Babish Answers Cooking Questions From Twitter - Tech Support
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Date: 2022-07-06
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Comments and reviews: 10
MrKirby365
We used the cooling of The Onion method in college and in high school sometimes we would throw the onions in the freezer for about 5 minutes sometimes we would throw them in the fridge for about 20 depending on when we had to start prepping. Because it is a more even cool if you can let it sit in the fridge longer. What it does is the colder something is the less fast its molecules can move. That's how water becomes ice. Or a liquid becomes a solid or a gas becomes a liquid. So you're slowing down the molecules in The Onion therefore giving you even less of a chance to have to react to that. If you can cut fast and that onion is still cold when you're all done dicing you probably not got tears in your eyes. Unless of course you have to do 200 pounds of onions. lol
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We used the cooling of The Onion method in college and in high school sometimes we would throw the onions in the freezer for about 5 minutes sometimes we would throw them in the fridge for about 20 depending on when we had to start prepping. Because it is a more even cool if you can let it sit in the fridge longer. What it does is the colder something is the less fast its molecules can move. That's how water becomes ice. Or a liquid becomes a solid or a gas becomes a liquid. So you're slowing down the molecules in The Onion therefore giving you even less of a chance to have to react to that. If you can cut fast and that onion is still cold when you're all done dicing you probably not got tears in your eyes. Unless of course you have to do 200 pounds of onions. lol
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Ari
mango? WHAT ABOUT PINEAPPLES? mangos are just annoying but really they're no different than a peach or apricot. but pineapple are just. i don't even buy them because i find them so unrewarding to cut. you make all this mess and have little bits of peel all over and juice all over the counter and you throw away the weird fibrous middle and then you go take a bite and. you got one that TASTES FLAT! AND SOUR! so not worth it, especially when they make your tongue go funny
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mango? WHAT ABOUT PINEAPPLES? mangos are just annoying but really they're no different than a peach or apricot. but pineapple are just. i don't even buy them because i find them so unrewarding to cut. you make all this mess and have little bits of peel all over and juice all over the counter and you throw away the weird fibrous middle and then you go take a bite and. you got one that TASTES FLAT! AND SOUR! so not worth it, especially when they make your tongue go funny
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Train
The key to tearless onion cutting is, as Babbish said, getting in and out fast; knife skills.
The other thing you can do is top, bottom, and half them first, than before any other slicing or dicing, pluck out the cetermost couple of layers and chuck those. The innermost layers are the strongest part. This will also get rid of the tiny hint of bitterness that comes with cooked onions, which will in turn give you better sauces and soups.
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The key to tearless onion cutting is, as Babbish said, getting in and out fast; knife skills.
The other thing you can do is top, bottom, and half them first, than before any other slicing or dicing, pluck out the cetermost couple of layers and chuck those. The innermost layers are the strongest part. This will also get rid of the tiny hint of bitterness that comes with cooked onions, which will in turn give you better sauces and soups.
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lerbronk
as an asian, i beg to differ. mango is one of the easiest fruit to cut. its not the easiest since something like orange and lime exist. try cutting a durian, not only its bigger and full of spikes. the inside is not all 'fruit'. the edible parts are sort of in each room inside the fruit, around 5-7 each so you have to cut in a specific area to not ruin the edible parts inside.
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as an asian, i beg to differ. mango is one of the easiest fruit to cut. its not the easiest since something like orange and lime exist. try cutting a durian, not only its bigger and full of spikes. the inside is not all 'fruit'. the edible parts are sort of in each room inside the fruit, around 5-7 each so you have to cut in a specific area to not ruin the edible parts inside.
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Nikki
ServSafe certified, eggs need to stay at 45-F or lower if they are pasteurized (or washed); shrimp tails ARE edible, no matter what your brain wants to tell you, so some people might leave them on; and either freezing the onions before using them or using something to slow the rate the juices come out of the onion should help as the reason why onions make you cry is the juice
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ServSafe certified, eggs need to stay at 45-F or lower if they are pasteurized (or washed); shrimp tails ARE edible, no matter what your brain wants to tell you, so some people might leave them on; and either freezing the onions before using them or using something to slow the rate the juices come out of the onion should help as the reason why onions make you cry is the juice
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MrKirby365
I think chef John is the one that did the BLT that I like he chops everything up and makes it kind of like a salad sort of it's 1 of the best BLT's I've ever had and you don't have to accidentally pull out half a slice of bacon while you're trying to take a bite you get everything in everybody it's so delicious
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I think chef John is the one that did the BLT that I like he chops everything up and makes it kind of like a salad sort of it's 1 of the best BLT's I've ever had and you don't have to accidentally pull out half a slice of bacon while you're trying to take a bite you get everything in everybody it's so delicious
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NightBlade
Theres a type of blade people still make, they are japanese knives that are forged for years, a set of over 6 different knives are only around $300-$400 CND plus they will never get dull (unless your like trying to cut metal or somthing) if i can remember the name of them ill edit the comment-
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Theres a type of blade people still make, they are japanese knives that are forged for years, a set of over 6 different knives are only around $300-$400 CND plus they will never get dull (unless your like trying to cut metal or somthing) if i can remember the name of them ill edit the comment-
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Victor
Onions, I accidentally unlocked the secret to not crying when chopping and that is to peel it, cut in half and refrigerate in a clean container or bag for a day or two. Doesn't affect the quality and significantly lower the chance of me cutting my finger off cause I can't see through the tears -
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Onions, I accidentally unlocked the secret to not crying when chopping and that is to peel it, cut in half and refrigerate in a clean container or bag for a day or two. Doesn't affect the quality and significantly lower the chance of me cutting my finger off cause I can't see through the tears -
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Russell
In some recipes there's a very good reason for using non-iodized salt (Kosher is non-iodized) other than for handling purposes. In cheese making, for example, the iodine has the possibility of killing off the cultures that are essential in the making of most varieties of cheese.
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In some recipes there's a very good reason for using non-iodized salt (Kosher is non-iodized) other than for handling purposes. In cheese making, for example, the iodine has the possibility of killing off the cultures that are essential in the making of most varieties of cheese.
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education
For onions. I worked in a sub shop, we cut onions on a meat slicer. To avoid being tear gassed, we-d peel at the end of shift, put them in a tub of water, and refrigerate overnight. No tears! (Well, mostly lol)
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For onions. I worked in a sub shop, we cut onions on a meat slicer. To avoid being tear gassed, we-d peel at the end of shift, put them in a tub of water, and refrigerate overnight. No tears! (Well, mostly lol)
reply
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