It depends what your making. If you’re making something with raw onions or very slightly cooked/pickled then texture is extremely important. If your eating a salad with raw onion you don’t want to have a (comparatively) giant piece of onion every 3 bites
If you only cooks at home it really doesnt matter how you cut an onion... But if your work on a restaurant you have, or not, to cut the onion like that
as a former fine dinning chef, i can confirm, this is NOT the only way to get your onions fine like this, it is a good way to piss off a chef with the time you waste tho.
The time you spend cleaning the food processor will be the same amount of time it would have taken to chop the onion, tho. And I hate cleaning, so the choice is obvious for me 😂
@@tweetyguy7347 I mean by that point Im already done cooking. Plus it's not like I need my food processor for each step. I quickly chop my onions first, once I dump that out, then usually the more liquid cutting foods like tomato's. Then I really don't need it anymore for cooking so once the dish is done, toss it in the dishwasher and let it run.
I’ve seen it before. It’s not worth it for home use but the reason is that it’s the only way to get perfectly consistent cubes which is the important part. If you cut an onion with all its layers, not matter what you will end up with a small amount of slightly triangle/rectangular shapes. Some restaurants care about that, but it’s a huge contribution to waste esp in that caliber of restaurant
I'm a chef in fine dining. If you come to my kitchen and do this, I'm not paying you and I'm videoing all the other cooks ripping and laughing before I fire you.
@@bobafett4457 Starred chefs never cut onions like this, their Commis' do, but they do even less than money backed gastro and boutique venues where the whole concept is based around putting someone's inflated ego on a plate.
If you’re cutting a five pound bag of onions some of these tips are technically faster. But most home cooks aren’t cooking for dozens/hundreds of customers.
Hi, I work in not fine dining, we use a blooming onion press, which is basically an apple corer with double blades. Fun fact, our Nemco we use at work is 600$ for no reason. Top, don't bottom. Pull skin off. Push the apple corer down until you're about 1/4 of an inch from the bottom, you can use the handle of your knife to judge stopping distance. Pop it out, repeat so you half your slices. cut the whole onion in half, then dice.
@arastoomoradi6365 brrn a chef for 25 years. Any prep cook did that to onions that's a beating. The creator just put that part in cause his knife skills suck and he's trying to cover for it
@@ccanyon1 lmao no his knife skills don't suck. It's pretty clear that you cook at a lower scale restaurant because this is how fucking Marco Pierre white teaches finely chopped onions. Marco takes it even further than this.
My old job just chopped dice vegetables through a guillotine chopper. Up to 5-10 lbs of onions are being roasted or pickled daily. We got no time for that! Plus there's more than just onions that need to be diced and the chopper HAS to be sanitized every time we switch vegetables to avoid cross-contamination.
This is how restaurants that serve bite size meals do it. You wouldn't have to cut 8kg of them because they don't go through that much in a night because their meals are 1/20th the size.
@T Vazquez wouldn't it be cross contact? I thought cross contamination was specificly germs and cross contact was actual pieces (whether it just be the juice or actual chunks of the food)
Yep. You can use that method to get them as fine as you want. You just need a really sharp knife and a good hand. I myself have cut them so insanely thin with that method that they were pretty much thinner than paper in some occasions.
I was going to say "sir, kudos for admitting" blah blah blah... then I saw your screen name... kinda makes sense in the context.... if we were face to face...ehhhhhh
"fine" as in fine dice, does not imply fine dining. It's just a reference to the dimensions of the dice. So fine generally is meant to be half way between a mince and a small dice for size. genreally 1/8 inch cubes.
@@dylnfstr If you know what you are doing with a knife, you'll get the half of the onion to brunoise in pretty quick time. Ah, and I'm glad I saw this comment, I knew I forgot the spelling, but couldn't remember what I had wrong. French and it's rules for consenents.
In most applications like making stews or using them in ground beef I simply grate the onion on the widest holes of a box grater. It's faster, easier and the onions immediately melt into the dish.
My Mexican mom can get them that thin with a knife she found second hand and she's had for 30 years, all while holding said onion in her hand while cutting. I can't beat that level.
I swear that Mexicans and at least Thai people have some superpower to focus. I know exactly what you are talking about. You cant even see their hands moving just onion flying into the pan. I'd pay good money for those skills.
