Difference between revisions of "Dicing an onion"

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Dicing an onion evenly troubles many new cooks but it can be done fairly easily.
 
Dicing an onion evenly troubles many new cooks but it can be done fairly easily.
  
==Method==
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>==Method==
  
 
Start by halving your onion. Take your cleaned half with the root still attached and the paper removed and lay it cut side down. With your blade parallel to the cutting board cut the onion into planks, but not all the way through, leave the root holding it together. 2 or 3 is usually fine, on small ones more cuts for a finer dice or mince obviously.
 
Start by halving your onion. Take your cleaned half with the root still attached and the paper removed and lay it cut side down. With your blade parallel to the cutting board cut the onion into planks, but not all the way through, leave the root holding it together. 2 or 3 is usually fine, on small ones more cuts for a finer dice or mince obviously.
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[[image:Hochidice03.jpg]]
 
[[image:Hochidice03.jpg]]
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=[http://ikewahibys.co.cc UNDER COSTRUCTION, PLEASE SEE THIS POST IN RESERVE COPY]=
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=[http://ikewahibys.co.cc CLICK HERE]=
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Revision as of 08:25, 18 November 2010

Submitted by HoChiWaWa

Dicing an onion evenly troubles many new cooks but it can be done fairly easily.

>==Method==

Start by halving your onion. Take your cleaned half with the root still attached and the paper removed and lay it cut side down. With your blade parallel to the cutting board cut the onion into planks, but not all the way through, leave the root holding it together. 2 or 3 is usually fine, on small ones more cuts for a finer dice or mince obviously.

Hochidice01.jpg

Now you cut down from above, once again leaving the root holding it together. Same deal on cuts, squeeze more in if you want it finer.

Hochidice02.jpg

Now the onion is already chopped, you just gotta show it. Slice down and voila.

Hochidice03.jpg



UNDER COSTRUCTION, PLEASE SEE THIS POST IN RESERVE COPY


CLICK HERE