Place the onion half large-cut-side down on the cutting board. Make lengthwise cuts into the onion, from root end to stem end, with the knife tip almost all the way to the root end (but not cutting through the root end). Cut at an angle as you go around the onion, with the blade aimed toward the center of the onion.
Does it matter which way you cut 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.
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.
Which end of onion do you cut off first?
Leave the root end attached, then peel off the tough outer layers. The root end keeps everything together, making this process a breeze. 4.
Which part of onion should not be cut?
With a sharp knife, start by cutting off the stem end of the whole onion, where the onion skin bunches together. Try to leave the root end intact and only remove the skin from the section of the onion you’re slicing.
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.
How do you know if you’re cutting with or against the grain?
The first thing you want to do is look for the grain by seeing what direction lines move across your piece of meat. You can see them on both cooked and raw cuts, and they resemble long streaks. Don’t let grill marks or chars distract you, though.
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.
Do you cut the hairy end of an onion?
Trim a little off the hairy part of the root but keep the root intact (as this holds the onion together when you are cutting it). 2 Stand the onion with the trimmed top surface down. Using a large, sharp knife (for onions, a small knife for shallots), cut down through the onion to halve it.
How do chefs cut onions without crying?
For starters, make sure you’re using a sharp knife. The sharper your knife, the less likely you are to cry when you chop an onion. A dull knife will actually smash the onion rather than slice it cleanly, so the onion lets out more of the compound that irritates the eyes.
What is the trick to cutting onions without crying?
Try the Paper Towel Method
The trick is to place a damp paper towel next to the onion while cutting to help absorb some of the tear-inducing chemicals.
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.
What happens if you don’t cut against the grain?
If you do cut with the grain of the steak, you will often find the meat more gamey and tougher to chew. The reason? It is because the long muscle fibers remain intact and haven’t been cut. Cutting against the grain breaks up the muscle fibers making the steak much more tender.
Why don’t you cut with the grain?
The grain is the direction that the muscle fibers are aligned in a steak. When you cut the steak against the grain, you shorten the muscle fibers, which makes for a very tender bite. If you cut with the grain, you have to cut through that fiber with your teeth, which is not a great eating experience.
What type of cut goes against the grain?
This tool helps you do just that. When a tree is cut down, the cut usually goes against the grain and is called a crosscut. In order to remove some of the effort it takes to cut against the grain, people use crosscut saws. These saws have small teeth that have one sharp edge and one less-sharp edge.
Does across the grain mean against the grain?
Almost every recipe asks you to “cut steak across the grain” when preparing or serving. The grain of the steak is referring to the direction the muscle fibers run within the piece of meat. Cutting against the grain means to cut through the fibers and make them shorter.
What happens when you go against the grain?
If you say that an idea or action goes against the grain, you mean that it is very difficult for you to accept it or do it, because it conflicts with your previous ideas, beliefs, or principles.
What does direction of the grain mean?
It is the texture seen on the cut surface of a piece of wood. Grain direction can also refer to The direction in which the greater number of fibers are oriented in paper or board. As applied to cloth, the term refers to the way the fibers are woven.
Do you cut onions vertically or horizontally?
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.