Onions are typically “cured” (The outer layers are dried out) and can be stored at room temperature for months. Putting them in the refrigerator can introduce moisture and cause them to go bad more quickly.
My house is quite warm and even if I put my cured bags of onions in a lower cupboard they still get soggy and rot and some might grow. I keep them well away from potatoes or carrots (both of which now I also refrigerate to prevent rotting or drying out.:
@@m.theresa1385Quite normal, the room temparature is a misnomer. It means 16-19C with lower humidity. Not what is now common in household rooms. At both low and high temps the walls break down and soften. Fridges that have space for vegetables are now more common than rooms with room temperature.
When I lived in FNQ all veggies had to live in the fridge even onions due to the humidity and heat. I found that since I refrigerated them I have had no more tears, so my onions still live in the fridge even now I’m in SEQ.
Well done Katelyn, good job. I like the question you ask. It’s the same question I would have asked. I’ve been looking forward to the knife skills. Thanks
I love those videos of you teaching her techniques together. You should teach her the proper knife holding techniques, my ocd kicked in when she was about to make her first cut hehehe
As an Australian living in Europe for the last 12 years (currently the Basque Country) I feel that onions in Europe are a lot 'sweeter' or less pungent maybe than in Australia. Don't know if it's different varieties or possibly the soil and climate conditions making them different
Thanks Andy and Katelyn. I love vooking and have been cooking for 50 years but, l'm absolutely rubbish at cutting onions. I think l'm just too impatient but, l will try your tips. Sadly here in Aotearoa anything other than brown onions are really expensive so, l mostly only use them I do your trick of soaking them in water if l'm using them raw though. Katelyn, next time you're cutting onions, wet the board, wet your knife and wet your hands before you start. The water 'catches' a lot of the vapours BEFORE it gets to your eyes. 😊
Tips for Katelyn try keeping the food closer to a 45° angle instead of 90° that way you won't need to scrunch your elbow in. here is an example. Andy slicing 5:07 and you 6:39 this will also make the correct grip Feel more comfortable because you will be able to maintain a straight wrist.
Great job both of you. I always get iffy around the horizontal cuts on the onion for the fine dice, if you are ever going to cut yourself I think this is the one, especially if you use two or more horizontal cuts. Question for Andy, would making the horizontal cuts first still work? I also like leaving the root on as you can get your vertical cuts closer to the end without worrying about the onion falling apart, tip for novices like me, not chefs like Andy where the onion would be too scared to fall apart 😁. Finally, I live in Canberra and a mate nearby grows horseradish, then needs to grate it to go in jars, Katelyn onion tears don't come close 😅 he has even tried a hoodie using the hood and draw strings to secure a large pan glass lid 🤣. Thanks again for ensuring Sunday night is always fun 🥰
Another use for onions is pretending to bowl a cricket ball as you’re walking from the pantry to grab your chopping board. Also, I think you should make a new channel where you teach Katelyn cooking skills
I dont generally cut the root end off when slicing OR dicing. It holds your onion together until your last slice (ie its less likely to fall apart like yours) and provides a bit of a 'handle'.
You guys know I love this channel. Maybe controversial, but I preferred the hang out with you on the weekend style, sunday dinner, rather than the main channel recipes/tips/techniques.
Spring onions are also called scallions in some parts of the US. To avoid crying, put onions in the fridge for a couple of hours before chopping and sharpen your knife 👍
20 часов назад
That’s pretty much me cutting onions every time, except I’m swearing my head off as well 😂
Totally unrelated to chopping onions but I noticed when you mix or whisk you go anti clockwise!? I this something to do with living in the southern hemisphere ? 😂 witch is the correct way? Maybe you should do a poll just for fun? Loving the videos guys 👍👍
Good morning from NYC! Great episode! Well done Katelyn! My onions have to live in the fridge or they rot and start to grow. I use all of those types plus green onions, Spanish onions and sweet Vidalia onions. I looooooove onions and often double what a recipe calls for. Along with cooked we also eat them raw and pickled. Is there any stuffed onion recipe?
