Organized Chefs need to have their basic ingredients prepped ahead of time, so when the rush starts they don't have to waste precious time chopping and slicing and instead they can spend their time getting the food out to their hungry customers fast. They are always in a hurry so they can get everything on their prep list done before the restaurant gets busy.
The other day I asked Mr. Pass It On Plates, a trained chef, how he manages to get onions peeled and chopped so quickly. (I also asked about how to prevent my eyes from watering and he said he hadn't found a solution for that yet. Sorry!)
Frank's answer to peeling onions fast was surprisingly simple.
1. Chop off the ends of the onion.
2. With very firm pressure, roll the onion back and forth on the cutting board. Don't worry about bruising the onion. This will loosen the papery skin from the juicy flesh so you can peel the onion quickly.
Since using this trick, I've been able to peel onions in a matter of seconds instead of minutes.
(Of course, in the picture above, you can see the next step to dicing an onion is to cut the onion in one direction, then hold firmly as you slice across the cuts.)
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