He's Frank Professional showing us professional ways to professionally peal and professionally cut professional onions... He's just a chef many homecooks are better than him, idk what's the reason of adding "professional" in every picture of him...
Ever since the “Spaghetti & Meatballs” episode, I’ve been using Frank’s method for dicing onions, and I am forever grateful for him making chopping onions easier.
I can take a good guess at his idea of bare minimum Cookware: -Nonstick frying pan -Straight sided Saute Pan, preferably stainless steel and oven safe -Sauce pan -Big pot Bakeware: sheet tray is the only super essential one, maybe a cast iron dutch oven (they are so lovely, and enamled ones don't even have the issue of cast iron care) if you have the space. The rest are fairly specialized to what they make. Cake tins make cakes, so get one if you want to make cakes, etc. Utensils: -Good chef's knife, whetstone and honing steel. Literally every other knife is optional, but you need a good 8-10" chef's knife. Devote as much budget to this as you can, good knives are worth it. -Cutting board, get the biggest ones you can find. The 3 for $5 ones that are 6 square inches are just not worth it -Spatula(s), at least one not in metal for your non-stick pan, and one flexible for scraping bowls -Mixing/serving Spoon(s), again at least one in non-stick friendly material -Ladle -Whisk -if you are into pastry, rolling pin -Bench scraper: technically optional, but incredibly useful for all sorts of stuff, worth the odd shape and $3 -Peeler -Grater -Masher -Mixing Bowls, at least 2, pyrex or metal is probably the best material if you only have one set, because they turn into great double boilers Appliances (really these are optional, but they are very nice) -Stick Blender: while stick blenders are only almost as good as jar blenders at blending smooth, they work better for hot stuff like soups, and are far easier to clean. If you have to have one or the other, choose the stick. -Electric Mixer: you can do like an 18th century peasant and do without, but that just sucks. If you have the space/budget, get one. -Food processor: same vein as the mixer: you can do without, but they just make life easier. That's about all you need to make like 90% of things I can think of. Duplicates and different sizes, especially in the pans, is wonderful, but of course stretch the budget/space concerns.
I'm SO glad he showed the REAL way to cut onions. I've seen so much stupid crap from people and videos who probably cut a few onions a year. I have to knock out about a dozen a day and the faster you do it, the less chance you have of tearing up. It's really an easy thing, but you can always tell when someone has no idea what they are doing by how they slice/dice an onion.
THANK YOU FRANK! What I really like about this video is you actually show us how you deal with the tail end of the onions, you don't just cut away after the showy bit of the chopping. First cooking video I've ever watched that is full service. 👍
Thank you Chef Frank (and Alberto) for revealing an ingeniously easy and simple method for onion peeling that I never would have thought of. Much appreciated
Though he gave alberto props; notice he didn't call it 'Albertos way', or "our way", but instead called it "my way"? There's that "chef" personality creeping through.
Very rarely do I want onion to melt into a dish - I not only like the flavour - but the texture too - so for me (and this is personal taste so take it or leave it) julienne is the preferred cut. The only time I finely dice onions is when I'm making a dish using suet pastry like a steak and kidney pudding, when I'll add very finely diced onion and leek into the suet paste so that the pastry gains the flavour but no texture
Never saw either grandmother cook, and Mom was a terrible cook, lol. I laugh when I hear the phrase, "Like Mom used to make..." I found if you learn to cut the trinity of onions, celery and carrots, you can pretty much cut/slice/chop any vegetable. Meat, is a whole different ballgame...
I've learned how to dice an onion watching a street cook. He skipped the step of cutting in half, laid the onion on the flat cut at the root end side, made several lengthwise cuts that stopped just shy of a full cut, (by tilting the tip of the knife a bit down towards the cutting board), 3-5 cuts one way, and then at 90° to the first ones, then laid the onion on its side and made the final cuts. He did it so quickly and accurately, it was a pleasure to watch... and improved my dicing speed a lot, too.
Ugghhh eyes so open. The grating trick is a game changer and I agree with the dislike of cutting towards oneself on the dice. Will definitely be trying the alt method. Love these videos, please do more, Chef Proto rules.
