The only way to not cry is just to do heaps every night for dinner. I always put onion in whatever I'm cooking and I've become totally desensitised to it and never cry. When I go on holiday and don't have to cook for a couple of weeks I notice I start tearing up the first couple of nights I'm back home and cooking
@@mozorellastick2583*Yeah it's because you get used to it when you cut em onions on the daily. But once you stop cutting em for a while and get back to it, you'll notice that it'll make you cry just because you're getting back at it after some time..*
my never answered question... maybe Andy's team or Andy himself would graciously help me.. *what is the purpose of the "cut in the middle"... what difference does it make?* 🙏🤔 I keep asking and no-one in the last 18+ years managed to give me a reasonable answer.. 🤷♂️😲 since onion has layers... why the middle cut (or as some chefs insist -> 2 cuts)?? when I started working in the kitchen in 2004 one of my tasks was to chop about 10kgs of onions before (for) lunch service... I initially did as my boss showed me, but quickly realised that those middle cuts were useless and only took extra time... noone ever noticed any difference WITHOUT those "middle cut(s)"... so WHY CHEFS INSIST ON MIDDLE CUTS.. I know that this might seem like a petty issue, but seriously there's NO difference .. if you have a few onions -> it doesn't matter, but if you need to chop quite some, then you save a lot of time without those middle cuts...
I am the furthest thing from a kitchen pro/chef that you can find but this channel has to be my favorite of cooking YT. I honestly feel such confidence watching Andy cook/demonstrate techniques and one day hope I'll get to a satisfactory level. It's renewed the spark in me for improving on dishes, learning techniques, learning different cultural cuisines, etc.
My cooking teacher taught me everything I know about cooking but I feel like your videos are continuing my education in cooking 😊 Still waiting on the Cantonese family style dinner for Heun Wah please chef!
my never answered question... maybe Andy's team or Andy himself would graciously help me.. *what is the purpose of the "cut in the middle"... what difference does it make?* 🙏🤔 I keep asking and no-one in the last 18+ years managed to give me a reasonable answer.. 🤷♂️😲 since onion has layers... why the middle cut (or as some chefs insist -> 2 cuts)?? when I started working in the kitchen in 2004 one of my tasks was to chop about 10kgs of onions before (for) lunch service... I initially did as my boss showed me, but quickly realised that those middle cuts were useless and only took extra time... noone ever noticed any difference WITHOUT those "middle cut(s)"... so WHY CHEFS INSIST ON MIDDLE CUTS.. I know that this might seem like a petty issue, but seriously there's NO difference .. if you have a few onions -> it doesn't matter, but if you need to chop quite some, then you save a lot of time without those middle cuts...
@@peteroz7332 the middle cut is not essential and can be quite dangerous to do. If you don’t wanna then don’t bother. The cut down the middle just makes the layers fall apart easier giving you a finer slice 👍🏻. I usually don’t bother unless my onions layers are quite stick together. Hope this answers your question 😊
@@Char_siu_Lo_mai_fan thank you 😊 🙏 I'm not professionally chopping onions any more - finished working in restaurants in 2011... if I chop now it is just for me/for private dinner.. 🤔🤷♂️ thank you for your time and have a great day 👍💪😁
my never answered question... maybe Andy's team or Andy himself would graciously help me.. *what is the purpose of the "cut in the middle"... what difference does it make?* 🙏🤔 I keep asking and no-one in the last 18+ years managed to give me a reasonable answer.. 🤷♂️😲 since onion has layers... why the middle cut (or as some chefs insist -> 2 cuts)?? when I started working in the kitchen in 2004 one of my tasks was to chop about 10kgs of onions before (for) lunch service... I initially did as my boss showed me, but quickly realised that those middle cuts were useless and only took extra time... noone ever noticed any difference WITHOUT those "middle cut(s)"... so WHY CHEFS INSIST ON MIDDLE CUTS.. I know that this might seem like a petty issue, but seriously there's NO difference .. if you have a few onions -> it doesn't matter, but if you need to chop quite some, then you save a lot of time without those middle cuts...
