User Tag List

Results 1 to 19 of 19

Thread: Chopping/Slicing/Dicing/Chiffonade How you get it done

  1. #1
    Join Date
    May 2008
    Location
    DC
    Posts
    23,809
    Post Thanks / Like
    Mentioned
    14 Post(s)
    Tagged
    0 Thread(s)

    Default Chopping/Slicing/Dicing/Chiffonade How you get it done

    For myself, it seems like chopping onions is ever evolving. Lately, I've been cutting them in half than slicing most of the way thru and cutting from the end facing me. This is for a rough or fairly fine dice, it works.

    Go for it. Onions, carrots etc. all in the soup so to speak. Y'all have skills, let's see it.

    * Making a massive pot of Cuban black beans.



    garlic1.jpg

    onions1.jpg

  2. #2
    Join Date
    Jun 2008
    Location
    Seattle, WA
    Posts
    2,106
    Post Thanks / Like
    Mentioned
    0 Post(s)
    Tagged
    0 Thread(s)

    Default Re: Chopping/Slicing/Dicing/Chiffonade How you get it done

    I do it the same way but I leave the root end on the onion to give me a little handle.

    I even have the same knife... great minds and all of that.

    Somewhwre is a video of my breaking down a chicken, I'll see if I can upload that.
    Steve Hampsten
    www.hampsten.blogspot.com
    "Tighten the wingnuts!"

  3. #3
    Join Date
    May 2008
    Location
    DC
    Posts
    23,809
    Post Thanks / Like
    Mentioned
    14 Post(s)
    Tagged
    0 Thread(s)

    Default Re: Chopping/Slicing/Dicing/Chiffonade How you get it done

    That would be great. That knife must be 60 years old Sabatier which I was taught to use when I could see over the counter. Kewl.

    Quote Originally Posted by hampco View Post
    I do it the same way but I leave the root end on the onion to give me a little handle.

    I even have the same knife... great minds and all of that.

    Somewhwre is a video of my breaking down a chicken, I'll see if I can upload that.

  4. #4
    Join Date
    Nov 2011
    Location
    Between a rock and a wall
    Posts
    658
    Post Thanks / Like
    Mentioned
    2 Post(s)
    Tagged
    0 Thread(s)

    Default Re: Chopping/Slicing/Dicing/Chiffonade How you get it done

    Ah, deboning a chicken...This is one my favorite examples of how its done!

    Rick Stubblefield

    If the process is more important than the result, you play. If the result is more important than the process, you work.

  5. #5
    Join Date
    Jul 2013
    Location
    Chicago
    Posts
    225
    Post Thanks / Like
    Mentioned
    0 Post(s)
    Tagged
    0 Thread(s)

    Default Re: Chopping/Slicing/Dicing/Chiffonade How you get it done

    Great chicken vid. I hadn't seen that one- thanks for posting it- great technique!
    T.o.m. K.o.h.l.

  6. #6
    Join Date
    Jul 2013
    Location
    Chicago
    Posts
    225
    Post Thanks / Like
    Mentioned
    0 Post(s)
    Tagged
    0 Thread(s)

    Default Re: Chopping/Slicing/Dicing/Chiffonade How you get it done

    TooTall-

    I do it your way + leave root end and I add a couple of horizontal slices (not all the way thru to the root) before the verticles. The butt end just gets a plain old caveman style chop to remove root and reduce waste.

    Tom
    T.o.m. K.o.h.l.

  7. #7
    Join Date
    May 2012
    Location
    Marseille, France
    Posts
    979
    Post Thanks / Like
    Mentioned
    3 Post(s)
    Tagged
    0 Thread(s)

    Default Re: Chopping/Slicing/Dicing/Chiffonade How you get it done

    Quote Originally Posted by Rayburn Shaun View Post
    The butt end just gets a plain old caveman style chop to remove root and reduce waste.
    Somewhat off-topic but I tend to do this with nearly all veggies (we make a large salad every night - carrots, cucumber, radishes, whatever's in season - so there's lots of chopping done in our house) and then take that butt-end and toss it in a freezer-bag along with carrot fronds, garlic butts, radish greens/ends..etc. and about once every 10 days when a gallon freezer bag is full we make a few liters of stock from it. Haven't bought stock in about 5 years using this method. For making the stock, heat a bit of oil in the bottom of a very large pot, throw in some rough-chopped onion, garlic, leek or whatever you have around plus some herbs, fry for a minute or two then dump the freezer bag full of veggie butts in, fill to the brim with water and slow simmer for a few hours. Strain and if needed, reduce. I usually add about a tablespoon of salt and a half of pepper towards the end too, but that's all up to your taste.
    "Do you want ants? Because that's how you get ants."