On the small dice the cut inwards is necessary if you cut straight down as you get the long bits that curve down the side. If you do radial cuts then you dont need to do it as your following the shape of the onion so no long bits on the sides. So the debate if its needed or not doesn’t make sense as it depends on how you intend to make the normal cuts.
"onions live at room temperature" "why" "Great question... that I don't actually have the answer for" 😂😂 Lovee this honestly. I feel like other folks might make something up here but u didn't. It's ok to not know things people :)
0:58 The starch structures high in acid and enzymes are not stable at low temperatures (Fridge, Freezer) and the vegetable turns soft. Room temperature is also not ideal - it used to be 18C, today it is too high. Anyway temperature should be as low as possible as well as humidity - so whatever suits your needs. Similar problem is with potatoes - basically anything that is in the ground is used to 6-10C. Some firdges have vegetable section that is ideal - it should be at the bottom in a separate container.
For dicing, is it not easier to leave the bottom (core) on during cutting? (Ooops. As I was typing this you mentioned people coming for you over the core haha)
Like some veggies and fruits, onions will last longer at room temp. When I was travelling a lot for work, my son and daughters cooked. They made all sorts of mistakes with ingredients and storage. So they kept unripe fruits, veggies and herbs in the fridge. Unripe fruits never ripen. Some Herbs and veggies rot faster. They also washed the veggies when they stock in the fridge which hasten spoilage. This was the time when no proper internet and smartfones yet. FYI
I remember trying a snorkel & mask to chop up onions for a sausage sizzle fund raiser as a teen. Actually worked pretty well until the mask fogged up haha😂
Over here we call spring onion or green onion if i roughly translate it forest onion. I always call them spring oninos but every supermarket where i go they call them forest onions.
I wish I could use the "knuckle method", however my fingernails get in the way (can't grip it securely). NO, I am not cutting my nails in order to cut an onion 🤣
hey guys great video......i swear up and down that if you breath through your mouth when slicing onions you will cry far less if ar all...the moment i sniff im done for ......unless you have a blocked nose then it might help to stick your head in the bowl and sniff hard you will cry your eyes out but your head may feel better for it......cheers rob
ACTUALLY if I'm cutting a lot of onions I will turn on the stove hood fan and put the cutting board on one side of the stove. It sucks up the gases from the onions that usually go into your eyes and turn into acid.
Charlotte ?!? Never have I heard shallots (échalotes in French) called like this !! Maybe there’s a Swedish phonetic confusion between shallot and charlotte ?!? 😂
It's an Aussie thing. But I find it a lot less common now that eschallots are so commonly available in supermarkets. 'Scallion' is very seldom used here - spring onion is the name that is winning.
Not in fridge, after low temperature they get easely rotten @ with higher humidity in fridge they tend to mold easely Dip knife in h2O before cutting, less tears lol
Yes but it's not easy to sharpen them, and unless you have a really specific style of abrasive honing rod, that won't do the trick. Typical honing rods don't really sharpen.
Serrated knives are definitely not recommended for cooking prep, except for mainly 2 things : - slicing bread, especially when it has a hard crust - cutting through frozen food like fish. A really sharp non serrated knife, with a good grip and no fingertips near the sharp edge, is the cooking person’s most precious tool.
If you have a dull serrated knife, you can either - sharpen it on a stone on the flat side (there should be one, usually the left side when you are holding it) by running it gently on the stone on a very very flat angle, with the edge trailing only. - or bring it to a knife professional…
Also, I learned to cut onions from my grandmother: she cut her onion in half if she needed1/2-1 cup diced onion, held it in her hand and made crosshatch slices, she then sliced off the crosshatched portion which was now diced into her skillet or fry pan. She was a farm wife and didn’t own a chopping board- no one did, the cutting board phase came along much later.
