Congrats on venturing out! Take a bit of the stem part of the onion, and Peele down. So once you've gotten started, you may take a fingernail and get underneath what feels like paper, and continue peeling that off. Do that until you reach what feels slightly juicy and alive; it will have lines all around. You can go along the lines when cutting. This is what comes to mind when I think on how I handle onions. If you do a Google search, using the term how to peel onions, there's a very nice article that comes up at the very top. It recommends slicing the onion in half vertically, and then peeling each half from the top down, like how I describe. To my knowledge there are no devices for peeling onions. Otherwise, to cut them, I do something like what the article says: take each half, cut into slices, keeping them all together , then turning the mass around and cutting again, and maybe doing it a third time, depending on the size I want my pieces. On Mar 29, 2016, at 7:16 PM, Will Henderson via Cookinginthedark <[email protected]> wrote:
I know this might be a strange question, but seeing as how I'm so new at cooking, I feel I can ask this. I finally am getting beyond using the crock pot or quick one skillet meals and want to begin to increase what kinds of things I use. Several of the things I want to do require onions. What's the best way of dealing with them in the way of peeling them? Does anyone use any special tools or techniques? I know there are several layers, but how does one know when it's peeled and ready to chop or slice? I do have one of those onion chopper devices, so how do I know when I can begin using that? Thanks. _______________________________________________ Cookinginthedark mailing list [email protected] http://acbradio.org/mailman/listinfo/cookinginthedark _______________________________________________ Cookinginthedark mailing list [email protected] http://acbradio.org/mailman/listinfo/cookinginthedark
