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Onion Dice without Parallel Cut
Posted: Wed Jun 09, 2021 5:48 pm
by JEBar
60+ years ago I learned to prepare food and cook it working in family restaurants .... in watching cooking shows/videos food prep, many techniques have withstood the test of time .... while I often try a new technique, I seldom stick with it .... the 3 minute video below is an exception .... the parallel cut method shown in the last of this video is the way I learned .... I find not having to make the "parallel cuts" is a stride forward for me
https://www.youtube.com/watch?v=Nmr1l5IV9Os
Re: Onion Dice without Parallel Cut
Posted: Wed Jun 09, 2021 6:50 pm
by Ernie
I will have to try that.
Thank you.
Re: Onion Dice without Parallel Cut
Posted: Wed Jun 09, 2021 7:21 pm
by GunnyGene
Been doing that for years. If you saute/caramelize don't make the cross cuts for diced, just cut the slices free and pop into the pan. Makes a good gravy that way.
Re: Onion Dice without Parallel Cut
Posted: Wed Jun 09, 2021 7:23 pm
by RetiredSeabee
Oddly enough that is exactly the way I have diced onions for years. It has always just seemed like the right way to do it.
Re: Onion Dice without Parallel Cut
Posted: Wed Jun 09, 2021 7:59 pm
by JEBar
RetiredSeabee wrote: ↑Wed Jun 09, 2021 7:23 pm
It has always just seemed like the right way to do it.
I can only wish I'd seen it earlier ....
Re: Onion Dice without Parallel Cut
Posted: Wed Jun 09, 2021 8:15 pm
by markiver54
She sure makes it look easy, with great results!
Re: Onion Dice without Parallel Cut
Posted: Wed Jun 09, 2021 10:01 pm
by dave77
That's the way I've always diced onions.
I was a fry cook for several years in my youth, didn't have much call to dice onions but I sure sliced a lot of onions and tomatoes. The other main cook was the owner so I had to have a good amount sliced up for him for when he started the morning shift. Worked 5 nights a week, I did get Saturday night off and opened Sunday morning. The owner was pretty cool, he usually gave the couple of carhops I dated (not at the same time) Saturday nights off too.
Re: Onion Dice without Parallel Cut
Posted: Wed Jun 09, 2021 11:25 pm
by markiver54
dave77 wrote: ↑Wed Jun 09, 2021 10:01 pm
That's the way I've always diced onions.
I was a fry cook for several years in my youth, didn't have much call to dice onions but I sure sliced a lot of onions and tomatoes. The other main cook was the owner so I had to have a good amount sliced up for him for when he started the morning shift. Worked 5 nights a week, I did get Saturday night off and opened Sunday morning. The owner was pretty cool, he usually gave the couple of carhops I dated (not at the same time) Saturday nights off too.
Sounds like that worked out well!
Re: Onion Dice without Parallel Cut
Posted: Thu Jun 10, 2021 1:10 am
by dave77
markiver54 wrote: ↑Wed Jun 09, 2021 11:25 pm
dave77 wrote: ↑Wed Jun 09, 2021 10:01 pm
That's the way I've always diced onions.
I was a fry cook for several years in my youth, didn't have much call to dice onions but I sure sliced a lot of onions and tomatoes. The other main cook was the owner so I had to have a good amount sliced up for him for when he started the morning shift. Worked 5 nights a week, I did get Saturday night off and opened Sunday morning. The owner was pretty cool, he usually gave the couple of carhops I dated (not at the same time) Saturday nights off too.
Sounds like that worked out well!
Worked out OK for my social life, not so much for my school work. Started there in 10th grade doing clean up. Shift started at 10 PM, a lot of nights I wasn't done until 2 AM, a lot of my teachers had to get used to me napping in class. Got promoted to cook (KFC) and still did cleanup but then my shift stated at 5 or 6 PM. Also that was early 70's and for awhile they tried attendance on the honor system, you can probably guess how well that worked out.