I remember watching you on TV as a kid, and now finding you on RUclips has warmed my heart. I've always loved learning from you!! Thanks Chef Bayless for sharing your skills and techniques with us!
Best way to avoid crying is to use a very sharp knife. This will cut more cleanly through the onion and minimize any crushing and tearing of the cell walls, and thus result in less of the compounds that produce the tear causing irritants. A sharp knife will also allow you to finish the task more quickly, which also reduces the amount of time you spend being exposed to those irritants. Also, if you have a strong exhaust fan, try not to have it positioned behind you as you work, which will draw the fumes towards you. Not sure if the last tip is applicable in home kitchen, but in the commercial kitchen I work in, it seems to help a bit.
Lighting a match near where you are cutting also totally works. I’ve tested it and it’s annoying to do so I don’t typically do it however it does stop the burning. I can deal with the pain tho most of the time.
This is exactly what I was going to post. Once one learns to properly sharpen a knife, and can keep that knife sharp. One will never have to deal with the irritation one gets when chopping onions.
As someone e who worked in the kitchen for over 10 years, dealing with it is the best advice. Your tears are actually very good at getting rid of the sting. I would let my eyes fill up and let the tears run and it's soooo soothing. So just let the tears flow and you'll feel better in no time.
Rick, I think one of the things I find fascinating about your approach and way of speaking is that you’re excited and relaxed about what you’re saying and it comes off fresh like the dishes you make and enjoy. Thank you for being very authentic and being my favorite chef an entertainer. Have a great day.
Some people say to wash your onions and it will help. But my simple trick is: Use a sharp knife. I use a sharp chefs knife and can't remember EVER crying from cutting onions. My wife however uses dull paring knives and cries every time.
The trick is, don't remove the stem of the onion when cutting. Removal of the stem causes allyl sulfide to be released. Leaving the root in text keeps that from happening.
Put your onions in the freezer for 45 minutes before cutting. Reduces the fumes. Glad to know I'm not the only one to have issues with the culinary way.
My Pop who was a chef (Adolphus Hotel Dallas) taught me the same way that other of cutting into the side he would say that’s asking to cut yourself and extra unnecessary work…
It’s interesting because when I taught my kids how to chop onions I told them to cut them the long way like in the shape of little rainbows then cut them the other way because I was afraid they would cut themselves any other way..didn’t know I’ve been cutting onions like the great Rick Bayless this whole time lol
😮 That's how I have been cutting onions since I was 5! Now at 62, I have tried all the other ways we're taught but always come back! Thank you for posting this! Because you are a culinary demigod (because of your incredibly deep level of passion and dedication, not to mention the knowledge you have painstakingly acquired through hard work) it means a lot! They're just onions! 🤣🙏💖
Mr. Bayless, I just want to let you know how much my late husband admired & respected you. He too was a professional chef, & anytime he saw you on TV, he was like a kid watching his favorite superhero. He was so dedicated to his craft- cooking wasn't his job, it was his LIFE. The only thing he loved more was me & his son. He became very ill & unable to work far too young, & it broke his heart. I'm so thankful that he could watch chefs he admired on TV, so he could kind of keep up with what was happening in the culinary world. He passed away 3 years ago, & I miss him terribly. I just wanted to let you know how grateful I am to you, for putting yourself out there to inspire others who love to cook. 👨🍳
Rick has my heart - for years cooking shows have been making me feel guilty for not cutting onions that complicated fancy way! Now I know I cut onions just like Rick 😊❤
Exactly!! They teach you this difficult way in culinary school and one of the first things someone taught me in a restaurant is to cut the onion your way. Soooooo much more simpler!!!
If your not a professional chef you can go slow and steady like this dude, but in 99.9% of PROFESSIONAL KITCHENS we dice onions the professional way. What a stupid video, unless you enjoy cutting your fingers
How do you get fine Diced onions cutting onions like that? I cut it in half keeping the root on and following the structure of the onions slice almost to the root do to cuts for the cut side then continue the cut going towards the root. I have no idea how someone's gonna evenly fine dice onions cutting like that
I have found that a wet paper towel next to the onions cuts down on the tears. Don't know why, but it works for me. Will definitely be trying this method later today.
yeah cover your pile of chopped onions with a damp cloth or paper towel. the sulpher compounds released by the onion react with moisture to make sulpheric acid, which irritates the eyes. covering the onions with damp cloth catches the sulpher in its moisture
The amino acids released from the onion cell walls when cut or crushed don't become volatile irritants until they come in contact with water. So you could periodically dip your knife in water so the reaction happens while cutting instead of happening when it reacts with the water in your eyes.