Kind of worrying, didn't Katelyn have a family to teach her ? as for what knife, it doesn't matter, you can learn to cut food with anything you can get sharp. A schoolmates mum used to feed her large family cutting everything with a razor sharp table knife that she sharpened in one of those horrible pull through Woolworth's sharpeners, she went through knives but old table knives are cheap.
Please DO NOT teach the horizontal cut. Ive had to sew up waaay too many folks who cut themselves badly doing that (professional cooks and civilians). Leave the root end intact, do your original longitudinal cuts 'radially' (like you did previously) then do the cross cuts. With the slanted/radial cuts, they cross the internal onion rings at 90° removing any need for the horizontal slice. Kenji made a vid demonstrating this technique (and my Nana taught me 65 years go).
Andy’s anxiety and stress was palpable 😂😂. Great job Katelyn! Love these skill style videos. 🖤
Onions are typically “cured” (The outer layers are dried out) and can be stored at room temperature for months. Putting them in the refrigerator can introduce moisture and cause them to go bad more quickly.
My house is quite warm and even if I put my cured bags of onions in a lower cupboard they still get soggy and rot and some might grow. I keep them well away from potatoes or carrots (both of which now I also refrigerate to prevent rotting or drying out.:
@@m.theresa1385Quite normal, the room temparature is a misnomer. It means 16-19C with lower humidity. Not what is now common in household rooms. At both low and high temps the walls break down and soften. Fridges that have space for vegetables are now more common than rooms with room temperature.
When I lived in FNQ all veggies had to live in the fridge even onions due to the humidity and heat. I found that since I refrigerated them I have had no more tears, so my onions still live in the fridge even now I’m in SEQ.
100, too hot is much worse than too low.
where is SEQ?
@ South East Queensland, Queensland Australia.
Well done Katelyn, good job. I like the question you ask. It’s the same question I would have asked. I’ve been looking forward to the knife skills. Thanks
Lol love listening to the sniffles and stuffed noses! So many tears were produced for this episode.
Ever since I got into Japanese knives and got them really sharp, there was almost never a tear shed when cutting onions.
I love those videos of you teaching her techniques together.
You should teach her the proper knife holding techniques, my ocd kicked in when she was about to make her first cut hehehe
So groovy watching Andy demonstrate techniques 😎 I show my older kids your videos while I'm teaching them how to cook 😁 thanks 🙏🏻
I laughed all the way through tis!!!! You 2 are a hoot!!!!
This Ha Ha!!!!
As an Australian living in Europe for the last 12 years (currently the Basque Country) I feel that onions in Europe are a lot 'sweeter' or less pungent maybe than in Australia. Don't know if it's different varieties or possibly the soil and climate conditions making them different
Wow. Great idea. I’ll be doing this in 20 mins for dinner tonight
Sliced and diced onion, 6 ways, sounds a little Mitch-like « basic » for a dinner menu !!
I know spring onions as scallions if I'm being posh. And white onions as sweet onions. Banana shallots are often called eschalion shallots.
I don't remember that knife from you knife tutorial. Another great presentation, love your content mate.
To reduce crying, I put a cap full of water on the cutting board. The chemicals attack the nearest moisture.
It works for me
Thanks for sharing guys, informative and entertaining! Peace and ❤
Love these style of videos! Love all the videos actually. Cheers from the states ❤️
Thanks Andy and Katelyn. I love vooking and have been cooking for 50 years but, l'm absolutely rubbish at cutting onions. I think l'm just too impatient but, l will try your tips. Sadly here in Aotearoa anything other than brown onions are really expensive so, l mostly only use them I do your trick of soaking them in water if l'm using them raw though. Katelyn, next time you're cutting onions, wet the board, wet your knife and wet your hands before you start. The water 'catches' a lot of the vapours BEFORE it gets to your eyes. 😊
My eyes are burning just by watching the video.😭
I love red onion on a toasted bread sandwich with mayo ham and lettuce, but I wouldn't dream of soaking it in water. I love how sharp and tangy it is
You don’t have to with red onions. Yellow ones are much more sharp though, and this trick may help if they are all you have at hand, e.g. for a salad.
