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Balthazar@lemmy.world 10 months ago
For an onion, I’ve never diced it by making the cuts indicated by number 1, figuring the layers essentially do that for you. Am I doing it wrong?
No, people do it both ways and you’ll even find both techniques by the pros. But anybody claiming it makes them more even I really don’t think is thinking it through. By adding the extra cut across those natural layers, you’re actually making to very small bits when the crosscut is near the layer boundary.
That’s why I think it is not only easier but superior not to add the crosscut.
they help with getting a nore consistent cut but in my opinion only case when it really matters if you really care about the presentation being perfect
I radially dice my onion. To me it seems like the horizontal and vertical cuts leave more uneven bits considering the layers already present. I angle my “vertical” cuts towards the center, then start chopping.
That makes uneven bits too though. Each layer will be of different sizes. There’s no truly perfect way that’s quick and easy but the best is what’s shown in the image.
Not wrong per se, but you’ll end up with more inconsistently sized pieces if you don’t do those initial cuts in my experience
Akasazh@feddit.nl 10 months ago
You can do number one, but when you reach the last four cuts, you flip the onion cut side down and dice from there.
This prevents wrangling the piece with the nails of your claw grip, as the base gets smaller and more difficult to keep up right.
It also prevents the more elongated cuts that so hurt (arguably, I’ve never had problems) the symmetry.