Comments on: Knife Skillz: Finely Dicing an Onion http://chaosinthekitchen.com/2008/07/finely-dicing-an-onion/ tips, trick, and recipes from my chaotic kitchen Sun, 05 Feb 2012 15:34:23 +0000 hourly 1 http://wordpress.org/?v=3.2.1 By: melissa http://chaosinthekitchen.com/2008/07/finely-dicing-an-onion/comment-page-1/#comment-148 melissa Mon, 28 Jul 2008 18:22:30 +0000 http://chaosinthekitchen.com/?p=83#comment-148 Katie, you sound like me. I just use Picasa, free from Google, and that's as good as my editing gets. Love this knife series. I clicked on the garlic and tomato links too. Nice! Katie, you sound like me. I just use Picasa, free from Google, and that’s as good as my editing gets.

Love this knife series. I clicked on the garlic and tomato links too. Nice!

]]> By: Andy http://chaosinthekitchen.com/2008/07/finely-dicing-an-onion/comment-page-1/#comment-145 Andy Sat, 26 Jul 2008 22:50:56 +0000 http://chaosinthekitchen.com/?p=83#comment-145 Great illustration. I love onions now, although I used to not like them much (actually, I used to be a <em>really</em> picky eater in general). I think it was last summer in Greece when I started to really like them. I'd eat some Greek salad twice a day, and it had a lot of raw, red onion, so you just had to start liking it. Nice pictures too. The color really pops out. Did you have to edit those at all or is that just what came out from the camera. I always want better pictures but just haven't had the time to figure out photography or photoshop yet. <em>It is</em> sort of <em>what came out of the camera. I usually do an Auto Fix (Auto Color, Auto Balance, and Auto Levels) then I use the slide bar on the levels screen until I like the brightness of the colors. Sorry I can't be more technical, I am not much of a photographer. -Katie</em> Great illustration. I love onions now, although I used to not like them much (actually, I used to be a really picky eater in general). I think it was last summer in Greece when I started to really like them. I’d eat some Greek salad twice a day, and it had a lot of raw, red onion, so you just had to start liking it.

Nice pictures too. The color really pops out. Did you have to edit those at all or is that just what came out from the camera. I always want better pictures but just haven’t had the time to figure out photography or photoshop yet.

It is sort of what came out of the camera. I usually do an Auto Fix (Auto Color, Auto Balance, and Auto Levels) then I use the slide bar on the levels screen until I like the brightness of the colors. Sorry I can’t be more technical, I am not much of a photographer. -Katie

]]> By: Paul http://chaosinthekitchen.com/2008/07/finely-dicing-an-onion/comment-page-1/#comment-143 Paul Sat, 26 Jul 2008 15:14:56 +0000 http://chaosinthekitchen.com/?p=83#comment-143 Really appreciate the dicing tips! Sounds helpful. As a man cooking for a woman who doesn't like onions (I love them! and it's hard cooking without them), though, I'm a little horrified that the solution of the women in your class was to chop the onions up finely so the men couldn't pick them out. Not only does it seem pretty thoughtless, but it also strikes me as a way to have someone not like your cooking. If anything, if I had to use onions in something, my inclination would be to chop them very large so that they're easy to pick out -- isn't it better for them to be able to remove the part of the food they don't like? Also, I'm completely in favor of preparing up to the point where onions are added and then splitting into two pots/pans/whatever, adding the onion to one and not the other. But if you're not willing to go to the trouble, making them easy to work around seems like basic courtesy. Saying "I'm going to make this food you don't like as hard as possible to avoid" seems downright mean! Anyway, thanks for the good dicing tips, and sorry to have gone on a bit -- it's just that as someone who deals with this problem, I couldn't believe that was the consensus! <em>Hi Paul, thanks for stopping by! I think the reasoning was this: the onion flavor wasn't the problem, it was the texture of the cooked onion pieces they didn't care for. Therefore, they wanted the flavor of the dish to remain the same they just preferred the onion to be so finely diced as to not notice it. I should have been more clear! -Katie </em> Really appreciate the dicing tips! Sounds helpful.

As a man cooking for a woman who doesn’t like onions (I love them! and it’s hard cooking without them), though, I’m a little horrified that the solution of the women in your class was to chop the onions up finely so the men couldn’t pick them out. Not only does it seem pretty thoughtless, but it also strikes me as a way to have someone not like your cooking. If anything, if I had to use onions in something, my inclination would be to chop them very large so that they’re easy to pick out — isn’t it better for them to be able to remove the part of the food they don’t like? Also, I’m completely in favor of preparing up to the point where onions are added and then splitting into two pots/pans/whatever, adding the onion to one and not the other. But if you’re not willing to go to the trouble, making them easy to work around seems like basic courtesy. Saying “I’m going to make this food you don’t like as hard as possible to avoid” seems downright mean!

Anyway, thanks for the good dicing tips, and sorry to have gone on a bit — it’s just that as someone who deals with this problem, I couldn’t believe that was the consensus!

Hi Paul, thanks for stopping by! I think the reasoning was this: the onion flavor wasn’t the problem, it was the texture of the cooked onion pieces they didn’t care for. Therefore, they wanted the flavor of the dish to remain the same they just preferred the onion to be so finely diced as to not notice it. I should have been more clear! -Katie

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