The fragrant onion adds a special taste to our dishes, but the correct cutting of the vegetable is half of the success. The main task of each mistress during its grinding is to obtain the same pieces. Professional chefs often crushed vegetable cubes at record speed. It is possible to achieve this skill, it is possible to practice and stick to a certain methodology.
Acute knife
Try to use sharp and safe knives when preparing the ingredient.
- Hold the device correctly. The first step in learning the use of knives is the correct location of the fingers. To maximize control, hook a large and index finger on the knob, actually clasping the blade. Make sure you work with a sharp knife.
- Properly place your fingers of the left hand. Keep the tips away from the knife, fixing them with a bulb, and minimizing the danger. During the new movement, move the guide hand for the next section.
How to chop down: Method 1
Many chefs cut off the top and end of the root before proceeding with grinding. For a regular mistress, the left roots facilitate the holding of the layers together when cutting. The distance between the cuts made in steps 6-7 will determine the size of the final cubes. For medium size, it is enough to leave from 6 mm to 12 mm, for small - 3-6 mm.
- Cut the bulb in half from the root to the tip. Do not cut off any of the ends!
- Put the onion half with a flat side down on a cutting board.
- Carefully cut the onion tip (sharp end up). Do not cut root or rounded bow base.
- Clean the first few layers of husk. The first dried layer is usually quickly removed, but the second or the third under them requires a little effort. As soon as you completely clean them, the connection to the root will not allow them to break away from the head. It is this way that the root holds onions at one end, facilitates cutting, and your fingers will be safe.
- Cut onions horizontally. Make cuts that are parallel to the cutting board, depending on the desired size. Your knife will automatically stop at the root that holds the bulb together.
- Cut the head vertically, perpendicular to the first cuts.
- Keep the knife so that it is parallel with a chopped tip, and then remove the entire root. From each cut should be several cubes.
How to chop onions across rings
There are two ways to cut onion rings. The first is suitable for marinovka vegetable, cooking pizza or onion garnish.
- The first steps are the same: cut the onions, cut the tail and clean it.
- Cut the piece (6 mm) on one side to create a flat surface for stable cutting.
- Put the bulb down on the board and cut it across the rings. At the last stage, you can easily split the semicircle on separate pieces: from large to small.
Lion cutting along rings
For caramelization of vegetable on top of a potato puree or classic French soup, the bow is made to grind a little differently. In the above method, uneven semiring after 30 minutes of slow boil simply break down. To prepare such dishes, it is best to cut the vegetable, turning it on 90 degrees. The pieces come out the same size, so it is easy to move long-term cooking in a skillet.
Rough grinding
Sometimes in cooking it is necessary to apply large, uniform pieces of onions, for example, when cooking kebabs or cooking chicken broth.
- Take half the bulbs and make 3-4 cuts from the root to the tail, and then 3-4 cuts from side to the side. Cutting ready!
Cutting onion rings using holder
To facilitate vegetable cutting rings, you can apply special holders that will not only keep the bulb with metal teeth, but also secure fingers. Put the device on the cleaned head and cut the sharp knife across. Rings are very thin and uniform.
Indeed, there are many arms crushing methods - the main thing is to know which dish you will cook, and also try to perform work very carefully.
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