Welcome to my first real post! I’m gonna issue a preemptive apology for the photo quality; trying to take pictures of yourself chopping veggies with Photobooth in a poorly lit room is kind of difficult. Two days on the blog, and I already need an assistant.
One of the techniques that I take for granted, and that I find most people are quite fascinated by, is chopping an onion the correct way. Before I went to culinary school, I used to slice rings off of onions and commence with the hacking in order to get a dice. The problem with this method is that a)it wastes a LOT of time, and b)the size of the dice is inconsistent. In order for your food to cook at an equal rate, it needs to be chopped an equal size. Plus, it looks better when your veggies or what have you are nice and even.
You’ll notice in the slideshow that I tend to keep my non-knifeholding fingers tucked under. This is crucial to not chopping off your finger tips. You can also guide the knife by using the flat side of your fingers as a placeholder of sorts, guaranteeing even cuts. Move your fingers down whatever you are chopping at an even distance and have the knife just follow.
Once you get this down, you will be able to slice an onion to bits in about 60 seconds, and you can watch that scene with the onions in “Julie and Julia” and feel as triumphant as Meryl Streep. (And she was totally doing it wrong; one-handed chopping??! I never!)
Oh yeah – I’m left handed, so all you non-southpaws just go ahead and invert what you see in the pictures. Or learn to cut with your left hand. Totally up to you.