cuts. Then proceed with the horizontal cuts, then the final vertical chop.

Ethan, I am like you--98% lazy but when I want a more controlled or quick cook, the trad cut provides a better result.

Lazy dice, but honestly I rarely use even that. Most of the time, I don't want to dice up a whole onion, or even half of an onion. I want enough for what I making at the time. So what I do is cut the onion in half, and remove the outer skin from that half. Then I just cut off slices on the perpendicular and dice them on a cutting board. This gives me a granularity that I can easily control, and just the right amount of onion.

I do a kind of a hybrid of two: radial dicing at the edges and then just lazy dicing at the center (say the middle third)

Marco Pierre White, a legend. Dubbed the first celebrity chef.

@ramue5749

3 жыл бұрын

He used to cook with the tears of Gordon Ramsay. Now he just uses Knorr stock pots instead.

@graham9454

3 жыл бұрын

@@ramue5749 Cooking is about flavor. And he can buy lots of great ingredients with the money he gets from selling that stuff.

I use the traditional cut, but find that doing the horizontal cuts first. I find it easier to control the onion during vertical cuts, after the horizontal are already there, than the reverse.

I'm going to like after 10 seconds just because of the music choice.

@shlonk

3 жыл бұрын

I subscribed at that part lol

I have been doing the radial dice for several years now after I figured out how to do it right. You're not doing it in the manner that makes it easy and consistent. Here's the way to get consistent radial cuts, easily. Make the center cut. Then make the 45˚ cut on one side, then split each of the quarters in half with radial cuts. Turn the onion, and repeat: make the 45˚ cut then split each quarter with an additional cut. That's seven radial cuts, making each wedge 1/8th of the half-onion. Cutting something in half is easy to do accurately. If you do it this way, you can very quickly do the radial cut. You should also not have to turn your hand in the awkward position of cutting radial cuts where your hand is cutting outward at an angle. That is uncomfortable and not likely to give you a consistent and accurate cut. That's why you turn the onion and do the cuts from the position which is most comfortable. If you do the radial cuts this way, it involves fewer cuts, and gives you consistent pieces. That's how to do a radial dice the optimal way.

Why is this so calming to watch? Maybe it’s the cutting board sounds

After learning the traditional, I've never gone back to the lazy dice. It's just so much more consistent.

Lazy cuts is the best and the most efficient. In the traditional 3 way cut, the horizontal cut is really redundant because onion are *ALREADY SLICES*, except that the slices are arranged circularly (radially). The radial cut is going to give more even pieces *ONLY IF* one can angle each cut precisely and right to the center, otherwise the cuts are going to be not exactly the same size (and who needs them to be that precise anyway).

@user-tg3jl1mt4e

3 жыл бұрын

the traditional cut still produces smaller pieces than a lazy cut, most people won't care but I hate the texture of onion and love the taste. So I use traditional to get them to the right size.

I'll sometimes do an inbetween of lazy and traditional. One horizontal cut along the bottom takes care of most of the larger pieces.

I learned a variation of your traditional dice from my mother when I was very young. I use my 'traditional-variation' method when I make my own salsas - where I want small enough pieces to stay on the tortilla chip. My method doesn't require cutting the onion in half, and I feel like I get pretty good results. However, I think your 'traditional' demonstration has me voting for it!

I do traditional mostly, but have grown to appreciate the mpw tech from one of your other videos

Horizontal slicing is totally futile because an onion is already "sliced" horizontally.

@timbrophy

3 жыл бұрын

You May have missed the diagram. Onions are NOT sliced horizontally, though I get what you are saying. They are ‘sliced’ in a radial pattern. This mean the dices are almost vertical on the ends, and almost horizontal in the middle.

@BANKO007

3 жыл бұрын

@@timbrophy Yes, that's correct. I should have chosen a better description.

@KindredBrujah

3 жыл бұрын

@@BANKO007 Right, so... you _do_ understand why to slice horizontally as well, then?

If I need a pretty onion dice or just one or two onions, I will do the threefer. If I am needing lots of chopped onion, I will throw 5-6 or more, onions into my onion chopper, and hit the button. The truly lazy way to chop onion.

