Learn how to prepare in onion for Cooking Chinese food by cutting it with the grain and against the grain. Visit www.WokFusion.com
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Speaker: First of all we need to show you how to remove the first skin which is of course dirty and dry and so on. To do this properly we will first cut the two ends out, which is maybe about quarter inch in or so. So one end, and then the top part like so, and then of course, to do it right, we are going to make a first cut. Not the first cut -- but we are going to make a slit cut into the body, and then of course strip it off.
As you can see this is relatively easy to do, once you make the two end cut properly. So we got the thing done. Now the next thing that I like to show you, there's two different cut, one is with the grain in slice one and once against the grain. First of all we are going to cut this in half, showing you cutting with the grain, which means that the onions is going -- the fiber is going up and down like this, from the top to the bottom so and so.
So now I am going to cut with the grain, so in particular size that we are looking for, maybe somewhere like one inch or one-half-inch or one-quarter-inch. So counting from the outside, cut it from the center to the outside, quarter inch or whatever dimension you decided to, and usually something like this, we find and somewhat outside dimension. This is the most outer piece and this is like quarter inch or so. So this is cutting it with the grain, quarter inch cutting. Then the other one that I like to show you is, the cutting we call across the grain or against the grain. The grain, as you remember I told you that is going up and down.
Now we are going to cut across it in the same, try to get the same thickness that we talked about, one quarter, and that would be something that we are talking about here. Now as far as cooking time, this strip here takes a longer time to cook than against the grain as you can see here.