Learn how to peel, dice and slice an onion with ease in this video.
Transcript:
Begin by identifying the root end and top. Onions grow underground, with the root end down. I then remove the top, and divide through the root end before peeling. The root end keeps the layers of my onion intact, which helps when dicing.
If dicing. Turn the root end away from you and slice while keeping the root intact. This allows you to cut across the slices, finishing your dice.
For slices, remove the root end. Match the curve of the onion with your knife to keep consistent slices! Once you’ve sliced the onion halfway, it is awkward to continue the motion, so flip the onion onto the freshly cut side to easily finish the cuts.
Pickled onions give a bright, sour, crunchy note to all sorts of dishes. Keep a jar in the fridge to add some punch to salads, grain bowls, roasted veggie or meats.
Transcript:
To make quick pickled onions, start slicing red onions thin, and placing them in a bowl. Next, create a brine. An easy ratio is 2 parts vinegar to 1 part water, but use whatever amounts your recipe calls for.
Add the water, vinegar, sugar, salt and spices to a pot and heat until simmering and the salt and sugar dissolve. Pour the hot brine over the onions. Set a plate on top of the onions to keep them submerged.
Once cool, pour the onions and brine into a jar and keep in the fridge. These are best used in a week or two, but can last in the fridge for up to a month.
Frying shallots (or garlic) is a great trick to bringing an extra layer of texture and flavor to many noodle dishes, salads and more. While you can purchase them in a jar at many Asian markets, making them at home is easy, and you can make just the amount you need.
Transcript:
Fried shallots are a great topping for all sorts of dishes. The first step is to slice the shallots very thin and add them to a saucepan.
Next, pour oil over the shallots to cover. Turn up the heat to medium and let the oil get hot and start to simmer. You’ll start to hear the sizzle of the shallots and they will start to turn golden brown. Watch carefully, as you want to take them off the heat before they get too dark. When they turn golden, turn off the heat and pour the contents through a strainer over a bowl. Move the shallots to a plate lined with some paper towel and season with salt. Allow to cool before serving.
There are two ways to peel fresh garlic: the trim or the smash. To trim garlic, identify the root end of the clove. Trim off the end and peel, keeping the clove whole for slicing thin.
To smash, place garlic on the edge of a cutting board. Place the side of the knife on the clove, with the knife handle over the edge of the board so the knife can sit flat. Using the flat palm of your hand, smash the blade of the knife against the clove then peel. This technique is best when mincing.
Learn how to peel, dice and slice an onion with ease in this video.
Transcript:
Begin by identifying the root end and top. Onions grow underground, with the root end down. I then remove the top, and divide through the root end before peeling. The root end keeps the layers of my onion intact, which helps when dicing.
If dicing. Turn the root end away from you and slice while keeping the root intact. This allows you to cut across the slices, finishing your dice.
For slices, remove the root end. Match the curve of the onion with your knife to keep consistent slices! Once you’ve sliced the onion halfway, it is awkward to continue the motion, so flip the onion onto the freshly cut side to easily finish the cuts.
