People Cooking Things: How to Dice an Onion Perfectly, with Jeremy Fox

Jeremy Fox knows perfect vegetables. In this week’s episode of People Cooking Things, he talks to us about how to perfectly dice an onion-and why you’d want to do that in the first place.

[@joebartone606]

The majority of the cooking I do, people say oh this is so good! What I SAY is thank you!, but what I’m thinking is “how would you know?” It’s always a treat for me when I get to cook for my foodie friends…maybe I’ll do this when I’m cooking for them.

[@some5672]

Look up Marco Pierre White onion for another example of this technique!~

[@blueshirttail]

Do you cry? Me, an intellectual: Yes, especially while cutting onions.

[@NThony1]

All these times, I have been doing it wrong

[@losfreeborder5377]

It takes longer to do it wrong.

[@ntnnot]

In dishes where the onion cuts are not visible, seemingly futile... Otherwise nice insight though

[@KinkyLettuce]

lies. It does take way longer cutting onions the way he does. It also generates more waste from "squaring off" the segment. In a restaurant where you want efficiency, spending extra time perfectly dicing an onion which is not visible just doesnt seem to be a good practice. But what do I know? I dont have a michelin star

[@ruok5953]

If it was going to be seen and the trim was used then it would be cool. But this is dumb what he’s doing.

[@Smashmilk]

If you watch he has a waste 3rd pan there they use all. The trims all go into stocks, staff meal, blended dressings etc. I guarantee you it's not wasted. Just because you want to make something perfect or pretty doesnt mean you have to waste .

[@KinkyLettuce]

@@Smashmilk you are missing my point. Ofc nothing goes to the bin. But those trimmings from "squaring off" the onions are complete waste of effort, when all goes into a blend and no one can see at all. You see, his way of cutting the onion, a significant amount of the segment doesnt make it into the cubes. And he claims "it doesnt take more time" to do it this way, does it also make sense to you? Even Chef Jeremy admits it, there really is no point other than himself wanting it this way

[@Smashmilk]

@@KinkyLettuce Ok just fyi I worked for him for 3 years in the kitchen and man just has pride he takes no short cuts and to what you saying no one sees them but he knows what's there and how they were prepared . If you go by what your saying why do electrictricians worry about what wires look like behind the sheet rock why do you paint theres so many examples. When you prepare something and you know how you want it's more about self pride.

[@Smashmilk]

It's also just good practice for when you do want that nice brunoise