Culinary Quick Tips   Onion Sunburst

Culinary Quick Tips Onion Sunburst


Chef Austin Craft here, at Culinary Institute
of the Carolinas at Greenville Technical College. Today we’re going to talk about cutting some
onions, planks and rods method and doing a little bit of a sunburst method. First thing,
we take our onion, I’ve already peeled this. The biggest thing that we have to, you know,
focus on is how to cut it. If we want to cut onion rings, you know, we have our two cores
here, we can cut straight up and down this way to give us our onion rings, but we want
to cut it from core to core. Core to core, if we want to, we can go ahead and do a nice
slice, keeping our claw and our hands free. Just working around the contour of this onion.
This would be our sunburst onion. All right, We call this the sunburst technique, okay,
gives us almost a Julienne style. It’s not a true Julienne because it’s not exactly an
eighth by an eighth by two inches but it’s pretty close so we call it Julienne style. Now that we’ve done a slice, time to do a
little bit of a dice method, okay. So, I am going to cut the very end off. That can go
to my stockpile. I am going to leave the core in because this is going to help hold it all
together. So, I am pulling the onion all the way back to my cutting board, all right, to
where I can’t pull it back anymore and then my palm is going on top. We’re just going
to pull the knife through and just let the knife do the work. So now, I am going to turn
the flat spot towards me as I am pulling down and back, down and back. Stay in about an
eighth of an inch the whole way. So now that I have my planks, I’ve done my rods, now I
am going to turn the flat spot back out and then I am just going to go straight up and
down. Hey, everyone, thanks for watching. Make sure you check out the other culinary
quick tips here at the Culinary Institute of the Carolinas at Greenville Technical College.

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