@@tuyenmai5492 but it is already flat, no? it's been cut in half.. so it is stable on the board... I meant another cut/slice (one or two) ... parallel to the board...
@@peteroz7332you are absolutely vorrect the horizontal middle cut is totally useless. Most Chefs just do as they have been taught and will then teach their apprentices the same way they have been taught again, and so on. A halved onion is a halved "sphere" consisting of many spherical layers. Now to demonstrativ, we peel the largest layer off (since it is the easiest to cut) then do the vertical cuts. Now after doing your many vertical cuts, do the one horizontal middle cut. What can you observe, after doing the horizontal cut? It intersects at 2 points with the onion layer. And probably exactly where you have already cut the onion with vertical cuts. TL/DR Horizontal cut is useless, it serves no purpose.
Dear Shef,this session reminds me of my biology classes in 80s where I had to take sections of plant stems to see xylem and floem under microscope...so thin..Thank You for the session🙏
Depends on your onions. Some have tougher thicker skin that comes off easily and some flakes off because it’s weak and very stuck. Where I’m from the latter is rather uncommon
I have never once even been slightly more moist on my eyes from onions in fact I'm at a point in life where I don't beleive crying from onions is possible.
I swear you've inspired a whole generation of home cooks, thanks so much Andy these videos may seem simple for pros, but all the techniques improve every dish for someone like me. 💙🇨🇦
one tip i have for not crying when cutting onions is just put a slice of bread in your mouth, it may look silly but you wont cry and you get some onion flavored bread. only hold a little bit in your mouth, the rest has to stick out
I've found your videos only about a week ago but you're amazing and I love your work. You make it simple, enjoyable and refreshing. You inspire quite a lot ❤
nice little tutorial. though i dont cut it through the middle for the first one. seeing that the onions have layers, i just slice them somewhat thinner and they come out as finely diced as well. but the first one is a great tip for people that are just starting to learn how to cut onions.
I really like the way you explain things 😁 When I want to caramelize onions, I use a mandolin to slice them (so much faster). However, it has to be really sharp for it to work. For very fine cubes however, I first cut the halved onion in a fan shape... i.e. diagonally to the root... and then vertically as usual. The horizontal cut through the halved onion is unnecessary with this method. Works especially good with big onions
ATK taught me to do the horizontal cut first, and it made me go from hating that cut to finding it totally fine. It's so worth it. Give it a try if you haven't (and let me know if you changed too).
Happy to see a chef's technique to peeling the onion. Maybe it is where i buy them, but i struggle more then i like with getting the peels off. And to compensate for having the sharpest knife, i just put on a pair of glasses. The onion juice can't fly into my eye after the cells get shredded instead of cut.
Damn I love how we can dice onions several different ways!!! Diced for roast chicken with mash and gravy, slices for a steak tyle Sambo and as Andy said chopped for stir frys
I slice the onion into rings, then in half pile them up and work the half round for finest cut. For sauces and such. Always good information on your page.👍
61 years old never thought I would consider cooking to be entertainment, but you knock it out of the park. Love all your videos. Not sure if. You have one or not, if you do please tell me where I can get it. A cookbook, I love to cook and you make it seem so effortless.
i mean you mastered the art of cutting onion, its like you are demon slayer member (hashira) with onion breathing no wonder you held the uncle title for so long.
if you're using a particularly strong onion for salad you can chuck the slices in a bit of water for 20mins. significantly tunes back the heat without losing any onion flavour.
One thing I’ve never seen the point in doing is the lateral slice after the first vertical slice. It doesn’t add anything and makes the final vertical slice (at right angles to the first) more slippery
One trick to cut a LOT of onions without ANY issues with crying, even with semi-sharp knives, is to soak them. Cut the bottom (or top) and halve. Then toss into a basin with water in. By the time you've done that with all the onions you intend to chop and plan to do the actual chopping, they'll be soaked enough that you won't tear up at all :D
I find that slices work very nicely in stir-fries too- I love it when the yellow onion is added in quite late, so they soften and mellow out without losing all their "toothsomeness", and it's just really pretty when the soy sauce just stains the cut edges. The shape harmony also works really nicely with julienned carrots and green beans.