  8. #8
    Join Date
    Jul 2013
    Location
    Chicago
    Posts
    225
    Post Thanks / Like
    Mentioned
    0 Post(s)
    Tagged
    0 Thread(s)

    Default Re: Chopping/Slicing/Dicing/Chiffonade How you get it done

    Great idea: frying before adding the water. Thanks for the tip!
    T.o.m. K.o.h.l.

  9. #9
    Join Date
    May 2012
    Location
    Marseille, France
    Posts
    979
    Post Thanks / Like
    Mentioned
    3 Post(s)
    Tagged
    0 Thread(s)

    Default Re: Chopping/Slicing/Dicing/Chiffonade How you get it done

    Quote Originally Posted by Rayburn Shaun View Post
    Great idea: frying before adding the water. Thanks for the tip!
    Yeah, it definitely adds some depth. The immediate water added from throwing in the frozen veggies also acts as a basic deglazing, though if you want to get fancy you can fry your aromatics, deglaze with a touch of wine, then add the rest of your ingredients. This'll help make sure you get 100% of that good flavor. Also, always add a couple of bay leaves (a couple assuming you're doing 2+ liters at a time of broth) - one of those oft-overlooked additions that makes a huge difference in the end.
    "Do you want ants? Because that's how you get ants."

  10. #10
    Join Date
    Jul 2008
    Location
    NY & MN
    Posts
    4,607
    Post Thanks / Like
    Mentioned
    6 Post(s)
    Tagged
    0 Thread(s)

    Default Re: Chopping/Slicing/Dicing/Chiffonade How you get it done

    Looking at TT's pile of garlic reminds me of this Jaques Pepin video: Jacques Pepin: How to Chop Garlic - Video - NYTimes.com

    (sorry, I can't figure out how to imbed it)
     

  11. #11
    Join Date
    May 2008
    Location
    DC
    Posts
    23,809
    Post Thanks / Like
    Mentioned
    14 Post(s)
    Tagged
    0 Thread(s)

    Default Re: Chopping/Slicing/Dicing/Chiffonade How you get it done

    Quote Originally Posted by caleb View Post
    Looking at TT's pile of garlic reminds me of this Jaques Pepin video: Jacques Pepin: How to Chop Garlic - Video - NYTimes.com

    (sorry, I can't figure out how to imbed it)
    Love that guy. I puree the same as J.P. using my nice heavy German chef's knife but that knife slap he uses is brilliant. I've allways been vexed that my hands become so sticky from peeling garlic that skins begin to stick. More J.P. is the cure.

  12. #12
    Join Date
    Jan 2017
    Location
    Detroit
    Posts
    113
    Post Thanks / Like
    Mentioned
    0 Post(s)
    Tagged
    0 Thread(s)

    Default Re: Chopping/Slicing/Dicing/Chiffonade How you get it done

    I hope the private Jacques is a cool as the public Jacques.

     

  13. #13
    Join Date
    Aug 2015
    Location
    Southern Oregon
    Posts
    1,248
    Post Thanks / Like
    Mentioned
    4 Post(s)
    Tagged
    0 Thread(s)

    Default Re: Chopping/Slicing/Dicing/Chiffonade How you get it done

    oh i like this, ill get something up soon.
    Matt Zilliox

  14. #14
    Join Date
    Apr 2011
    Location
    New York City
    Posts
    16,388
    Post Thanks / Like
    Mentioned
    15 Post(s)
    Tagged
    0 Thread(s)

    Default Re: Chopping/Slicing/Dicing/Chiffonade How you get it done

    For small stuff like herbs, anchovies and garlic (or even shallots with a quick pre-cut) we use an OXO chopper. Take the bottom off and chop directly on the cutting board. They come in two sizes. We mostly use the smaller size. We have very sharp knives (and the lacerated kitchen towels to prove it,) but I am much better off doing small stuff with the chopper so I keep my fingernails.

