My cooking has been a bit uninspired lately. You’d think that having more time would actually contribute to better food, but thus far, that hasn’t been the case. Inertia is a real problem when you have too much time on your hands.
I did make a soup that I thought would be recipe worthy, and I even took a ton of pictures of the process like a good food blogger, and then, while delicious, it wasn’t share-able. Perhaps I will share in the future, but at this moment, probably not worth it.
What is worth it though, is knowing how to cut an onion. I used to just hack away at them and hope all the pieces ended up the same size. Then a friend taught me how to do it much more effectively. Then in a cooking class with said friend, we learned how the chefs do it. So without further ado…
Perhaps it is a few more steps than just wielding my knife however I feel like it, but the end result is worth it. Unfortunately, it does not stop onset of onion tears, so be prepared so you don’t saw a finger off.