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Saturday 07 November 2026 12:20:00 GMT
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How to Haché Herbs & Dice an Onion 🧅🌿 ft. @tumblerusa #tumblerpartner #knifesharpener KNIFE SKILLS EVERY COOK SHOULD KNOW - ep. 4 When performing any knife cut, it is ESSENTIAL to have a sharp knife. I keep my knives sharp with my Tumbler Pro knife sharpening set. Use code THESTRONGCOOK with the link in my bio to get 20% off HOW TO HACHÉ: 1) Start by removing the stems from the leaves you will be chopping. For larger, leafier herbs, I like to roll up the leaves, and cut them first into a chiffonade. This just makes the process cleaner and more efficient. From here, I move on to the haché motion. 2) Hold your knife in your dominant hand, with your index finger & thumb pinching the base of the blade. You are not actually holding the handle of the knife, but rather the space just in front of it. With your other hand, place 2-3 fingers flat on top of the blade, about 1-2 inches away from the tip. Typically, chef’s knives will have a point where the flat part of the blade curves into the tip. You are looking to place your fingers directly above that point. For an easier picture of this set-up, see the video for reference! 3) From here, you will rock your knife back and forth, using the curved part of the blade beneath your fingers as a pivot point. You will effectively be rolling your knife forwards to the tip, then back down towards the heel of your knife - repeating the motion quickly and rapidly. Once again - see video for reference. While performing this motion, DO NOT press down hard, as it will likely bruise the herbs and increase the chances of your knife slipping. Allow gravity to do the work, and simply guide your knife through the motion. HOW TO DICE AN ONION: 1) Going directly through the middle of the root, slice your onion in half (leaving the skin on). From here, peel the skin from your onion (and the second outer-most layer as well, if there is any brown/dried skin). 2) Cut the smallest amount possible from the end OPPOSITE the root end. You want to keep the root fully intact. Cut just far enough to remove any brown skin you see beneath the outer layer. 3) One half at a time, place the cut side down on your cutting board. Starting at the bottom of your onion, and working your way up, make your horizontal cuts. The best way to do this is to start at the heel of your knife, and slice using the entire length of your knife. While it might feel counterintuitive, you don’t want to exert pressure in towards the root, but rather in the direction of your slice. The blade of your knife will do the work! For a smaller dice/brunoise, make sure your slices are close together. For a larger dice - keep your slices farther apart! 4) After making your horizontal slices, make your vertical slices. You will want to use the tip of your knife for this, as it is sharpest. Make sure you cut directly downwards into the cutting board, trying to get as close to the root as possible. 5) From here you make your final cut to finish your dice! As best you can, try to
How to Haché Herbs & Dice an Onion 🧅🌿 ft. @tumblerusa #tumblerpartner #knifesharpener KNIFE SKILLS EVERY COOK SHOULD KNOW - ep. 4 When performing any knife cut, it is ESSENTIAL to have a sharp knife. I keep my knives sharp with my Tumbler Pro knife sharpening set. Use code THESTRONGCOOK with the link in my bio to get 20% off HOW TO HACHÉ: 1) Start by removing the stems from the leaves you will be chopping. For larger, leafier herbs, I like to roll up the leaves, and cut them first into a chiffonade. This just makes the process cleaner and more efficient. From here, I move on to the haché motion. 2) Hold your knife in your dominant hand, with your index finger & thumb pinching the base of the blade. You are not actually holding the handle of the knife, but rather the space just in front of it. With your other hand, place 2-3 fingers flat on top of the blade, about 1-2 inches away from the tip. Typically, chef’s knives will have a point where the flat part of the blade curves into the tip. You are looking to place your fingers directly above that point. For an easier picture of this set-up, see the video for reference! 3) From here, you will rock your knife back and forth, using the curved part of the blade beneath your fingers as a pivot point. You will effectively be rolling your knife forwards to the tip, then back down towards the heel of your knife - repeating the motion quickly and rapidly. Once again - see video for reference. While performing this motion, DO NOT press down hard, as it will likely bruise the herbs and increase the chances of your knife slipping. Allow gravity to do the work, and simply guide your knife through the motion. HOW TO DICE AN ONION: 1) Going directly through the middle of the root, slice your onion in half (leaving the skin on). From here, peel the skin from your onion (and the second outer-most layer as well, if there is any brown/dried skin). 2) Cut the smallest amount possible from the end OPPOSITE the root end. You want to keep the root fully intact. Cut just far enough to remove any brown skin you see beneath the outer layer. 3) One half at a time, place the cut side down on your cutting board. Starting at the bottom of your onion, and working your way up, make your horizontal cuts. The best way to do this is to start at the heel of your knife, and slice using the entire length of your knife. While it might feel counterintuitive, you don’t want to exert pressure in towards the root, but rather in the direction of your slice. The blade of your knife will do the work! For a smaller dice/brunoise, make sure your slices are close together. For a larger dice - keep your slices farther apart! 4) After making your horizontal slices, make your vertical slices. You will want to use the tip of your knife for this, as it is sharpest. Make sure you cut directly downwards into the cutting board, trying to get as close to the root as possible. 5) From here you make your final cut to finish your dice! As best you can, try to "slice" using the middle of your knife, rather than chopping. Going "front-back" with your knife rather than "up-down". This will ensure a cleaner dice. ADVANCED TECHNIQUE: If you have a little extra time on your hands, and want to achieve the PERFECT onion dice, separate the layers of your onion, and stack them in piles of 2-3. From here, cut your onion into a perfect dice as shown at the end of the video! While this technique is straightforward, it’s how Michelin-star cooks achieve a perfect brunoise on their onions & shallots. #knifeskills #technique #homecooking
هذا الحساب ايش قد يسوى #لايکـات
هذا الحساب ايش قد يسوى #لايکـات
তোমার সাথে পরিচয় হওয়া পর থেকে একদিন কথা না হলে 😔🥺🥹🥀💔#pyfツ #fouryouforyou #pyyyyyyyyyyyyyyyy
তোমার সাথে পরিচয় হওয়া পর থেকে একদিন কথা না হলে 😔🥺🥹🥀💔#pyfツ #fouryouforyou #pyyyyyyyyyyyyyyyy

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