The horizontal cut helps the diced pieces come apart when you throw them in a pan. Its not necessary unless you are cooking in a high end restaurant that does too high volume to worry about separating the bits by manipulating then with a spoon/spatula
The edges tend to be slightly oblong and a little bit larger than one might like ideally if you don't do the horizontal cut, but for most purposes, it's not necessary.
It literally says "onyo" and sounds like "onyo," not "onyon." Accent aside, spelling it "onyo" isn't funny either, but that's how it's spelled in any case
@@GreyerShade yo, alliteration is repeating similar sounds at the _beginning_ of each word, like "Harry hurried home" Did you mean a _rhyme_? Is that why you said "ding don" instead of "ding dong"? Butchered the original even MORE just to say you meant to make a rhyme while sounding like you were quoting the video. Maybe I'm not the only one who needs to spend more time on Google! Thanks for the laugh 😂
@@the1337fleet Remember, you came here, I didn't come to you. Its Alliterative Assonace. It wasn't misspelled, it was intention. If I'd known I had to be so specific, I wouldve drawn you pictures. Say it with me: DING DON.... ON-YON. Now try it without: DING DONG.... ONYO. See the difference? It was a poetic device using consonants (alliteration) and vowels (assonance). Now that we've concluded this junior high level course in English and literary devices....... Kindly FackOff! 😂 🤣 * hawk thuu! *
Thank you!!! For decades I have never understood the horizontal cut!! The onion is already in layers! And yet literally EVERYONE does it. Senselessness to the extreme
the horizontal cut is something you do to keep pieces from the outside edges from being overly large, but this is only a concern if you're cutting straight up and down rather than angling the knife to follow the curve of the onion like Jean Pierre is doing here
okay hands down best video explanation ever. Ive spent so many years struggling bc i never worked out that one side has thinner layers. youre a lifesaver ❤
Finally someone who cuts an onion efficiently. Done it that way for decades. I never understood why the dice should be any different with one or more cross cuts when the onion already comes in layers.
@@neverstopschweikingIt’s to prevent the much wider pieces that are on each side of the onion. You can see in the video that the farther he gets off-center the wider the pieces are going to be.
You quickly became my favourite online Chef! As a child I used to watch Graham Kerr “The Galloping Gourmet” on TV and would frantically try to write down the recipes lol Now I can watch your videos whenever I need to follow a recipe. Sadly my mother died last year and I know she would have Loved to have watched you as well for your easy to follow instructions and mostly for your great sense of humour!! ❤
Finally someone who does it the best way! I’ve always wondered why people do the horizontal slice before finishing the dice, just a waste of time and doesn’t accomplish anything
same. It really isn't practical for beginners. They might end up hurting themselves from cutting horizontally. Good thing I discovered it myself. The downside is I was always irritated at pros doing the horizontal cuts.
it can be helpful for some of the pieces on the side if you cut everything straight down, but i don't notice a big difference, so i don't bother. i do it when dicing tomatoes tho.
We literally see at the end of this short why. The "vertical" slice is done flat on a cylinder, so you end up with pieces that don't look "diced" (like the ones at the bottom left of the short at the end). This is logical as the very edge of the cylinder almost match the direction of the cut. Cutting horizontally specifically goes against that direction. But to be fair you only really need the horizontal cuts at the bottom half, the top half is fine without it. As for someone doing it the best way, I have to wonder why he'd remove the end before dicing. Keeping one end keeps the onion together much better as the ends are harder and you end up dicing all of it.
Omg thank you Chef. I’m learning how to cook and everyone always done it the horizontal way, yet whenever I do it, it comes out wrong 😅 I was always confused. Now it won’t take me as long to cut an ONYO
@@Redhotshawntexaswhich doesn't have to happen at the start. Can cut it in half and then chop em off. The thumb method he showed does save more of the onion though.
