For the 3 on the right side, it matters quite a bit whether you slice in direction from root to stem or cross, root to stem is much better.
What’s wrong babe? You haven’t even touched your onion plate
This makes me want to cry
it’s like different shapes of pasta all over again
It’s true though.
The more you cut, the more you break cell walls, and the more pungent the onion becomes.
The finer you cut, the less you bite, which would also break cell walls, maybe more over a sharp knife?
Kidding kinda
Pungency is volatile. The first cuts either need to happen right before as garnish, or go into something before all the good stuff evaporates.
Finally. ty.
Huge stretch here, but did you watch the ultimate onion guide on YouTube?
Maybe? I’ve watched a lot of YouTube videos. I spent several years working in a kitchen, which is where that knowledge comes from.
As I say to the onion-haters, “They’re in almost all the food you enjoy: you just don’t know it.”
So is plastic, apparently, but nobody is insisting that if I would only eat it prepared differently that I would love it.
Disagree, one of the reasons I’m an onion hater is precisely because they’re in flipping everything. Anything savoury is likely to have that pervasive thickness that chases any other flavour out.
You’re not wrong. I love onions, but I will freely admit that they are a powerful flavor and they are basically in everything.
I will note that if you’re in this camp, that if you soak your onions in water for a couple minutes after slicing they are significantly less pungent, and will allow you to taste the other stuff better without sacrificing the texture they add
“deflaming”
Cooked onions. Only people who can’t cook serve them raw.
Nah a good raw red onion is exactly what some salsas and guacs want. Ooh and the occasional salad that could use a bit of bite. And of course sandwiches.
There are a number of uses for raw or very lightly cooked onion. In my experience people with rigid rules around how ingredients can be used or prepared often can’t cook well
I think that applies in life more generally tbh. People who tend toward extremes don’t handle nuance very well. Most of life is nuance
In general, maybe so. But I love a burger with the fresh crunch of a slice of red onion
Especially after you factor in cooking. How fast. How hot. What method.
Especially when cooked
I had a roommate that was obsessed with replicating the McDonald’s dollar menu hamburger. He said the finely chopped onions made all the difference.
They are actually dehydrated to ship then rehydrated in the store also
They absolutely do. He is correct.
Sharp, bitter, stomach pains.
…one o’clock and three o’clock taste pretty similar and eight o’clock and ten o’clock are close-enough for most uses…
It’s about the texture, the consistency and how much onion you get with your bite.
Exactly. Putting rings of onion in, say, a pot of chili would make it have a weird texture, as would dicing them finely for a French onion soup.
Just shovel them into my mouth. 👀
I’d eat an onion like an apple.
If it were a sweet onion, I think I could survive it. A red onion… I think I’d toss it to the lad next to me and try to deck him when he went to catch it. Run out the door while he’s down and have a friend yell after me that I could have politely said no thanks
Don’t let your dreams be dreams
I bit into a whole onion once. I peeled the skin first though, which tells you there must have been some insane part of me that expected to enjoy the experience. “Hang on, get that paper off first or it’ll taste bad”? What was I thinking.
I too love red onions.
I’d argue that they all taste like licking a 9v battery.
I thought that was more like salt and vinegar?
…which I also love
that may be a sign you’re allergic
Maybe I should start licking batteries, then. I had no idea they tasted so delicious.
Top right, with sliced tomato, on a toasted everything bagel with cream cheese.
So good…
tell me you’ve never cooked any actual food without saying you’ve never cooked any actual food
“oh I can make dinner! do you want pb&j, a grilled cheese, or one of those microwave curries from trader joe’s? We could doordash too I guess”
Yeah as a chef I only learnt how to dice, chiffonade, brunoise, batonnete, julienne and tourne all sorts of food cause it looks cool.
Different shapes and sizes is extremely important, it’s why salt flakes taste different to iodized salt because of surface area or why a thicker slice of ham will taste different to a thinner one.
Also if you cant cut something consistently half of its going to overcook and half of its going to undercook.
It’s just a funny, honey bunny.
Tell me you learnt to cook to get laid without saying you learnt to cook to get laid.
“If you play your cards right, I might let you taste my steak au poivre ;)”
