Here is a very easy way to chop an onion. It works for me. Can you chop an onion?
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Onion Chopping Technique
- Thread starter Brickjectivity
- Start date
Yep, been doing that for years. It was a tip from Julia Child. 
Of course, it doesn't stop your eyes from watering.
Of course, it doesn't stop your eyes from watering. 
Yep I do the same, the important thing is the knife,it needs to be sharp, you could use a mezzaluna instead but for Indian curry I make an onion puree in the blender.
I learned to make a curry base in quantity and store (freeze it). I take canned tomatoes, onion, garlic, ginger, throw them all in the blender or food processor and puree the crap out of it. Then I pour it into 2-cup plastic containers to freeze, refrigerate or use immediately. I've found that for the amounts I cook, 1 cup of curry base is perfect. When I told the Indian ladies at work they made me an honorary amma (mother).
My typical Saturday afternoon cooking attire nowadays:
I learned to make a curry base in quantity and store (freeze it). I take canned tomatoes, onion, garlic, ginger, throw them all in the blender or food processor and puree the crap out of it. Then I pour it into 2-cup plastic containers to freeze, refrigerate or use immediately. I've found that for the amounts I cook, 1 cup of curry base is perfect. When I told the Indian ladies at work they made me an honorary amma (mother).
My typical Saturday afternoon cooking attire nowadays:
View attachment 25031
I add turmeric and sometimes caraway seeds and cumin seeds but I toast them before putting then in a pestle and mortar.
Daemon Sophic
Avatar in flux
I’ve done the same or similar for many years, but I chop off the ends first, then mince up to my fingernails/fingertips. (knock on wood I haven’t cut myself yet).
As for the tears. I put my chopping board next to my stove, where I turn on the fan. No tears!
I’ve also heard that if you burn a candle next to the cutting board, it will prevent tearing up.....but I’ve never used that technique.
As for the tears. I put my chopping board next to my stove, where I turn on the fan. No tears!
I’ve also heard that if you burn a candle next to the cutting board, it will prevent tearing up.....but I’ve never used that technique.
I add seasonings only when I'm actually making the dish. I was told that since not every recipe calls for the same seasonings, adding seasonings to the puree can change the taste of the dish. But I also toast the seeds and curry leaves before adding them to the dish. It's almost a requirement to temper them, since that releases the oils, and of course gives a toasty flavor.
One word of advice... don't try to toast powdered spices.
I added red chili powder to my tempering. It took not a millisecond before it burned and turned the whole house into what looked like an opium den with all the smoke, and me and the dogs coughing. I turned on every fan and opened every door and window. It was awful. My Indian coworkers laughed at me when I told them. 
A Vestigial Mote
Well-Known Member
The eye-watering problem has an easy fix. Point a fan at the yourself/the onion/general area while cutting it up. It is inhalation of the concentrated fumes that gets you. No fumes in your nasal cavity (connected to eyes/nose/throat), no stinging.Yep, been doing that for years. It was a tip from Julia Child.
Useful for many things. I think in my case it might turn into one more thing I rarely use if its hard to clean.Food processor = same result, no mess and no tears.
Everybody looks good in sari.I learned to make a curry base in quantity and store (freeze it). I take canned tomatoes, onion, garlic, ginger, throw them all in the blender or food processor and puree the crap out of it. Then I pour it into 2-cup plastic containers to freeze, refrigerate or use immediately. I've found that for the amounts I cook, 1 cup of curry base is perfect. When I told the Indian ladies at work they made me an honorary amma (mother).
My typical Saturday afternoon cooking attire nowadays:
View attachment 25031
Hmmm..I've never tried that.
I tend to top and tail the onions, the important thing being to discard the ends immediately. There is a higher concentration of the acid held there. Actually, I think it's only one end of the onion, but I do both since I can never remember which.
Yep, been doing that for years. It was a tip from Julia Child.
I learned it from Julia. I helps if you have a good sharp knife for less tears.
That was interesting about the root. I did not know that's where the onion vapors come from.
I find that the onion vapors breathed through the nose activate the tear ducts. If you don't want the tears to come while cutting onions, don't breathe through your nose.
I find that the onion vapors breathed through the nose activate the tear ducts. If you don't want the tears to come while cutting onions, don't breathe through your nose.
My onions are the strongest.
Thief
Rogue Theologian
not sure what to say to that.....
ha ha just an allusion to the coffee thread