👏👏 first time I see this way shown on yt.. I kept asking many content creators who did do the horizontal cut (or two) - why? why do they do that? nobody could respond.. or see why that cut was unnecessary fluff... 🤔🤷♂️ I tried to explain soooo many times... yet people couldn't see the sense in my description... I stopped doing the horizontal cut after a few days after being taught to chop onions in the restaurant's kitchen where I started my first job in 2004... that cut was a waste of time.. I had a bag of 20-25kgs of onions to chop per day... I saved a lot of time without sacrificing the quality...
I never understood why people had to cut in the middle when, as you said, it's already perfectly diced haha. That is a very sharp knife btw, it cuts like it's butter. Perfect knife skills
Because Brunoise. Method in video is great as a rough cut method. You can see some irregular sizes and is perfectly acceptable for homecooking. However if you want the whole onion to be uniformly 1/8th inch squares, ie brunoise, then horizontal cuts saves time over repeatedly smashing a knife threw a pile of rough cut onions.
The middle cut is for a fine dice, brunoise as another comment mentioned. If you want your dice’s to be exactly even and fine, the horizontal cut is necessary. But for home cooking? It’s not at all necessary. It can be fun knife skill practices though, especially if you aren’t a professional chef dicing multiple onions a day. But if you just need to get dinner ready, rough dice is more than adequate.
I was looking for ir comment.... 😂😂😂 I always cut my onions like he did.... and I wonder when chefs like Gordon etc slice horizontal into the onion.... I was always like wtf are they talking about?? 😂😂😂 and finally a chef that tells the truth... 😂😂😂
It’s just done to cut the onion into smaller pieces. If I cut a shallot onion at work into chunks like this guy did, I’d get a whooping. Of course different dishes require different uses of the onion, super fine diced onions is mostly for finishing in sauces or raw plating.
Our church sold BBQ Hash for a fundraiser. I helped the two guys prep after my day job. They had 2, 50 pound bags to cut. When I got there they had only prepped half a bag in 3 hours. First they cut like "Ding Dongs" and second they were cutting a quarter dice for an overnight stew. I taught them the proper way and we breezed through the rest in about an hour. I'm glad you show people how to do things. I figure if you can make it easier for them more people will try cooking for themselves. I am amazed at how many people eat out all the time. You are a Gem Chef!!
When I did prep for Moe's I would usually have to julienne 1 bag of onions and 60-70 lbs of green bell pepper every morning. I got that prep time to around 45mins - 1hr. The most important thing here is how insanely sharp that knife is to handle ripe red onions like that!
Thank you for the video, Chef! This method of cutting the onion is interesting to me since I usually leave the root on while I dice my onions (cut halfway through the root, but leave it on as I slice and dice each onion half). The reason why I leave the root on and cut around it is it's supposed to reduce how much the onion "bleeds", keeping your eyes from tearing up right away. I'll give this method a try and see if there's any difference in that regard.
Thank you for your comment. The reason why you cry when you cut and onion is because you are releasing a gas that reacts with the water in your eyes that gas is in the entire onion so cutting or not cutting the roots does not change a thing.! 😊
Yes! This what you do if you work in a hotel have to chop a 50 lb bag quickly. Precise but quick. I learned early to watch the prep cooks that had to peel 100 lb of potatoes, or apples, or carrots everyday... Those are the ones that know how to do it the best.
👏👏 first time I see this way shown on yt.. I kept asking many content creators who did do the horizontal cut (or two) - why? why do they do that? nobody could respond.. or see why that cut was unnecessary fluff... 🤔🤷♂️ I tried to explain soooo many times... yet people couldn't see the sense in my description... I stopped doing the horizontal cut after a few days after being taught to chop onions in the restaurant's kitchen where I started my first job in 2004... that cut was a waste of time.. I had a bag of 20-25kgs of onions to chop per day... I saved a lot of time without sacrificing the quality...
