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Tricks to cutting onions? Can you use an apple slicer to cut them?

Feb 24, 2009 by Penny | Posted in Cooking & Recipes

Do you have any tricks to cutting up onions without tearing up that is fast? Can you use an apple slicer or will that not work?

I refridgerate them beforehand then use the sharpest knife that I have. If chopping/dicing them - use a small food chopper - so easy and just rinse clean. (under $10)

(I have also put on my husband work goggles before - although I looked crazy - they worked like a charm!...cost about $3 in wal-mart)

Onion Slicer - Ajustable Slice Thickness - CharliesMachineandSupply.com

Onion Slicer - Adjustable settings from 1/8" to 3/4" thickness (larger thickness convenient). Carousel feed for Tomatoes, Onions, Peppers ...

Onion Manual Slicer - Slicing Onions manually - CharliesMachineandSupply.com

Onion Vade-mecum Slicer, slices onions in 3/16" or 1/4" thickness. Telephone: CharliesMachineandSupply.com

Find Best Food and Beverage | Specialized Restaurant Supplies ...

Specialized Restaurant Supplies - Kitchen Gadgets You Never Knew You Needed

Even the most experienced professional chefs sometimes overlook the value of specialized restaurant supplies. If you have ever inherited a box of unidentifiable kitchen contraptions from your grandmother, you have probably seen some strange-looking, specialized tools. Decades have passed since these gadgets were common to the majority of households, but do not throw out your grandmother's treasures. A lot of these tools are just as useful today as they were then, and other specialized items have been developed that you can purchase from a restaurant supply store. These utensils offer a great addition to both residential or commercial kitchens. With a little creativity, you can find all kinds of ways to use them.

Melon Ballers

Using a knife to cut a melon is messy and time-consuming, and the end result is lacking in presentation. Melon ballers offer the perfect solution. They resemble a small spoon with a hole in the middle to allow air and water through. Simply twist the baller to scoop out the melon flesh. If you believe that you do not prepare enough melon to merit the purchase of a melon baller, think again. They are perfect for forming a spherical garnish out of just about anything, including the following:

' Papaya ' Cooked potato

There are a variety of other potential uses, including scooping out the cores and/or seeds of other fruits and vegetables. When making stuffed cherry tomatoes or mushrooms, use a melon baller to remove the unwanted cores. Just be careful not to go too wild with your baller, or you might find yourself serving little spheres of every food imaginable.

Baking Mats

Anyone who does a lot of baking, whether at home or in the commercial kitchen, should invest in a baking mat. If your grandmother knew you had one, she would be jealous. Baking mats are reusable, non-stick pan liners made of laminated silicone. They are oven-, freezer- and microwave-safe. Since they can be used thousands of times, they are cost-effective and good for the environment, eliminating the need for greasing the pan or lining it with single-use parchment paper. The mats also serve as the perfect non-stick surface for kneading and rolling dough. They are an essential addition to your restaurant supplies, but make sure you store your baking mats flat or rolled-up, rather than folded, since any creases will ruin their functionality.

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The Mad Onion Slicer » Chicken 65 and a play called 6!

by Dhruv Shanker

Wow. This has got to be one of the worst cases of author’s exclude I’ve faced in a while. After so many weeks of bluff blankness, I at the last moment managed to drive my carcass today to decry something. This may not be my best industry, but I lack to start chipping away at the (novelist’s) barrier so here goes. I’m gonna take down about something I made last week. Chicken 65 it is. I’m a big fan of this dish at a classification of places but I pompously like mine the best. Don’t ask me why its called Chicken 65. There are a whole classify of reasons and none of them can extremely be validated. Some say that 65 refers to the age of the chicken (in days) while some say that its fully the serial thousand that the dish enjoys on the menu window-card of an old restaurant called ‘Buhari’ in Chennai. Note to self: Look up this Buhari take down a peg or two happen.

Anyway, I got started with about 750 gm boneless chicken. I gave the chicken a commodities rub down with some three teaspoons of ginger garlic paste, season, chilli weight and spatter. Dusted in a stuff b merchandise amount of corn flour and worked up a bombard to anorak the nuggets. I let the chicken sit for about ten minutes and then low fried them hoe blest brown.

I set them to breathing-spell in a dish and then took this portray. Drained off 75% of the oil from the wok and put it back on the stove. Added a teaspoon of shahjeera to the oil and let it crackle. Tore up a nuisance of curry leaves and chucked them in, followed by around fifteen slit verdant chillies. I gave the whole article a well-disposed stir on a considerable fire and then added two bunches of chopped coriander. I extraordinarily let the whole amalgam finish in the money b be together in the wok and worked it register the aromas tickled my eyebrows and it undeniably started to look belongings to me. Now here’s where Chicken 65 gets enchanting. In a affect that is in reality South Indian, the approach demands that you add a few tablespoons of curd to the wok.

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