I worked for a sandwich shop where we prepped our own veggies. The quickest way I know to peel an onion where you don't need the stem but you do want full rings, is to cut off the ends then make a shallow cut virtually. The goal is just to cut through the skin and the first layer (which often has bruising or thin spots that we didn't want raw anyway). Then you can just wedge a finger under the layer and peel right off like in the second method shown here
My whole adult life i thought my Superpower was being immune to onions making me cry. Until about 5 years ago when I had to stop wearing contacts and discovered I was just an ordinary human like everyone else. It was heartbreaking. And painful. 😂
Hahaha, I also wore contact lenses and never cried when peeling onions. But I figured immediately it was because of the contacts. 🤣🤣🤣🤣 Now that I’ve had cataract surgery and don’t need either contacts or glasses I cry just like everyone else.
One tip for grating: If you but a mandolin (the slicer, not the instrument), it often comes with a piece you can use to hold whatever you are slicing so you don't wind up slicing your fingers. It works with a grater, too, if it has those spikes you can really dig into the onion.
When doing a cut that requires slicing into the onion while a rounded part is in contact with the cutting board (like cutting rings as shown in this video) I like to always keep the part in initial contact with the board, where the radius is largest, intact until the last cut. Basically, cut one side, flip the onion around and cut the other side, and then the last cuts are much easier to manage.
I love that alternative dicing method! I’ve always hated the culinary method for dicing onions. Everyone always said it was the fastest and cleanest way to dice an onion but I just lacked the dexterity to do it right and the onion always seemed to crumble and be unruly to deal with after the horizontal cuts.
Finally! I'm always bugged when chefs do that weird horizontal cut. Just not very safe or congruent. Dewd I love the slicer for carrots& potatoes. I'm crying. Thanks chef!
My mind is blown! Your way of dicing onions is amazing! I will now try to incorporate your techniques in my own culinary adventures. Thanks Chef Frank! You are awesome 🎉
Thanks! Home cook here with some experience as a line cook and prep cook. I love your personal method for dicing, I hate cutting toward my hand, too, way too much chance of a serious cut, I’m gonna start doing it your way. Thanks again, have a great day.
So I learned to do the onion peel like Frank's friend and always thought I'm doing this amateurish and wrong but now I can go to sleep knowing that I did it the practical way. :D
i find that rinsing the onion in water after you peel it helps with the tears, also there is a holder with spikes that you can get to hold the onion whileyou cut the rings, it works great especially if you want to cut thin rings.
i keep my onions in the fridge and i noticed they don't make me cry as quickly but also, a sharp knife is a must so you can actually cut the onion instead of squashing it
Years ago when I had to cut a bunch of onions daily for pizza, I did have a trick for avoiding most of the tears. Very simple. After peeling, let the onions soak in a big bowl of slightly warm water for about 10 minutes or more. You'll notice a big difference when you cut them. I learned this at least 20 years ago and I still do it (time permitting) because it's such a huge difference. Try it!
Can almost guarentee that is working because you are replacing onion juices with water, maybe ok for pizza because onions are too overpowering for pizza anyway imo but for a curry for example id rather not try😂
Lol, his method of peeling is what I use at home cuz I’m lazy. I also love his way of dicing, I use the “culinary school” method, but I always felt it was slow and I hate that cut through the middle too
@@Backroad_Junkie it’s because you end up with bigger semi circular disks on the sides if you don’t cut through horizontally. But I agree that it’s a stupid cut and would rather just skip it then comeback to slice the big ends separately at the end.
@@jdfutura Got it! Rewatched that part of the video, and he's making parallel cuts. Makes sense then. Still not cutting toward myself though. I bleed to easily, lol. I dice onions by slicing radially toward the center before dicing, so those edges don't exist. No, I didn't go to culinary school. Why do you ask? 😁
Thanks for sharing your skills. To peel an onion, I cut it in half, lay the halfs on their flat sides and smash them gently - like you would do, when peeling garlic. Now I can peel them (most of the time) easily.
I saw Frank's onion dicing method on his channel a while ago and have been using it ever since I saw it. It's so much easier and you dont have to cut towards yourself.
i learned a neat trick for slicing/dicing onions from my coworker who used to work in a restaurant and prep lots of onions , it doesn't completely save you from eye irritation but i helps to cut more onions than usual. You cut bunch of onions in half after peeling and throw them in a bowl with cold or even icy water. After you cut as much as you want, wet the chopping board also. I guess some of the enzyme leaks into the water inside the bowl of water and then when you slice/dice your onion the water on the board also captures some of the enzyme so it doesn't spread in the air. well and sharp knife is a must also :)
Using a wet cutting board also works. The fumes react with the moisture on the board instead of your eyes. And that reduces or sometimes completely removes tears from eyes.