my mom, grandmom and myself cut onions in this safe manner. Culinary schools don’t always teach the safest techniques, I cringe when I see ppl do it and worse when they argue with you and tell you that’s how the professionals do it! What a ding dong🤣
That's a valid point! Onions are naturally layered, and many chefs argue that horizontal slicing isn't necessary and can be risky, as it involves cutting towards your hand. Since the onion layers already create a natural grid once vertical cuts are made and then sliced perpendicular to those cuts, this can be sufficient to achieve a dice. The choice to slice horizontally might depend on personal preference or specific culinary training. Some find it helps achieve a more consistent dice, especially for recipes requiring very uniform pieces, while others prefer to rely solely on the natural layers of the onion to simplify the process and reduce the risk of cutting themselves. Ultimately, both methods can work, and it often comes down to the chef's technique and comfort with their knife skills.
Хобби
“Don’t be a ding dong!” 😂❤
All those ding dong on TikTakTok !
Dont be a ding dong is the best advice ever.
I prefer to leave the root end on to hold together better.
I had to subscribe the moment i heard it 😂❤
Embrace the onyo :3
I came for the technique
I stayed for the onyo
I stayed for the ding dong
😂😂😂
@@danb239I was gonna say this as well 😂
Beautiful, puts tears in my eyes!
lol
I see (through my tears) what you did there. 🥹
You've got a great screen, then. In full 8K, odoramat included.
Lmfaoo deserves more likes
Super eye wash😢
FINALLY!!! SOMEONE WHO MAKES SENSE! I always thought it was stupid to do the middle cut horizontal.
Same lol
The horizontal cut helps the diced pieces come apart when you throw them in a pan. Its not necessary unless you are cooking in a high end restaurant that does too high volume to worry about separating the bits by manipulating then with a spoon/spatula
The edges tend to be slightly oblong and a little bit larger than one might like ideally if you don't do the horizontal cut, but for most purposes, it's not necessary.
it's mostly to make the side pieces smaller since if you're doing equal distances the side ones would be big
I never understood why people do that either, once you finish the 90% julienne you're already set to dice.
Onyo are the best
The world needs more onyo
onyo has so many layers, just like me
Shrek's favourite food is Onyo ❤
@@Letmehansoloher someone clearly didn’t pay attention to the movie 🤭
'onyo was a good Ghibli movie.
@@Brrxnd We have so many movies include "Onyo". Which movie you are talking about?
Finally a French/Italian chef who recognizes that the Universe has already partially diced onions for us.
Universe?
@@taradwanyou don't really think the Centaurians could do without onions and garlic, do you?
*God
Tomato tomato @@Millesimal_Ed
God*. Lmao Universe, joker. Everything has a creator, infinite regress which means it has to be an uncaused cause that caused it all. Logic
Wow this is by far the best, efficient, and logical way to cut the onion
It is far more efficient and practical, and I am gobsmacked to think that I've been doing it the "other" way for more that 20 long years. 😕🤦♂️
Onyo*
Pity we dont have Onyo's anywhere in my country 💀
Nope! Just cut off both ends with the same "chef nife" and continue as it was shown.
@@ZaahirJappie what country is that?
Been calling it an Onyo for like 6 years because of this dude lol
Well, from a French perspective English speakers mispronounce "onion". 🙂
Miwebomuycalientesi
@@tubekulose The French lost all hope of getting anyone to care about their language when they came up with their ridiculous number system
@@elibeeblebrox1084 😁😁😁
"Dont be a ding don, heres how to cut an Onyon!" 😂
Onyo please
It literally says "onyo" and sounds like "onyo," not "onyon." Accent aside, spelling it "onyo" isn't funny either, but that's how it's spelled in any case
@@the1337fleet Google "alliteration" you ding don! 😂 🤣 And loosen your helmet strap! 😂
@@GreyerShade yo, alliteration is repeating similar sounds at the _beginning_ of each word, like "Harry hurried home"
Did you mean a _rhyme_? Is that why you said "ding don" instead of "ding dong"? Butchered the original even MORE just to say you meant to make a rhyme while sounding like you were quoting the video.
