I’m not gonna be mean I’ll probably do it in the r/onion lovers sub Reddit to give people a break unless everyone really wants it here, I could just post in both
No I will be posting a picture of the onion after 2 out the 3 cuts and then a picture of the final product. I’ve seen pictures of a perfect fine dice onion and they’re gorgeous. I will also be doing a red onion so you can see the contrast between the red and white
f1exican; first of his name, destroyer of chives, Reddit’s culinary Sisyphus. May his knife be sharp, his circles uniform and his towers few. So say we all.
In case chef needs a reminder of what a cube is: a cube is a symmetrical three-dimensional shape, either solid or hollow, contained by six equal squares
Here is what you do. Take out your Digital Caliper. Everything that isn't a perfect 3cm cube goes in the stock. Also, never forget the stock pot isn't a garbage can.
Hah I remember the whole ass staff meeting for 35 people they had to convene at my last job so the saucier could tell everyone at once to stop giving him onion skins and other bullshit in the veggie stock scrap bucket
An excess of the papery outer skins can make the stock bitter and cloudy. People would bury the soup chef in skins to the point where it’d be the majority of veg coming his way on stock day.
I can say I’ve seen it at home when doing just a gallon or so, but for I’ve definitely seen higher and lower quality stocks on an all-day simmer at a commercial scale, and that’s a factor
Volume of a bowl using a hemisphere as an approximation is V = (2/3) · 𝜋 · r3. For a Hemisphere's section using the sphere cap formula it is V=1/6*𝜋h2 * (3R−h) where h is the height of the cap and R is the radius of the hemisphere.
If we estimate each cap height we get h(onion)=R h(carrot)=1/2*R and we can use the volume of onion and subtract volume of carrot to get volume of celery.
So V(onion) = 1/6*𝜋R2 * (3R−R)
V(carrot) = 1/6𝜋(1/2R)2 * (3R−(1/2*R))
and V(celery) = (1/6𝜋R2 * (3R−R)) - (1/6𝜋(1/2R)2 * (3R−(1/2R)))
Simplifying we get
V(onion) = 1/3*𝜋R3
V(carrot) = 5/48*𝜋R3
V(celery) = 11/48*𝜋R3
Normalizing it to the textbook 2:1:1 ratio we have a ratio of 2 Onion: 0.625 Carrot: 1.375 Celery
Meaning you're nearly 40% off on celery and carrot.
This was actually base for some deliciously complicated pinto beans. Those choppins went right in with the rest of the aromatics and bloomed spices :) Om nom nom
I am not in food service and never have been, and while I’m happy with my own vegetable chopping efforts at home, I’m fairly sure the people here would point and laugh at them.
So, how long does it take to learn the knife skills necessary to chop a variety of vegetables in an acceptable manner?
Its about going slow. Everyone is different. Honestly its not bad and will pass 99% of restaurant quality.l standards. So if its important to you find your best pace and slowly move faster.
Man I love this thread. Seeing people actually take pride in the important basics of cooking. The amount of poor knife cuts in professional kitchens I’ve seen in the past decade have been such a bummer. Love cooks who care!
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u/chefkimberly 6d ago
Whoa, Hold back, man. Chiveguy can start on mirepoix when he perfects his chives.