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Thread: Cutting onions horizontally - does it serve any purpose?

  1. #11
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    Why bother at all?

    “Ignorance more frequently begets confidence than does knowledge.”

  2. #12
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    great question, i've always wondered why people do that.
    even if you do straight instead of radial cuts, you're still going to get weird looking pieces with the crisscrossing method. the horizontal is one extra step and for what??

    i bet this guys onion dices are more consistent and uniform than those of you who mock this thread, check your egos at the door.

  3. #13
    Senior Member Geo87's Avatar
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    Cutting onions horizontally - does it serve any purpose?

    The picture in post #5 sums it up perfectly, if you use the vertical cut method the horizontal cuts will make your pieces more consistent. Although I agree if your not careful they can compromise the structure of the onion before making the final cuts.

  4. #14
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    depends on what you are using the onions for.

    i'm also a home cook..but i wouldnt dice for onion soup. (as an example)...

    for the record, i am not the best onion cutter.

  5. #15
    Senior Member Mucho Bocho's Avatar
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    Seriously, this is a timely topic for me as I've been thinking about onion cutting approach for a while.

    I make my horizontal cuts before my vertical cuts. Not sure why the opposite is taught--vertical then horizontal?
    One thing you can give and still keep...is your word.

  6. #16
    I was taught to do horizontal first and then vertical.
    Len

  7. #17
    Senior Member Mucho Bocho's Avatar
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    Good to know I'm not the only one Len. I still believe that this method is taught more

    http://youtu.be/UmzgVI2cOOo
    One thing you can give and still keep...is your word.

  8. #18
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    I do horizontal, then vertical. I love doing the horizontal cuts - makes me feel very pro (I'm a home cook)

    I also refrigerate my onions - no tears that way

    Cheers,

    J

  9. #19
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    I doubt any of the guys here have trouble with tears from the onions

    I'm all for the radial cuts too. Cutting across the onion always seems dangerous to me..

  10. #20
    I thought so too at first, but keep your palm level with just gentle pressure, keep your edge level (and sharp!) and you're okay. If I want a fine mince, I'll do about 5 or 6 horizontal cuts no problems. Sometimes I get too eager though and I make things too fine

    It seems to me that having to change the angle you're cutting at would actually be more work than just small height adjustments on horizontal cuts. That's based on just thinking about doing radial cuts on tomatoes...
    Len

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