Maybe I'm not the only one who needs to spend more time on Google! Thanks for the laugh 😂
@@the1337fleet Remember, you came here, I didn't come to you. Its Alliterative Assonace. It wasn't misspelled, it was intention. If I'd known I had to be so specific, I wouldve drawn you pictures.
Say it with me: DING DON.... ON-YON. Now try it without: DING DONG.... ONYO. See the difference?
It was a poetic device using consonants (alliteration) and vowels (assonance). Now that we've concluded this junior high level course in English and literary devices....... Kindly FackOff! 😂 🤣 * hawk thuu! *
The Onyo is the reason I am subscribed to this channel!
Best Chef on the internet!
I keep saying 'Onyo'😂😂😂😂😂😂
he's actually telling «onion» in french which is spelled the same but pronounced the way he said it
❤ ZEE OYOOOOO
@@bob94832spelled similarly but it's actually oignon with a sneaky g
Stfu stop glazing
That's a perfectly sharpened knife... cuts are very satisfying
When people forget;
"ONIONS HAVE LAYERS!"
And onyos have *~*fabrication*~*
Finally a chef with a voice of a caring and cheerful grandpa
This is how I ALWAYS chop my onyo!
Me too ✋️
Me too. I could never understand why people sliced across layers that were already there naturally.
From now on me too 🧅🧅🧅
We do it for reasons, don't worry about it 😂
Thank you so much,Jean Pierre, you’re one of the rare ones that recipes come out the way you teach that they do and I so appreciate that‼️
very helpful & easy to know by cooking newbie
"Don't be a ding dong" I love that!!!!
Thank you!!! For decades I have never understood the horizontal cut!! The onion is already in layers! And yet literally EVERYONE does it. Senselessness to the extreme
the horizontal cut is only if you want it to look like uniformed cubes instead of a plain rectangle. completely unnecessary for cooking at home
В России никто никогда не делает горизонтальный разрез. Первый раз увидела, что такая глупость бывает
In Russia we eat the onion frozen, whole, like apple.
@@mrdjr6544 have you ever watched ray william jhonson and =3?
the horizontal cut is something you do to keep pieces from the outside edges from being overly large, but this is only a concern if you're cutting straight up and down rather than angling the knife to follow the curve of the onion like Jean Pierre is doing here
okay hands down best video explanation ever. Ive spent so many years struggling bc i never worked out that one side has thinner layers. youre a lifesaver ❤
Onyo 😂🤣😂🤣😂🤣
Man, I love how you present everything! 😅❤️🍀
He cuts the loop just as crisp as his onions. 👌
* his onyo.
how the hell did he do that loop
Your onyo slicing skills are remarkable Chef!!!
So helpful! Ive been cutting and dehydrating bags of onions lately. This will help me get the pieces all the same size for drying. Yay!
You have no idea how much I needed this! 😍👍🤗
Finally someone who cuts an onion efficiently. Done it that way for decades. I never understood why the dice should be any different with one or more cross cuts when the onion already comes in layers.
❤ for the OYO! Even those who don't like OYO's or OYO rings, still enjoy the flavors OYOs add to dishes.
OYOOOOOOOOO
I never understood why almost every youtube cook (even the really good ones) always do this. It's already in layers!
The horizontal cut is a ritual, it serves no purpose.
Always wondered what that horizontal cut was for. Never did it that way.
@@neverstopschweikingIt’s to prevent the much wider pieces that are on each side of the onion. You can see in the video that the farther he gets off-center the wider the pieces are going to be.
The best channel ever on RUclips.
Absolutely 💯 😊
yeah no
Even though I already knew this, I'm giving a like because you explain it really well.
Thank you for the video! This was very helpful! It always felt so awkward doing the middle cut.
