One of my favorite Youtube channels of all time is the smile-inducing Cooking with Dog. While there are hundreds of cooking shows out there, this is probably the only one hosted by a fluffy gray poodle named Francis. He narrates while his friend cooks traditional Japanese food. It’s a silly idea, but I just love to watch as they expertly create some truly awe inspiring dishes.
Sometimes they throw in clever little techniques, too. They use a neat trick to chop an onion (at what is close to a coarse brunoise cut, which is 1/8″ x 1/8″ x 1/8″) in the latest episode about a Japanese variation of Stuffed Peppers & Mushrooms.
Chopping those unwieldy veggies has always been a frustrating pursuit for me. The vertical cuts are a piece of cake, but horizontally slicing into the onion never goes well. My slices come out uneven and the knife always seems to pull out chunks which make it tougher to keep everything uniform in size.
Here’s how they do it on Cooking with Dog:
Quarter the onion, making sure to keep the root end intact.
Make evenly spaced vertical cuts in the quartered onion.
Flip the the quartered onion forty-five degrees so the other cut side if flat against the cutting board and make more evenly spaced cuts.
Finish by cutting across the initial cuts, producing a nice uniform mince.
TA-DA! I can’t believe it’s taken me this long to try this technique. It is so much easier than trying to do it with only cutting the onion in half. Thanks, Francis!