Jak kroić CEBULĘ - 5 poziomów

Chopping an onion seems trivial—until someone points out we're doing it "wrong." Horizontal cuts, the angle of the cut, the onion's tip—everyone has their own theory, but do any of them really matter? In this episode, I put it to the test step by step. Over the course of a week, I sliced ​​over 10 kilograms of onions to compare the techniques of an amateur chef, a three-Michelin-star chef, a Japanese master chef, and even... a mathematician. You'll see: which techniques actually produce more uniform slices, how to slice faster and safer, and why the Japanese approach is surprisingly practical at home. Finally, a simple yet effective way to deal with that "unfortunate tip." If you've ever wondered if it's possible to slice an onion perfectly, this video will give you a definitive answer. 0:00 - intro 1:09 - amateur 4:15 - chef 6:14 - Michelin-starred chef 7:34 - Japanese chef 10:23 - mathematician 15:10 - bonus Huge thanks to the folks at The Pudding for their help with the math visualization! https://pudding.cool