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
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.
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
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.
@@SnoopyReads No, McDonald's Onions are just rehydrated onions. You can literally buy minced onion in a store, add water and let it drain and you'll get a similar product.
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.
See... Youd think that but then there are extra ass folks like im.tryimg to be. im doing it for 3 kids and a wife. Best feeling ever when my kids tell me my foods better than the restaurants .
@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.
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.
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)
@@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.
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
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.
working my way through the series, but even with how good tgaa is overall there's something special about this case for me. the realization that not only has evidence been changed mid-trial, but changed in your FAVOR? was absolutely chilling
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
@@brandon10301991 a variation of a hand slap plastic chopping device has been available since at minimum the 60’s slap chop is a colloquial term like kleenex for tissues silly!
@@skooNProductions as a douche feeding you bullshit on the internet? Dude not only said you're cutting onions wrong (which is wrong) but also suggested they do this in ALL fine dining restaurants. Which is all around, WRONG. If he's worked in every fine dining restaurant in the world and they all cut onions like that, I'll take the L. But you're almost as stupid as your initial comment if you believe that.
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.
"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.
Look up MPW teaching this technique! J is not showing it properly. I think he wanted the comments. He knows what he is doing and everyone falls for it! 😂😂😂
That actually looks exactly like some detail oriented shit I'd do, lol, I just generally don't think I need them to be that fine, but now I'm curious if it makes a significant difference in anything I make.
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 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
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.
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.
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...
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.
Coming up next, you've been drying your socks wrong, put each individual sock on a blow dryer and let it on for 20 minutes. You can't get the socks properly dry otherwise!
"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😭😭😭
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.
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
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
🤣
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...
"Honey when's dinner ready I'm hungry" - "About 3-5 hours, I'm still cutting onions"
“You’ve been pouring milk into your cereal wrong”
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 get paid hourly." Fixed the title for you.
good on that worker honestly, only scenario in which i agree with this method.
Yall are not people of class. 🧐
These are the McDonald's onions, fine dining indeed
@@SnoopyReads No, McDonald's Onions are just rehydrated onions. You can literally buy minced onion in a store, add water and let it drain and you'll get a similar product.
@@flamemasterelan they're still diced by somebody, they don't grow that way 😎
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.
If cocaine was a chef
Insert the "ain't nobody got time for that" image
ain't nobody got time for that
Ain'tnobodygottimeforthat.png
See... Youd think that but then there are extra ass folks like im.tryimg to be. im doing it for 3 kids and a wife. Best feeling ever when my kids tell me my foods better than the restaurants .
agreed! nobody is gonna do that. get a processor!
That's basically how Joshua do things
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.
nothing like taking an hour to dice your onions.
"You've been cutting your onions wrong"
Proceeds to say it's "just fine"
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
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!
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!😳
It's not a knowledge issue - It's a skill issue for me 😂
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.
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
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 💀
Onionsauce, Josh here! You’ve been cutting your onions wrong
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
Joshua Weissman’s only vegan recipe.
Based
Do human tears count as vegan?
his only affordable recipe
@@glasrazuma933 nope
Bro kinda sounded like Ryan Reynolds for a second 💀
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.
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?
I have worked in fine dining for 12 years and I have never seen anybody cut onions like this ever.
how do they cut onions then
The first way lol
Apparently your dining wasn’t fine enough
i work in fine dining and this is how we cut lots of vegetables
So you weren’t fine enough then
working my way through the series, but even with how good tgaa is overall there's something special about this case for me. the realization that not only has evidence been changed mid-trial, but changed in your FAVOR? was absolutely chilling
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
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 can’t hurt me. i don’t care what they look like. you’ll find me in the kitchen with dollar store swim goggles and a slap chop from 1995.
This is a highly underated comment.
Slapchop wasnt around until the late 2000s.
@@brandon10301991 a variation of a hand slap plastic chopping device has been available since at minimum the 60’s
slap chop is a colloquial term like kleenex for tissues silly!
Damn that's a good idea, I get about 5 seconds into cutting onions before a river of tears start flowing.
@@CcsquirrleyCcsquirrley My grandma had a Chopomatic from the 50's.
“Ugh 😩 now I can mince those Don’s cheeseburger onions” 👌🏼🙌🏻
Mike Patton has some fine chopping skills
As someone who was a prep cook in a "fine dining" restaurant... No. This is not how they make you cut onions 😂
well guess what Joshua works as.
@@skooNProductions as a douche feeding you bullshit on the internet? Dude not only said you're cutting onions wrong (which is wrong) but also suggested they do this in ALL fine dining restaurants. Which is all around, WRONG. If he's worked in every fine dining restaurant in the world and they all cut onions like that, I'll take the L. But you're almost as stupid as your initial comment if you believe that.