Ive always found that chilling onions works to limit tears, from what I gather the juices in the onion turn to vapor at room temp and above, so when its cold it doesnt burn your eyes.
I agree with the sharp knife I always see my coworkers crying but when I do them nothing. I keep my knives extremely sharp and they dont sharpen at all. I also refrigerate them and that always seem to help me as well
You know, what actually helps with onion tears, is water. Have a bowl of water where you are cutting. The particular chemical in the onion is attracted to water and usually the first source water that it can find is in the tears in your eye. So, what you want to do is have a small bowl of water closer to the onions this way it gets attracted to that water versus the water naturally occurring in your eye and then you won't have tears. I've tried this every single time without fail you can also wet your knife and the cutting board as well.
syn-Propanethial S-oxide when sliced is released. So you want that gas to be attracted to the bowl first before it has the chance to get to your eyes. you can also rinse the onions as well or put them in a bowl of water after you finish cutting them. that'll help as well.
for the first dice method, i always like to do the horizontal cut first. Is there a reason everyone does it after the vertical cuts? it seemed more difficult and less stable when I did it that way
The root at the end stablizes the onion so it doesnt fall appart when cutting so vertical 1st so its held together then hoeizontal to make it a fine dice. If its just vertical slices then cut off both the root and the other end and chop. More thinner the faster itll cook and release more flavor
Exactly! The horizontal cut is the most dangerous cut because you are going towards your fingers, and you want the onion to be as stable as possible for that. I’m with you 100%. I always do horizontal first, and the two vertical cuts second and third.
Great vid. One tip, I don’t wear glasses or contact lenses, so what I do is put my board on top of the hob (off of course) turn the extractor on full, and use it as a fume cupboard.
I do find that keep the root part on - even when cut in half, reduce tears. Some kind of onions certainly are stronger than other, and I have a slice or two, and that also helps sometimes. I like the grating tip!!!
I'm very sensitive to onion fumes, and the only thing I've found that helps is using some sort of eye protection. Sunglasses work in a pinch, but best is some kind of shop goggles.
Am I the only one that barely ever cries whilst cutting onions? The number of times I've cried whilst cutting onions I can count with my fingers. And I do that regularly. Maybe caused by how most of the times I only use half of one, and the rest goes in the refrigerator, the cooling process might prevent me from crying. Apparently, that is a 'hack', give it a try, refrigerate your onions. But even when cutting an onion that has not been refrigerated, it rarely happens.
I have one of those choppers!!! It changed my life! Would strongly recommend. I do use mine on a table. Itss not as tall as my counter and I'm able to use my body weight to cut through the onions.
Another great video with helpful advice! Thank you for sharing Chef Frank!. Another great video with helpful advice! Thank you for sharing Chef Frank!.
Just tried the grating method I am never cutting an onion with a knife ever again 😂😂also what helps is leaving a wet cloth next to where u busy with the onion it helps with the burning eyes. Thank you chef you amazing
What I do to cut and peel onions is I cut off the top and then go straight through the onion lengthwise. That way the onion is still held by the root end and you get all the easy pealing.
Okay, I watched this coz I like Frank's presentation style. I'm already a dab hand with onions, so I never expected to learn a new trick, though. I've been box grating stuff wrong. Thanks, Chef!
Thanks Chef! Thats is some nice onion cutting, I like the idea of the last method. Its a handy trick with a grate. But most importend, a very sharp knife!
I saw a video on cutting onions without crying, its simple and it works! Not trying to sell anything here just tryed it and it works really, Just gwt a wet paper towel and lay it close to your onion while chopping. The compounds are drawn to moisture in the towel and not your eyes.
I mince onions to feed them to my picky roommate. I mostly put them in sauces or sneak them in for flavor and the nutrition benefits. I end up rocking a lot, but I am getting better with each one. I haven't tried grating, I have a box grater but haven't used it since I've got a rotary one for my cheeses, I'll try it next time. I also need to sharpen my chef's knife. Thanks for the reminder.
The way I was taught how to peel onions just as a general purpose method, was to chop the top of the onion off, slice it in half from the root to the top of the onion, then you can grab that papery outer layer and simply pull it towards the root and get it off without leaving shards of the papery outer layer on it. However, seeing Alberto's method, I believe I shall give that a go and see how I like it.
What's the point of the horizontal cuts to the onion when dicing? I understand the vertical cuts almost through the onion but I can't wrap my head around the horizontal cuts.