I mean, what he's saying is kinda bullshit. The first method of how most people cut an onion works just fine for making them thin. You just need a very sharp knife and skill with a knife. And when I say sharp I mean sharp enough to give you a clean papercut like cut if you cut yourself. It's way safer to use a knife capable of cutting into you like warm butter because it's easier to stitch up and will heal better than a very jagged and torn up cut from a dull blade.
@@sethreynolds3704just to add on to the knife thing, everyone really should make sure their knives are sharp sharp. Statistically people are more likely to cut themselves with a dull knife
You are. Stop listening to professional chefs or culinary school types. Their advice is not practical for a real cook who's just trying to get food on the table. This guy is so laughably out of touch with a normal person's cooking goals and experiences. Do what works for you. Don't pay attention to people who are trying to say what works for you is wrong.
well, you don't need to peel the layers apart anyway, the layers peel apart anyway when you dice them the normal way. Just make finer slices the normal way.
Yes, because he states something that's completely wrong. One might even say a lie. If he had just said it was a method to cut onions fine or evenly, great, no one would have protested, but no, he haäd to say it was done in fine dining restaurants which is obviously wrong, as many people here can confirm. If you start making BS claims, the reaction will be heavy, it's that simple.
He's done several of these "here's how they do it in fine dining" and it's something I've never seen done An other one was the "you don't learn this in culinary school, only from years in a kitchen, that's why I didn't go to culinary school" and it ends up being something they teach you in week 2 in culinary school...
One thing I agree with him on, throw your fried chicken tender ingredients in a blender and tell me that's better than a perfectly cooked tender that's unseasoned, you can always add flavor. That's why there's dipping sauce and there's salt and pepper shakers at your table and not saute pans
Saw a tip from Marco Pierre White to grate onions in certain dishes, like risotto, because it makes the onion melt into the dish. Haven’t look back since.
Lmao these UA-cam chef channels are mad sometimes. If a head chef saw you doing this during prep in a fine dining restaurant, you’d be sent home for wasting time 😂
@@jbgin5990 At most only for plating purposes. You would only cut a very small amount like this so you can garnish a dish. In the video he is implying this is to be a unilateral technique, it is not. I’ve been there, I know. Edit: Everyone working in the kitchen isn’t even allow to handle these types of knife cuts. This is a specialized job. This is not how you do your general prep. Again, I’ve been working in kitchens for over a decade and I’ve been to culinary school. I was a sous chef in NYC now I am training in Thailand.
Again, this is top level Michelin star work. I’ve worked at Melisse restaurant in Santa Monica where this was a daily thing. Most restaurants out there are not doing this but some are.
It's not the only way, you can get them that fine with the other method you just need to make more cuts. I've done this before and I'm positive it will take less time just make sure your knife is sharp and you shouldn't have an issue
Depends, do you want bigger explosions of onion or a more uniform leveling of the onion throughout the food? Tacos or pasta a la Bolognesa ? Steak or Mushroom soup ?
If you're at home just use the radial cut technique. It's not worth it to separate layers. If you readout want fine fine onions just use a fine grater or microplane
I just wanna learn how to cut onions without them hurting my eyes... Edit: - Thank y'all very much for giving me so many options and ideas, I really appreciate it, I would have to file my knives, but I have clammy hands and I always cut myself, I think I'll buy some goggles.
Goggles. Lol. If you do the claw grip correct with the hand holding the onion, you can do it with your eyes closed (which I end up doing often). Papa made a blind challenge video. It was awesome.
honestly it depends on what I am using them for. Anything that is last step before I serve I cut like this. But I will rough dice if the onion is being used earlier in a recipe. I will say this is the best way to dice an onion for a pan sauce!
You've never actually worked in fine dining as a chef, you were a line cook, at one restaurant for a few years lol Marco is a real chef and shows the perfect way to cut them
Man, eff that. Every time I turn around, I'm apparently cutting my onions wrong and then I learn a new method ONLY TO FIND OUT IM FRIGGIN WRONG AGAIN?!.. I quit, chef.
I went to culinary school and they taught us the first way. The secret is a sharp knife so you can cut closer. No need to peel each layer off and waste all that time. I worked in fine dining restaurants too so.
