New answers tagged knife-skills
I dice onions using horizontal cuts first, then vertical cuts as @ElendilTheTall states above. However, it does take some practice. If you are a new cook or you haven't had much practice with your knife, you may want to take a look at this clip from RachelRay Bobby Flay is also in the clip and calls it a common sense technique. It appears to work quite ...
It really depends on what size of dice you're going for. For a smaller dice, I'd recommend at least one horizontal slice, as it prevents you from ending up with significantly larger sized pieces from the sides of the onion. I tend to do 1 or 2 horizontal slices, and then some vaguely radial slices ... I don't make the follow-up slices completely radial, as ...
Yes. The standard method is to make 2 or 3 horizontal cuts (depending on the size of the onion), then 3-5 vertical cuts, then slice to form dice.
Cover your hands with plastic gloves (food safe). Hands are warm and heat the dough quickly making it difficult to keep the desired round shape.
There's not a specific name in French for the difference between latitude and longitude slicing. Slicing generally is done longitudinally and referred to as 'ciseler' and if you want it latitudinally, you have to specify. Dicing an onion into small cubes is called 'emincer'. Generally for veg there are also several names for specific cuts like julienne, ...
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