This Method for a Perfectly Diced Onion 'Totally Blew’ Chef Jeremy Fox’s Mind
Jeremy Fox learned to cook by dicing potatoes and making home fries for his friends.
“Every day for three months I went to the store and got five, sometimes 10, pounds of potatoes and just practiced dicing,” says the executive chef at Rustic Canyon Wine Bar and Seasonal Kitchen in Santa Monica, Calif. “Religiously, I would just make home fries every day and that got me a lot better. As time went on, I got faster and better at it.”
MORE: What Happened to Jeremy Fox?
In this video for Lucky Peach, Fox uses that same principle to demonstrate how to achieve a perfect dice from any sized onion.
Fox got his onion chopping training while working for Michelin-starred chef Melissa Perello at now defunct Charles Nobb Hill in San Francisco. She advised slicing the onion in half, then into three wedges.
After peeling a few layers from the onion, flatten each wedge to the cutting board, and slice lengthwise along the onion with the tip of your knife. Then, slice the onion horizontally into fine squares.
“It totally blew my mind,” Fox admits. And with repetition and practice, one can achieve the perfect dice.
See more cooking techniques from the pros here:
10 Techniques Every Home Cook Should Know
