ALWAYS READ THROUGH THE ENTIRE RECIPE FIRST!
Read and plan ahead. There is nothing worse than realizing that you should had added a much needed ingredient to the grocery list or see that you need to use a certain pan that is dirty and sitting in a sink.
DICING AN ONION
- Slice onion in half from root to tip.
- Take one half of onion and peel outer layer.
- Put flat side on surface.
- With proper grip, make downward cuts from bottom to top.
- Take knife through the center, parallel to surface from one end to the other.
- Make perpendicular cuts from tip to root to get diced onion.
SLICING AN ONION
- Slice onion in half from root to tip.
- Take one half of onion and peel outer layer.
- Put flat side on surface.
- Make thin downward slices from one side to the other to get onion slices.
MISE EN PLACE
“A culinary process in which ingredients are prepared and organized (as in a restaurant kitchen) before cooking.” – Merriam-Webster
Even if you are not in a restaurant, it is helpful to be prepared when you are cooking. While it may not be absolutely necessary, it can save headaches in the long run. There is nothing worse than being in the middle of cooking something and realizing that you are missing an ingredient. Almost as bad is needing a measured ingredient quickly but you now have to go find it, measure it, and get it in before it is too late.
To perform this culinary practice, read your recipe ahead of time to make sure you have all your ingredients. Clean and clear your cooking area. Get your cutting board ready (even if you aren’t slicing stuff, it can be a good foundation to organize). Measure out ingredients you will need (I often use small cups and saucers), get all necessary tools, set out all ingredients, and a final tip: get a large bowl or piece of parchment paper to be a trash area. It can be annoying to make so many small trips to open a trashcan.