Damn! My eyes are watering and I’m half a world away! 😂😭
Onions in the fridge really help with the tears I’ve found over the years, still have to have a sharp knife and cut quickly!
Great video!
Tips for Katelyn try keeping the food closer to a 45° angle instead of 90° that way you won't need to scrunch your elbow in. here is an example. Andy slicing 5:07 and you 6:39 this will also make the correct grip Feel more comfortable because you will be able to maintain a straight wrist.
I find that putting them in the fridge makes them make me cry less so that's why I do that.
Great job both of you. I always get iffy around the horizontal cuts on the onion for the fine dice, if you are ever going to cut yourself I think this is the one, especially if you use two or more horizontal cuts. Question for Andy, would making the horizontal cuts first still work? I also like leaving the root on as you can get your vertical cuts closer to the end without worrying about the onion falling apart, tip for novices like me, not chefs like Andy where the onion would be too scared to fall apart 😁.
Finally, I live in Canberra and a mate nearby grows horseradish, then needs to grate it to go in jars, Katelyn onion tears don't come close 😅 he has even tried a hoodie using the hood and draw strings to secure a large pan glass lid 🤣. Thanks again for ensuring Sunday night is always fun 🥰
I reckon horizontal cuts are ridiculous, but now I found one of those slap chopper things and it doesn’t matter any more.
Another use for onions is pretending to bowl a cricket ball as you’re walking from the pantry to grab your chopping board.
Also, I think you should make a new channel where you teach Katelyn cooking skills
I dont generally cut the root end off when slicing OR dicing. It holds your onion together until your last slice (ie its less likely to fall apart like yours) and provides a bit of a 'handle'.
Great topic and very clear tips and filming.
Plus we have the pleasure of seeing babe Katelyn cry for 15 min 😂😂
You guys know I love this channel. Maybe controversial, but I preferred the hang out with you on the weekend style, sunday dinner, rather than the main channel recipes/tips/techniques.
Babe cutting the mustard again👏
Seven and a half minutes in, and the chef has already made the apprentice cry!
Cry and laugh at the same time. That’s the perfect trick!!
20:23 ... definitely not peeled, you peanut!! back on you Andy! haha!! great content, thanks!
I think he meant that he peeled his half of the onion before slicing which Katelyn didn't see hence why she sliced hers without peeling.
I love this video, both of you are tearing up like you’re watching a sad movie.
"Why are you crying?"
"Practicing my onion slicing skills"
LOL
Spring onions are also called scallions in some parts of the US. To avoid crying, put onions in the fridge for a couple of hours before chopping and sharpen your knife 👍
That’s pretty much me cutting onions every time, except I’m swearing my head off as well 😂
Totally unrelated to chopping onions but I noticed when you mix or whisk you go anti clockwise!? I this something to do with living in the southern hemisphere ? 😂 witch is the correct way? Maybe you should do a poll just for fun? Loving the videos guys 👍👍
Good morning from NYC! Great episode! Well done Katelyn!
My onions have to live in the fridge or they rot and start to grow. I use all of those types plus green onions, Spanish onions and sweet Vidalia onions. I looooooove onions and often double what a recipe calls for. Along with cooked we also eat them raw and pickled. Is there any stuffed onion recipe?
On the small dice the cut inwards is necessary if you cut straight down as you get the long bits that curve down the side. If you do radial cuts then you dont need to do it as your following the shape of the onion so no long bits on the sides.
So the debate if its needed or not doesn’t make sense as it depends on how you intend to make the normal cuts.