@@luckycatdad8369 yes, exactly. damp cutting board, damp knife, damp cloth over already chopped onions, even water on your cheeks. anything that puts moisture between the onions and your eyes.
I have never cried cutting onions. Not sure why, but not once. White, purple, red, yellow. I love cooking and have cut up easily thousands of onions in the last 50 years. Never once has one made me shed a tear.
DUDE. this is exactly how I taught myself to cut an onion. I've always wondered if I'd have been laughed out of a kitchen for doing it that way. thanks.
I’m so glad to see someone else chopping onions like I do ! I quit chopping onions the ‘right’ way almost 40 years ago when my old Sous chef and I had a little competition and I ate crow for lunch. Thanks Chef
I'm getting a ton of vindication from this video because this is exactly how I do it. I always just thought it was a better, faster and easier way than how you're taught in schools.
This is precisely how I’ve always cut onions, even the flip on the end for added grip. I see all of these fancy ways to cut them here on RUclips and it makes me feel like I do it wrong, so I’m glad to see there are others out there who cut them the same way… And they cook for a living.
Rick Bayless is more Mexican than me. Lol. His recipes are fabulous. He makes me think of my grandparents every time he cooks. So authentic and delicious.
YES! I don’t care what they teach, your way is the best! I thought I was the only one who did that. Thank you!! Also, I deal with tears by quickly rinsing off all the acidic onion juice from everything. I also cover the frying pan for a few secs to evaporate it. Ouch! Less, maybe no tears. Love your videos. You’re a natural.
I been a prep cook my whole life and I kind of taught myself.that’s exactly how I cut onions.everyone else in the kitchen uses a dicer.they wonder why I’m faster than them.was nice to see a chef do it too!
Slicing it down to the root without cutting it off, holds it all together and you can use more of the onion. Slicing 3 times top to bottom parallel to the board, then perpendicular across it before you dice takes so much less time and more consistent shape/size.
Exactly how I have taught myself to cut onions. When I see a chef make a horizontal slice through the onion before they dice it, makes me think don’t you know the anatomy of an onion! That’s an unnecessary step, just start at an angle like chef just did!😊 love it!
The first pro chef I've ever seen who cuts onions the same way I do. I can't sling a knife whacking stuff up... I kinda like having my fingers attached!
This is how I've been cutting onions for years. When I was in culinary school I was taught the traditional way, but found that to be more time consuming. And started doing it this way. After culinary school of course because this way would be a no,no in school 😅😅😅
If you're cutting onions in a restaurant kitchen and you begin to tear up, step into the walk in for a couple of seconds. Your eyes will clear right up.
I've been using that technique for years! I like it so much more than the "culinary school style." Also, cleaner cuts means less torn skin, so the better your knife skills get the less you will tear up.
Only way to stop onions making you cry is simply a very sharp knife. This cutting technique has nothing to do with crying. But is a common tecnique nowadays.
my first job at a kitchen was in a French restaurant. And my job was to prepare onions for French onion soup. And I would have to break down a 20 pound bag of onions and send them through the Robo coupe. It was painful.
Best way not to cry… wipe cutting board with 1/2 cut lemon slice, slide lemon down both side of the knife, squeeze a little juice on cutting surface. Works every time.
Definitely the best way to dice. Especially with medium and large dice. Only when I mince do I revert to the traditional French method. However, I usually only mince shallots.
Best way to avoid crying when cutting up an onion is to not get emotionally attached.
😂good one 👍🏼
Funny...😂😂
Have someone else cut them.😂😂
Devil fruit.
:D or cut them faster
'Deal with it' 😂 love this!
My wife uses swim goggles lol
That’s so funny
“Deal with it “
We can all use a good cry 😭
Love me some Rick Bayless great chef
Bro literally just said skill issue
I heard Skip 😂
DEAL WITH IT! LOVE IT!
I remember watching you on TV as a kid, and now finding you on RUclips has warmed my heart. I've always loved learning from you!! Thanks Chef Bayless for sharing your skills and techniques with us!
Wait wait! You just unlocked nostalgia I have seen this guy's cooking shows as well
Thank you ! I’m glad I wasn’t the only one !
