Slicing an onion might seem like a simple task, but there’s more to it than meets the eye. In the kitchen, there are unwritten rules that we follow to ensure the best results, and slicing onions is no exception.
In this article, we’ll explore five important cooking rules related to slicing onions, along with the science behind them:
1. Never Drop Potatoes into Boiling Water
This rule might surprise you, but there’s a good reason for it. Potatoes are denser than vegetables like green beans, and their inner temperature takes longer to catch up with the exterior. If you drop a cubed or quartered potato into boiling water, the outside will become mushy and gluey while the inside remains raw.
Instead, start the potatoes in cold water. This allows the water to gradually raise its temperature, giving the potato a chance to cook evenly throughout.
2. Preheat the Pan Before Roasting Vegetables
Just like preheating your pan on the stovetop is essential for even cooking, preheating your pan in the oven is crucial for roasting vegetables. This ensures less sticking and better browning.
Preheating is especially important for tender spring and summer vegetables. Starting them in a cold pan will result in mushy vegetables with minimal browning. However, a preheated pan with lightly oiled vegetables will produce a satisfying sear and enhance the flavor.
3. Cut Onions Vertically to Hold Their Shape
There’s a debate about the correct way to slice an onion: equatorially (around the middle) or vertically (from pole to pole). Slicing vertically, along with the fibers of the onion, helps the pieces hold their shape better during cooking.
This is particularly beneficial for long-cooking onions, like caramelized onions. If you want the onions to remain separate and not mush together, slicing them vertically is the way to go.
However, if you prefer a more jam-like consistency, slicing the onions equatorially will encourage them to break down more. Dicing the onions will further enhance this effect.
4. Alternate Wet and Dry Ingredients When Mixing Batter
This rule applies to baking and mixing batters. Recipes often instruct you to alternate between adding wet and dry ingredients. This isn’t just a random suggestion; it’s based on the science of bubbles.
When making a cake batter, you want to incorporate air bubbles to achieve a light and airy texture. Beating sugar into softened butter or eggs into a frothy foam creates these bubbles. Adding the dry ingredients gradually helps preserve these bubbles, leading to a more delicate and fluffy cake.
In contrast, if you dump all the ingredients together and stir, you’ll end up with a denser texture, which is suitable for brownies or other dense baked goods.
5. Press Tofu to Achieve a Golden Crust
Tofu is a versatile ingredient that can be enjoyed in various ways. However, to achieve a crispy golden crust when sautéing tofu, it’s important to press it first.
Tofu often comes packed in water, and pressing it with paper towels and a heavy weight for about 20 minutes removes excess moisture. This is crucial because water prevents browning and crisping. By removing the water, you allow the tofu to achieve a beautiful golden crust when sautéed.
Following these simple cooking rules can significantly improve your culinary results. From ensuring evenly cooked potatoes to achieving a crispy golden crust on tofu, these tips will help you elevate your cooking skills and create delicious and satisfying dishes.
Cut onions vertically if you want them to hold their shape
SS: Opinions regarding the proper method for slicing an onion abound. Will you please clarify for us what the distinction is between slicing from the equator to the poles and slicing around from there?
SS: So you want to cut onions pole to pole in order for them to maintain their shape?
SS: Dicing would do it even further, right?
Preheat the pan before you roast vegetables
SS: Regarding the recommendation to preheat pans in the oven prior to roasting vegetables, is that something we have to abide by?
SS: You get that sear. Does that work with proteins too?.
SS: It would speed things up too.
How to Vertically Slice Onions | Cooking Light
FAQ
What is cutting an onion lengthwise?
What does the idiom cutting onions mean?
What does it mean to cut onions pole to pole?
How do you slice an onion vertically?
Slicing from pole to pole, or vertically, is essentially to slice along with the fibers of the onion. If you peel an onion, you will see that there will be green lines that run vertically from pole to pole. When you slice with these fibers, the onion pieces you end up with tend to hold up a little bit better as they cook.
How can one consume onions?
In the raw version, we consume a greater amount of potassium, calcium and phosphorus. We can think of creative ways to use onions, such as: salt seasoned with onions, pickled, in salads and as an ingredient in guacamole. Consumption of sautéed onions is common in sauces, as an accompaniment to meats, quiches and other dishes. An interesting way is to use it with rice at the time of cooking, to give a special flavor to the main dish. Fried, it can be part of the main course or an appetizer, like the famous onion rings. However, attention: the use of flour for breading and oil for dipping contribute to the increase of cholesterol.
How do you cut a halved onion?
For chopped or diced onions, leave 1/4 to 1/2 inch between each cut. For minced or finely chopped onions, leave 1/8 to 1/4 inch between each cut. Learn more about understanding cutting terms. Step 1: Halve onion pole to pole—that is, cutting through top and root end. Peel onion and trim top.
How do you cut an onion to make it bigger?
Stabilize the onion by putting it cut-side down on the cutting board, holding the root end of the onion in your non-dominant hand. Make vertical cuts from stem end almost to the root end, leaving 1/4 inch of the root end intact so the onion will hold together. The wider your slices, the bigger your chop or dice will be.