@ceterumcenseocarthaginemes455

3 жыл бұрын

SLAP CHOP

@PostalDude667

3 жыл бұрын

@@SimonWoodburyForget Idk about you, but I hate cleaning my food processor.

@PostalDude667

3 жыл бұрын

@@SimonWoodburyForget Lul, chopping an onion is like a 20sec job. And then I don't have to pull out an appliance and clean it afterwards.

Guess my mom taught the Lazy (2-way) dice. Who knew! And I have always cut both ends off. I learned something new. So that's why my onion usually slips away from me and I have leftover pieces to chop or dice more. I love these KZread videos.

To do a radial dice, do the cut in half last, use the base to hold it together and cut the whole onion that way. A whole lot easier than how Ethan did it here

@ItsMeKyle1882

Ай бұрын

i'll try it, thanks

Lazier dice: lop off the root, chop down end-to-end. Just hold it together a bit as you do the horizontal cuts and you're fine. It's fast, and you get chopped onion. I can't be having with all these fiddly partial cuts; I have a day job.

@graham9454

3 жыл бұрын

The triple cut comes from commercial kitchens where consistent size pieces are key to a consistent product with consistent cook times. Home cooks are only making the one dish in all likelihood so whatever works works. But the knife skills behind chopping/dicing onions is an eternal pro-chef vs amature-chef thing, and as youtubers need to look more professional they will likely use the triple on camera, even though it doesn't matter at all to a home cook - like you said.

It’s pretty cool to see Tosh.0 is into cooking.

Thanks for taking the time to do this analysis. I'll keep sticking with my lazy dice method :-)

You gotta do the horizontal slice before the vertical ones. It makes it so much easier. I don't know why no one on KZread does it that way.

@FriarTVpcbb

3 жыл бұрын

Exactly! I'm a radial guy in most cases, but when I need a smaller dice, this here is the best option.

1. Bless you for showing people how to cut an onion. 2. I feel called out for the calling it the "lazy cut" 3. Marry me because no one else that I deal with knows how to use a knife.....

Since the onion is in layers anyway, never understood need for horizontal cuts...

@graham9454

3 жыл бұрын

it's the difference between the two-way and three-way cuts. The two-way will have some larger chunks which will take a tiny bit longer to cook than the rest giving a non-uniform cook. It will give you more texture though because of that inconsistency, which may have its uses depending on the dish.

@fatherofdragons5477

3 жыл бұрын

It's not a cake, its an oño, there's no left or right side, its radial, its oño.

@BramptonGardener

2 жыл бұрын

Ya, I don't bother either.

I used to use the lazy cut, then Alton Brown taught me the radial but now I just the 3-way. The 3-way gets me the best control and results and I've just gotten better at doing it. I've started dicing my onions more fine, more often, too.

I like to cut every third onion the lazy way, so that there are some larger delicious chunks. Variety of the chop is cool, and hence I think slicing garlic is the way to go

The moment he said "lazy dice" I knew it was the one for me

1:06 I was not expecting culinary slapstick, this made me laugh hard

@icanwatchthevideos

3 жыл бұрын

I think you mean slapjulienne

I do the Radial dice. the Fumes are greatly reduced when cutting an onion this way, and the Radial diced slivers are also a great texture. When living with my polish mother in law, she liked my radial dice method so much she would ask me to cut up the onions so that the smell was less in the very small kitchen. so I got a lot of practice and got quite good at it. * :) watching your knife skills on the Radial cut I knew you didn't do this method much, :) *

this is a weird add on technique for the radial slice that i learned at chipotle: face the root towards your body and use the square end of the knife, pushing in and away from you. it was a little weird to learn but it was definitely faster. if you don't have to cut 50lb of onions though it might not matter.

Is anyone gonna point out how sweet Ethan’s ‘stache is?

@mrjamesgrimes

3 жыл бұрын

Needs to twist some handlebars up in there

@Valantati

3 жыл бұрын

Is anyone gonna point out how sweet Ethan is?

Woah!!! The moment u said "Marco Pierre white or something" that man deserves respect mate ..he is a legend!