After 15 years of cheffing, I'm convinced the dicing gadgets give more precise and consistent dice results than every chef I know... and that is hundreds of chefs.
Your personal dice method is how my dad taught me to dice an onion 30 odd years ago. We cut full half rings, but we're not chefs, the extra 1/2 second of fuss to keep the sluces together is no great loss to us. This is the closest I have ever seen anyone teaching cutting an onion do it to what to me is the perfect way.
“Those are the best people to learn from cause they do It more than you”
This man is a true leader.
Notice he called it 'my way" instead of Alberto's way, though? Or "our way".
That's a "chef" for you.
I love Chef Frank! he´s just so chill, and the way he explains things is so clear!
Well, he's an "instructor", so...
I used to agree. But when he de-boned chicken wings, I don’t think Frank and I can ever be on the same page again
He's Frank Professional showing us professional ways to professionally peal and professionally cut professional onions...
He's just a chef many homecooks are better than him, idk what's the reason of adding "professional" in every picture of him...
@@shinotsurubushi6229 they add professional because he is a professional?
@@izzylk1802 He mentions he's professional every 5 seconds, too big ego
As someone who hates the idea of cutting towards his own palm, I definitely appreciate the alternate way to dice.
I just skip that step. If seen it taught in many forums, but never understood the purpose since the pieces come apart at the layers anyway.
@@ptrinch Yeah. I cut my finger once with that slice and now I just skip that part and the onion cutting comes up fine
@@ptrinch i see every chef doing it, i never understood, it's useless i think. i think it's something they learned and never questioning
@@ptrinch I find it can help even out the side pieces a bit, but it doesn't do anything at all for the other 95% of the onion.
I like that way too, saves a lot of time
But he didn't do the left handed oil test on that chopper
He also didn't give it a rating or tell us how he would redesign it to make it better. Terrible review this time.
You're mixing up your awesome middle-aged Italian dudes!! 😉
@@Drnaynay and you’re missing a joke
@@Lhamb umm..no. I was kidding too. (Hence the little winking guy). Never mind 🤷
😂😂😂😂
Ever since the “Spaghetti & Meatballs” episode, I’ve been using Frank’s method for dicing onions, and I am forever grateful for him making chopping onions easier.
"gonna make everyone on set cry today"
That's just such a great líne. *chef's kiss*
We need Frank's list of the must have kitchen equipments for beginners ✋
I can take a good guess at his idea of bare minimum
Cookware:
-Nonstick frying pan
-Straight sided Saute Pan, preferably stainless steel and oven safe
-Sauce pan
-Big pot
Bakeware: sheet tray is the only super essential one, maybe a cast iron dutch oven (they are so lovely, and enamled ones don't even have the issue of cast iron care) if you have the space. The rest are fairly specialized to what they make. Cake tins make cakes, so get one if you want to make cakes, etc.
Utensils:
-Good chef's knife, whetstone and honing steel. Literally every other knife is optional, but you need a good 8-10" chef's knife. Devote as much budget to this as you can, good knives are worth it.
-Cutting board, get the biggest ones you can find. The 3 for $5 ones that are 6 square inches are just not worth it
-Spatula(s), at least one not in metal for your non-stick pan, and one flexible for scraping bowls
-Mixing/serving Spoon(s), again at least one in non-stick friendly material
-Ladle
-Whisk
-if you are into pastry, rolling pin
-Bench scraper: technically optional, but incredibly useful for all sorts of stuff, worth the odd shape and $3
-Peeler
-Grater
-Masher
-Mixing Bowls, at least 2, pyrex or metal is probably the best material if you only have one set, because they turn into great double boilers
Appliances (really these are optional, but they are very nice)
-Stick Blender: while stick blenders are only almost as good as jar blenders at blending smooth, they work better for hot stuff like soups, and are far easier to clean. If you have to have one or the other, choose the stick.
-Electric Mixer: you can do like an 18th century peasant and do without, but that just sucks. If you have the space/budget, get one.
-Food processor: same vein as the mixer: you can do without, but they just make life easier.
That's about all you need to make like 90% of things I can think of. Duplicates and different sizes, especially in the pans, is wonderful, but of course stretch the budget/space concerns.
@@DrBrangar don't forget an oven and stovetop
Convection oven, microwave, and hot plate/stovetop burner (if you don’t have a stovetop).
I'd start with a beard guard
And even for experts!
I'm SO glad he showed the REAL way to cut onions.
I've seen so much stupid crap from people and videos who probably cut a few onions a year.
