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November 27, 2006

Helpful Hints from joeeze: How best to dice — and slice — onions

In the above video Aaron Headly, a professional chef in Ann Arbor, Michigan with 28 years of experience, demonstrates why the technique advocated on "America's Test Kitchen" can be hazardous to your (fingers') health.

"Slicing onions crosswise allows them to soften and break down more readily than slicing them pole to pole." — Cook's Illustrated, January/February 2007 issue.

November 27, 2006 at 03:01 PM | Permalink


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