I recently watched Gordon ramsays video about dicing which uses the second method shown here, and I’m happy to say I’m glad I’ve been dicing my onions the right way since I started cooking, it may take a little longer, but god the difference is insane, especially if you’re using them for a sauce where too large of onion chunks can really destroy the flavor of it
if i need them this fine then i cook them them at certain temperature for certain time. but if they are beef-ier then i cook them longer. This means there's no wrong way but what it truly means is getting the same diameter so they cook evenly, but there's also some love in between. that's why you are cooks and not machinists. You gotta love the imperfection, wabi-sabi ;)
We do it differently in the restaurant and yields similar or better results. You also cut way too much off the top. Cut an angle and not 90°to the board. More usable onion for main dishes and less scraps for the soups
People talking about “fine dining” but this guy just changed my whole chili dog game UP 😳. I’ve been using the rehydrated diced ones from the spice section. I could be having fresh….then breading and frying the leftover heals to make onion chips 🤯
"You've been cutting your onions correctly, but here's why you pay $75 for onion soup in a poncey restaurant."
I hate to admit that you are mostly right, but some people prefer to have onions diced this finely.
It depends what your making. If you’re making something with raw onions or very slightly cooked/pickled then texture is extremely important. If your eating a salad with raw onion you don’t want to have a (comparatively) giant piece of onion every 3 bites
@@erosdeath8330 it increases flavor and texture to do it this way.
I cut my onions in half/quarter rings for onion soup, I don’t dice them
@@AjZ530 idrc about how big a onion is In my salad I’ll still eat it😭😭😭
Welcome to the new series.."But slower"
😂
He forget to show the bit where his hand moves quicker than a food processor.. Still can’t figure out if his mrs is lucky or unfortunate 🤣
😂😂😂😂
If you only cooks at home it really doesnt matter how you cut an onion... But if your work on a restaurant you have, or not, to cut the onion like that
🤣
as a former fine dinning chef, i can confirm, this is NOT the only way to get your onions fine like this, it is a good way to piss off a chef with the time you waste tho.
yup very true haha
I was about to say the same thing fr
Same here
Probably works great for home cooks on their own time, who also don't have sharp enough knives to do it the real way.
this guy worked in a michelin star restaurant and im sure that's just how he did it at his restaurant
Reply
Me, using a food processor to chop my onions in 3 seconds: "Fascinating"
have fun with ur onion mush
The time you spend cleaning the food processor will be the same amount of time it would have taken to chop the onion, tho. And I hate cleaning, so the choice is obvious for me 😂
@@sigmascrubMy good sir, the dish washer exists for a reason
@@asdfgh9985what do you do if you need it again but it's in the dishwasher
@@tweetyguy7347 I mean by that point Im already done cooking. Plus it's not like I need my food processor for each step. I quickly chop my onions first, once I dump that out, then usually the more liquid cutting foods like tomato's. Then I really don't need it anymore for cooking so once the dish is done, toss it in the dishwasher and let it run.
Been workin in fine dining for 8 years across 3 restaurants and I aint never seen anyone cut options like you just did
This video title should be "how to piss off your chef for waisting time."
@@SirRichardHardenThicke 100%
I’ve seen it before. It’s not worth it for home use but the reason is that it’s the only way to get perfectly consistent cubes which is the important part. If you cut an onion with all its layers, not matter what you will end up with a small amount of slightly triangle/rectangular shapes. Some restaurants care about that, but it’s a huge contribution to waste esp in that caliber of restaurant
I'm a chef in fine dining. If you come to my kitchen and do this, I'm not paying you and I'm videoing all the other cooks ripping and laughing before I fire you.
@@SirRichardHardenThicke I can hear Gordon Ramsay cussing out some poor fool on Hell's Kitchen now...
I’ll remember this next time I want to spend 25 minutes cutting an onion.
If your fast it only takes a few minutes
@@nobody2685 That's the "if" though, isn't it?
@@nobody2685 And if you do the other technique you only need a minute for a whole onion. if even that
If your fast enough, after 60 hours of practice too can learn how to cut an onion as fast as you did before but differently.
Honestly the time difference doesn't exist tbh.
This is how you cut onions when you have OCD and don't mind spending 10 times doing the same task with minor improvements.
yes, that's what fine dining is, doing the most exceptional stuff possible
But you have better dice.
There are some things that dont benefit from such a fine dicing so its not actually wrong
I don't appreciate the "you've been cutting your onions wrong."
Back the hell up, JOSHUA.
another thing is that he had never diced like this before (at least on videos)
@@jrn6701 and for a good reason, nobody except Michelin chefs do this
Thank you!
