[Script Info]
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[Events]
Format: Layer, Start, End, Style, Name, MarginL, MarginR, MarginV, Effect, Text
Dialogue: 0,0:00:01.14,0:00:04.32,Default,,0000,0000,0000,,Slicing an Onion
Dialogue: 0,0:00:04.32,0:00:06.01,Default,,0000,0000,0000,,Hello, my name is Helen Rennie,
Dialogue: 0,0:00:06.01,0:00:07.94,Default,,0000,0000,0000,,I'm the founder of Helen's Kitchen cooking school,
Dialogue: 0,0:00:07.94,0:00:10.100,Default,,0000,0000,0000,,and today we're going to learn to slice an onion.
Dialogue: 0,0:00:10.100,0:00:13.07,Default,,0000,0000,0000,,If you're tearing up just by watching this video,
Dialogue: 0,0:00:13.07,0:00:15.15,Default,,0000,0000,0000,,let me assure you that there is a solution
Dialogue: 0,0:00:15.15,0:00:16.82,Default,,0000,0000,0000,,to this persistent problem.
Dialogue: 0,0:00:16.82,0:00:17.95,Default,,0000,0000,0000,,Goggles, contact lenses,
Dialogue: 0,0:00:17.95,0:00:19.92,Default,,0000,0000,0000,,anything that'll seal your eyes off.
Dialogue: 0,0:00:19.92,0:00:21.57,Default,,0000,0000,0000,,And so that you don't feel like a dork
Dialogue: 0,0:00:21.57,0:00:23.09,Default,,0000,0000,0000,,wearing goggles in your kitchen,
Dialogue: 0,0:00:23.09,0:00:27.12,Default,,0000,0000,0000,,I'm going to wear them with you.
Dialogue: 0,0:00:27.66,0:00:31.19,Default,,0000,0000,0000,,Cut the top and the root end of the onion off.
Dialogue: 0,0:00:31.19,0:00:33.90,Default,,0000,0000,0000,,Don't be afraid to cut a good bit of the root off,
Dialogue: 0,0:00:33.90,0:00:36.72,Default,,0000,0000,0000,,this will help the onion strips separate.
Dialogue: 0,0:00:36.72,0:00:38.41,Default,,0000,0000,0000,,Set the onion on one of the
Dialogue: 0,0:00:38.41,0:00:40.31,Default,,0000,0000,0000,,two flat surfaces you just created,
Dialogue: 0,0:00:40.31,0:00:41.84,Default,,0000,0000,0000,,and cut it in half.
Dialogue: 0,0:00:41.84,0:00:43.38,Default,,0000,0000,0000,,Peel the outer layers,
Dialogue: 0,0:00:43.38,0:00:45.09,Default,,0000,0000,0000,,starting with the first decent layer,
Dialogue: 0,0:00:45.09,0:00:46.98,Default,,0000,0000,0000,,because it often has dry spots.
Dialogue: 0,0:00:46.98,0:00:48.65,Default,,0000,0000,0000,,If the onion is large,
Dialogue: 0,0:00:48.65,0:00:50.08,Default,,0000,0000,0000,,you can nick the outer layer
Dialogue: 0,0:00:50.08,0:00:52.12,Default,,0000,0000,0000,,to make peeling easier.
Dialogue: 0,0:00:52.37,0:00:55.32,Default,,0000,0000,0000,,Clean off your board.
Dialogue: 0,0:00:55.32,0:00:57.39,Default,,0000,0000,0000,,Find the natural lines on the onion.
Dialogue: 0,0:00:57.39,0:00:59.96,Default,,0000,0000,0000,,You will be cutting parallel to these lines.
Dialogue: 0,0:00:59.96,0:01:01.49,Default,,0000,0000,0000,,This will give you even strips.
Dialogue: 0,0:01:01.49,0:01:03.76,Default,,0000,0000,0000,,If you cut perpendicular to the lines,
Dialogue: 0,0:01:03.76,0:01:07.20,Default,,0000,0000,0000,,you will end up with semicircles of various size.
Dialogue: 0,0:01:07.20,0:01:09.10,Default,,0000,0000,0000,,This might work nicely in a salad,
Dialogue: 0,0:01:09.10,0:01:10.82,Default,,0000,0000,0000,,if your slices are paper-thin.
Dialogue: 0,0:01:10.82,0:01:12.51,Default,,0000,0000,0000,,But for all the cooking applications,
Dialogue: 0,0:01:12.51,0:01:15.18,Default,,0000,0000,0000,,you want strips, not semicircles.
Dialogue: 0,0:01:15.18,0:01:16.68,Default,,0000,0000,0000,,Hold the onion with a claw grip,
Dialogue: 0,0:01:16.68,0:01:19.58,Default,,0000,0000,0000,,and place it towards the back of the knife.
Dialogue: 0,0:01:19.58,0:01:23.08,Default,,0000,0000,0000,,Start cutting at about a 30º angle to the board,
Dialogue: 0,0:01:23.08,0:01:25.42,Default,,0000,0000,0000,,and gradually straighten out your knife on each cut
Dialogue: 0,0:01:25.42,0:01:27.29,Default,,0000,0000,0000,,until it gets to 90º.
Dialogue: 0,0:01:27.29,0:01:29.89,Default,,0000,0000,0000,,Then join your claw grip to the knife blade,
Dialogue: 0,0:01:29.89,0:01:32.62,Default,,0000,0000,0000,,and continue slicing
Dialogue: 0,0:01:32.62,0:01:35.36,Default,,0000,0000,0000,,until the onion gets unstable,
Dialogue: 0,0:01:35.36,0:01:37.63,Default,,0000,0000,0000,,which is about now.
Dialogue: 0,0:01:37.63,0:01:41.06,Default,,0000,0000,0000,,Tilt the onion forward and finish slicing.
Dialogue: 0,0:01:43.11,0:01:45.17,Default,,0000,0000,0000,,Make a few batches of caramelised onions,
Dialogue: 0,0:01:45.17,0:01:46.57,Default,,0000,0000,0000,,and you'll get so fast,
Dialogue: 0,0:01:46.57,0:01:48.77,Default,,0000,0000,0000,,you will not need goggles any more.
Dialogue: 0,0:01:48.77,0:01:50.74,Default,,0000,0000,0000,,From Helen's Kitchen in Boston,
Dialogue: 0,0:01:50.74,0:01:52.68,Default,,0000,0000,0000,,happy cooking and baking to you.
Dialogue: 0,0:01:52.68,0:01:54.45,Default,,0000,0000,0000,,Produced by Helen Rennie. Music by Django Reinhardt.
Dialogue: 0,0:01:54.45,0:01:55.92,Default,,0000,0000,0000,,Copyright (c) 2011 by Helen Rennie. All Rights Reserved.
Dialogue: 0,0:01:55.92,9:59:59.99,Default,,0000,0000,0000,,More techniques at beyondsalmon.com