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I used to think a sharp knife was the only tool you needed for onions
For years, I just used a chef's knife and went at it, crying my eyes out. Then, about two years ago, I was working a busy brunch shift in Chicago and my sous chef saw me struggling. He told me to put my cutting board on a wet paper towel so it doesn't slip, and to keep the root end on until the very last cut. The difference was instant. No more chasing the board, and the onion held its shape. I went from a messy, tearful dice to clean, even pieces in half the time. Now it's the first thing I teach any new cook on my line. What's one small change you made to a basic task that saved you a ton of headache?
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the_piper4d ago
That wet paper towel trick saved my prep time by like 20 minutes.
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