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The finely sliced rings or death.
(lemmy.world)
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this post was submitted on 12 Jul 2025
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It's true though.
The more you cut, the more you break cell walls, and the more pungent the onion becomes.
If you keep your knife properly sharp, you'll do better in pretty much every cooking project.
A dull knife crushes more than it cuts, squeezing out the allinases and misting the air with them.
Yup. The only real exception is trimming connective tissue from meat. A slightly dull knife can perfectly peel it away without wasting much meat, a nice sharp knife will cut straight through it and make way more work for yourself
Um... No. Don't blame your tools. Improve your technique. A knife is only as sharp as the mind wielding it. ๐ฉ๐ผโ๐ณ
I've trimmed literally tons of meat. You don't know what you're talking about, slightly dull is better.
Uh hunh. 30+ years in culinary across several countries and dozens of cultures, and you're the expert. Oh, sweetie.
Uh huh. How much meat have you trimmed? Tons? Slightly dull is sharp enough to separate meat from silverskin, but not chop into the meat or silverskin. It's faster, more efficient, less wasteful. If you're using a sharp knife, you're either not being thorough, you're being wasteful, or you're taking longer than you need to. Full stop. A slightly dull blade is the technique.
I'm so sorry you're this adamantly idiotic. Your dull knives are compensating for your willful imprecision, but it's your pompous refusal to learn proper technique that's truly hamstringing you. I don't have the time to sort through your bullshit if you won't, either. Enjoy your fingers while they're still attached, cupcake โ and stay the fuck outta my kitchen.
Uh, yeah, obviously.
I'd bet my car I can trim down a pork loin faster than you, with less waste, and less bullshit left on the meat. But who knows, maybe my "slightly dull" is the same as your "sharp", and this is all a big misunderstanding.
Finally. ty.
The finer you cut, the less you bite, which would also break cell walls, maybe more over a sharp knife?
Kidding kinda
Pungency is volatile. The first cuts either need to happen right before as garnish, or go into something before all the good stuff evaporates.
Huge stretch here, but did you watch the ultimate onion guide on YouTube?
Maybe? I've watched a lot of YouTube videos. I spent several years working in a kitchen, which is where that knowledge comes from.