Best way to avoid crying is to use a very sharp knife. This will cut more cleanly through the onion and minimize any crushing and tearing of the cell walls, and thus result in less of the compounds that produce the tear causing irritants. A sharp knife will also allow you to finish the task more quickly, which also reduces the amount of time you spend being exposed to those irritants. Also, if you have a strong exhaust fan, try not to have it positioned behind you as you work, which will draw the fumes towards you. Not sure if the last tip is applicable in home kitchen, but in the commercial kitchen I work in, it seems to help a bit.
Thank you
Culinary School taught us that with sharp knives always
Never shed a tear in 2 1/2 years of school and never ever since
Lighting a match near where you are cutting also totally works. I’ve tested it and it’s annoying to do so I don’t typically do it however it does stop the burning. I can deal with the pain tho most of the time.
Doesn't work, at least, not with the knife I ordered from Japan. Reviews said it was the best!???
@@charlescossel7948are you honing the knife before ever use?
This is exactly what I was going to post.
Once one learns to properly sharpen a knife, and can keep that knife sharp. One will never have to deal with the irritation one gets when chopping onions.
Rick has such refreshing humility and honesty. Rare these days.
It's hard to believe Skip is his brother
I would not want those bare hands touching my food. 🙃
@@MefungpooGloves haven’t been recommended for ages. Just wash your hands regularly, it is significantly more sanitary.
I was told to soak it in water, for about 5 mins before cutting. It works for me.
It's not rare at all
As someone e who worked in the kitchen for over 10 years, dealing with it is the best advice. Your tears are actually very good at getting rid of the sting. I would let my eyes fill up and let the tears run and it's soooo soothing. So just let the tears flow and you'll feel better in no time.
Yes so true therapeutic 😭
Been cutting and dicing this exact way since I was 7. Thanks grandma for the knowledge, I miss you!
Wouldn’t expect nothing less form a 7 year old
Love to see you in your environment Rick. Theres something magical seeing and hearing you in your zone.
Rick, I think one of the things I find fascinating about your approach and way of speaking is that you’re excited and relaxed about what you’re saying and it comes off fresh like the dishes you make and enjoy. Thank you for being very authentic and being my favorite chef an entertainer. Have a great day.
I love a Chef not apologizing & doing it his own way, it takes pressure off the rest of us..
Maybe the realest I’ve ever seen Rick. “DEAL with it”
Some people say to wash your onions and it will help. But my simple trick is: Use a sharp knife. I use a sharp chefs knife and can't remember EVER crying from cutting onions. My wife however uses dull paring knives and cries every time.
The trick is, don't remove the stem of the onion when cutting. Removal of the stem causes allyl sulfide to be released. Leaving the root in text keeps that from happening.
Put your onions in the freezer for 45 minutes before cutting. Reduces the fumes. Glad to know I'm not the only one to have issues with the culinary way.
This is how I have always cut an onion! It’s very validating. 💝
My Pop who was a chef (Adolphus Hotel Dallas) taught me the same way that other of cutting into the side he would say that’s asking to cut yourself and extra unnecessary work…
I never understood the side cut. The chances of cutting your hand along with the onion are pretty good, which is why I don't side cut.
absolutely,
@@daphnepearce9411 you lay your palm flat on the top of the onion, when doing the side cut, you will never risk cutting yourself
The side cut definitely feels like the most awkward cut you make in the kitchen. Just feels unsafe.
That’s pretty slick Brother Rick.
Yeah! Thats how I cut my onions thanks for sharing this Rick. 🎉
It’s interesting because when I taught my kids how to chop onions I told them to cut them the long way like in the shape of little rainbows then cut them the other way because I was afraid they would cut themselves any other way..didn’t know I’ve been cutting onions like the great Rick Bayless this whole time lol
😮 That's how I have been cutting onions since I was 5! Now at 62, I have tried all the other ways we're taught but always come back! Thank you for posting this! Because you are a culinary demigod (because of your incredibly deep level of passion and dedication, not to mention the knowledge you have painstakingly acquired through hard work) it means a lot! They're just onions! 🤣🙏💖
Mr. Bayless, I just want to let you know how much my late husband admired & respected you. He too was a professional chef, & anytime he saw you on TV, he was like a kid watching his favorite superhero. He was so dedicated to his craft- cooking wasn't his job, it was his LIFE. The only thing he loved more was me & his son. He became very ill & unable to work far too young, & it broke his heart. I'm so thankful that he could watch chefs he admired on TV, so he could kind of keep up with what was happening in the culinary world. He passed away 3 years ago, & I miss him terribly. I just wanted to let you know how grateful I am to you, for putting yourself out there to inspire others who love to cook. 👨🍳
Rick has my heart - for years cooking shows have been making me feel guilty for not cutting onions that complicated fancy way! Now I know I cut onions just like Rick 😊❤
Exactly!! They teach you this difficult way in culinary school and one of the first things someone taught me in a restaurant is to cut the onion your way. Soooooo much more simpler!!!
