this post was submitted on 12 Jul 2025
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[–] AnarchistArtificer@slrpnk.net 11 points 6 days ago

Related: Daniel Gritzer of Serious Eats explored different ways to mince garlic, finding that some methods significantly increased garlic's pungency/strength (and also that long cooking methods negate much of this difference)

[–] otter@lemmy.dbzer0.com 6 points 6 days ago (2 children)

None of those are "finely sliced rings", though...

[–] ameancow@lemmy.world 2 points 5 days ago* (last edited 5 days ago)

Yeah every single cut here will fill your mouth with red onion gas like a WW1 trench fight. The bottom right is possibly acceptable depending on what it's going in. Top left could work in some salsas. Rest are just "chunks of onion."

Some people love it, but if you want to turn a first-timer away from fresh red onions for life, give them large ass chunks that overwhelm the rest of the dish.

[–] ivanafterall@lemmy.world 4 points 6 days ago (1 children)
[–] don@lemmy.ca 3 points 6 days ago

Sorry, OP, that’s the way the cookie crumbles. RIP.

[–] glitchdx@lemmy.world 5 points 6 days ago (1 children)

.......

yeah?

is this actually news to anyone?

[–] anarchy79@lemmy.world 7 points 6 days ago (1 children)

"I ALREADY KNEW THIS! HEY EVERYONE! DID YOU KNOW I ALREADY KNEW THIS?!?"

[–] kameecoding@lemmy.world 5 points 6 days ago

For the 3 on the right side, it matters quite a bit whether you slice in direction from root to stem or cross, root to stem is much better.

https://youtu.be/NUXKbBEjSqU

[–] anarchy79@lemmy.world 3 points 6 days ago

I want to argue you, but I can't.

[–] AnarchistArtificer@slrpnk.net 2 points 6 days ago

I'm not saying that leeks are onions (though they are alliums, i.e. of the same family). To me, whilst they do taste quite different to onions, there is still a flavour that I would describe as onion-y

[–] Old_Bald_Bloke@feddit.uk 2 points 6 days ago

Where's the cheese and apple?

[–] ayyy@sh.itjust.works 1 points 6 days ago

Dear community: do we downvote to disagree here? Because OP is wrong bite me…

[–] Pudutr0n@feddit.cl 103 points 1 week ago (4 children)
[–] miss_demeanour@lemmy.dbzer0.com 69 points 1 week ago (11 children)

As I say to the onion-haters, "They're in almost all the food you enjoy: you just don't know it."

[–] gigachad@sh.itjust.works 2 points 6 days ago

I didn't even know "onion-haters" exist

[–] AlexanderTheDead@lemmy.world 2 points 6 days ago* (last edited 6 days ago)

It really is just a texture thing for me. Hate onions, love onion powder.

Edit: or a homemade onion slurry is also fine

[–] natecox@programming.dev 34 points 1 week ago

So is plastic, apparently, but nobody is insisting that if I would only eat it prepared differently that I would love it.

[–] Tlaloc_Temporal@lemmy.ca 17 points 1 week ago (2 children)

Disagree, one of the reasons I'm an onion hater is precisely because they're in flipping everything. Anything savoury is likely to have that pervasive thickness that chases any other flavour out.

[–] AnarchistArtificer@slrpnk.net 2 points 6 days ago (2 children)

I'm curious about how far your onion dislike goes. For example, I recently cooked lohiketto, a Finnish salmon soup. It feels like a rare meal that doesn't use onions (it's basically leek, carrot, potatoes, cream, salmon and dill), but the leek sort of fills the role that onions usually would, albeit more delicately.

[–] Tlaloc_Temporal@lemmy.ca 2 points 5 days ago

I don't mind onions when they're used as a real ingredient. French onion soup, stir-fry, onion rings, all good. Onions also make decent filler in soup and curry, but I think the only soup I've had without onion is cheese & broccoli. Every ground meat I've seen uses onions as filler, so every burger, nearly every taco, most sausages, every lasagna, every spring roll, all have that onion taste.

If leeks were used like this, I'd probably hate them too.

[–] otter@lemmy.dbzer0.com 2 points 6 days ago (1 children)

TIL: In Finland, leeks are like onions.