    Jorn Ake
    poet

    Flickr
    Books

  15. #15
    Join Date
    May 2008
    Location
    DC
    Posts
    23,809
    Post Thanks / Like
    Mentioned
    14 Post(s)
    Tagged
    0 Thread(s)

    Default Re: Chopping/Slicing/Dicing/Chiffonade How you get it done

    That cat rocks my world.
    When I'm cutting veg. it's a standard joke in my house to indiscriminately scream "why me why why why oh g-d make it stop" all the while never stop slicing.
    If you do what Jacques does you don't really need to look at what you are doing. Your knuckles and the back spine of the blade act as a guide.
    FWIIW my go to kitchen knife is a 10" Sabatier that dates from the 60s. Does everything except breakdown poultry.

    PS Dear Jorn. Jorn Jorn Jorn Jorn. That's one degree from a Ronco vegematic my brother. Intervention time.
    Last edited by Too Tall; 01-16-2020 at 07:28 PM.

  16. #16
    Join Date
    Aug 2015
    Location
    Southern Oregon
    Posts
    1,248
    Post Thanks / Like
    Mentioned
    4 Post(s)
    Tagged
    0 Thread(s)

    Default Re: Chopping/Slicing/Dicing/Chiffonade How you get it done

    Quote Originally Posted by j44ke View Post
    For small stuff like herbs, anchovies and garlic (or even shallots with a quick pre-cut) we use an OXO chopper. Take the bottom off and chop directly on the cutting board. They come in two sizes. We mostly use the smaller size. We have very sharp knives (and the lacerated kitchen towels to prove it,) but I am much better off doing small stuff with the chopper so I keep my fingernails.

    are you gonna start to ride an ebike now too? i kid i kid
    Matt Zilliox

  17. #17
    Join Date
    Apr 2011
    Location
    New York City
    Posts
    16,388
    Post Thanks / Like
    Mentioned
    15 Post(s)
    Tagged
    0 Thread(s)

    Default Re: Chopping/Slicing/Dicing/Chiffonade How you get it done

    The Japanese knives we have go through a fingernail without you knowing it. I do everything else but the small stuff, no thanks. I don’t want any more smiley faces in a fingernail.
    Jorn Ake
    poet

    Flickr
    Books

  18. #18
    Join Date
    Nov 2011
    Location
    Between a rock and a wall
    Posts
    658
    Post Thanks / Like
    Mentioned
    2 Post(s)
    Tagged
    0 Thread(s)

    Default Re: Chopping/Slicing/Dicing/Chiffonade How you get it done

    Yes, that all too familiar feeling of the knife passing thru something that's a little more dense than what you intend on cutting. You feel that slice then afraid to look down.
    Rick Stubblefield

    If the process is more important than the result, you play. If the result is more important than the process, you work.

  19. #19
    Join Date
    Aug 2011
    Location
    Beechworth, VIC
    Posts
    1,829
    Post Thanks / Like
    Mentioned
    3 Post(s)
    Tagged
    0 Thread(s)

    Default Re: Chopping/Slicing/Dicing/Chiffonade How you get it done

    Quote Originally Posted by j44ke View Post
    The Japanese knives we have go through a fingernail without you knowing it. I do everything else but the small stuff, no thanks. I don’t want any more smiley faces in a fingernail.
    Are they Euro style Japanese knives (eg Global) or traditional style ?

Similar Threads

  1. chopping and slotting an ISP
    By dashDustin in forum General Discussion
    Replies: 6
    Last Post: 05-25-2016, 09:35 AM
  2. Replies: 17
    Last Post: 12-30-2011, 11:00 PM

Tags for this Thread

Bookmarks

Bookmarks

Posting Permissions

  • You may not post new threads
  • You may not post replies
  • You may not post attachments
  • You may not edit your posts
  •