If you would like to step up your knife collection or kitchen ware- please visit my new page dedicated to my favorite kitchen tools. On this page I have featured Zwilling JA Henckel Knives, a high quality German brand of knives and cookware. Together we can figure out just what tools and tricks of the trade you need to work well in the kitchen!
Visit my Henckel Page
~SD
Chopping onions. Probably one of the most avoided and dreaded tasks in the kitchen. Whether it is the burning eyes or the complicated procedures, people just don’t like to chop onions. There are many different methods out there, and some tricks to make your eyes burn less, but I have a tried and true method. I have touched on my technique in other posted, but I decided to break it down and really show the ropes.
The most important thing when chopping onions, or really anything that you might cut, it the way you hold your knife. First, start with the right knife for the right job. A 5-7 inch chefs knife is perfect for many applications. With a sharp knife any cutting job is made easy. To properly hold a knife, grip the knife just above the handle as shown above. This offers the best balance, much like choking up on a basebal bat to achieve the best swing.
When holding a knife many people first reaction is to point their finger as shown below. This might look fancy, but really hurts your cutting technique. Some people also hold the knife by the end of the handle. Both of these grips throw your balance off, and essentially make you work harder.
The go-to method for cutting an onion involves cutting off one and and leaving the root to hold the layers together. This is all well and good if you are a prop with a knife, but it can be tough for the home cook. To start, cut both ands off of the onion.
Continue by slicing the onion in half from top to bottom, then peeling.
The key to this onion cutting technique is following the natural lines on the onion. As you can see there are horizontal and vertical lines. These will be your guidelines.
Next, lay one of the onion halves on its flat side. Cut slices to the desired thickness of your dice.
Be sure to hold the slices together tightly, so that they don’t shift around. Rotate the onion one quarter turn. Notice the lines going horizontally across the onion. Simply follow the lines with your knife, slowly changing the angle of your knife as you follow the lines.
Repeat these steps on the other half of the onion. The result will be perfect and uniform dices! With no hassle!
Apple Strudel
2 sheets Puff Pastry
6-8 Apples, peeled and diced
1 tbsp Butter
3/4 cup Brown Sugar
1/2 tsp Cinnamon
1/2 cup golden raisins
1 Egg
Allow puff pastry sheet to thaw at room temperature, or in the refrigerater.
I love this brand of puff pastry. I have made homemade pastry before, but it is a very time consuming project. I have found that the frozen version is just as good!
Peel and dice apples. Melt butter in a medium saute pan then cook apples until nearly tender. Add brown sugar, cinnamon and raisins.
Place puff pastry on floured surface and roll out slightly. Spoon half of the apples onto the edge of the puff pastry, leaving about one inch excess of dough to fold when you roll the strudel. Mix egg with about 2 tablespoons of water, then brush around the edge of the dough. Roll the dough tightly around the apples, and fold in sides. Secure edge with egg wash, and brush top of strudel. Bake at 375 degrees until golden, about 20-25 minutes.
This recipe is super simple and can be eaten any time of day. Whether it is breakfast, or dessert with ice cream!
~SD