I have to knock out about a dozen a day and the faster you do it, the less chance you have of tearing up. It's really an easy thing, but you can always tell when someone has no idea what they are doing by how they slice/dice an onion.
Cough *adam ragusea* Cough
THANK YOU FRANK! What I really like about this video is you actually show us how you deal with the tail end of the onions, you don't just cut away after the showy bit of the chopping. First cooking video I've ever watched that is full service. 👍
Thank you Chef Frank (and Alberto) for revealing an ingeniously easy and simple method for onion peeling that I never would have thought of. Much appreciated
Though he gave alberto props; notice he didn't call it 'Albertos way', or "our way", but instead called it "my way"?
There's that "chef" personality creeping through.
I appreciate him using the chopping gadget. I know it isn't something that chefs would use in their kitchens, but the audience would. Thank you!
the most important question you gotta ask yourself first is do you want visible chunky pieces or do you want it to melt into your dish
Very rarely do I want onion to melt into a dish - I not only like the flavour - but the texture too - so for me (and this is personal taste so take it or leave it) julienne is the preferred cut.
The only time I finely dice onions is when I'm making a dish using suet pastry like a steak and kidney pudding, when I'll add very finely diced onion and leek into the suet paste so that the pastry gains the flavour but no texture
it should melt into curries for sure, always
One of the first things my grandma made sure I knew how to do in cooking was cut an onion. Very good skill to have!
Never saw either grandmother cook, and Mom was a terrible cook, lol. I laugh when I hear the phrase, "Like Mom used to make..."
I found if you learn to cut the trinity of onions, celery and carrots, you can pretty much cut/slice/chop any vegetable.
Meat, is a whole different ballgame...
I've learned how to dice an onion watching a street cook. He skipped the step of cutting in half, laid the onion on the flat cut at the root end side, made several lengthwise cuts that stopped just shy of a full cut, (by tilting the tip of the knife a bit down towards the cutting board), 3-5 cuts one way, and then at 90° to the first ones, then laid the onion on its side and made the final cuts.
He did it so quickly and accurately, it was a pleasure to watch... and improved my dicing speed a lot, too.
Ugghhh eyes so open. The grating trick is a game changer and I agree with the dislike of cutting towards oneself on the dice. Will definitely be trying the alt method. Love these videos, please do more, Chef Proto rules.
I worked for a sandwich shop where we prepped our own veggies. The quickest way I know to peel an onion where you don't need the stem but you do want full rings, is to cut off the ends then make a shallow cut virtually. The goal is just to cut through the skin and the first layer (which often has bruising or thin spots that we didn't want raw anyway).
Then you can just wedge a finger under the layer and peel right off like in the second method shown here
My whole adult life i thought my Superpower was being immune to onions making me cry. Until about 5 years ago when I had to stop wearing contacts and discovered I was just an ordinary human like everyone else. It was heartbreaking. And painful. 😂
Efficient cutting is the key. Get it done quickly (but safely!) and you will have less problems.
I would cry if I found that out 😂
put a decently wet paper towel next to the onion when cutting...you wont cry ...trust
Hahaha, I also wore contact lenses and never cried when peeling onions. But I figured immediately it was because of the contacts. 🤣🤣🤣🤣 Now that I’ve had cataract surgery and don’t need either contacts or glasses I cry just like everyone else.
@@clairer342Dad joke level 100 😆
Honestly, I feel like Chef Frank needs to start a channel of his own. I learn so much from him and his lil insights.
You mean ua-cam.com/users/ProtoCookswithChefFrank 😄
He has one, it's called Protocooks with chef Frank!
@@gloriamontorsi2031 Thanks for the heads up! 😊
One tip for grating: If you but a mandolin (the slicer, not the instrument), it often comes with a piece you can use to hold whatever you are slicing so you don't wind up slicing your fingers. It works with a grater, too, if it has those spikes you can really dig into the onion.
When doing a cut that requires slicing into the onion while a rounded part is in contact with the cutting board (like cutting rings as shown in this video) I like to always keep the part in initial contact with the board, where the radius is largest, intact until the last cut. Basically, cut one side, flip the onion around and cut the other side, and then the last cuts are much easier to manage.
I love that alternative dicing method! I’ve always hated the culinary method for dicing onions. Everyone always said it was the fastest and cleanest way to dice an onion but I just lacked the dexterity to do it right and the onion always seemed to crumble and be unruly to deal with after the horizontal cuts.