Love hearing Peter Sandberg in the background. Whenever I hear him now I’ll need to cut onions! Great video, thanks 😊

I just diced an onion tonight when I made pizza from scratch. I ALWAYS use the traditional method but with my own twist...I make the horizontal cuts first. I find that it's much easier rather than dealing with all of the little "fingers" created by the vertical cuts. I then control the size of the dices with my crosscuts. I can easily make finely minced onions by crosscutting very fine and then rocking my knife through the diced onions...fantastic on chili dogs, etc.

Make the lazy dice easier: remove the outer layer, cut the top and root off, cut them in half and then 'lazy dice'. I thought everyone did this.

@arandomlanguagenerd1869

3 жыл бұрын

Me too, just remove top, remove bottom, take of skin and half (or half and than take of skin) and just cut the onion, no need to analyse 3 different methods

@Jimjolnir

3 жыл бұрын

@@arandomlanguagenerd1869 EXactly, my bru. xD

@arandomlanguagenerd1869

3 жыл бұрын

@@samgrant83 I do that, never did it any other way, it works just fine mate

Maybe the best way is to do a modified traditional cut: do a single parallel cut about 0.5 inch / 1 cm from the bottom. That will result in more evenly sized pieces.

@dookie0311

3 жыл бұрын

yeah if you think about where the lazy dice has downsides, it's only on the bottom pieces. your suggestion gets you 95% of the efficacy of the traditional with less work.

I go for the lazy method but I slice in a diagonal from the root end, so the pieces end up being very close in size - props to my dad for teaching me!

When I was a pizza cook prepping a ton of onions (read: untrained, told to just do it), I always cut the stem and root end off, then cut in half, peeled, then sliced, then cut half-radially (with the "center" below the cutting board). Since I wasn't taught how use use a knife properly, when I cut the slices I always put my index finger on the other side of the blade to catch the slice and make sure it stayed with the rest of the onion. Edit: Over the course of around ten years, I don't think I ever cut myself doing it this way.

Interesting to learn about the radical, I've usually do the traditional way, still can't stop crying. Do chefs cut so many onions their eyes just adapt?

@jorenkock4962

3 жыл бұрын

sharp knives make the difference

@rahulr1305

3 жыл бұрын

sharp knives help. Apparently blunt knives crush rather than cut the cell walls and hence release more...err...tear producing gas.

@1CoolName

3 жыл бұрын

Put them in the refrigerator a little bit prior to cutting!

Learn to dice an onion 101 Step 1) Buy a cutting board that has more grip than your local water slide

I have a trick for the radial method! With a whole onion, I chop the top part off to make a flat surface (not the root node), then, I place it butt up and make my radial lines around the root node. That way, you can get very fine segments. I then cut the whole onion in half and chop chop.

I use the radial dice. I feel like it is a compromise between the traditional and the lazy dice. I do not find making the angled radial cuts difficult and often use the striations on the onion as a guide which is oddly satisfying to me! Thanks for a fun video!

Here, fixed the title for you: "How do you dice an OÑO"

I’ve never understood the ‘traditional’ method as there is no need for the horizontal cuts. The onion is layered so it falls apart that way anyway. All that happens when you put the two slices in is that bits fall off

Great video like alwasy! I use the 3 of them! I use the lazy about 80% for the daily basis and 20% on guests and something fancier/no onion evidence. I used the radial in spite of lazy about once a month when I feel like it

meh, down cuts are all I need, no crosscut, rock my knife back through one time if I need anything smaller. I've never had diced onion be that critical in a recipe

I wanna say, Radial method is quite inefficient. The slanted knife strokes aren't ergonomic in the least. Not to mention pointlessly dangerous. Lazy dice or 2 way dice is most preferable Dice.

@michaelgrier

3 жыл бұрын

Disagree. Once you develop the skill, it's second nature and you avoid the big chunk problem. I've never seen a problem with small chunks but big chunks can be a real issue. The 2 way dice is scary and inefficient. IMHO.

