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Stesso

Chop and Add Red Onion

2:56
6:46
5.9K views

At 2:56 in

In the Kitchen With Stoney Ridge Farmer: Southern Style Pinto Beans and Ham Hocks

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What happens here

The host prepares a red onion on a wooden cutting board. He uses a chef's knife to first cut off both the top and bottom 'butt' ends of the onion. He then peels off the outer layers of skin. Next, he cuts the onion in half and proceeds to dice it into relatively large pieces, explaining that they will cook down significantly. The diced red onion is then added to the crockpot. He places the other half of the onion into a plastic bag for storage, noting these bags prevent moisture exchange but allow for gas exchange.

Goal: Prepare and add diced red onion to the crockpot

Tools and materials

  • Chef's Knife — Cutting and dicing the onion, Wooden Cutting Board Unknown
  • Plastic Bag — Storing the unused portion of the onion, Red Onion Unknown

What they say

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all right so we've got one red onion in one plastic bag and also one knife what's yours first enemy what's the butcher's worst enemy what's the kitchen's worst in me a dull knife more people get cut but dull knives then they get cup of sharp knife so keep your knives sharp I'll show you a video on how to sharpen your knife later on so we're gonna cut this onion and we're gonna put it in here I'll show you how we dice it up all right so we're gonna cut our onion up first we're going to cut the butt up and then we're going to cut the top gently around the edge and we're gonna peel our skin off what's up I've got the head of our onion cut off the tail of our onion cut off we're gonna take the first outer ring out out of here in the meantime I'm going to start crying because this onion is freaking strong all right so I'm gonna cut my onion in half this limey unbag now to keep in the refrigerator for three weeks no problem what you may not know about these bags is they do not allow for moisture exchange but they do allow for gas exchange so I'm gonna cut behind it yep and I'm gonna cut it kind of big bigger pieces because they'll cook down so much you'll never taste onion all right so we're gonna take our onion put it in a pot right here and we're gonna take some garlic powder

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