Everybody loves onions, right?
Damn skippy we do!!!
Red, yellow, white, green... a staple in every good kitchen...
always on hand to be... quartered, diced, chopped or minced!
My guess is that you all have your own tried and true
techniques and knife skills, but check out Chef Billy Parisi.
He explains the different cuts beautifully!
to learn six proper techniques.
Chef Helen Rennie prefers a slightly different method
that doesn't require a parallel cut.
to see her methods in action.
Have a great week,
everyone, and thank you for your support!
Blessed be… and happy cooking!
Chef Michael R