Contacts are the solution!!! It’s the only thing that actually works 100% (for me). Since I got my contacts I’ve never cried from onions again. Same with getting smoke in my eye, I just don’t feel it. It’s actually crazy because I only realized this after years of wearing contacts (and cutting onions). I couldn’t wear my contacts as there was a small scratch in my cornea and when I started cutting onions it reminded me that contacts are actually the only way to prevent the crying!!
I actually like slicing both ways, both have different applications. In the video is good for stir fry, but if you go the other way it's better for pickling or as a topping (salad, burger, pho).
Love it..😂 no crying and the root on. One of my girlfriends argued with me my dad had been a chef thats wat he taught me ..she claimed to hsve worked in a Greek restaurant and know 😊 and started by cutting the root OFF🎉🎉🎉🎉
I put my onions in the freezer for 10 minutes before cutting. It makes it less strong and so I don't get teary eyed and it's a little firmer so it's easier to cut.
I wa taught that rather than just going straight down to begin with you should slice at an angle slowly decreasing this angle until your straight so you have more even slices
The best way to not cry when cutting onions is to not get too emotionally attached to the onion.
😂😂😂😂😂😂
Dude 😂
Are you brilliant? 😂🤣 Yes. "Breaking up is so, very hard to do . . . "
😂😂
U know i tried that but man that guy is very convincing...everh single time
I was told by a chef that the only way to not cry when cutting onions is to get the apprentice to do them...
When I cut a lot of onions, I put on my swim goggles. I may look silly to my family, but hey, I'm not crying!
Or wear contacts.
The only way to not cry is just to do heaps every night for dinner. I always put onion in whatever I'm cooking and I've become totally desensitised to it and never cry. When I go on holiday and don't have to cook for a couple of weeks I notice I start tearing up the first couple of nights I'm back home and cooking
@@mozorellastick2583*Yeah it's because you get used to it when you cut em onions on the daily. But once you stop cutting em for a while and get back to it, you'll notice that it'll make you cry just because you're getting back at it after some time..*
@@Lucian_King yea for sure, so I think the best cure is just to cut alot of onions, it doesn't take that long to get used to
Andy's no-nonsence techniques are the best. Can't wait for your cookbook!
It’s up already!!
my never answered question...
maybe Andy's team or Andy himself would graciously help me..
*what is the purpose of the "cut in the middle"... what difference does it make?* 🙏🤔
I keep asking and no-one in the last 18+ years managed to give me a reasonable answer.. 🤷♂️😲
since onion has layers... why the middle cut (or as some chefs insist -> 2 cuts)??
when I started working in the kitchen in 2004 one of my tasks was to chop about 10kgs of onions before (for) lunch service...
I initially did as my boss showed me, but quickly realised that those middle cuts were useless and only took extra time...
noone ever noticed any difference WITHOUT those "middle cut(s)"...
so WHY CHEFS INSIST ON MIDDLE CUTS..
I know that this might seem like a petty issue, but seriously there's NO difference .. if you have a few onions -> it doesn't matter, but if you need to chop quite some, then you save a lot of time without those middle cuts...
@peteroz7332 I think maybe just so that it sits flat on the board and doesn't roll around.
@@maxstephands3882he means the second horizontal cut after the onion is halved
@@peteroz7332 chat gpt to the rescue!💥
Andy looked like he was about to cry at the end. Makes sense with all those onions.
I am the furthest thing from a kitchen pro/chef that you can find but this channel has to be my favorite of cooking YT.
I honestly feel such confidence watching Andy cook/demonstrate techniques and one day hope I'll get to a satisfactory level. It's renewed the spark in me for improving on dishes, learning techniques, learning different cultural cuisines, etc.
That last line sums up my life! Thank you Chef for everything!
My cooking teacher taught me everything I know about cooking but I feel like your videos are continuing my education in cooking 😊
Still waiting on the Cantonese family style dinner for Heun Wah please chef!
I wish i had an ounce of this guy's perseverance in finding love
my never answered question...
maybe Andy's team or Andy himself would graciously help me..
