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Passover is coming up and chances are you will be chopping many, many, many onions. (Did we say many?) Sure, you might think you’ve got the whole onion-chopping thing down, but let’s elevate your skills with some expert tips from Esty Wolbe.
To learn more from the culinary pros, watch Now You Know!
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FLAV WISE OR CARMALIZING/ BREAKING DOWN TYPE
THANKS
WHAT TYPE OF TOUGH?
I absolutely love this episode! such a grate hack!
keep more coming
Now.. which is the best knife to buy?:)
Chef’s knife is best but it has a learning curve. We just posted a comparison of best utility kitchen knives – https://www.kosher.com/article/equipment-comparisons-kitchen-knives. Whatever knife you use, it should be sharp. Dull knives are more dangerous than sharp.
Esti, I actually learned this method of slicing onions off a different one of your videos (I don’t remember which) and have been using it for a couple of weeks now. I didn’t know the logic of it causing the onions to fall apart, but I find it easier to slice pole to pole than side to side.
Esty, Do you recommend using an onion chopper for chopping a lot of onions at a time or is cutting with a knife better?
I’ve used vegetable choppers in the past (which comes with varying size blades). Though they chop quickly,, I find that very often a lot of residue gets stuck in between & I have to spend quite some time getting it out when it comes to cleaning the. So I went back to using good old fashioned knives.
Thanks for sharing your experience with us
Good old-fashioned knives can definitely offer more control and precision, not to mention less cleanup time. There’s something satisfying about the rhythm of chopping with a trusty knife, isn’t there?
Yes