If your not a professional chef you can go slow and steady like this dude, but in 99.9% of PROFESSIONAL KITCHENS we dice onions the professional way. What a stupid video, unless you enjoy cutting your fingers
How do you get fine Diced onions cutting onions like that? I cut it in half keeping the root on and following the structure of the onions slice almost to the root do to cuts for the cut side then continue the cut going towards the root. I have no idea how someone's gonna evenly fine dice onions cutting like that
@@ogxiongmao1832I cut the same as you.Ive been a chef for 20 years though
Use a sharp knife....less aerosol of onion juice
"so much simpler"
is much simpler (also correct) than
"so much more simpler"
Love this technique! 👍 Thanks Rick!
I am also a longtime fan of Rick Bayless. I always learn so much watching and so enjoyable
Love you! This is what I do! Thanks for the validation ❤
Much love Mr. Bayless. Thanks for all the things you have taught us
Excellent demo !
I have found that a wet paper towel next to the onions cuts down on the tears. Don't know why, but it works for me. Will definitely be trying this method later today.
yeah cover your pile of chopped onions with a damp cloth or paper towel.
the sulpher compounds released by the onion react with moisture to make sulpheric acid, which irritates the eyes.
covering the onions with damp cloth catches the sulpher in its moisture
The amino acids released from the onion cell walls when cut or crushed don't become volatile irritants until they come in contact with water. So you could periodically dip your knife in water so the reaction happens while cutting instead of happening when it reacts with the water in your eyes.
@@luckycatdad8369 yes, exactly. damp cutting board, damp knife, damp cloth over already chopped onions, even water on your cheeks. anything that puts moisture between the onions and your eyes.
I have never cried cutting onions. Not sure why, but not once. White, purple, red, yellow. I love cooking and have cut up easily thousands of onions in the last 50 years. Never once has one made me shed a tear.
That's the way I've always cut onions. It's simply makes way more sense to me.
DUDE. this is exactly how I taught myself to cut an onion. I've always wondered if I'd have been laughed out of a kitchen for doing it that way. thanks.
Now I feel pretty brilliant. This is the way I have always cut my onions. Thank you for the validation.
Love this chef!
I’m so glad to see someone else chopping onions like I do ! I quit chopping onions the ‘right’ way almost 40 years ago when my old Sous chef and I had a little competition and I ate crow for lunch.
Thanks Chef
Brilliant technique. I’ll use this from now on. I also am one of the few that don’t cry with onions
You're a great teacher!
I'm getting a ton of vindication from this video because this is exactly how I do it. I always just thought it was a better, faster and easier way than how you're taught in schools.
This is precisely how I’ve always cut onions, even the flip on the end for added grip. I see all of these fancy ways to cut them here on RUclips and it makes me feel like I do it wrong, so I’m glad to see there are others out there who cut them the same way… And they cook for a living.
I cut mine the same way!
I feel so validated now!
Thanks, Rick!
Thank you. Finally a fellow onion chopper. I can do it the other way but have never seen the reason for the extra cuts or fuss! Yea!
After watching this, I see the onion is like a globe w/longitude lines and your knife cuts the latitude lines...so simple, thank you
Rick Bayless is more Mexican than me. Lol. His recipes are fabulous. He makes me think of my grandparents every time he cooks. So authentic and delicious.
YEEEEESSSS. I’m not the only one that cuts onions like this ! My “foodie friends” say that I’m a freak for cutting onions this way.
Chef Bayless, for the WIN!! 🏆❤❤❤
YES! I don’t care what they teach, your way is the best! I thought I was the only one who did that. Thank you!!
Also, I deal with tears by quickly rinsing off all the acidic onion juice from everything. I also cover the frying pan for a few secs to evaporate it. Ouch! Less, maybe no tears.
Love your videos. You’re a natural.
Thank you, Rick is awesome. 👏
THANK YOU!! That's how I cut onions too. I tried all the "Right ways" to do it but keep coming back to this!
Thank you for the tip. 😊😊😊😊
That’s how I’ve always cut onions! My mum taught me and probably a lot of kids at the schools she taught at as a home economics teacher :)
Geez. I thought I was the only one who couldn’t cut onions the way so many pros do it. So great I’m not crying and slicing solo.
