A Trick for Cooking Onions
I learned something about an onion this week. It wasn’t life changing but it took me 40 years to learn and it probably changed the way I’ll cut them forever.
I used to cut onions any way I felt. I’d make rings, strips or random bits.
When you cut onions lengthwise (as opposed to in ‘rings’), they are more likely to stay together during cooking.
This is something I casually observed but didn’t think consciously of when eating anything stir fried in many Chinese restaurants (who almost always cut strips).
The secondary benefit? Each piece remains approximately the same size.
Am I the last one to find this out? :)