@@jrn6701He has, for the purest baby boy salsa
@@bobafett4457 Starred chefs never cut onions like this, their Commis' do, but they do even less than money backed gastro and boutique venues where the whole concept is based around putting someone's inflated ego on a plate.
thanks papa now I can cut my onion in 20 minutes instead of 2 --
If you’re cutting a five pound bag of onions some of these tips are technically faster. But most home cooks aren’t cooking for dozens/hundreds of customers.
@@TheGuyWhoIsSittingJosh makes things a billion times longer lol idk which tip you’re referring to tbh and I love josh 😂
You take 2 mins for a onion
Bro takes 2 mins to rough chop an onion 💀💀💀💀💀
2 minutes to cut an onion
Hi, I work in not fine dining, we use a blooming onion press, which is basically an apple corer with double blades. Fun fact, our Nemco we use at work is 600$ for no reason.
Top, don't bottom. Pull skin off. Push the apple corer down until you're about 1/4 of an inch from the bottom, you can use the handle of your knife to judge stopping distance. Pop it out, repeat so you half your slices. cut the whole onion in half, then dice.
My kitchen chef would definitely slap me on the neck for taking to long to dice a dozen of onions 😂😂
I'm a 25 year chef and my spidey sense would be tingling if I saw prep like that
Brunoise is for recipes that call for a finer chop. Like doughs and and ground meats especially bison..
@@ccanyon1 wait are you 25 years old or 25 years of being a chef cause wow either way . Respect
@arastoomoradi6365 brrn a chef for 25 years. Any prep cook did that to onions that's a beating. The creator just put that part in cause his knife skills suck and he's trying to cover for it
@@ccanyon1 lmao no his knife skills don't suck. It's pretty clear that you cook at a lower scale restaurant because this is how fucking Marco Pierre white teaches finely chopped onions. Marco takes it even further than this.
Bruh i just diced around 8 kilograms of onions at work. My head chef would kill me if she seen me do it like this. 😂
I bet it take longer this way lol. There are machines that cut a whole onion or more at ones and very fine !
My old job just chopped dice vegetables through a guillotine chopper. Up to 5-10 lbs of onions are being roasted or pickled daily. We got no time for that!
Plus there's more than just onions that need to be diced and the chopper HAS to be sanitized every time we switch vegetables to avoid cross-contamination.
This is how restaurants that serve bite size meals do it. You wouldn't have to cut 8kg of them because they don't go through that much in a night because their meals are 1/20th the size.
@T Vazquez wouldn't it be cross contact? I thought cross contamination was specificly germs and cross contact was actual pieces (whether it just be the juice or actual chunks of the food)
Right!
"Honey when's dinner ready I'm hungry" - "About 3-5 hours, I'm still cutting onions"
However you cut your onions, you can just keep cutting and get them as fine as you want.
Work harder not smarter
You get the juices out that way, as you not just cutting but crushing the onion as well I guess.
also this looks nicer.... idk
@@MarkDobbs697 😂😂😂😂😂
@@martonkos3066 only if your knife is dull.
The onions on my mcdouble are that fine, guess mcdonalds is fine dining now
required but not sufficient
Did you know they’re also freeze dried and rehydrated for use
They come processed like that. Nobody at Dirty Ron's is chopping onions 🤣
@@slayerhuh404 someone took a logic class
@@WespectRamen I know, they come in dehydrated packs if I remember right. Just trying to be funny is all
A Michelin-star chef taught me the first method.
Yep. You can use that method to get them as fine as you want. You just need a really sharp knife and a good hand.
I myself have cut them so insanely thin with that method that they were pretty much thinner than paper in some occasions.
@@lucasmitchell9027 yep its really fun 😄
same i was 12 years old in an accelerated learning program who had an interest in cooking
@rickcoona that's really cool. How did you like it?
If I need my onions THAT fine, I'll just pulse them in a food processor.
I was thinking “ain’t nobody got time for that” but someone commented “welcome to the new series but slower” and that is a better comment than mine.
I really enjoyed your story.
i like that you just took 2 stolen comments and pushed em together lol
I was going to say "sir, kudos for admitting" blah blah blah... then I saw your screen name... kinda makes sense in the context.... if we were face to face...ehhhhhh
Lets be real, there's no need to take them individually. Just do it the "most people" way but make them smaller :)
i literally get the same size of onions as his second way wile using the "common" way just finer
Yeah I was taught how to do a fine brunoise the normal way. Not this way 😂
"fine" as in fine dice, does not imply fine dining. It's just a reference to the dimensions of the dice. So fine generally is meant to be half way between a mince and a small dice for size. genreally 1/8 inch cubes.