@@skooNProductions a UA-camr…..
@@skooNProductions An obnoxious UA-camr who got full of himself?
@@goucla562 Stop saying such nonsense. Papa has given me the motivation I need to learn to cook!
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
Bold of you to assume I cut onions.
I call bullshit Josh. If your knife skills and knives are fire you can brunoise an onion the first way.
Now I will have the dinner ready at dawn for early breakfast!
Buddy if it takes you more than 90 seconds to dice a brunoise, I've got some bad news...
... The problem ain't the onion.
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.
Protip: if you leave the end with the roots intact, the onion won’t fall apart as you mince it.
Bro cuts the onions like how the teacher cuts the pizza in a school party
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
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.
If I need my onions THAT fine, I'll just pulse them in a food processor.
I kinda want to eat the diced onions the same day i start cutting them tho
I have never seen a Michelin star chef cut onions like this.....ever.
Look up MPW teaching this technique! J is not showing it properly. I think he wanted the comments. He knows what he is doing and everyone falls for it! 😂😂😂
It's because we don't
Marco pier white pioneered this technique. It has merit. Even if you haven't heard of it before
You should really go into more Michelin star kitchens then
Because it was his sous?
Me: *throwing them in the food processor*
That actually looks exactly like some detail oriented shit I'd do, lol, I just generally don't think I need them to be that fine, but now I'm curious if it makes a significant difference in anything I make.
Joshua is UA-cam forcing you to do this? 😂😂😂
I have never cooked anything that needed a dice that fine and I never will lmaoo
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
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
Lad forgot about the mandolin, real time saver and can get em real fine.
My cheff seeing this: "Very well done! You'r fired"
Obviously you didn’t learn grammar and punctuation from that job!
@@yourdadsdadgood for you! You understand middle school level grammar 🎉👏
@yourdadsdad@@marshallholland2248
Yes! Now, get "angry" at each other and go study grammar 🤣
I didn't cut them like this, they chose to be cut like this
- Marco Pierre White
I was taught this when I worked at a ramen shop, but this is how you do A FINE DICE. THIS IS NOT THE ONLY WAY TO DICE.
“this is the only way to make onions this fine“ enter Indian guy using a razor blade
I get my onions *this* fine with the first method. Just make sure your knife is sharp😊
Thats what i was thinking
I prefer the larger chunks anyway. I'll never cut as fast as he does, don't really care to learn and I like the taste of an onion.
Low skill and low intelligence use the 2nd method. They also have very low employment history
Same. I can get mine microscopic that way.
🫡🙄
Thanks, just got thru 10kg of them in 10 hours doing it that way :)
You spelled 10 DAYS wrong 🤣
If my chef found you doing that, you might just make it into the next day's À la Carte menu, for Exotic Food Gourmands!
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
aint no way i'm ever cutting my onions this way
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?
The eye closed, fine dining nod screams, "I sniff my own farts."
Papa, thank you. This will DEFINITELY improve my Zuppa Toscana.
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.
Im gonna tell you doing this in any city pride restaurant and the chef's gonna scream at ya
Keep waiting for the Spongebob voice to cut in saying "One hour later..."
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
Josh: You’re cutting your onions wrong
Me: I LEARNED IT FROM WATCHING YOU! I learned it from watching you
And I started feeling like a chef after I learned the first method.
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. 😂
"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😂
Standing at the cutting board randomly chopping for five minutes always seems to get me the tiniest pieces. This is just a time saver it seems
We need more collars with Josh please. Get him to rate some watches or whatever. We didn’t know we needed this collab
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.
Marco would cringe at those 'fine' onions
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
"did you know your onions will be nicer if you waste your whole fucking day cutting them?"
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.
ain't nobody got time to "fine dine" the damn onions
Me, loking at my dicer from the kitchen machine: Yeah... No, im gonna do it fast and loud.
Bro is acting like Marco Pierre White doesn't exist
Someone should've casted this guy on that movie "the menu"
“Imma chef that gets paid by the hour!” One Friday spent making one dish.
- "You've been taking hours, how far are done with cooking the food?"
- "Uh... I'm done chopping the onions"
I worked in fine dining in Naples FL, we used method one and still got a fine dice.
I have never seen this in any of the fine dining places I've cooked for in the past 15 years.
I like the clumpy thick onions, they remind me of grandma's cooking down south.
exactly
there is a really good reason to leave the roots attatched while cutting. it reduces eye irritation by a huge amount
you could also do a tilted star cut. saves time lmao
Some say he's still cutting the onion
Coming up next, you've been drying your socks wrong, put each individual sock on a blow dryer and let it on for 20 minutes. You can't get the socks properly dry otherwise!
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👍🏼
I used to cut the second way, personal better consistent cuts but when your boss sees this they question if you lied on your resume.
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