The One Right Way to Chop an Onion
I know someone who chops an onion by peeling each layer, cutting off individual slices one-by-one, then laboriously dicing each slice into tiny cubes of onion, one at a time. It’s incredibly painful for me to watch—me who grabs the onion, cuts it in half, makes a few slices one way, a few the other and done.
Everyone seems to be searching for the “perfect” way to chop an onion, boil an egg, or grill a steak. There’s something so appealing about the idea that once you’re in on the secret or have mastered the technique, you can create something perfect, exactly as it should be.
As much as I enjoy learning different tips and techniques for cooking, I just don’t buy it. There is no one right way to do anything in the kitchen. Prettier, faster, juicier, sweeter, easier, more tender—yes. Only one perfect way? No.
All cooks bring a different set of experiences, capabilities, preferences, and intentions to the preparation of their food. Some things we do because “that’s how mom always did it” and other things we pick up from fancy cookbooks or Pinterest; we also have different people we cook for and tastes to suit. We keep looking for the perfect way to prepare our food, but the perfect way will be a little different every time and for every person. Continue reading