[Sca-cooks] Re: Onion smell

[Erika Thomenius]

>I say, learn to cut onions with a good sharp blades, with your eyes closed
>if you must...  Which is sometimes what I end up doing if I have lots of
>strong onions...  Yes, I have done 50pounds of onion "emince" with my eyes
>closed.  Without cuts (Drakey, don't try this at home without
>supervision...)


My husband showed me a technique which got me through my 50lb experience.
(I'm not a very experienced sous-chef, so if this is obvious to everyone
else, forgive me.)  Basically, slice the onion in half vertically, in other
words, from the root end up.  Remove the skin and place both halves cut side
down on the cutting surface.  Make narrowly spaced cuts running ALMOST all
the way to (but not through) the root end of the onion.  Cut horizontally
down through the layers, getting a fine dice.  And, like Adamantius said,
make sure you're using your sharpest knife.

The ones we had for that feast were really strong, and cutting them that way
helped a great deal.

-Gytha "No more tears" Karlsdotter

-----------------------------------------

Living in fear that someone is going to spot the zipper at the back of my
grown-up suit.


_________________________________________________________________
Chat with friends online, try MSN Messenger: http://messenger.msn.com