An Edge in the Kitchen

The classic technique of making a series of horizontal slices across an onion intimidates some people. That’s why there is the Onion Cheat. This was referred to as the Quarter Roll Trick in the book because you start with an onion quarter rather than a half. It’s a little slower than the classic technique but for home prep no one will know the difference.

As always, cut the stem end off the onion, leaving the root intact. The root will hold everything together and keep your onion pieces from skittering all over the cutting board. Turn the onion onto its now flat stem end and cut in half through the root, then peel. Cut each half into quarters, again from root to stem.

Working your way across the onion, make a series of vertical cuts, pulling the tip of the knife down through the onion from root to stem without cutting through the root.

It only takes four or five cuts.

Now comes the cool part.

Roll the onion over onto its other side. The vertical cuts you made before are now horizontal. Make the same series of vertical cuts on this side of the onion.

And when you cut across the onion it falls into a perfect dice. Neat, huh?

Seattle food writer Matthew Amster-Burton has posted a very kind review of An Edge in the Kitchen on his blog, Roots and Grubs. I like Matthew’s writing a lot. Definitely spend some time exploring his essays on food and fatherhood. Matthew’s shoestring fries were the inspiration for me to start experimenting with my own french fry style, which ended up in the Knife Skills Workout section of my book. Thanks, Matthew!

Mark your calendars and set your DVRs, I’ll be on the CBS Early Show the morning of Thursday, July 17. I’m not sure which segment of the show I’ll be on yet. Things are still a little loose at this point. I believe I’ll be demonstrating the Onion Cheat, the quick and easy way to dice an onion without fear.

That same afternoon I’ll be taping an interview with WHYY’s A Chef’s Table. That should be a lot of fun. Unfortunately my local NPR affiliate doesn’t carry it, so I have to listen to the shows online. I’ll post the air date as soon as I know it.

Last week I taped a short segment for Lynne Rossetto Kasper’s The Splendid Table, which should air some time at the end of July or early August. I’ll keep everybody posted on the date once I know more. I’ve been a fan of the show for years, so the adrenaline spike from doing the interview caused me to completely talk over Lynne a couple of times. Luckily, she is just as warm and gracious in person as she is on the air.

There is also an Associated Press feature or review of “An Edge in the Kitchen” that’s supposed to hit the AP wires this week. I haven’t seen anything yet, but keep your fingers crossed. I know nothing more than that. Hope they liked it.

The good folks at eGullet.org, one of the Internet’s top food discussion sites, are hosting an author’s Q&A with yours truly. There is an excerpt from the book detailing the most common myths about kitchen knives (the illustration above is a hint). There is also a free forum to ask questions, rave about the book :-D, rant about what I got wrong, or just talk about knives. Please come join us!