@@dylnfstr If you know what you are doing with a knife, you'll get the half of the onion to brunoise in pretty quick time. Ah, and I'm glad I saw this comment, I knew I forgot the spelling, but couldn't remember what I had wrong. French and it's rules for consenents.
@@SerunaXI you can do it quick but it’s far more tedious
there is a really good reason to leave the roots attatched while cutting. it reduces eye irritation by a huge amount
i’ve literally never seen any chef i’ve worked with do that technique ever
He literally stole it from Marco Pierre White
@@danielw.7776 rip
Waste of time low key
Like ever
Been a chef 14 years and would never use this technique nor like yourself have ever seen this technique from any other chef
In most applications like making stews or using them in ground beef I simply grate the onion on the widest holes of a box grater. It's faster, easier and the onions immediately melt into the dish.
I thought you were gonna say "the onions immediately make you cry" lol
Gatekeeping onion-cutting.......neat 🥱
My Mexican mom can get them that thin with a knife she found second hand and she's had for 30 years, all while holding said onion in her hand while cutting. I can't beat that level.
Your mom the GOAT
I swear that Mexicans and at least Thai people have some superpower to focus. I know exactly what you are talking about. You cant even see their hands moving just onion flying into the pan. I'd pay good money for those skills.
you aint gonna diss the knowledge that rachel ray blessed me with when cutting onions
Rachel Ray was my fave when I was a teen (and pre teen) 😭 i loved her so much I'd watch her when I got home from middle school
Man Gordon and his Michelin stars are going to be bummed that he's been doing it wrong for so long
Well the guy who taught him showed this so 🤷🏽♂️
I came here to say what the last guy said.
Me: *throwing them in the food processor*
"did you know your onions will be nicer if you waste your whole fucking day cutting them?"
At this point, I don't even know if I'm warming up soup correctly
Underrated comment imho
I mean, what he's saying is kinda bullshit. The first method of how most people cut an onion works just fine for making them thin. You just need a very sharp knife and skill with a knife. And when I say sharp I mean sharp enough to give you a clean papercut like cut if you cut yourself. It's way safer to use a knife capable of cutting into you like warm butter because it's easier to stitch up and will heal better than a very jagged and torn up cut from a dull blade.
@@sethreynolds3704just to add on to the knife thing, everyone really should make sure their knives are sharp sharp. Statistically people are more likely to cut themselves with a dull knife
You are.
Stop listening to professional chefs or culinary school types. Their advice is not practical for a real cook who's just trying to get food on the table. This guy is so laughably out of touch with a normal person's cooking goals and experiences. Do what works for you. Don't pay attention to people who are trying to say what works for you is wrong.
@@ArissiahMy husband tells people this all the time. Why don't people know this?
Thanks, just got thru 10kg of them in 10 hours doing it that way :)
You spelled 10 DAYS wrong 🤣
or, "How to cut onions 8x slower"
well, you don't need to peel the layers apart anyway, the layers peel apart anyway when you dice them the normal way. Just make finer slices the normal way.
It also works fine if you cut 2 times horizontally, not just once. Finer cuts.
I was skeptical at first. After reviewing the comments section, I am now certain that this is not the way fine dining chefs cut their onions. 😂
aint no way i'm ever cutting my onions this way
Mike Patton has some fine chopping skills
Damn, Josh managed to start a revolt in the comments against his method.
Yes, because he states something that's completely wrong. One might even say a lie.
If he had just said it was a method to cut onions fine or evenly, great, no one would have protested, but no, he haäd to say it was done in fine dining restaurants which is obviously wrong, as many people here can confirm.
If you start making BS claims, the reaction will be heavy, it's that simple.
He's done several of these "here's how they do it in fine dining" and it's something I've never seen done
An other one was the "you don't learn this in culinary school, only from years in a kitchen, that's why I didn't go to culinary school" and it ends up being something they teach you in week 2 in culinary school...
it’s definitely not the only way to get them that fine
"I guess me and Gordon Ramsay are both morons." - Squirrely Dan
allegedly
didn't any of you hear "it works just fine" before the "fine dining" part
yall are braindead😂
this the dude that says texture is the most important component in a dish
One thing I agree with him on, throw your fried chicken tender ingredients in a blender and tell me that's better than a perfectly cooked tender that's unseasoned, you can always add flavor. That's why there's dipping sauce and there's salt and pepper shakers at your table and not saute pans
Saw a tip from Marco Pierre White to grate onions in certain dishes, like risotto, because it makes the onion melt into the dish. Haven’t look back since.