Onyo number first! I love it! Thanks for the reminder Chef, old habits die hard. Blessings 🙏🏻💞
You quickly became my favourite online Chef! As a child I used to watch Graham Kerr “The Galloping Gourmet” on TV and would frantically try to write down the recipes lol Now I can watch your videos whenever I need to follow a recipe. Sadly my mother died last year and I know she would have Loved to have watched you as well for your easy to follow instructions and mostly for your great sense of humour!! ❤
"Don't be a ding dong" made me to subscribe😂😂
I know this is a simple but you can still tell he explains things really well. He adds little details some chefs expect novices to know.
Finally someone who does it the best way! I’ve always wondered why people do the horizontal slice before finishing the dice, just a waste of time and doesn’t accomplish anything
same. It really isn't practical for beginners. They might end up hurting themselves from cutting horizontally. Good thing I discovered it myself. The downside is I was always irritated at pros doing the horizontal cuts.
They do it because a random british actor Gordon Ramsay tells them it's done that way in his onion dicing video.
it can be helpful for some of the pieces on the side if you cut everything straight down, but i don't notice a big difference, so i don't bother. i do it when dicing tomatoes tho.
We literally see at the end of this short why. The "vertical" slice is done flat on a cylinder, so you end up with pieces that don't look "diced" (like the ones at the bottom left of the short at the end). This is logical as the very edge of the cylinder almost match the direction of the cut. Cutting horizontally specifically goes against that direction. But to be fair you only really need the horizontal cuts at the bottom half, the top half is fine without it.
As for someone doing it the best way, I have to wonder why he'd remove the end before dicing. Keeping one end keeps the onion together much better as the ends are harder and you end up dicing all of it.
There are many ways to cut onio
Look at Chef Marco Pierre White. That is impressive.
He's so inspiring. Even to just cut an onion!! The best
Thank you. no nonsense! shows how the other chefs just never questioned anything
Omg thank you Chef. I’m learning how to cook and everyone always done it the horizontal way, yet whenever I do it, it comes out wrong 😅 I was always confused. Now it won’t take me as long to cut an ONYO
Finally a chef that says cutting the onion horizontally is a wasted movement 😂
Right! As much as I like America's Test Kitchen, they insist on doing that horizontal cut. And I'm just like, come on, y'all.
Instead take the time to use a second knife to cut out the tips
@@Redhotshawntexaswhich doesn't have to happen at the start. Can cut it in half and then chop em off.
The thumb method he showed does save more of the onion though.
Ain't nobody got time for wasted movement.
👏👏
first time I see this way shown on yt..
I kept asking many content creators who did do the horizontal cut (or two) - why? why do they do that?
nobody could respond..
or see why that cut was unnecessary fluff...
🤔🤷♂️
I tried to explain soooo many times...
yet people couldn't see the sense in my description...
I stopped doing the horizontal cut after a few days after being taught to chop onions in the restaurant's kitchen where I started my first job in 2004...
that cut was a waste of time..
I had a bag of 20-25kgs of onions to chop per day...
I saved a lot of time without sacrificing the quality...
I never understood why people had to cut in the middle when, as you said, it's already perfectly diced haha.
That is a very sharp knife btw, it cuts like it's butter.
Perfect knife skills
Butter. Hohoho ❤
I wondered that to
Because Brunoise. Method in video is great as a rough cut method. You can see some irregular sizes and is perfectly acceptable for homecooking. However if you want the whole onion to be uniformly 1/8th inch squares, ie brunoise, then horizontal cuts saves time over repeatedly smashing a knife threw a pile of rough cut onions.
@@Joe-mu2cn Exactly.
The middle cut is for a fine dice, brunoise as another comment mentioned. If you want your dice’s to be exactly even and fine, the horizontal cut is necessary. But for home cooking? It’s not at all necessary. It can be fun knife skill practices though, especially if you aren’t a professional chef dicing multiple onions a day. But if you just need to get dinner ready, rough dice is more than adequate.