[–] Natanael 3 points 6 days ago (1 children)

In Sweden we call them purjolök (lök means onion)

[–] otter@lemmy.dbzer0.com 2 points 6 days ago* (last edited 6 days ago)

Y'all must have some crazy strong-flavored marsh weed. The common leeks in the US (store bought or homegrown) tend to be milder than late-season scallions with a fibrous structure akin to artichoke leaves. That's genuinely interesting!

[–] Godort@lemmy.ca 14 points 1 week ago (2 children)

You're not wrong. I love onions, but I will freely admit that they are a powerful flavor and they are basically in everything.

I will note that if you're in this camp, that if you soak your onions in water for a couple minutes after slicing they are significantly less pungent, and will allow you to taste the other stuff better without sacrificing the texture they add

[–] otter@lemmy.dbzer0.com 1 points 6 days ago

And, if you instead soak them in a thinned, high-fat dairy of your choice (ie. buttermilk, diluted crème fraîche, etc.), the onions' allinases are even more delicate and allow for the subtle notes of your chosen cultivar to be enjoyed in their place. FWIW, this is a key step in fried onion rings.

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[–] agamemnonymous@sh.itjust.works 27 points 1 week ago (6 children)

The more you cut, the more you break cell walls, and the more pungent the onion becomes.

[–] otter@lemmy.dbzer0.com 1 points 6 days ago (1 children)

If you keep your knife properly sharp, you'll do better in pretty much every cooking project.

A dull knife crushes more than it cuts, squeezing out the allinases and misting the air with them.

[–] agamemnonymous@sh.itjust.works 0 points 6 days ago (1 children)

Yup. The only real exception is trimming connective tissue from meat. A slightly dull knife can perfectly peel it away without wasting much meat, a nice sharp knife will cut straight through it and make way more work for yourself

[–] otter@lemmy.dbzer0.com -2 points 6 days ago (1 children)

Um... No. Don't blame your tools. Improve your technique. A knife is only as sharp as the mind wielding it. 👩🏼‍🍳

[–] agamemnonymous@sh.itjust.works 0 points 6 days ago (1 children)

I've trimmed literally tons of meat. You don't know what you're talking about, slightly dull is better.

[–] otter@lemmy.dbzer0.com -2 points 6 days ago (1 children)

Uh hunh. 30+ years in culinary across several countries and dozens of cultures, and you're the expert. Oh, sweetie.

[–] agamemnonymous@sh.itjust.works 0 points 6 days ago (1 children)

Uh huh. How much meat have you trimmed? Tons? Slightly dull is sharp enough to separate meat from silverskin, but not chop into the meat or silverskin. It's faster, more efficient, less wasteful. If you're using a sharp knife, you're either not being thorough, you're being wasteful, or you're taking longer than you need to. Full stop. A slightly dull blade is the technique.

[–] otter@lemmy.dbzer0.com -2 points 6 days ago* (last edited 6 days ago) (1 children)

I'm so sorry you're this adamantly idiotic. Your dull knives are compensating for your willful imprecision, but it's your pompous refusal to learn proper technique that's truly hamstringing you. I don't have the time to sort through your bullshit if you won't, either. Enjoy your fingers while they're still attached, cupcake — and stay the fuck outta my kitchen.

stay the fuck outta my kitchen.

Uh, yeah, obviously.

I'd bet my car I can trim down a pork loin faster than you, with less waste, and less bullshit left on the meat. But who knows, maybe my "slightly dull" is the same as your "sharp", and this is all a big misunderstanding.

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[–] DmMacniel@feddit.org 40 points 1 week ago (1 children)

It's about the texture, the consistency and how much onion you get with your bite.

[–] Semi_Hemi_Demigod@lemmy.world 18 points 1 week ago

Exactly. Putting rings of onion in, say, a pot of chili would make it have a weird texture, as would dicing them finely for a French onion soup.

[–] slaacaa@lemmy.world 23 points 1 week ago (1 children)

What’s wrong babe? You haven’t even touched your onion plate

[–] otter@lemmy.dbzer0.com 2 points 6 days ago

Kathy Bates has entered the chat

[–] Grimy@lemmy.world 22 points 1 week ago (2 children)

I had a roommate that was obsessed with replicating the McDonald's dollar menu hamburger. He said the finely chopped onions made all the difference.

[–] BonesOfTheMoon@lemmy.world 14 points 1 week ago

They absolutely do. He is correct.

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[–] Imgonnatrythis@sh.itjust.works 19 points 1 week ago (2 children)
[–] GladiusB@lemmy.world 2 points 6 days ago

Put your head in the freezer

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