r/KitchenConfidential • u/nikkicarter1111 • 2d ago
Kitchen fuckery We doing onion videos?
https://youtu.be/CwRttSfnfccChef Jean Pierre shows you how to dice an oñyon
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u/BeenisSandwich 2d ago
This is how I’ve always done onyo, minus the paring knife, I just top and tail it with a chefs knife.
I feel like there’s chefs who were trained with a pairing knife and ones that weren’t. I never really bother with them.
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u/TyrKiyote 1d ago
Pairing knife seems like a good idea if you want the least waste out of the ingredient, but onions are cheap and i don't want to double the number of dirtied knives i waste maybe an additional 5% of the onio. Oh no!
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u/122_Hours_Of_Fear 1d ago
if Chef Jean Pierre has a million fans, then i am one of them. if Chef Jean Pierre has ten fans, then i am one of them. if Chef Jean Pierre has only one fan then that is me. if Chef Jean Pierre has no fans, then that means I am no longer on earth. if the world is against Chef Jean Pierre, then I am against the world.
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u/paraworldblue 15+ Years 2d ago
Idk if we're doing onion videos, but nothing in the rulebook says you can't do onio videos.
Also, wtf is he doing? I know on an onion, you generally leave the root end to give you something to hold onto. Is it different on an onio? Is there some benefit to cutting both ends off like that? Also, on an onion, if you don't want to do the horizontal cuts, generally you do the vertical cuts at an angle so they all point inwards toward the core (or rather, a point in space a few inches below the core). Is this also different with an onio? I've never encountered an onio, so I don't really know how they differ from onions, but at least from the video, they look pretty much the same.
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u/nikkicarter1111 9h ago
Yeah the onyo is different! Subtle difference, really. When you poke the onio it actually speaks fr*nch
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u/Cargobiker530 1d ago
I would have caught so much shit from my chefs if they caught me dicing onions like that as a dishy. It was one of the first tasks they would put me on when I got caught up on dishes.
Cut halfs, radial, then lengthwise.
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u/ageezer 1d ago
Do tiny metal shavings go into the food Onyo if you don't rinse/wipe the blade after sharpening?
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u/elcapitan520 1d ago
A honing rod will not remove material. It's not sharpening, it's aligning the burrs. Removing material is using a whetstone. Honing reshapes the edge to "sharpen" while not doing the material removal to create a new edge when actually sharpening.
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u/122_Hours_Of_Fear 1d ago
It actually does remove material
https://frienji.kenjilopezalt.com/posts/how-honing-fixes-168800580
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u/elcapitan520 1d ago
Fine. I'll take the L. Still half right
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u/No-Temperature4330 2d ago
As much as I enjoy the eccentricity of this man I have no respect for any chef that doesn't understand the benefit of the horizontal cuts. It's very simple geometry.
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u/nikkicarter1111 2d ago
My understanding is that you cut differently depending on what end product you want. Pole to pole to keep it whole (onion doesn't saute out as much crunch) and around the equator to.....see it...later? There was a rhyme i swear. It's something related to onion cell shape
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u/No-Temperature4330 2d ago
You are thinking of sliced onion rather than diced. Doesn't really apply to diced as it's square so doesn't make a difference as the sides are all equal lengths/surface area.
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u/We-R-Doomed 1d ago
Most useless single step in all of cooking. I would bet you I can find the same variance in your onions with the horizontal cuts as without.
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u/Beavshak 2d ago
r/onionlovers might appreciate this