Finally! I'm always bugged when chefs do that weird horizontal cut. Just not very safe or congruent. Dewd I love the slicer for carrots& potatoes. I'm crying. Thanks chef!
Can never get enough Chef Frank Proto. Love the way he explains and demonstrates.
I love the ending with the box grater onion grating! Love your baby blues! thanks for the great tips.
My mind is blown! Your way of dicing onions is amazing! I will now try to incorporate your techniques in my own culinary adventures. Thanks Chef Frank! You are awesome 🎉
this is literally the best video with frank, he makes me laugh out loud in a video about how to cut onions
Thanks! Home cook here with some experience as a line cook and prep cook. I love your personal method for dicing, I hate cutting toward my hand, too, way too much chance of a serious cut, I’m gonna start doing it your way. Thanks again, have a great day.
Finally! My questions of many years answered!
So I learned to do the onion peel like Frank's friend and always thought I'm doing this amateurish and wrong but now I can go to sleep knowing that I did it the practical way. :D
Frank the madman actually biting a raw onion
and liking it... seriously wtf frank
It's probably a vidalia onion.
I did that once. My nose instantly started bleeding.
He sleeps with the light out in bed aswell 😂
My uncle once ate a whole onion like it was an apple.
Frank’s box grating method is so intuitive, I use it for everything I grate now.
Best method I found to get rid of the eye burning when cutting large batches is to just use a fan. It blows the gases away and works like a charm.
I chop mine on a board right underneath my cooker hood extractor on full blast. No tears. Ever.
i find that rinsing the onion in water after you peel it helps with the tears, also there is a holder with spikes that you can get to hold the onion whileyou cut
the rings, it works great especially if you want to cut thin rings.
The second method of peeling is the way I always did it. I learnt it from my mother who cooks amazing dishes!
I'm just a home cook, and like you, I've been doing it this way for almost 50 years. Surprising that he didn't know this.
Me too. Don't know where I learned it but I kind of intuitively went with that
I do the same. I top, tail and cut a line from top to bottom and peel the first layer off rather than cut it in half first.
i keep my onions in the fridge and i noticed they don't make me cry as quickly but also, a sharp knife is a must so you can actually cut the onion instead of squashing it
I can't believe my "lazy" way of cutting onions was your preferred quicker way wow
Years ago when I had to cut a bunch of onions daily for pizza, I did have a trick for avoiding most of the tears. Very simple. After peeling, let the onions soak in a big bowl of slightly warm water for about 10 minutes or more. You'll notice a big difference when you cut them. I learned this at least 20 years ago and I still do it (time permitting) because it's such a huge difference. Try it!
Can almost guarentee that is working because you are replacing onion juices with water, maybe ok for pizza because onions are too overpowering for pizza anyway imo but for a curry for example id rather not try😂
I've known how to cut, dice and chop onions for as long as I can remember...only watching this because Chef Frank is amazing
Lol, his method of peeling is what I use at home cuz I’m lazy.
I also love his way of dicing, I use the “culinary school” method, but I always felt it was slow and I hate that cut through the middle too
Just skip the middle cut. No benefit in my opinion.
@@gnobst2801 Yeah. If you actually look at the structure of the onion, I could never figure out why you'd do the horizontal cuts.
@@Backroad_Junkie it’s because you end up with bigger semi circular disks on the sides if you don’t cut through horizontally.
But I agree that it’s a stupid cut and would rather just skip it then comeback to slice the big ends separately at the end.
@@jdfutura Got it! Rewatched that part of the video, and he's making parallel cuts. Makes sense then. Still not cutting toward myself though. I bleed to easily, lol.
I dice onions by slicing radially toward the center before dicing, so those edges don't exist.
No, I didn't go to culinary school. Why do you ask? 😁
I used to hate cutting onions so I just ate them like an apple. But now, Chef Frank has made it a joy to cut them! ;)
These are really helpful! Something that actually helps with the crying is putting the onion in the freezer for a bit - not frozen though.
or an extractor
I will try that. Also, if you pretend like you are chewing a big wad of chewing gum while you slice onions, you will not have tears.
npc
Thanks for sharing your skills. To peel an onion, I cut it in half, lay the halfs on their flat sides and smash them gently - like you would do, when peeling garlic. Now I can peel them (most of the time) easily.
I didn’t learn how to cut an onion without tears, but this guy has a great happy-go-lucky smile and laugh.
I saw Frank's onion dicing method on his channel a while ago and have been using it ever since I saw it. It's so much easier and you dont have to cut towards yourself.
