Comments on: Stop, Drop, and Roll?

By: 5 Cooking Sites to Educate, Entertain, and Tempt Your Tastebuds — SandwichINK.com

Sat, 03 Jan 2009 12:31:29 +0000

[...] looking for help in how to Julienne onions, and he had that info for me, complete with pictures. http://corduroyorange.com/?p=31 I enjoyed spending time reading his site. There is a lot of humor mixed in with some great [...]

By: Corduroy Orange » Blog Archive » Cooking Off The Cuff

Corduroy Orange » Blog Archive » Cooking Off The Cuff — Wed, 15 Aug 2007 22:24:14 +0000

[...] There were still a few zucchinis left from last week, but sauteed zucchini by itself is a bit boring. We got some amazing tomatoes in our box today, though… and a white onion. I cut the onion into julienne strips, and sauteed it in a cast iron pan with some salt and pepper. Meanwhile, I sliced my zucchini thinly and cored and sliced a couple of tomatoes. When the onion was translucent, I removed it to a bowl and arranged the sliced zucchini neatly around the bottom of the hot pan. I hit it with a touch of salt and some pepper, layered the onions over it, and then arranged the tomatoes neatly atop that. It looked good, but something was missing. I threw open the fridge and grabbed the remnants of a block of asiago cheese and grated that over the tomatoes, then threw it in the oven I’d heated to 400 F. For good measure, I took the hot pan of green beans off the burner and threw it in the oven, too, on the top rack, directly above the ratatouilleesque dish to help the cheese brown a bit. [...]

By: Samantha

Samantha — Tue, 24 Jul 2007 02:40:48 +0000

Jess, I would just like to know what in the world you were doing drilling holes in onions? It seems like there’s got to be an interesting story in there somewhere.

By: Kitchen Technique: Caramelizing Onions - Recipes World

Kitchen Technique: Caramelizing Onions - Recipes World — Mon, 12 Feb 2007 21:28:03 +0000

[...] Also, if you want to give your results another big boost, try to cut your pieces to a uniform size. It’s easier than you might think to do so”check out my tips on cutting an onion. My method will help you peel it more quickly, make fewer knife cuts, and reduce your exposure to airborne onion juices (thereby reducing the numer of tears you shed). [...]

By: Corduroy Orange » Blog Archive » Kitchen Technique: Caramelizing Onions

Mon, 12 Feb 2007 20:37:22 +0000

[...] Also, if you want to give your results another big boost, try to cut your pieces to a uniform size. It’s easier than you might think to do so—check out my tips on cutting an onion. My method will help you peel it more quickly, make fewer knife cuts, and reduce your exposure to airborne onion juices (thereby reducing the numer of tears you shed). [...]

By: Corduroy Orange » Blog Archive » Knife Skills Table of Contents

Corduroy Orange » Blog Archive » Knife Skills Table of Contents — Tue, 05 Dec 2006 22:33:58 +0000

[...] Basic Technique 2: One of the few exceptions to the basic technique involves cutting onions. They’re round, concentrical, and require a couple of special tricks to be cut into even pieces. Better yet, using proper technique will help you get the job done without setting your eyes on fire. [...]

By: Corduroy Orange » Blog Archive » Sweet Caramelized Red Onion Marmalade!

Thu, 21 Sep 2006 21:40:56 +0000

[...] 2 large red onions, cut thinly (julienne) [...]

By: Corduroy Orange » Blog Archive » Making Perfect Knife Cuts

Corduroy Orange » Blog Archive » Making Perfect Knife Cuts — Mon, 18 Sep 2006 17:47:21 +0000

[...] For most vegetables (carrots and onions being two of the few exceptions), the most efficient way to dice them also yields perfect results. If you are able to keep the pieces of your veggies organized into neat stacks, you will be able to slice through them several layers at a time, swiftly producing beautiful cuts. [...]

By: Umit

Umit — Mon, 11 Sep 2006 00:19:33 +0000

Jesse,
Thanks for the great advices about cutting onions. I have no skills for knives at all but cutting the onion when the water is running definitely works!