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A bit ago, my friend ![[livejournal.com profile]](https://www.dreamwidth.org/img/external/lj-userinfo.gif)
simonbillenness came by and made tomato-sausage risotto with me. He cut through an onion in like 30 seconds, commenting appreciatively that my knife was really sharp.
Now... my knife is sharp, but I am incompetent. I was jealous of his skillz.
See, when I cut onions, I cry. A lot. (And I am convinced that cutting the onion under running water is just a good way to get slippery soggy onions and to get back strain as you lean over the sink). Further, my attempts at dicing onions into cubes leads to very sloppy horizontal cuts that always end up slicing through the root and then I just have a mess and more crying.
But! I have discovered a new method of onion dicing! It follows the radial shape of the onion (the "fan method") and leads to way less tears: http://www.instructables.com/id/How-to-
simonbillenness came by and made tomato-sausage risotto with me. He cut through an onion in like 30 seconds, commenting appreciatively that my knife was really sharp.Now... my knife is sharp, but I am incompetent. I was jealous of his skillz.
See, when I cut onions, I cry. A lot. (And I am convinced that cutting the onion under running water is just a good way to get slippery soggy onions and to get back strain as you lean over the sink). Further, my attempts at dicing onions into cubes leads to very sloppy horizontal cuts that always end up slicing through the root and then I just have a mess and more crying.
But! I have discovered a new method of onion dicing! It follows the radial shape of the onion (the "fan method") and leads to way less tears: http://www.instructables.com/id/How-to-
