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You want even cuts you throw it into a blender
by ackbar03 2y ago
You want even cuts you throw it into a blender
- greenpresident 2y agoThat’s the engineering solution. You could also hire two interns to do it layer by layer, call it the consultant‘s solution.
- octocop 2y agoThen it seems you need consultants to get a guide Michelin star
- selimthegrim 2y agoThat sounds like a cost plus defense contract if there ever was one
- 1propionyl 2y agoIf you want an extremely fine and even brunoise that's exactly what you do.
- Maken 2y agoThe consultant solution would be to buy precut onions, so cutting perfect slices becomes someone else's problem.
- karaterobot 2y agoBesides a dice that's as even as possible, the other requirement this solution attempts to satisfy is using the minimum number of cuts. A blender doesn't satisfy that, as it's making hundreds of cuts. Then, when you present your solution to the client, you find out there was a third, unspoken requirement: that it should involve as little cleanup as possible, which the blender also doesn't satisfy. The user researcher was on vacation, and you didn't find out about this before beginning design. Damn! The blender solution turns out to be overoptimized on a single requirement at the expense of the others.
- Hikikomori 2y agoThey're optimizing for time as knife cuts = time. A food processor will do it faster if you're more than one onion or so, assuming you can get the size you want.
- karaterobot 2y agoAhh, so in addition to having trouble getting consistently-sized pieces the size of a dice or chop, the other reason knives are preferred is that a food processor damages the onion, releasing more water compared to a knife. The result doesn't caramelize as well. This is why higher-end restaurants cut onions by hand, even when operating at scale.
- Hikikomori 2y agoYou don't have to turn it into mush with a food processor, not all veggies are caramelized. High end restaurants usually optimize for speed but not over quality. Not sure why were talking that when this technique is for home chefs.
- dns_snek 2y ago> The result doesn't caramelize as well. Anecdotally I've prepared caramelized onions both ways, chopped with a knife and using a food processor and I've never noticed a difference. Onions have to release most of their water before they can begin caramelizing anyway so if anything, wouldn't that speed up the process?
- ImPostingOnHN 2y agoA blender will make the bottom layer into paste before the top is touched. If you want to toss the paste into a skillet and caramelize it, that'll make a good sauce. Food processor might be better, but still won't be even. Source: I cook onions a lot, and am lazy. This article is great!
- Hikikomori 2y agoAlways bust out the food processor when making soffritto or similar very small dice. Can do onions quickly and even with the method but carrots and others take quite some time.
- ska 2y agoThat’s really not true, unless you are really mincing it or making a paste .
- laweijfmvo 2y agotwo words: Slap Chop.
- deleted 2y ago[deleted]
- somerandomqaguy 2y agoBlender's not really well suited for dicing dry foods, they typically need some sort of liquid to bring the solids down to the blades. Food processor might be more what you're thinking about but it's more so for dice or mince. You won't ever really get an even chop out of a processor.
- account42 2y agoSpice blenders tend to have blades closer to the bottom and are fine for dry things. Still not good for dicing though, especially as onions aren't really dry but full of liquid.
- aiinnyc 2y agoI don't think this gets you the texture you're looking, or even cuts. My eyes are tearing up right now thinking about scooping this out of the blender.
- VerminOctopus1 2y agoAh yes, I wonder why the chefs haven’t thought of this.