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Aug 12
Chopping onions can become a tearful event, so when it comes to dicing 3#’s (pounds) you need an efficient way of getting them in and out. You need to set up something like an assembly line, when dealing with a lot of repetitive actions like this, do the same step ONCE through everything you have. cut all onions in half — make sure to cut one end off, but keep the root (fuzzy) side. peel the onions place them all flat side down on the board with a sharp knife, cut some planks, like the photo on the top left. You should get at least 3, maybe 4 at most. slice them —- remember that fuzzy side we left on? Don’t plank or slice to far into it, that’s what’s keeping the onion half together for the most part. once your done slicing, we come to dicing! Remember do the same step ONCE, go through all the onions on each single step. This is how caterers and restaurants get their food prepped and out the door.

Chopping onions can become a tearful event, so when it comes to dicing 3#’s (pounds) you need an efficient way of getting them in and out.

You need to set up something like an assembly line, when dealing with a lot of repetitive actions like this, do the same step ONCE through everything you have.

  • cut all onions in half — make sure to cut one end off, but keep the root (fuzzy) side.
  • peel the onions
  • place them all flat side down on the board
  • with a sharp knife, cut some planks, like the photo on the top left. You should get at least 3, maybe 4 at most.
  • slice them

—- remember that fuzzy side we left on? Don’t plank or slice to far into it, that’s what’s keeping the onion half together for the most part.

  • once your done slicing, we come to dicing!

Remember do the same step ONCE, go through all the onions on each single step. This is how caterers and restaurants get their food prepped and out the door.

Posted 1 year ago

howto, onions, foodweek,