A very instructive and safe demonstration with all the precautions.
Chef Frank, I so LOVE it when you are on showing us how to do things. Onions are one of the hardest things for me to cut. Thanks for the tips!!
Oooh, I use a similar method that also doesn't have that annoying sideways cut, but this is so much easier still! Definitely going to try this.
i started to use the box grater this way first time i saw Frank to use this method....and I love it...
Love the personality of Frank Proto and what a great video! Love the chef's method which I discovered after 2 years of cutting onions!
i learned a neat trick for slicing/dicing onions from my coworker who used to work in a restaurant and prep lots of onions , it doesn't completely save you from eye irritation but i helps to cut more onions than usual. You cut bunch of onions in half after peeling and throw them in a bowl with cold or even icy water. After you cut as much as you want, wet the chopping board also. I guess some of the enzyme leaks into the water inside the bowl of water and then when you slice/dice your onion the water on the board also captures some of the enzyme so it doesn't spread in the air. well and sharp knife is a must also :)
Using a wet cutting board also works. The fumes react with the moisture on the board instead of your eyes. And that reduces or sometimes completely removes tears from eyes.
Ive always found that chilling onions works to limit tears, from what I gather the juices in the onion turn to vapor at room temp and above, so when its cold it doesnt burn your eyes.
I've always kept onions in the fridge and have never had tears so maybe you're right!
I store onions in the refrigerator, and they still sting my eyes.
@@thesender6793 Best to soak them in ice water.
FRANK! you're an onion beast!!!!!! I love it! onions don't make me tear up and I don't even wear contacts!
The eye contacts reference about cutting onions is so true 👍
I agree with the sharp knife I always see my coworkers crying but when I do them nothing. I keep my knives extremely sharp and they dont sharpen at all. I also refrigerate them and that always seem to help me as well
I always keep the onions refrigerated. Never a tear.
You know, what actually helps with onion tears, is water. Have a bowl of water where you are cutting. The particular chemical in the onion is attracted to water and usually the first source water that it can find is in the tears in your eye. So, what you want to do is have a small bowl of water closer to the onions this way it gets attracted to that water versus the water naturally occurring in your eye and then you won't have tears. I've tried this every single time without fail you can also wet your knife and the cutting board as well.
syn-Propanethial S-oxide when sliced is released. So you want that gas to be attracted to the bowl first before it has the chance to get to your eyes. you can also rinse the onions as well or put them in a bowl of water after you finish cutting them. that'll help as well.
I get paid to smoke weed & to get highh on my UA-cam channeI 🥶
@@SevenHunnid that’s crazy! Not a single soul cares!
@@SevenHunnid so....... who asked?
Was looking for this comment, the bowl of water trick is life changing!
Frank is such a wholesome host
extremely valuable tutorial that will serve us every day for the rest of our lives.
I love how you cut onions it's so beautiful
Huh, I've been using Franks preferred method for dicing for years now. Good to know I'm on the same page as a pro!
for the first dice method, i always like to do the horizontal cut first. Is there a reason everyone does it after the vertical cuts? it seemed more difficult and less stable when I did it that way
The root at the end stablizes the onion so it doesnt fall appart when cutting so vertical 1st so its held together then hoeizontal to make it a fine dice. If its just vertical slices then cut off both the root and the other end and chop. More thinner the faster itll cook and release more flavor
Curious as well because that’s how I do it because the more difficult horizontal the onion is ore stable
Exactly! The horizontal cut is the most dangerous cut because you are going towards your fingers, and you want the onion to be as stable as possible for that. I’m with you 100%. I always do horizontal first, and the two vertical cuts second and third.
7:30 forget the rest of the crew, I was tearing up just watching it on UA-cam!
I can't say enough how much I appreciate the shoutout to prep cooks, I was a prep cook when I learned that same way to cut, lol
Love it. This will change both onion chopping and grating for me.
even through the screen and a million miles away, I'm still crying
If I cut the onions near the stove and turn on the exhaust fan somehow it handles the burning eyes. L-O-V-E your videos.
Great vid. One tip, I don’t wear glasses or contact lenses, so what I do is put my board on top of the hob (off of course) turn the extractor on full, and use it as a fume cupboard.
I do find that keep the root part on - even when cut in half, reduce tears. Some kind of onions certainly are stronger than other, and I have a slice or two, and that also helps sometimes.
I like the grating tip!!!
The way I peel onions is exactly the way Alberto does. Excellent method!