Thanks man this tip is a life saver
Always a good time with Chef.
Thank you! Finally! someone who said it.. I've always wondered why they cut horizontally when the onion is already in layers.
I was looking for ir comment.... 😂😂😂 I always cut my onions like he did.... and I wonder when chefs like Gordon etc slice horizontal into the onion.... I was always like wtf are they talking about?? 😂😂😂 and finally a chef that tells the truth... 😂😂😂
- that is for TV...
Well today I learned that I’m a foool
It’s just done to cut the onion into smaller pieces. If I cut a shallot onion at work into chunks like this guy did, I’d get a whooping.
Of course different dishes require different uses of the onion, super fine diced onions is mostly for finishing in sauces or raw plating.
@@joeykyle492 wtf are you on about it doesnt help for that at all.
Our church sold BBQ Hash for a fundraiser. I helped the two guys prep after my day job. They had 2, 50 pound bags to cut. When I got there they had only prepped half a bag in 3 hours. First they cut like "Ding Dongs" and second they were cutting a quarter dice for an overnight stew. I taught them the proper way and we breezed through the rest in about an hour. I'm glad you show people how to do things. I figure if you can make it easier for them more people will try cooking for themselves. I am amazed at how many people eat out all the time. You are a Gem Chef!!
When I did prep for Moe's I would usually have to julienne 1 bag of onions and 60-70 lbs of green bell pepper every morning. I got that prep time to around 45mins - 1hr. The most important thing here is how insanely sharp that knife is to handle ripe red onions like that!
wait..... 2 and a half pounds or two fifty-pound bags full of onions ?
@@TheStigi98 two fifty pou d bags.
Thank you for the video, Chef! This method of cutting the onion is interesting to me since I usually leave the root on while I dice my onions (cut halfway through the root, but leave it on as I slice and dice each onion half). The reason why I leave the root on and cut around it is it's supposed to reduce how much the onion "bleeds", keeping your eyes from tearing up right away. I'll give this method a try and see if there's any difference in that regard.
Thank you for your comment. The reason why you cry when you cut and onion is because you are releasing a gas that reacts with the water in your eyes that gas is in the entire onion so cutting or not cutting the roots does not change a thing.! 😊
The original Onyo compilation I watch brought me so much joy :3
Yes! This what you do if you work in a hotel have to chop a 50 lb bag quickly. Precise but quick. I learned early to watch the prep cooks that had to peel 100 lb of potatoes, or apples, or carrots everyday... Those are the ones that know how to do it the best.
So you can cut all of them the same way?
👏👏
first time I see this way shown on yt..
I kept asking many content creators who did do the horizontal cut (or two) - why? why do they do that?
nobody could respond..
or see why that cut was unnecessary fluff...
🤔🤷♂️
I tried to explain soooo many times...
yet people couldn't see the sense in my description...
I stopped doing the horizontal cut after a few days after being taught to chop onions in the restaurant's kitchen where I started my first job in 2004...
that cut was a waste of time..
I had a bag of 20-25kgs of onions to chop per day...
I saved a lot of time without sacrificing the quality...
Never done it any other way to get diced onion
¯\_(ツ)_/¯
This wouldn't work with an apple, as it doesn't have layers. The onion layers is what makes that horizontal cut unnecessary.
@@Xiroi87Go to bed, you’re not able to read correctly
“ Don’t be a Ding Dong” I love how chef JP has brought back the saying Ding Dong! Fantastic!😂😂
I always thought about this, and finally someone more knowledgeable than me explains it. Thank you!
Yes! Do more shorts!
Beautiful. The horizontal cut I've been doing always makes me afraid of cutting my fingers 😅 you really make it look easy
Sooo glad my chef daughter taught me this after YEARS of tears, mess and time!! I was a ding-dong lol.
Thanks Chef❤
Thank you chef!
Such an easy, charming guide. I'm in charge of cooking tonight and I'll be trying this out ASAP!