"onions live at room temperature"
"why"
"Great question... that I don't actually have the answer for" 😂😂 Lovee this honestly. I feel like other folks might make something up here but u didn't. It's ok to not know things people :)
High humidity in the veg draw can cause the paper to mold and/or the onion to grow, a dry environment is the best way to store an onion!
0:58 The starch structures high in acid and enzymes are not stable at low temperatures (Fridge, Freezer) and the vegetable turns soft. Room temperature is also not ideal - it used to be 18C, today it is too high. Anyway temperature should be as low as possible as well as humidity - so whatever suits your needs. Similar problem is with potatoes - basically anything that is in the ground is used to 6-10C. Some firdges have vegetable section that is ideal - it should be at the bottom in a separate container.
For dicing, is it not easier to leave the bottom (core) on during cutting? (Ooops. As I was typing this you mentioned people coming for you over the core haha)
Awesome
I do either rings, or lazy dice that capitalizes on the rings.
Like some veggies and fruits, onions will last longer at room temp. When I was travelling a lot for work, my son and daughters cooked. They made all sorts of mistakes with ingredients and storage. So they kept unripe fruits, veggies and herbs in the fridge. Unripe fruits never ripen. Some Herbs and veggies rot faster. They also washed the veggies when they stock in the fridge which hasten spoilage. This was the time when no proper internet and smartfones yet. FYI
What plastic containers do you use for your flour?
8:41 I have! 😆 (US; my freshman year of Highschool)
Is there any point/time where you would blitz onions instead of chopping? What are the end results of either way?
Nice chef, missed the Michelin dice peal an onion by layers then dice ;)
I remember trying a snorkel & mask to chop up onions for a sausage sizzle fund raiser as a teen. Actually worked pretty well until the mask fogged up haha😂
ламповые такие ^_^
Over here we call spring onion or green onion if i roughly translate it forest onion. I always call them spring oninos but every supermarket where i go they call them forest onions.
I find holding my breath helps to stop the crying too....or is that when i cut the cheese ? 🤭😷 I can never remember 🤣
If the cheese runs on the table on its own, that may be a good tip.
I used to wear contact lenses and onions did not make me cry. I had eye surgery - no more contacts - but onions make me cry now. 😭
I wear contact lenses for vision and one huge pro is onions don't make me cry!
I wish I could use the "knuckle method", however my fingernails get in the way (can't grip it securely). NO, I am not cutting my nails in order to cut an onion 🤣
hey guys great video......i swear up and down that if you breath through your mouth when slicing onions you will cry far less if ar all...the moment i sniff im done for ......unless you have a blocked nose then it might help to stick your head in the bowl and sniff hard you will cry your eyes out but your head may feel better for it......cheers rob
Are we confusing people calling spring onions scallions versus shallots?
A mandolin works wonders slicing onions!
Produce going underground like potatoes, unions, do not need to be stored in the fridge. But do what you like. 😉
What's the story with the Andy cooks shirt?
13:38 😂
Problem solving by doing aerobatics with a seriously sharp knife while crying is a risky kind of life 😅😅
Cute and kind of funny-lack of cooperation from the onion!
Some badly raised onions can be treasonous indeed… 😅😅
ACTUALLY if I'm cutting a lot of onions I will turn on the stove hood fan and put the cutting board on one side of the stove. It sucks up the gases from the onions that usually go into your eyes and turn into acid.
Makes sense. Or you could run an air fan sideways to blow away the onion’s mist like droplets.
In Sweden it's yellow onion, red onion, silver onion and charlotte onion
Charlotte ?!?
Never have I heard shallots (échalotes in French) called like this !!
Maybe there’s a Swedish phonetic confusion between shallot and charlotte ?!? 😂
Onions get soft and soggy in the fridge and the taste gets worse. Fridge moisture can also lead to mold growth and spoilage.
Keeping your onions in the fridge stops the tears when cutting onions.
