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I like chopping celery because the pitch of the chop changes as you move from a big end to the small one
The YT channel "Sorted Food" regularly tests kitchen gadgets. They recently had a device to nicely cut green onions.
Amazingly one episode where both (a chef and a "normal") did not shoot down most of the gadgets.
Weird question, but is there a term for art that has stuff that‘s cut but arranged in a manner that resembles its uncut form like this? I find it oddly satisfying to look at lol
Most other things, yeah. I am bad at cutting green onions.
If you squint it just looks like green onions.
If you don't squint it looks like that too.
You got me, I should have phrased that better.
If you squint really really hard it looks like eyelids
Squint harder, now you're asleep.
... Damn. You're absolutely right.
You gonna finish or is this just bait?
Look I was hoping nobody would notice, so thanks you butthead ( <3 )
Someone had to.
You're so right that it's satisfying to dice green onion and get that beautiful gradient.
Have you tried mincing meat by hand? I get incredible satisfaction wielding two cleavers and going to town on some chicken. It's amazing how quickly it turns from chunks to a fine paste. Plus the sound is astounding. My roommates legit gather because it makes such a ruckus and apparently I get a huge smile on my face whenever I do it.
That sounds AMAZING, though I think my roommates would be more "cower in fear" if I ever got my hands on two cleavers at once (I am a renowned klutz).
I find regular onion satisfying too.
So satisfying it brings tears to my eyes.
Working out the technique is awesome. Dicing up onions becomes easy and even enjoyable once you know.
Oh, that's a good one. Slicing a nice big onion into thin half rounds is a wonderful sensation.
Is there anything more satisfying in the world to dice...?
Fascists?
Have you actually?
Ah, one of those recipes from the little red cookbook
this was the first thing we learned to dice in culinary school (the high school program)
also chopping up parsley for garnish is so fun cause you just take out all your aggression :P
It's basic, but it's basic for a real good reason...
The best part is when you toss them and all the little interior rings come apart.
dice keep surprising us with their preferences
I feel like there's a reference here I'm just not getting :(
its such a bad joke that its hard to get lol
Oh jeeze, okay that took a while. Lol.
@Warl0k3 tomato...but only if your knife is sharp enough to avoid the squish!
Use a bread knife for tomatoes.
That is a fine looking gradient! Green onions are a great garnish.
I’ve been experimenting with plating too. Even though it’s time consuming, the end result is super satisfying to look at.
Plating is just so much fun, I have to be careful not to get carried away with it. Rice especially is fun, get the consistency right and you can sculpt it into so many different shapes that accent the food in so many delightful ways and then twenty minutes have gone by, the food's cold and everyone else is complaining...
I've been playing with this Garnish technique I saw on Chinese cooking videos where you cut a 3 inch section of green onion, flatten it with your knife, then cut it along the short edge to form long strands of green onion. A few of those delicately placed atop a dish, especially one lacking green, really makes it pop
Peppers are pretty fun
I would rank silken tofu above it.
Great shout for no. 1.
I like watermelon too. And chives.
Carrot for the worst
Long, thin carrots can be really satisfying to chop because you can get your knuckles out of the way and just go to town, but god just the feedback of cutting through a properly thick carrot just makes my skin crawl. The squeak-crunch feeling, just no.
Honestly I just get aggrovated by watermelon, our region only gets huge ones so all my knives are too short to get through them in one nice chop. I should get bigger knives, I'm thinking...
Yeah carrots with a consistent thickness are fine. I like watermelons even if it takes more than a clean cut.
The best part is cutting the insides.
Also a 9 inch knife is OK for the task!
Had the same feeling with romaine hearts this week.
Cutting tomatoes with a sharp knife
Ok, but where does the white end and the green begin?
Fuzzy logic -- the white and green exist on a graduated spectrum of intensity ranging from 0 to 100...
I'm not a great fount of experience, but depending upon the feel you're going for, maybe potatoes? Jicama?
I dont see any cuboids. Is it still dicing if the result is hollow cylinders? /j