BonesOfTheMoon@lemmy.world to memes@lemmy.world · 1 day agoThe finely sliced rings or death.lemmy.worldimagemessage-square73fedilinkarrow-up1546arrow-down113
arrow-up1533arrow-down1imageThe finely sliced rings or death.lemmy.worldBonesOfTheMoon@lemmy.world to memes@lemmy.world · 1 day agomessage-square73fedilink
minus-squareagamemnonymous@sh.itjust.workslinkfedilinkarrow-up27·1 day agoThe more you cut, the more you break cell walls, and the more pungent the onion becomes.
minus-squareØπ3ŕ@lemmy.dbzer0.comlinkfedilinkEnglisharrow-up1·4 hours agoIf you keep your knife properly sharp, you’ll do better in pretty much every cooking project. A dull knife crushes more than it cuts, squeezing out the allinases and misting the air with them.
minus-squareagamemnonymous@sh.itjust.workslinkfedilinkarrow-up1arrow-down1·4 hours agoYup. The only real exception is trimming connective tissue from meat. A slightly dull knife can perfectly peel it away without wasting much meat, a nice sharp knife will cut straight through it and make way more work for yourself
minus-squareØπ3ŕ@lemmy.dbzer0.comlinkfedilinkEnglisharrow-up1arrow-down1·4 hours agoUm… No. Don’t blame your tools. Improve your technique. A knife is only as sharp as the mind wielding it. 👩🏼🍳
minus-squareagamemnonymous@sh.itjust.workslinkfedilinkarrow-up1arrow-down1·3 hours agoI’ve trimmed literally tons of meat. You don’t know what you’re talking about, slightly dull is better.
minus-squareØπ3ŕ@lemmy.dbzer0.comlinkfedilinkEnglisharrow-up1·7 minutes agoUh hunh. 30+ years in culinary across several countries and dozens of cultures, and you’re the expert. Oh, sweetie.
minus-squareEvacuateSoul@lemmy.worldlinkfedilinkarrow-up1·edit-218 hours agoThe finer you cut, the less you bite, which would also break cell walls, maybe more over a sharp knife? Kidding kinda
minus-squareagamemnonymous@sh.itjust.workslinkfedilinkarrow-up3·17 hours agoPungency is volatile. The first cuts either need to happen right before as garnish, or go into something before all the good stuff evaporates.
minus-squarenebulaone@lemmy.worldlinkfedilinkarrow-up2·22 hours agoHuge stretch here, but did you watch the ultimate onion guide on YouTube?
minus-squareagamemnonymous@sh.itjust.workslinkfedilinkarrow-up3·21 hours agoMaybe? I’ve watched a lot of YouTube videos. I spent several years working in a kitchen, which is where that knowledge comes from.
The more you cut, the more you break cell walls, and the more pungent the onion becomes.
If you keep your knife properly sharp, you’ll do better in pretty much every cooking project.
A dull knife crushes more than it cuts, squeezing out the allinases and misting the air with them.
Yup. The only real exception is trimming connective tissue from meat. A slightly dull knife can perfectly peel it away without wasting much meat, a nice sharp knife will cut straight through it and make way more work for yourself
Um… No. Don’t blame your tools. Improve your technique. A knife is only as sharp as the mind wielding it. 👩🏼🍳
I’ve trimmed literally tons of meat. You don’t know what you’re talking about, slightly dull is better.
Uh hunh. 30+ years in culinary across several countries and dozens of cultures, and you’re the expert. Oh, sweetie.
Finally. ty.
The finer you cut, the less you bite, which would also break cell walls, maybe more over a sharp knife?
Kidding kinda
Pungency is volatile. The first cuts either need to happen right before as garnish, or go into something before all the good stuff evaporates.
Huge stretch here, but did you watch the ultimate onion guide on YouTube?
Maybe? I’ve watched a lot of YouTube videos. I spent several years working in a kitchen, which is where that knowledge comes from.