Cooking Tips on how to Slice and Dice with Chef Keoni Chang
Hello and welcome, in this video about cooking tips you will lesrn how to slice and dice the vegetables. This tips will help you to learn quick and easier methods to slice and dice your vegetables. This will also help you to save much of your time in cutting up the vegetables.
Hello welcome back toady we are gonna be focusing on few quick cooking tips. And what I thought we will talk about the show id how to slice and dice vegetables. And we are gonna be focusing on onions for today. Ammm first one I wanna show is sort of slicing and then we will move to dicing. Now when you I have my onions here I have cut in half and cleaned them. When we go ahead and slice the onions typically I slice them with the grain. If you take a look at this onion you can see the grain here. Ammm sometimes people like to cut it against the grain here and you will see the difference.
Usually I would go with the grain and lets do something specific that I wanted to do differently. Now there is the root end here and what I wanna do is cut that root end out. Because if I leave that root end on the slices will not separate okay. So now I am ready to go I have the root end off this onion set I am gonna, I am gonna slice with the grain and I will do it as such here. Be careful at the end here and I have got my final slice in here and now I have got all of my Julienne pieces and they are all comes out separate like that. That’s what Julienne looks like on the slice now. Just see you can see the difference I am gonna cut this onion ammm against the grain. And I am gonna just move this aside a little bit, now we are gonna go against the grain and you will see the difference straight way. Keep it around, okay now you can see the difference here ammm with the the slice. And this is what we like to work with or I like to work with doing the Julienne out here over onion slice. Here you can see it keeps the shape of the onion that half little shape, here it is little bit straighter and looks little bit nicer. At the end of the day its not gonna to affect the eating ability but it really depends on the presentation that you are looking for and how you wanna do it. You can go thinner or thicker, sometimes I need to go really paper thin because I wanna really delicate dish and that’s how you do it slicing onions okay.
We are gonna talk little bit about dicing onions and dicing onions ammm you know I see a lot of people when they turn to dice they will use the cut and they will cut you know they will cut one piece at a time and there is lot of inefficiency involved. And there is an actual correct way to dice an onion. Now I am gonna leave the root end here on this particular styled cut and I want the root cut on here because it’s gonna hold the onion together. The first thing I will do is first side half thick I want my onion size to be in this case I am gonna go for half an inch okay. So what I am gonna do first is actually cut down into the onion at half inch slices and I wanna take the knife and push it only into the onion but I am not gonna go all the way to the end that’s very important.
So now I have the piece that stays together but I have got my half inch slices in there. The next I am gonna do is come in across the onion this way. I am gonna slice in about two thirds of the way I am gonna go one more time here at the top making two slices. And essentially what I am gonna doing is you can see some of the dices coming up. I prepare this onion to be a perfect even dice and all have to do is now go across this way top down and then I have my dice. So I gonna go down, down, down, down there.
The question that people ask me all time is what about this piece here and this is what I do get to end and get all this zeal you can go here and just finish up your trim and that’s all we have left over as a waste and you know in a restaurant I put this into a stalk or I put this into something to get the flavor off. So now you see I have nice even diced pieces here and they are all uniform in size. So one more time I will show you quickly and I will go with smaller dice just so that you can one more time and you can see that the same process works for larger or smaller dice. I wanna show it for little bit smaller, I will wipe off my knife. Again I am keeping the end piece on and I will go in there, this time a little smaller. Again I am going down in to the onion but I am not cutting all the way to the root, its being together. I am gonna cut across, I am gonna go twice depending on you know how aggressive you feel you can go couple of times. Now I go across and I have my small onion dice again put this last piece here I can go across, trim it up. I have that much trimmed there. And I have my small pieces of onions ready to go for my sauté or my soup or whatever I am gonna do. So that’s it, slicing and dicing the vegetables. I will see you next time.
Tags: japanese cooking, cooking for two, cooking utensils