*what is the purpose of the "cut in the middle"... what difference does it make?* 🙏🤔
I keep asking and no-one in the last 18+ years managed to give me a reasonable answer.. 🤷♂️😲
since onion has layers... why the middle cut (or as some chefs insist -> 2 cuts)??
when I started working in the kitchen in 2004 one of my tasks was to chop about 10kgs of onions before (for) lunch service...
I initially did as my boss showed me, but quickly realised that those middle cuts were useless and only took extra time...
noone ever noticed any difference WITHOUT those "middle cut(s)"...
so WHY CHEFS INSIST ON MIDDLE CUTS..
I know that this might seem like a petty issue, but seriously there's NO difference .. if you have a few onions -> it doesn't matter, but if you need to chop quite some, then you save a lot of time without those middle cuts...
@@peteroz7332 the middle cut is not essential and can be quite dangerous to do. If you don’t wanna then don’t bother. The cut down the middle just makes the layers fall apart easier giving you a finer slice 👍🏻. I usually don’t bother unless my onions layers are quite stick together. Hope this answers your question 😊
@@Char_siu_Lo_mai_fan thank you 😊 🙏 I'm not professionally chopping onions any more - finished working in restaurants in 2011... if I chop now it is just for me/for private dinner.. 🤔🤷♂️
thank you for your time and have a great day 👍💪😁
@@peteroz7332 no worries. Happy to help 😊
Happy to say, I've been cutting onions the right way for a long time according to Andy 😊
Me too
my never answered question...
maybe Andy's team or Andy himself would graciously help me..
*what is the purpose of the "cut in the middle"... what difference does it make?* 🙏🤔
I keep asking and no-one in the last 18+ years managed to give me a reasonable answer.. 🤷♂️😲
since onion has layers... why the middle cut (or as some chefs insist -> 2 cuts)??
when I started working in the kitchen in 2004 one of my tasks was to chop about 10kgs of onions before (for) lunch service...
I initially did as my boss showed me, but quickly realised that those middle cuts were useless and only took extra time...
noone ever noticed any difference WITHOUT those "middle cut(s)"...
so WHY CHEFS INSIST ON MIDDLE CUTS..
I know that this might seem like a petty issue, but seriously there's NO difference .. if you have a few onions -> it doesn't matter, but if you need to chop quite some, then you save a lot of time without those middle cuts...
@@peteroz7332maybe so that it can lay flat on the board so you'd have more stability? That's what I feel
@@tuyenmai5492 but it is already flat, no? it's been cut in half.. so it is stable on the board...
I meant another cut/slice (one or two) ... parallel to the board...
@@peteroz7332you are absolutely vorrect the horizontal middle cut is totally useless. Most Chefs just do as they have been taught and will then teach their apprentices the same way they have been taught again, and so on.
A halved onion is a halved "sphere" consisting of many spherical layers. Now to demonstrativ, we peel the largest layer off (since it is the easiest to cut) then do the vertical cuts. Now after doing your many vertical cuts, do the one horizontal middle cut.
What can you observe, after doing the horizontal cut? It intersects at 2 points with the onion layer. And probably exactly where you have already cut the onion with vertical cuts.
TL/DR
Horizontal cut is useless, it serves no purpose.
Love the lesson.
Love the final word.
Love the chef !
If i cut my onions like that wife will say it is fine dining. 😂
Andy is great at explaining and demonstrating. Just as a teacher would to his students.
Thank you Chef for sharing 🎉
Dear Shef,this session reminds me of my biology classes in 80s where I had to take sections of plant stems to see xylem and floem under microscope...so thin..Thank You for the session🙏
Peeling the onion is the hard part.. why is no one making videos about it? heh! Thanks for all the vids mates!
Depends on your onions. Some have tougher thicker skin that comes off easily and some flakes off because it’s weak and very stuck. Where I’m from the latter is rather uncommon
Quick and straight to the point. Thanks Chef
I have never once even been slightly more moist on my eyes from onions in fact I'm at a point in life where I don't beleive crying from onions is possible.
I swear you've inspired a whole generation of home cooks, thanks so much Andy these videos may seem simple for pros, but all the techniques improve every dish for someone like me. 💙🇨🇦
I just wear swimming goggles while cutting it.
