The Fine Art of Dicing an Onion

Many good meals start with an onion, and thats true around the globe. They flavor sauces and garnish burgers; we sauté, grill, pickle, caramelize, and deep-fry them. The student group Slow Food BU appreciates onions, and vegetables in general, along with the crucial skill involved in cutting them up, from slice to dice, chop to mince. So last week, the group invited chef and food writer Kenji Alt to demonstrate the subtleties of handling a very shape blade.



http://www.youtube.com/watch?v=pMjdj5avmf0&hl=en

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