Brilliant! Thank you Chef JP You are the best. 🥰
Fantastic! It works! My favorite chef. He explains clearly. He seems a patient and friendly teacher.
The most impressive thing is the precision with which he removes the ends. The perfect cones he removed. Absolute perfection.
Thank you chef
FINALLY!!! I was always shouting at my screen when I was watching chefs cooking something and chopping the onion... Sir, I salute you!
Never be a "ding dong".... always watch Chef Jean-Pierre, he shows you how! And with so much class.
🙏😊
Chef Jean Pierre deserves a like from me! And i usually dont like vids! Gonna cut me some onyos tommorow :D
Thank you!!❤
Please make a t-shirt of him saying "Don't be a ding-dong"
I wonder how many times Chef Jean-Pierre can make me watch how to dice an onyo… even though I can already do it perfectly 😂
👍👍👍🤣
I love this man an onyo. Thank you chef
Finally someone speaking about that dingdong middlecut my friends told me to do. 😅
Perfectly diced onyo in a perfect loop.
Finally someone who showed how to cut the small end part
To chop it finer… Literally takes a minute to test it yourself.
Thank you chef.
So much more efficient than the way I was taught.
my mom, grandmom and myself cut onions in this safe manner. Culinary schools don’t always teach the safest techniques, I cringe when I see ppl do it and worse when they argue with you and tell you that’s how the professionals do it! What a ding dong🤣
I agree A lot of so-called chefs do the unneeded horizontal cut.
Unneeded unless you want a nice even fine dice.
Onyo is like butter. It makes everything tastes better.
EXACTLY!! Someone who has some common sense with onion cutting!!!
The Classic Onyo Loop
What about the classic onyo soup loop? 😏
this how i cut onions, except i leave one end on so i don't have to baby it
“Don’t be a ding dong”
My new favorite quote now😆😆
Love the video, Chef 👏👏 Bravo as always👍👍
Thank you Great sir😮😊❤❤❤
I cry from just watching this
I never understood those people who make one extra cut parallel to the board, finally someone logical enough, thanks Chef
Thank you Chef
Love this…. Don’t be a ding dong🥰
Onyo is ALWAYS number first! 😊
Except when beacon comes into play.. :-)
Hahahahahaha number first lmao
Hell Yeah, the return of the infamous ONYO! Wish you all the best Jean-Pierre 😂❤
That's a valid point! Onions are naturally layered, and many chefs argue that horizontal slicing isn't necessary and can be risky, as it involves cutting towards your hand. Since the onion layers already create a natural grid once vertical cuts are made and then sliced perpendicular to those cuts, this can be sufficient to achieve a dice.
The choice to slice horizontally might depend on personal preference or specific culinary training. Some find it helps achieve a more consistent dice, especially for recipes requiring very uniform pieces, while others prefer to rely solely on the natural layers of the onion to simplify the process and reduce the risk of cutting themselves. Ultimately, both methods can work, and it often comes down to the chef's technique and comfort with their knife skills.
Chat gpt 💀
@@glavnibajaumahalu8535 Human Brain ⛽
ONYO ! =)
Gracias chef
Nice one chef!
Onyo 😅
Genius!
Don't be a ding dong at the end made me subscribe lmao
Honestly I never thought about carving out the top and bottom. But I rarely use a whole Onion, for sure going to try this out👍
I thank you for teaching me how to cut onyo faster
Bloody brilliant mate!
It makes total sense now that I've seen it done correctly. Thank you, Chef Jean.
Merci JP, très sympathique ton concept de recettes
Ty Chef Pierre😊😊
I didn't know of this method. I will use this for the rest of my life. I'll also teach my children. Thank you.❤
Man i love his accent
Was thinking about searching this 1min ago, but seeing as im the main character in this world the algorithm provided for me 😂 thanks chef!
"So remember friends... Don't be a Ding Dong." 🤣
Finally chef approved my cutting style..i don't feel wrong anymore!