Kenji López-Alt, a renowned cookbook author, has dedicated his career to researching and testing recipes and cooking techniques to understand the science behind cooking. In his latest column, Kenji tackles a question that has been on his mind: what is the most efficient way to cut an onion?
Unlike many professional chefs who learned their skills in culinary school, Kenji’s culinary education began with a book by Jacques Pepin called “La Technique.” This book, filled with detailed photographs demonstrating French culinary techniques, taught Kenji the classic method of onion cutting. This method involves trimming off the onion top, splitting the onion in half, peeling the halves, and laying them flat on the cutting board.
While this method is widely accepted and taught in culinary schools, there are some variations when it comes to the next steps of cutting the onion. Some chefs prefer to dice the onion horizontally first, while others opt to slice vertically. The ultimate goal is to achieve uniform pieces that will cook evenly.
Kenji’s curiosity led him to explore the mathematical aspect of onion cutting. By using computer models and scientific principles, he delved deeper into the efficiency of different cutting methods. Through his research, he aimed to find the most effective way to cut an onion that would result in evenly sized pieces and maximize flavor extraction.
In his quest for the perfect onion cutting technique, Kenji discovered that the key lies in understanding the onion’s natural layers and structure. By following the natural lines and fibers of the onion, one can achieve clean cuts and minimize waste. Additionally, Kenji found that the size and shape of the onion can also impact the cutting method, with larger onions requiring different techniques than smaller ones.
Overall, Kenji’s exploration of the best way to cut an onion goes beyond the traditional methods taught in culinary schools. By combining scientific analysis with practical experience, he offers a fresh perspective on a common kitchen task. Whether you prefer dicing, slicing, or chopping your onions, Kenji’s research provides valuable insights that can elevate your cooking skills and enhance the flavor of your dishes.