Sometimes, the algo gets it right.
I'm so happy with a guy addressing the tools rather than just technique.
Appreciate and enjoying all your tutorials ❤❤❤
Mahalo and Aloha from Hawaii 🤙🏽🤙🏽🤙🏽
Agree, I've never had problems with watering eyes when cutting onions. But then I always keep my knives very sharp.
Andy staring into the camera whilst sharpening the knife is the most unnerving thing I've seen today.
Thanks for the tips, chef!
one tip i have for not crying when cutting onions is just put a slice of bread in your mouth, it may look silly but you wont cry and you get some onion flavored bread.
only hold a little bit in your mouth, the rest has to stick out
I've found your videos only about a week ago but you're amazing and I love your work. You make it simple, enjoyable and refreshing. You inspire quite a lot ❤
Finally someone knows how to properly cut onions. I hate what people keep the dirty part
nice little tutorial. though i dont cut it through the middle for the first one. seeing that the onions have layers, i just slice them somewhat thinner and they come out as finely diced as well. but the first one is a great tip for people that are just starting to learn how to cut onions.
I really like the way you explain things 😁
When I want to caramelize onions, I use a mandolin to slice them (so much faster). However, it has to be really sharp for it to work.
For very fine cubes however, I first cut the halved onion in a fan shape... i.e. diagonally to the root... and then vertically as usual. The horizontal cut through the halved onion is unnecessary with this method.
Works especially good with big onions
I love your cooking segment
I love your cooking man keep it up
Thanks for the tip 😊
Also I'm still waiting for Lao Sausage for Saeng C'MON CHEF PLEASE MAKE IT!! 🇱🇦
Great that your teaching techniques! I love Good Eats back in the day
Wow, you deserve a Medal of Honor for showing us how to cut onion. Jeez
Another thing for anyone out there is put a wet paper towel near you it’s attracted to moisture hence why it targets your eyes👍
"cooking karaoke" Love your mahi Andy :)
Ima still be ballin my eyes out 😭
ATK taught me to do the horizontal cut first, and it made me go from hating that cut to finding it totally fine. It's so worth it. Give it a try if you haven't (and let me know if you changed too).
Happy to see a chef's technique to peeling the onion. Maybe it is where i buy them, but i struggle more then i like with getting the peels off.
And to compensate for having the sharpest knife, i just put on a pair of glasses. The onion juice can't fly into my eye after the cells get shredded instead of cut.
Just what the internet needed, another how to cut an onion video.
I love all of your videos. 🇺🇸
Love it! From southern California! 😊
Damn I love how we can dice onions several different ways!!! Diced for roast chicken with mash and gravy, slices for a steak tyle Sambo and as Andy said chopped for stir frys
Nice video! But why cut the onyo horizontally? I don't see in what way that would help
Thank you for explaining this 🙏
Makes me happy to know I have been cutting them right all my life, yay meeee 🤗🥳
Fine precise movement with the knife sharpener. Care to enlighten the kitchen plebs like us with a short video of how to do it like that ?
The onion skins are so clean 😮
Love those videos!
Love the last line. Thanks Andy.
I slice the onion into rings, then in half pile them up and work the half round for finest cut. For sauces and such. Always good information on your page.👍
The onions told me their life stories. I cried.
I cut them anyway.
61 years old never thought I would consider cooking to be entertainment, but you knock it out of the park. Love all your videos. Not sure if. You have one or not, if you do please tell me where I can get it. A cookbook, I love to cook and you make it seem so effortless.
Andy just put one out. Look it up, although you can only buy online, not in the shops.
i mean you mastered the art of cutting onion, its like you are demon slayer member (hashira) with onion breathing no wonder you held the uncle title for so long.
Love this. So thankful for you Andy.
"If it's not sharp, you're gonna cry" 😂😂
For Japanese curries, I recommend chunks about 1cm (1/2") wide cutting. Maybe even 1.5cm, nice large chunks.😁👍
Another day, another andy! Keep it up chef! ❤️
if you're using a particularly strong onion for salad you can chuck the slices in a bit of water for 20mins. significantly tunes back the heat without losing any onion flavour.
