Laila
Region: GB
Thursday 19 February 2026 17:03:17 GMT
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Sophie Wheatley :
Interesting to know cos I usually cut them on how much I can be bothered to cut that day x
2026-02-19 23:31:48
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Schez :
So basically flavour intensity depends on surface area?
2026-02-20 11:23:14
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Sandi💐 :
I usually put them in a food processor lmao
2026-02-20 08:15:39
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Riya Bhagat :
Laila I have a question!!! What do you feel about chopping onions in manual choppers. Is that also making the onion too bitter??
2026-04-11 04:40:30
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Marvellous :
Ah. So that is why onions nearly took me out when I blended them and tried to boil them down with tomatoes
2026-02-20 00:57:58
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Overdrive9070 :
This is also why some items are best used ground in a mortar and pestle.
2026-02-20 04:25:40
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Iris Grigoras :
omg i love this series as someone who’s fully self taught i really appreciate u explaining everything❤️
2026-02-19 17:20:07
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Sky 🫶 :
I’ve personally never tasted any bitterness from either onions or garlic in a dish no matter how much I manipulate them. I’ll keep blending and roughly chopping, cause my knife skills are ass 😭
2026-02-20 20:55:27
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Eddie Davis Jr. :
I take freshly peeled onions, garlic salt and pepper and blend it into a paste before I use it in dishes
2026-04-10 20:50:06
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Nia Fe :
Can you reco a book about the science of basic cooking? I loved how you explained why this or that happens
2026-04-12 20:31:09
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chicquie :
love to know the science behind it! how do you avoid garlic to burn when its heated as the first ingredient in oil?
2026-02-21 01:59:33
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∆elta 🇳🇱🇪🇺 :
Using a sharp knife also greatly decreases the eye watering effect of onions. On the micro scale a duller knife is basically a serrated knife and it will rip up more cells releasing those sulfur compounds while a sharper knife kind of glides in between cells and contains them more
2026-02-21 19:31:54
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RescueRanger :
Excellent post! I do wanna add that with cutting and flavour, it’s a little complicated. Cause if you do a SUPER fine dice of onion, it’s technically the most surface area and cutting, but you can cut it so small, it dissolves into the sauce, resulting in no solid bites of onion, resulting in LESS onion flavour than a regular dice. The caveat is that when you dice really fine, you generally use less onion in volume, which is what explains it. But in effect, it feels like it tastes less-oniony when you do a super fine dice.
2026-02-20 22:16:11
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Sarah222 :
Okay I have a different question though how can I caramelize onions properly I always end up burning them or just frying them till they’re crispy🥲
2026-02-22 23:56:38
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frida ♡ :
where have you been!! you haven’t showed up in forever on my fyp :( i missed you!
2026-02-19 18:59:34
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✨🪴ASMR Sound Garden🪴✨ :
Food science is so interesting
2026-02-20 23:01:27
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Lia✨your Greek expat bestie :
I am MIND BLOWN with all the info!! Thx sm for sharing 🥰🥰🥰
2026-02-19 17:49:44
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Sara :
l didn’t realise this was you and was like wow a creator like Laila !! 🤣
2026-02-19 17:18:55
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hazbinhotel and helluvaboss 🤟 :
I hate how onions feel to eat after they are cooked so either it is going to be too small to almost be seen, an onion that is just cut ONCE that I remove after or there will be no onion. Is there anything that works like onion but hasn't that weird texture?
2026-02-21 11:15:03
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Michael :
Thanks for teaching. Learned a lot. 😊
2026-02-19 17:50:51
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Emilee :
Very informative
2026-02-21 03:51:20
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alyssa :
what is the best way to cut an onion?
2026-02-21 21:21:20
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shivani :
i could listen to you talk forever
2026-02-20 07:17:18
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Visitorathome :
So, by this logic, would it be too strong a taste to, say, grate an onion to achieve really small pieces in a suace like Ragu?
2026-02-21 05:54:29
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Nice :
I add a little bit of baking soda to remove all kinds of bitterness or acids
2026-04-12 05:31:24
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