I radially dice my onion. To me it seems like the horizontal and vertical cuts leave more uneven bits considering the layers already present. I angle my “vertical” cuts towards the center, then start chopping.
No, people do it both ways and you’ll even find both techniques by the pros. But anybody claiming it makes them more even I really don’t think is thinking it through. By adding the extra cut across those natural layers, you’re actually making to very small bits when the crosscut is near the layer boundary.
That’s why I think it is not only easier but superior not to add the crosscut.
For an onion, I’ve never diced it by making the cuts indicated by number 1, figuring the layers essentially do that for you. Am I doing it wrong?
Not wrong per se, but you’ll end up with more inconsistently sized pieces if you don’t do those initial cuts in my experience
I radially dice my onion. To me it seems like the horizontal and vertical cuts leave more uneven bits considering the layers already present. I angle my “vertical” cuts towards the center, then start chopping.
No, people do it both ways and you’ll even find both techniques by the pros. But anybody claiming it makes them more even I really don’t think is thinking it through. By adding the extra cut across those natural layers, you’re actually making to very small bits when the crosscut is near the layer boundary.
That’s why I think it is not only easier but superior not to add the crosscut.
Chef Jean Pierre explains this here.