How to Cut Michelin Star Onions

What tutorial next?

p.s.
i'm awful at meat/fish butchery lmao

At this point just use a blender.

This video made me cry

You need a new cutting board the black spots are mold

Why do you hold your knife wrong tho?

Wouldn’t they want you to anchor/ground the cutting board?

onions had a hair on them in the first showing

Really enjoyed this, lovely stuff :)

you can run the onion over a cheese grater and do the same thing

what a crock of shit

I don't think you should be hammering your knife. That crunchy sound doesn't sounds so perfect. I think you should be sliding your knife so you won't damage the onion that much.

im confused, don't you not want to cut through the root?

and the beauty of it is, it doesn't make a damn bit of a difference in the way it tastes.

I never understand how a tire company has anything to do with how good a restaurant is.

As someone who likes the taste of onions but has a texture problem with most veggies, this sounds like a great way to still get the flavor I want into my food without having to feel it on my teeth. Like slicing the garlic paper thin in Goodfellas 👌🏼

kitchen ninja, 19 dollars. from chunky down to paste in a few pulses. You're welks.

didnt know there were michelin star onions on sale.............

Onions have Michelin stars but I don’t?

Too much waste

Just put them in a blender :)

🔥🧅🔥

why not just blend them?

What's the benefit of brunoise vs, say, a food processor or mortar and pestle?

if you have a particularily large onion, you can do a diagonal slice from the cut end toward the stem to basically cut the layers in half beforehand, makes for a little bit smaller cut and works especially well if your knife is cheaper and not that incredibly sharp

You may have said it, but I lost interest after about 8 seconds…why are your glasses taped?

Tip for those at home! You can achieve the same result by mashing it with a meat tenderizer

3 seconds and no skill with a blender.. You lose Sir, Gooday

Why not just put them in a blender?

Couldn't you just grate it

So we taking tips from a guy too cheap he tapes his glasses back together l.

Homecooking is always better than any restaurant in my opinion. They get too caught up on presentation and being extravagant and exotic, and a Michelin star restaurant meal has never been close to worth the price.

Gordon Ramsay may have Michelin stars but the way he makes scrambled eggs disgusts me. They're basically just half raw... 😂

wtf is this

I eat onions like apples so who gives a damn

Cut your nails man, this is disgusting.

Amazing skills that i wish i had. I can't even cut an onion

Does the amount of liquid released in the various techniques impact the flavor of the onion?

Woah dude, awesome video. Thank you

The only proper way to bring out the finest onion flavour is to chew up the whole onion, swallow it for exactly 22 seconds (19 if you have reflux) and then regurgitate it into a muslin bag.

I personally like to take my onions and throw them in the trash can where they belong

Those are red onions, not Michelin star onions.

since they want "efficiency" just throw it in the blender you'll get it to really "melt" in the food and you'll not be wasting time and inconsistent

I don't care how it's been done before, sending students home for imperfection is bad teaching. Michelin star chefs may have perfected cooking techniques but their education methods need work. Repetition is the fastest path to perfection and you don't accomplish that sitting on your ass at home falling behind. I'll never understand the idea we need to punish those for trying if its not hard enough, not all have the same learning style or speed. You can easily be writing off the one person in the class that ends up perfecting the skill.

When you really think about it, it's all pointless nonsense isn't it?

All this time I was cutting onions at a Michelin star level and I did not know it...

Your glasses look stupid.

This guy knows his onions.

Just use a blender at this point, why cut with hand if you want to get it that small.

You still have eyes after this ?

I feel like you can use both for two separate dishes, cause in a stew or something that the onion is essential as a texture in its better to use home cook, but as a sort of "topping" its better to use Michelin Star.

Thank you @Senpai Kai for the tip! Will cut onions this way from now on! 🙋‍♂👍