@prashil3k594

3 жыл бұрын

@@michaelgrier can't argue with the skill logic since If someone practiced the radial way they are surely gonna prefer that and that's totally fair. But I wanna know how radial dice is more ergonomical in your eyes? As far as my understanding goes, you have to change the direction of your knife for every cut (the slight slant every time) And you aren't going straight down, so it'd be comparably difficult cut down since it would mean not going down with gravity. I So how is it that 2 way/ Lazy cut is less ergonomic in your opinion? PS. I do agree the final result of the diced onion will be slightly different but the difference is way too small to Actually make any actual difference.

@graham9454

3 жыл бұрын

I'll use the radial cut if I'm going for long pieces (radial then cut the root off), but not for a dice.

My grandmother taught the radial method with different depth of cuts. The center cuts through all layers. Then half way on each side of the center, cut through half. Then 1/4 the way through between each of your other cuts. In all on the half you will make 8 radial cuts.

I was taught the radial dice in school and it has served me well in fine dining establishments.

This video was going so well until ... "Marco Pierre White or something" oh my ..... First British Chef to be awarded three Michelin stars and former mentor to Gordon Ramsay

the horizontal cuts are pointless as they are already built into an onion.

@Tushii

3 жыл бұрын

Yaaaas

@LK25278

3 жыл бұрын

are you blind or deaf?

@ghidfg

3 жыл бұрын

@@LK25278 yes

@Tushii

3 жыл бұрын

@@LK25278 everyone saw the video, 1-2 bigger pieces can be chopped after doing the onion

@LK25278

3 жыл бұрын

@@Tushii yeah true, or you can just do as i do and make 1 horizontal cut instead of three. Do a cut at the part of the onion thats closer to the board, if you look at the onion structure that should solve most of the problem.

I had no idea I was cutting onion in a traditional sense. This gives me the big happy.

I use the lazy and traditional methods but a well made knife is really the secret to slicing and dicing. My set of Misen knives have really helped me step up my cooking game. The sharper the knife the easier the cut and you will have less fatigue.

Lazy? So pretentious. It’s not that serious, it’s food.

The best way to dice an onion is "however" and then to not watch any nine minute videos on the best way to dice an onion.

I grew up in a Mexican kitchen and the traditional cut was the method of choice for salsas and other onion-heavy recipes. The lazy cut was used occasionally for recipes where size consistency wasn’t so important.

I've never heard of the lazy dice, I've always used the traditional dice. Recently learned and been trying the radial dice (I don't like it nearly as much), but the lazy dice is definitely going to be used in my kitchen!

Let's rename Lazy, sufficient in most cases and quit being pretentious.

It's also called the Lyonnaise Cut. Unless you want uniform long strips of onion, just use the Dice Cut.

Since helping in the kitchen when I was but a lad…Have always used “The Crosshatch Method”. Sorry, I don’t think I can change at my age, lol. Cut both ends off. Make your cuts down leaving about 1/2 inch intact at bottom of cuts. Turn onion 90 degrees and now make the same cuts across the previous cuts. Turn onion on side and start slicing across the crosshatching. Your left with a funny looking piece that you can chop or throw into something else. Over 1,000 comments on video…impressive!

Home cook in my 20 years of being with my lady, I usually go with the “lazy” method but I make my initial cuts tight together. Only if I’m say prepping onions is a raw garnish like for chili dogs, will I then go with the traditional cut for a more even dice. Point is, if I’m cooking onions, the “lazy” method is more than fine, especially when the initial cuts are tight together.

I trained under a chef for a day who could cut onions radially so quickly and accurately it made my head spin. If I was that fast, I would use radial for sure.

I always used the lazy dice with two slightly angled (radial) cuts on the side, to avoid the big uncut sidepieces. But I also do cut the root end of right at the start and hold everything together while cutting... Has always worked way better for me...

I learned the 3-way in culinary school like everyone else, and when I got out and landed my first serious kitchen job the sous chef stopped me and said "Don't bother with all that" and recommended the 2-way which I've done ever since. At the ends of the onion you get bigger pieces, but you don't get the tiny, irregular shaped pieces like the 3-way, plus it's faster and safer.

Originally I learned the 3 way and have stuck with that. It is easy to make horizontal and vertical cuts. The radial method looks interesting as it looks like a combination of the other two methods, since diagonal cuts are like cutting both vertically and horizontally at the same time.

First time learning about the radial dice, will try it out!