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Posted by on May 28, 2010 in Ingredients, Korean Food | 2 comments

Just a reminder: How to chop onions

I bought a Progressive International Fruit and Vegetable Chopper back in February primarily to chop onions because chopping any kind of onion (even so-called “mild” onions, like green onions, scallions or Walla Walla Sweets) make me cry like a big baby. The tears get so bad I can’t see where my knife is going. I don’t think my family and guests want my O+ blood or my fingertip in their stirfry.

Right after it came in mail, I posted a comment on my Facebook page telling everyone about it. One of my friends, who’s a chef and caterer, bemoaned my purchase. He issued a dire warning of how this devise would ruin my knife skills. He also said the food chopper doesn’t cut the onions per se, it smashes them, which would release more juice and more tearing action.

Technically, that’s true, but at least they’re all smashed and cut and immediately go into a container that I can seal up and keep the fumes away from my eyes until I’m ready to dump the onions into my skillet or wok. The best thing about it is that I can still see what I’m doing afterward, too.

So the question I would invite you to answer in the comments below is this? Am I taking the “easy way out” by using a food chopper to chop my onions rather than chopping them by hand? 

2 Comments

  1. I say chop by hand: using the right technique and a VERY sharp knife, the onion shouldn't release enough juices to trigger your tearducts. I can say from experience, one I started chopping like the pros, my eyes have never teared up again! 🙂

  2. I've tried all the tips and even by the first cut, I'm bawling!

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