That’s the way I’ve always done it.
Also, keep them in the crisper and they will never make you cry. Ever.
Glad to hear it. I was always told that was wrong, but it’s exactly what I do and I like to hear a chef confirm it.
I been a prep cook my whole life and I kind of taught myself.that’s exactly how I cut onions.everyone else in the kitchen uses a dicer.they wonder why I’m faster than them.was nice to see a chef do it too!
Thank you! I can remember that.😊
This is why I have always admired you Rick. You completely disregarded escoffier method and did your own thing hah😂
Rick does wonders with not only onions, but just about everything edible.
I learned this method from Rachael Ray years ago and never used any other way for quick chopping. Fast and easy
That is exactly the way I have always cut onions and I get a perfect dice, any size , every time 😀
I've learned so much in the 3 videos I've seen of this guy
THANK YOU CHEF!!! I will PRACTICE!
Whoa, Rick, you almost did a 360 there!! 😄
Damn, good tip! Thank you.
Slicing it down to the root without cutting it off, holds it all together and you can use more of the onion. Slicing 3 times top to bottom parallel to the board, then perpendicular across it before you dice takes so much less time and more consistent shape/size.
Whoa. Guy is out here blowing minds now.
For a home cook, keeping onions in the fridge is one way to reduce the crying. Tradeoff is that it takes fridge space and they don't keep as long.
I’ve been cutting onions like that for years.. no one ever showed me , I just never liked the other methods. Who knew I was in such good company
Thank you for correcting the 180degree almost immediately. My OCD almost kicked in.
I do the same thing...my chef brother laughs at me!! Saving this video...for HIM...
THANKS CHEF!!
Exactly how I have taught myself to cut onions. When I see a chef make a horizontal slice through the onion before they dice it, makes me think don’t you know the anatomy of an onion! That’s an unnecessary step, just start at an angle like chef just did!😊 love it!
180 degrees. I had a great laugh. Great short video. Keep it up
I’ve tried all ways and this is the way that suits me the best. Smaller pieces? Just cut the initial slices thinner.
The first pro chef I've ever seen who cuts onions the same way I do. I can't sling a knife whacking stuff up... I kinda like having my fingers attached!
I’m doing that from now on that makes perfect sense
This is how I've been cutting onions for years. When I was in culinary school I was taught the traditional way, but found that to be more time consuming. And started doing it this way. After culinary school of course because this way would be a no,no in school 😅😅😅
Kenji agrees with this technique. Cut at an angle aiming at a point below the onion.
That's how I cut my onions, u rock!
If you're cutting onions in a restaurant kitchen and you begin to tear up, step into the walk in for a couple of seconds. Your eyes will clear right up.
Thank you for sharing.
You're so awesome.. My favorite food channel💯
I've been using that technique for years! I like it so much more than the "culinary school style." Also, cleaner cuts means less torn skin, so the better your knife skills get the less you will tear up.
The Bayless that nobody skips
Only way to stop onions making you cry is simply a very sharp knife. This cutting technique has nothing to do with crying. But is a common tecnique nowadays.
I can't recall a time that I've ever cried cutting an onion.
A French chef taught me to leave the root on. Then cuts perpendicular to the root. Then cuts perpendicular to the previous cuts.
Thanks for vindicating me Rick. This is exactly how I've done this for decades. It's fast, efficient, and safe.
Chef is speaking facts here. Don't over complicate it folks.
I have chopped so much onions in my life. When I'm on the prep station I chop with my eyes close.
A good onion cry can be good for you is what I’m hearing, Mr Bayless😂
This man is amazing. such a great teacher.
There's No Crying in Culinary School Sir Ricky ❤
I like your method. It also helps to store them in the fridge. For cooking I frequently grate onions.
my first job at a kitchen was in a French restaurant. And my job was to prepare onions for French onion soup. And I would have to break down a 20 pound bag of onions and send them through the Robo coupe. It was painful.
Oh 😬
A very sharp knife...no more crushing and crying. Been my fix for 25 years of cooking.
grew up watching Rick, I love him.
I would have loved to work with Rick at some point in my life while I was cooking professionally.
The satisfaction and joy of watching this and knowing I do the exact same thing.
Best way not to cry… wipe cutting board with 1/2 cut lemon slice, slide lemon down both side of the knife, squeeze a little juice on cutting surface. Works every time.
Great tip
Man shallots get me every time.
Definitely the best way to dice. Especially with medium and large dice. Only when I mince do I revert to the traditional French method. However, I usually only mince shallots.