I do the same with garlic
I saw him do it on a podcast
If it is someone that I would take advice from over Josh, it's Marco.
I have worked in fine dining for years and never have I ever cut an onion like that or ever have I seen a chef cut onion like that.
Lmao these UA-cam chef channels are mad sometimes. If a head chef saw you doing this during prep in a fine dining restaurant, you’d be sent home for wasting time 😂
Go work at a Michelin restaurant or one that’s trying, you’ll definitely see it. It’s really the only way to get precision.
@@jbgin5990 At most only for plating purposes. You would only cut a very small amount like this so you can garnish a dish. In the video he is implying this is to be a unilateral technique, it is not. I’ve been there, I know.
Edit: Everyone working in the kitchen isn’t even allow to handle these types of knife cuts. This is a specialized job. This is not how you do your general prep. Again, I’ve been working in kitchens for over a decade and I’ve been to culinary school. I was a sous chef in NYC now I am training in Thailand.
Again, this is top level Michelin star work. I’ve worked at Melisse restaurant in Santa Monica where this was a daily thing. Most restaurants out there are not doing this but some are.
Melisse is a two Michelin star restaurant where everything has to be perfect. This isn’t just a fine dining restaurant.
It's not the only way, you can get them that fine with the other method you just need to make more cuts. I've done this before and I'm positive it will take less time just make sure your knife is sharp and you shouldn't have an issue
I don't cut my onions wrong, I just don't need that fine of a dice. Especially since that's like, 2/3rds of the way to a brunoise.
The first cut is a dice.
The method of cutting it into smaller cubes is called a Brunoise :)
I think I'm gunna trust the chefs with 30+ years of restaurant experience than a 20' something pony tail guy.
I've never seen Gordon Ramsay cut onions like that. You should send this video to him for a reaction.
The guy who taught gordom how to cook Marco pierre white cuts it this way just search marco piere white onions
@@Yuzashii yeah this video is almost a direct rip of of White's but MPW is sitting down and conducting an interview with a camera and radio crew.
@@Yuzashiimaybe he has but he does not do it as a standard
ain't nobody got time to "fine dine" the damn onions
We haven’t been cutting our onions wrong. We have been cutting them differently. Thank you for showing us on how you cut your onions👍🏼
Someone should've casted this guy on that movie "the menu"
Some say he's still cutting the onion
I like the clumpy thick onions, they remind me of grandma's cooking down south.
exactly
For fun go ask a mathematician the optimal way to cut an onion, trust me you’re going to hate the answer
I have never seen this in any of the fine dining places I've cooked for in the past 15 years.
Josh cuts it in fine dices
Marco Pierre White cuts it in fine atoms
Thank you
“Imma chef that gets paid by the hour!” One Friday spent making one dish.
Depends, do you want bigger explosions of onion or a more uniform leveling of the onion throughout the food?
Tacos or pasta a la Bolognesa ?
Steak or Mushroom soup ?
I’m Cajun so our onions are usually cooked down into nothingness so it doesn’t really matter.
So I sent this to a friend who works in a four-star kitchen. He says absolutely nobody in the kitchen he works for would do this.
As a Chef for 20 years never seen any Chef cut like this…
If you're at home just use the radial cut technique. It's not worth it to separate layers. If you readout want fine fine onions just use a fine grater or microplane
Not necessary for home cooking
Bro you had me in the first few seconds. I thought this was a cooking channel.
Nope. Just Cringe that was rubbed with food once.
Nah, y'all might wanna put y'alls reading glasses on, cause this is indeed a cooking channel 💀
Marco Pierre White can chop onions so fine that I fully understand why pro chefs charge that much for their food. This is another reminder of that
I'll be crying for longer now I guess.
Do the triangle method they are even tinier for when you want them to dissolve into your dish. Far faster too.
Josh, most of us are not looking for a fine dining experience, we just want good food
As a fine dining chef with over 25 years experience the only people who cut onions like that are cooks in training
you do realise that this is marco pierre whites technique on how to cut an onion finely.
@@ojtivdoesn't mean he's right 🤦♂️
@@ojtivAnd his protege Gordon Ramsay can't make a grilled cheese worth shit. Your point?
This dude watched one Marco White video and now he’s a chef.
