4 sposoby krojenia CEBULI, które musisz znać

Almost everyone starts with an onion. In culinary school, at home, at work in the kitchen. Simple? Only seemingly. Because the way you cut an onion truly changes its flavor, texture, and how it behaves in a pan, oven, or pot. In this episode, I show you the four most important and practical onion-cutting techniques used by professionals. No magic tricks, but plenty of details that make all the difference. It'll cover knives, safety, and worktop preparation, but above all, it'll cover why a particular shape makes sense and when it's worth using it. We cover: – how to choose a knife that matches the size of the onion and why a thin blade matters – how to cut to avoid crushing the onion and reduce the risk of crying – feathers: ideal for caramelization, burgers, onion soup, and Asian cuisine – dice: even, consistent, and predictable – wedges: for roasts, skewers, and stir-fries over high heat – rings and slices: when the onion is to play the main role, not just the background I also explain *why I don't recommend slicing onions into arcs*, even though it's the most common method at home, and how slight differences in the size of the pieces can ruin the end result of a dish. Finally, some practical tips: – how to tone down the spiciness of onions – how to choose a variety for a specific use – and why it's not worth rushing when cutting just one or two onions, not 10 kg for a set And finally, a bonus: a visit to the store. If you have your own reasons for cutting onions differently, let me know in the comments. I'd love to hear them. Enjoy, and until the next episode. 0:00 - intro 0:58 - how to cut onions 2:20 - health and safety 5:04 - feathers 7:41 - dice 10:18 - wedges 12:19 - rings 13:51 - bonus