How to chop onion - Easy tutorial for julienne, brunoise and feather slicing
In this video tutorial I show you how to chop onion in the most common cuts. We are going to learn how to make the ciselado (better known as juliana), the pluma cut, and the double ciselado cut (better known as brunoise or dicing).
Onion slicing is very easy to learn and a basic kitchen skill. I recommend that you slowly practice the technique and when you feel more confident you can improve your speed. Always remember that when chopping onion or any other vegetable, safety first and be careful with the knife.
Tutorial how to chop onion:
00:00 Intro
00:24 Cutting onion into julienne strips
01:14 Cutting onion into feathers
02:04 Cutting onion into cubes
03:20 Summary and tip for preserving onions
The julienne cut results in onion strips 2 to 7 cm long. You can vary the thickness of the cut to make them thicker or thinner.
The feather cut allows us to obtain an onion where the layers are joined at one end.
The dicing (also called brunoise in French) gives us small cubes of onion. We can change the size of the onion squares by varying the distance between the cuts we make.
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