I'm very sensitive to onion fumes, and the only thing I've found that helps is using some sort of eye protection. Sunglasses work in a pinch, but best is some kind of shop goggles.
I use swim goggles. Not the dollar store ones. A good pair (anti fog, no leaking, etc.). They're around $13 on Amazon.
Am I the only one that barely ever cries whilst cutting onions? The number of times I've cried whilst cutting onions I can count with my fingers. And I do that regularly.
Maybe caused by how most of the times I only use half of one, and the rest goes in the refrigerator, the cooling process might prevent me from crying. Apparently, that is a 'hack', give it a try, refrigerate your onions.
But even when cutting an onion that has not been refrigerated, it rarely happens.
Keep a good sip of water in your mouth while cutting
Place a cup of water near you when you’re cutting an onion. It helps a lot.
I have one of those choppers!!! It changed my life! Would strongly recommend. I do use mine on a table. Itss not as tall as my counter and I'm able to use my body weight to cut through the onions.
For dicing I like to do the horizontal cut first, only after do the vertical cuts. It gives a bit more control with the horizontal cut.
kinda proud that I came up with the exact 2nd method on my own although i suck at cooking ^^
Another great video with helpful advice! Thank you for sharing Chef Frank!. Another great video with helpful advice! Thank you for sharing Chef Frank!.
I love your way of chopping the onions, i will use it for sure!
Just tried the grating method I am never cutting an onion with a knife ever again 😂😂also what helps is leaving a wet cloth next to where u busy with the onion it helps with the burning eyes. Thank you chef you amazing
What I do to cut and peel onions is I cut off the top and then go straight through the onion lengthwise. That way the onion is still held by the root end and you get all the easy pealing.
I have always done it that way too.
Thanks chef. That was a great video. My husband and I follow your technique to peel off the onions.
Frank you absolute BEAST, thanks!!
Okay, I watched this coz I like Frank's presentation style. I'm already a dab hand with onions, so I never expected to learn a new trick, though. I've been box grating stuff wrong. Thanks, Chef!
OMG FRANKS METHOD FOR DICING IS A GAMECHANGER
Thanks Chef! Thats is some nice onion cutting, I like the idea of the last method. Its a handy trick with a grate. But most importend, a very sharp knife!
Wow, Frank is amazing.
Nice to know that without anyone showing me I have been doing it right all along
I saw a video on cutting onions without crying, its simple and it works! Not trying to sell anything here just tryed it and it works really, Just gwt a wet paper towel and lay it close to your onion while chopping. The compounds are drawn to moisture in the towel and not your eyes.
I mince onions to feed them to my picky roommate. I mostly put them in sauces or sneak them in for flavor and the nutrition benefits. I end up rocking a lot, but I am getting better with each one.
I haven't tried grating, I have a box grater but haven't used it since I've got a rotary one for my cheeses, I'll try it next time. I also need to sharpen my chef's knife. Thanks for the reminder.
The way I was taught how to peel onions just as a general purpose method, was to chop the top of the onion off, slice it in half from the root to the top of the onion, then you can grab that papery outer layer and simply pull it towards the root and get it off without leaving shards of the papery outer layer on it.
However, seeing Alberto's method, I believe I shall give that a go and see how I like it.
What's the point of the horizontal cuts to the onion when dicing?
I understand the vertical cuts almost through the onion but I can't wrap my head around the horizontal cuts.
U R a Cool Dude Frank!! I''m glad I came across your videos! Laszlo Montreal.
My eyes are watering watching this.
After 15 years of cheffing, I'm convinced the dicing gadgets give more precise and consistent dice results than every chef I know... and that is hundreds of chefs.
Thanks for the “My way” fine chop method. Much easier and zero cutting to the hand. Cheers
Chef proto that is so awesome We cut onions the same way
That was a very useful video. I will have to try the techniques (after reviewing the video again!) next time I use onions.
OMG! Your second method is the way I cut and I also learned that on site of a restaurant I worked.
10/10 - I learned some new techniques for cutting up onion.
Another way to avoid the tears: Put a small desktop fan blowing across the cutting board (left to right or vice-versa).
Your personal dice method is how my dad taught me to dice an onion 30 odd years ago. We cut full half rings, but we're not chefs, the extra 1/2 second of fuss to keep the sluces together is no great loss to us.
This is the closest I have ever seen anyone teaching cutting an onion do it to what to me is the perfect way.
Just tried your peel and chop method. Will be adopted. Thank you.