your fingers. To my understading the way showed to hold the onion maneuvering the knife is not correct but also safe. Is there a new way cut cut onions that I do not know, or most of the people don’t know how to cut onions... (8 replies, last updated by luxfarah June 17, 2008)

Hi all! Is it ok to slice/cut onions a few hours before you’re going to cook with it and keep it in a glass container in the fridge until you’re ready to start cooking? I seem to remember my Mom saying that cutting... (9 replies, last updated by Cattie May 13, 2008)

I’m now wondering what the intended demographic group is for this site. We laugh at home every time some TV “chef” shows the viewing audience how to cut an onion (about 3 times per week, on average). Realizing... (6 replies, last updated by FoodFuser October 4, 2006)

Does anyone have tips on how to minimize the effect of the vapour from cutting onions? My eyes burn when I cut onions. I can only get through about a quarter of an onion and I have to stop and wash my eyes. I have tried freezing... (29 replies, last updated by SJ February 4, 2005)

Thank you, Chowhounds, for the reviews of Cut. Really enjoyed my recent meal there. APPETIZERS I had Organic Asparagus topped with a Poached Egg and drizzled with Bacon Vinaigrette. The sweet and salty Bacon Vinaigrette made this... (7 replies, last updated by kevin h January 14, 2009)

, room temp, or cold straight from the fridge with a spoon (if you’re me). This recipe makes quite a bit, but you can just cut it in half. If the finished confit is too sweet for your taste, spike it with some red wine... (24 replies, last updated by fladd August 11, 2002)

I have been trying to get rid of the vegitable smell, especially those strong smell of onions and garlic, that are stained on my wooden cutting board. Simply washing with a dish ditergent and a sponge is not doing anything. Since... (26 replies, last updated by taos October 25, 2009)

I slice onions the normal professional way: halve them vertically (pole to pole), so you have the root end to keep each half together, then make 3+ slightly incomplete horizontal slices parallel to the cut end on the board, then... (13 replies, last updated by greygarious October 1, 2009)

Recently I posted on Cut's obnoxious reservation policies, which resulted in my wife and I getting stuck with a 6 p.m. reservation a full month out. Well, we bit the bullet and went, and I have to grudgingly report that we really... (2 replies, last updated by tony michaels February 19, 2007)

bread. The best was the onion focaccia — one of my friends liked it so much they gave her a bag of it to take home — and the pretzel roll, both delicious with the great, highly-seasoned butter they serve. Service is... (11 replies, last updated by jessejames August 6, 2006)

a set and I use all of them for many different cutting jobs. One tip I have is not about knives, it’s about your cutting boards: get several and designate one for meat alone, and also one for aromatics- garlic, onion,... (19 replies, last updated by cooknKate July 25, 2006)

to food groups, and meats according to the animal or fish, they prefer (or even demand) plastic. In other words if you cut onions that is the only item to be cut on that wooden board. Pork, lettuce, fish, beef, etc needs their... (44 replies, last updated by Sooeygun November 16, 2008)

Was at Cut last week, and paid more for the meal than the monthly rent on my first apartment (albeit that was 30 years ago). The ambience is wonderful, an all-white semi-circle, comfortable table and the skylight throws a nice... (10 replies, last updated by mc michael June 11, 2007)

Just got new knives— my first good knives ever— and I want to know which material cutting boards are best for keeping them sharp as long as possible? Also, do you have any good hints for the actual sharpening of the... (19 replies, last updated by jcanncuk March 9, 2007)

If you are looking for a beer batter...someone else is going to have to chime in because that is just not my thing... Here’s my fave: Cut 2 onions into 1/2 inch slices and place in 2 c. buttermilk with 2 tsp. salt and 1 tsp.... (3 replies, last updated by KRS March 13, 2006)