*quality oh-nyoh dicing.

Boosting this quality contribution up in the Hot Listing - declared quality by Sarzy.

My eyes started burning while watching this.

that sharpening bit was so smooth- boooyaaa

I'm not pronouncing onion any other way now. Is just me? or were you thinking, "he's gonna say it again, here it comes, here it comes... OH-NYOH!". Yeah he's a great chef, tried out his 'Beef Stroganoff' recipe, was fantastic.

Tags for this video have been changed from 'Cooking, Chef Jean Pierre' to 'Cooking, Chef Jean Pierre, mince' - edited by MrFisk

He has a little kitchen in a town near me where he makes everything in front of you. It's a great experience, but he has revised his way to do this slightly where he cuts both ways. He does it amazingly fast as well. It's just a cool thing to watch because he hasn't lost a step at all in his ways.

Tags for this video have been changed from 'Cooking, Chef Jean Pierre, mince' to 'Cooking, Chef Jean Pierre, mince, dice, chop, onion, how to, knife, kitchen' - edited by lucky760

>> ^Stu:

He has a little kitchen in a town near me where he makes everything in front of you. It's a great experience, but he has revised his way to do this slightly where he cuts both ways. He does it amazingly fast as well. It's just a cool thing to watch because he hasn't lost a step at all in his ways.


Hmmm, so the bit where he says slicing horizontally is unnecessary, he now does?

The Amazon Appstore has a free app of the day thing, and one of them was a cool cooking app from Jamie Oliver. He dices an onion like a REAL boss. This dude doesn't do it nearly as well. I wish I could show you guys that specific video but I can't find it online, it's just in the app for my Android phone.

Letting the "layer" sections of the onion fall apart instead of cutting them may be appropriate or not, depending on the dish. If you explicitly cut them, you're going to get more "raw cut" surface area where juice will come out. If you them fall apart by layer, the onion fluid is going to stay more contained because of the intact natural wall on two sides.

But of course I only know about onions, not unyeohs.

Ya exactly. Made me chuckle a bit. I'm going to show this video to him the next time I go. I'm sure he'll love it.>> ^Xax:

>> ^Stu:
He has a little kitchen in a town near me where he makes everything in front of you. It's a great experience, but he has revised his way to do this slightly where he cuts both ways. He does it amazingly fast as well. It's just a cool thing to watch because he hasn't lost a step at all in his ways.

Hmmm, so the bit where he says slicing horizontally is unnecessary, he now does?

I've been using this technique for the past four years thanks to watching Jamie Oliver. However, I don't cut the root out at first as keeping it ensures that it won't fall apart. You can always discard the root end later.
Very convenient method.

The Jamie video you're talking about, this one? http://www.youtube.com/watch?v=ts3G5MKz3_E

This is how my girlfriend taught me how to cut onions. It really does work well.