He actually is a pretty experienced chef. This just seems like a weird fuckup he's made.
If he had watched Marco cut an union hed know this "method" would get him thrown out of any kitchen Marco has ever run lol
There’s a video of Marco cutting onions the first way and getting them way finer than how this peanut did it lmfao
@@Sivanot cook. hes an experienced cook
I prefer the "Cooking with Dan" method of cutting it into quarter pieces before flipping each and cutting it down into chunks.
I can hear my ex cheff screaming his lung out if he would saw anyone dice onions like that
Good thing your grammar teacher isn't watching...
@@periclod1877 a chef's writing is like a docter's, crappy and only their trained people can read it without losing their mind
Food processor has entered the chat
This would KILL labor costs i think you genuinely just made this up
I can't believe we are at that point where we find videos of people showing us how to cut an onion. 😂😂😂
You’d be surprised at how many people don’t even know the first method!😳
I just wanna learn how to cut onions without them hurting my eyes...
Edit: - Thank y'all very much for giving me so many options and ideas, I really appreciate it, I would have to file my knives, but I have clammy hands and I always cut myself, I think I'll buy some goggles.
Don't cut off the root
sharp knife
Sharpen your knife
Goggles. Lol. If you do the claw grip correct with the hand holding the onion, you can do it with your eyes closed (which I end up doing often). Papa made a blind challenge video. It was awesome.
@@xarch7208 yes that too, is especially important.
It's not a knowledge issue - It's a skill issue for me 😂
Josh: You’re cutting your onions wrong
Me: I LEARNED IT FROM WATCHING YOU! I learned it from watching you
Bold of you to assume I cut onions.
This is what I call efficiency! 😄
honestly it depends on what I am using them for. Anything that is last step before I serve I cut like this. But I will rough dice if the onion is being used earlier in a recipe. I will say this is the best way to dice an onion for a pan sauce!
I call bullshit Josh. If your knife skills and knives are fire you can brunoise an onion the first way.
Protip: if you leave the end with the roots intact, the onion won’t fall apart as you mince it.
You've never actually worked in fine dining as a chef, you were a line cook, at one restaurant for a few years lol
Marco is a real chef and shows the perfect way to cut them
Man, eff that. Every time I turn around, I'm apparently cutting my onions wrong and then I learn a new method ONLY TO FIND OUT IM FRIGGIN WRONG AGAIN?!.. I quit, chef.
“Ugh 😩 now I can mince those Don’s cheeseburger onions” 👌🏼🙌🏻
Omg, that looks sooo perfect I am gonna try it.😍
As someone that prefers a chunk rather than a grain of onion, I think I'll cut them how I want.
Same for cutting cabbage for spring rolls, finer by the leaf
“Here’s how to make your onions bleed and take 4x the amount of time you need”
I do both ways, depends on what I'm making
I cut a dome disc, then cut from center and rotate from right 180 degrees to the left
Same result but more time consuming
You dont have to cut each layer separately. Once you're done cutting the onion, the different layers will separate on the pan.
I went to culinary school and they taught us the first way. The secret is a sharp knife so you can cut closer. No need to peel each layer off and waste all that time. I worked in fine dining restaurants too so.
Onionsauce, Josh here! You’ve been cutting your onions wrong
Bro cuts the onions like how the teacher cuts the pizza in a school party
I recently watched Gordon ramsays video about dicing which uses the second method shown here, and I’m happy to say I’m glad I’ve been dicing my onions the right way since I started cooking, it may take a little longer, but god the difference is insane, especially if you’re using them for a sauce where too large of onion chunks can really destroy the flavor of it
if i need them this fine then i cook them them at certain temperature for certain time.
but if they are beef-ier then i cook them longer.
This means there's no wrong way but what it truly means is getting the same diameter so they cook evenly, but there's also some love in between. that's why you are cooks and not machinists.
You gotta love the imperfection, wabi-sabi ;)
What do you mean I've been cutting them wrong? You're the one who showed me how to do it in the forst place
You can accomplish this in method 1 by slicing in towards the center.
We do it differently in the restaurant and yields similar or better results. You also cut way too much off the top. Cut an angle and not 90°to the board. More usable onion for main dishes and less scraps for the soups
People talking about “fine dining” but this guy just changed my whole chili dog game UP 😳. I’ve been using the rehydrated diced ones from the spice section. I could be having fresh….then breading and frying the leftover heals to make onion chips 🤯