When a recipe calls for sliced onions, you have a choice of how to slice them—lengthwise or crosswise. If you are cooking the onions, as for caramelizing them, you’ll likely want to slice them lengthwise, or from root to stem. That way they will hold their shape better during the cooking.
Which part of the onion should I not cut?
root end
Try to leave the root end intact and only remove the skin from the section of the onion you’re slicing. According to The National Onion Association, “the root end has the highest concentration of sulphuric compounds that make your eyes tear.” As you cut, it’s best to cover or move the exposed parts of the onion.
Does it matter which way you slice an onion?
When you cut end to end, or with the grain, you cause less damage and release fewer compounds than when you slice through the middle. Slicing through the middle, or against the grain, causes a greater disruption and leaves you with a stronger, more pungent taste.
Does the way you cut an onion affect the taste?
More Cutting = Stronger Flavor
Minced onion tastes stronger than chopped onion, which tastes stronger than sliced. Minced onion (left) tastes stronger than chopped onion because the former’s cells are more broken down and have released more sulfur-rich isoalliin.
Which way should I cut an onion?
Point the knife towards the root of the onion, and allow your fingers to guide the slicing. Slice vertically evenly as close to the root as you can. Next, start dicing the onion by making horizontal cuts perpendicular to the one you just made. Cut off the root and discard.
How do chefs cut onions?
Use this foolproof chopping method:
Cut the whole onion in half, cutting through the root and bulb, and peel [off] the outer layer. Next, cut the bulb’s top off and a small amount of the root (leaving some of the thicker part connecting it to the onion).
Why do chefs cut onions horizontally?
If you don’t slice horizontally you’ll get bigger chunks. If you’re making mirepoix for stock, this doesn’t matter. If you’re making risotto, it WAY matters. You don’t want big onion chunks in risotto.
Do you cut an onion horizontally or vertically?
Why slice onions vertically? To slice an onion pole to pole, or vertically, is to cut it with—not against—its fibers. Pieces of vertically sliced onion hold their shape better when cooked, which is particularly noticeable in caramelized onions: Horizontal cuts can become a pile of brown mush.
Why do you soak onions in ice water?
You can get rid of the strong taste by soaking sliced onions in ice water for 20 to 30 minutes or by sprinkling them with an acid such as vinegar. Onions soaked in ice water will get very crisp while those sprinkled with vinegar will soften a bit, but they will lose the strong taste and become sweeter.
How does Mcdonald’s cut their onions?
They tip the contents into a massive tub in the sink, then fill it up with cold water from the tap. After leaving it to soak for an hour to rehydrate, the worker gets rid of any excess water and the onions are ready to go. The giant tub is then portioned into smaller shakers, ready to be sprinkled onto burgers.
Does putting a wet paper towel next to an onion work?
“If you place a wet paper towel next to your onion while cutting, the wet paper towel will absorb the chemical instead of your eyes. “Now THIS is a tip you can use.”
Why do people tear up when cutting onions?
When an onion is sliced or diced, the onion’s cells release these compounds into the air. When this occurs, “enzyme” works to alter the amino acids into lachrymator compounds. This form of sulfuric acid irritates the nerves around the eyes making them tear.
How do chefs cut onions without crying?
“I have found that a dampened paper towel draped around the front of your neck catches those gases before they have time to make it into your sinuses. It works.” So there you have it: a sharp knife and keeping a wet paper towel on your neck are all you need to never shed another tear while chopping up onions again.
Why shouldnt you chop onions on wood?
Softer boards will accumulate scores and grooves from knives which will trap oils and juices from onions and garlic which may eventually start to make them smell. However, it’s a good idea to replace your cutting boards every few months anyway to guard against bacteria build up, so it shouldn’t be too much of an issue.
Does sticking out your tongue help when cutting onions?
When chopping onions, stick your tongue out, and you won’t cry! The chemicals that make you cry are attracted to the most moist area nearby – these are usually your eyes, but sticking your tongue out diverts them! A more dignified approach is to wet your wrists before you start chopping.
Which end of onion do you cut off first?
How to slice an onion
- Cut the top off the onion (the end that looks like a spout rather than the root end).
- Peel the skin away, discarding the brown layers until you’re left with two clean, yellow onion halves.
- Thinly slice the onion.
Do you cut onions with or against the grain?
For Slices – Slice lengthwise, from root to stem, following the grain to yield firm pieces with a mild flavor. For softer pieces with more intense flavor, make cuts crosswise, horizontally against the grain.
Should rinse an onion before cooking?
The lesson? Onions to be used in any raw preparation–and cut into any shape–should be calmed by a cool rinse and patted dry before using.
What does putting salt on onions do?
Add salt to help onions cook down and brown
The salt helps bring the moisture out of the onions. It will help them cook down and brown up a little bit faster, so you get a nicer, deeper, browner flavor. They sweat a little bit with the salt.
Why pour boiling water over onions?
This trick will alter and augment your cooking: Pour boiling water over sliced or diced red onions, then transfer them to a solution of vinegar, sweetener, and salt. The onions will brighten into a gaudy shade of purplish-pink and will keep indefinitely, mysteriously retaining their bright color and crisp texture.
Why do Mcdonalds onions taste so good?
The reason you probably love those onions so much is because they taste less pungent and spicy than a regular raw onion. The dehydration process allows the onions to keep their sweet flavor, without the added bite of freshly sliced.