The first demo- my mother actually taught me that way when I was very young, wanting to help her in the kitchen 🥰❤️ Nostalgia from cutting onion 🧅🫶🏼
One thing I’ve never seen the point in doing is the lateral slice after the first vertical slice. It doesn’t add anything and makes the final vertical slice (at right angles to the first) more slippery
I absolutelly cry and love this guy!
Funny thing, I'm about to dice onions at work, I prefer to cut horizontal and then vertical when I dice 😂😂
I was waiting for a tip to not cry🥺😭
Thank you, Andy!
Enjoy watching you cook chef
One trick to cut a LOT of onions without ANY issues with crying, even with semi-sharp knives, is to soak them. Cut the bottom (or top) and halve. Then toss into a basin with water in. By the time you've done that with all the onions you intend to chop and plan to do the actual chopping, they'll be soaked enough that you won't tear up at all :D
I haven’t seen you make onion rings yet. Could you please show us your best recipe for crispy delicious onion rings?
that last bit gave me so much relief and noe im crying, definietly from the onions
I use to work in an onion factory. The best way to avoid tears is to wear contact lenses. It makes a huge difference.
Great video Chef!
Cheers for this. Just tried all three methods and discovered my knives were blunt!! Good lesson.
I tend to use number three when making pickled onions and I actually also use red for that as well
Thank you for the reminder about the sharp knife.
love this. would love more technique vids
Also when cutting an onion it helps to breathe through your mouth and not your nose. it also helps to put the onion water for a minute or two
I find that slices work very nicely in stir-fries too- I love it when the yellow onion is added in quite late, so they soften and mellow out without losing all their "toothsomeness", and it's just really pretty when the soy sauce just stains the cut edges. The shape harmony also works really nicely with julienned carrots and green beans.
This is not fine dining.
Another humble words from rare chef youtubers nowadays..
Aw Chef, you’re so Human 🤗
This is essential knowledge!! Thank you
Contacts are the solution!!! It’s the only thing that actually works 100% (for me). Since I got my contacts I’ve never cried from onions again. Same with getting smoke in my eye, I just don’t feel it. It’s actually crazy because I only realized this after years of wearing contacts (and cutting onions). I couldn’t wear my contacts as there was a small scratch in my cornea and when I started cutting onions it reminded me that contacts are actually the only way to prevent the crying!!
That’s weird since the irritation comes through the nose, not the eyes themselves
I actually like slicing both ways, both have different applications. In the video is good for stir fry, but if you go the other way it's better for pickling or as a topping (salad, burger, pho).
Mahalo Nui Andy, love the contents.🤙
What! The slices... What!!! Thank you!😅😮
Brilliantly helpful! Thank you!❤
Thanks Chef Andy😊
Love it..😂 no crying and the root on.
One of my girlfriends argued with me my dad had been a chef thats wat he taught me
..she claimed to hsve worked in a Greek restaurant and know 😊 and started by cutting the root OFF🎉🎉🎉🎉
I was searching for the tips before thanks chef!
Again - I love you, Andy❤❤❤❤
Learned the first way from Top Chef when I was a teenager!
Can you also give tips on sharpening a knife the way you do there? 🙏🏽
I put my onions in the freezer for 10 minutes before cutting. It makes it less strong and so I don't get teary eyed and it's a little firmer so it's easier to cut.
Excellent as always
Best video on UA-cam..
Thanks chef 🙏 but IMHO there's no use for that horizontal slice on #1. Cheers!
I keep my onions in the fridge,it thickens the juices in them,and makes it easier to cut,zero tears.
Love it!
Anyone else cry while he cut the onion?
Another tip: there's no need to go fast, it just increases to odds of getting hurt.
Take your time with knives.
I always do the first method with the exception of several horizontal slices to make very fine dice.😂
I put a small bowl of water just right beside my cutting board whenever i cut onions, and i never cried
I wa taught that rather than just going straight down to begin with you should slice at an angle slowly decreasing this angle until your straight so you have more even slices