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Rate yourself out of 10. Just scores, no chit-chat.
Don't quite go in for that samurai style super quick chopping stuff but pretty competent nonetheless.
Although I did read recently about doing onions with a cheesegrater. Has anyone tried this? Are we all missing a trick?
unless you love crying and smelling nothing but onions for hours.
where you half them, and then put about 6 or so slices in the halfs - not all to the end tho, so the half is still attached, and then chop from there?
so the maximum i can give myself is a 6.
Halve it, halve it again, and then again, then turn it on its side, then again, then turn it and sort of flatten it and chop it into little bits. Insane, frankly.
on point, son. 8/10
Spent a lot of the 90s watching Ready Steady Cook
in that whilst it's probably not pleasant to watch, I get the job done. And I usually end up crying.
and so it is now
Bloody great at it. Mainly dictated by the knife though. Knife quality is everything.
finely chopped: 7
Good speed and true consistency from full ring to fine dice.
when i fail it's because it's a crap onion
and leave the root on. No tears and it all stays together as you chop.
It's about 60% of my job.
I got to level 7, but my tearometer keeps getting too high, and I end up chopping my knuckles off.
I heard there was a cheat whick unlocks some special goggles??
onions are so cheap you can ignore the bits that aren't chopped so well and bin them.
I kind of chop it in half and then do it at a 45 degree angle both ways and get decent enough results.
I did your mum at a 45 degree angle both ways WHEYYYYYYYYY
with a sharp knife (obviously) to cut straight through the top of the onion, which gives you a flat end to rest it on. Assuming that you're chopping the onion finely or into half rings, cut straight down through the middle of the root. Because you've still got the root, it holds the onion together and makes it much easier to chop, dice, whatever. (Hope that's teaching any grandma to suck eggs.)
I always thought that pulling out the root was recommended, to lessen the risk of tears?
Depending on who you read, it sounds like either the root is the repository of all of the sulphur that an onion absorbs while growing, or it's spread throughout so it'll be released when you cut it anyway. Also, I don't mean pull out the whole root - just the straggly bits at the end that would end up among your onion on the chopping board. For me, it means I chop the onion far quicker than I could otherwise. I've done enough onions loads of times to cook a week's worth of curries without crying, so it does work for me. The onions that irritate my eyes are usually older ones where the sprout up the middle is on the green side - the sort you have in the fridge for ages before using them - and they tend to be the really pungent ones.
Also, what I meant to say above was obviously "Hope that's *not* teaching grandma to suck eggs". (And 10 was too high. I'm a keen amateur, not a chef.)
i bought some shallots recently though and they've turned me into a fumbly mess
changing my score to 9.5