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Hi! My name is Brandon Sarkis on behalf of Expert Village. Today I am going to show you
how to make black eyed peas. Now for our onion, we are just going to take our knife, going
to take our onion and we are going to cut this end off but not this end and I will show
you why in a second. There's that; bring it over like cut it in half and with your onion
here what we are really looking for is a nice small dice. So let's peel off the outer skin
and the reason that we left that piece on is to hold the whole thing together. See it's
not falling apart right now you know. I cut it in half. Going to peel this one too and
you really don't want to get any of this paper, onion skin. You don't want to get any of that
in your food because it never really cooks down. It stays leathery and tough like that
so you want to make sure that it is not sticking to your knife blade too while you are at it.
All I am going to do is just make a series of vertical cuts less than a quarter inch
apart and this is going to be the width of our dice; there you go. I am going to turn
my onion ninety degrees and make some more vertical cuts at the same interval, the same
quarter inch or so interval. You will see that I end up with a magically small diced
onion. It is a pretty neat trick except this onion is starting to burn my eyes so I should
move a little faster. When you get to the end, this piece right here, all you have to
do you do the same thing. Just do some little outward cuts like this and just go like this
to minimize your amount of waste. You are throwing this tiny little piece as opposed
to a whole bunch of onions. The reason you are cutting your onions so small here is because
you don't want big old thick chunks of onion floating in your soup. Not your soup but your
beans that would kind of ruin it because a bite of beans with five beans in it and one
gigantic chunk of onion. That's not a good ratio. You could adjust your onion. You don't
have to use a whole onion like I am doing. I just happen to really really like onion
a whole lot. I don't really care much for cutting it as you may have noticed. This piece
fell off on a done. It's renegade so I am just going to chop it up. There's all that. Looks like a lot of onion.
I might not use it all, we'll see. The onion was a little bigger than normal. So there
we go and that is your onion.