You definitely shouldn’t leave them in the fridge for several days though, as they will get bad and rot.
0:29 oops, you meant scallions? 😄never heard anyone call spring onions shallots
It's an Aussie thing. But I find it a lot less common now that eschallots are so commonly available in supermarkets.
'Scallion' is very seldom used here - spring onion is the name that is winning.
"Ogres are like Onions ... the both have layers" 😅
Not in fridge, after low temperature they get easely rotten @ with higher humidity in fridge they tend to mold easely
Dip knife in h2O before cutting, less tears lol
Can serrated knifes be sharpened ?? I have a honing wand ...
Yes but it's not easy to sharpen them, and unless you have a really specific style of abrasive honing rod, that won't do the trick. Typical honing rods don't really sharpen.
Serrated knives are definitely not recommended for cooking prep, except for mainly 2 things :
- slicing bread, especially when it has a hard crust
- cutting through frozen food like fish.
A really sharp non serrated knife, with a good grip and no fingertips near the sharp edge, is the cooking person’s most precious tool.
If you have a dull serrated knife, you can either
- sharpen it on a stone on the flat side (there should be one, usually the left side when you are holding it) by running it gently on the stone on a very very flat angle, with the edge trailing only.
- or bring it to a knife professional…
The Onyo ..
The leftover partial onion lives in the fridge in a ziploc bag.
Hey her right hand on the knife properly. Omg, no control, loose blade. It's killing my ocd. 😅
Same lol. Got told how to hold it and then immediately went back to like it was being used to eat food haha. It’s all habitual and learnt over time 🙂
7:50 She wasn’t used to handling onions, and her eyes began to sting.
Andy should have made a Click Bait title - “ Andy Makes Katelyn Cry “ 😊
Oh no please, we don't need more of crapie click Bait RUclips chefs.
Andy is a Professional for a reason
Scallions?
Is garlic an onion? ;)
Wet paper towel next to the onion you're cutting - that'll stop the crying
Runningthe onion under the faucet helps eliminate tears
Hardly practical while you are slicing it.
Or do you mean to just have some running water in the sink nearby where you’re cutting the onion??
@@joso5554 I mean to wash away the welling juices from the slice cut. Slice and rinse then repeat.
Also, I learned to cut onions from my grandmother: she cut her onion in half if she needed1/2-1 cup diced onion, held it in her hand and made crosshatch slices, she then sliced off the crosshatched portion which was now diced into her skillet or fry pan. She was a farm wife and didn’t own a chopping board- no one did, the cutting board phase came along much later.
You don't keep onions in the refrigerator, unless you want them to go soggy and smell.
@@CrimeVid I keep mine in the fridge and have never had that problem.
23 minutes with onions 😭😭😅😅
Tip: breathe through your mouth not through your nose to cry less 😂
my god this was a stressful video to watch. my ring was fully clenched for the whole video.... was almost certain someone was losing a finger.
On the fine dice - that cut through the middle horizontally - NOPE, nah, unnecessary.
I do it because it's a nice test to see how sharp my knife is.
Green Onions = Scallions .. not shallots
Best tip?
…wear contact lenses while you do it.
Kind of worrying, didn't Katelyn have a family to teach her ? as for what knife, it doesn't matter, you can learn to cut food with anything you can get sharp. A schoolmates mum used to feed her large family cutting everything with a razor sharp table knife that she sharpened in one of those horrible pull through Woolworth's sharpeners, she went through knives but old table knives are cheap.
Please DO NOT teach the horizontal cut. Ive had to sew up waaay too many folks who cut themselves badly doing that (professional cooks and civilians). Leave the root end intact, do your original longitudinal cuts 'radially' (like you did previously) then do the cross cuts. With the slanted/radial cuts, they cross the internal onion rings at 90° removing any need for the horizontal slice. Kenji made a vid demonstrating this technique (and my Nana taught me 65 years go).