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06-14-2008, 01:01 PM
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Re: The Art of Cooking
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Originally Posted by hijabihoodlum
there's no magical method to avoid tears that works across the board; everyone's different, as is every onion, eyeball, etc.
one surefire way to reduce tears while chopping onions is to do it fast. : )
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No you can do it! It's tricky but if you can chop it while it's under running water there's no teary fumes.
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06-14-2008, 01:03 PM
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Re: The Art of Cooking
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Originally Posted by Variable
No you can do it! It's tricky but if you can chop it while it's under running water there's no teary fumes.
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that sounds like an accident waiting to happen!
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06-14-2008, 01:06 PM
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Re: The Art of Cooking
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Originally Posted by fatima
that sounds like an accident waiting to happen!
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If the sink's big enough to take a cutting board, it actually works out alright. But I think it's only worth it if it really bugs you. I always get stuck chopping the onion, and I just take it like a man and ball my eyes out.
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What kind of peace do I mean and what kind of a peace do we seek? Not a Pax Americana enforced on the world by American weapons of war.... not merely peace for Americans but peace for all men and women -- not merely peace in our time, but peace in all time.
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06-14-2008, 01:13 PM
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Re: The Art of Cooking
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Originally Posted by Variable
If the sink's big enough to take a cutting board, it actually works out alright. But I think it's only worth it if it really bugs you. I always get stuck chopping the onion, and I just take it like a man and ball my eyes out.
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but doesnt the knife slip at all? and it seems like the fact that the bottom of the sink is lower than the countertop would put it at a weird angle to begin with. i guess i shouldnt knock it til ive tried it.....but i doubt i'd try it cuz id like to keep all my fingers intact haha 
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06-14-2008, 02:38 PM
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Re: The Art of Cooking
i've done the chopping under water before.. my cutting board is pretty wide, so i just put it across the sink and slice onions under water. it's not my fav way of cutting them though, but it can be done safely!
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06-14-2008, 06:23 PM
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Re: The Art of Cooking
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Originally Posted by zeyneddine
BBQ marinate
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This turned out SOOOO good, alhamdulillah  |
06-15-2008, 03:05 PM
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Re: The Art of Cooking
Quote:
Originally Posted by hijabihoodlum
there's no magical method to avoid tears that works across the board; everyone's different, as is every onion, eyeball, etc.
one surefire way to reduce tears while chopping onions is to do it fast. : )
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Keep the onions in the fridge for few hours before cutting them. That reduces tears while cutting.
On the subject of onions, see this video on the art of chopping onions -> YouTube - about onions
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06-15-2008, 03:09 PM
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Re: The Art of Cooking
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Originally Posted by onetspvanilla
what i do is i always keep a few onions in the fridge at all times. that usually works really well, just pull them out, peel, and start chopping, no tears.
also, i notice if i'm wearing my contacts, then no matter what, there's no tearing up. but if i'm not and i'm cutting non-fridgerated onions... ouuuuch.
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i thought i was the only one! chopping onions is nearly impossible for me if I'm wearing glasses. With contacts on, I don't cry one bit. |
06-15-2008, 03:38 PM
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Re: The Art of Cooking
Alton Brown (the cool nerd for the Food network Channel) said one of the best ways to avoid getting teary eyed while cutting onions is to spray your chopping board with some vinegar. It neuralizes the vapors from the onions and virtually eliminates getting teary eyed. Try it. (Althought I dont think the scent of vinegar will be very pleasant)
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06-16-2008, 07:02 PM
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Re: The Art of Cooking
just made general tso's chicken. i let the sauce caramelize too long before adding the chicken  but it was ok
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06-16-2008, 07:05 PM
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Re: The Art of Cooking
Assalamu alaykum
mm that looks good. I finally used the marinated chicken and served it with sweetcorn and tuna (cold) pasta.
The smell of chicken is now making me  I suggested we switch to tofu and the mr. scoffed *sniffle*
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06-16-2008, 07:12 PM
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Re: The Art of Cooking
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Originally Posted by vegetables
just made general tso's chicken. i let the sauce caramelize too long before adding the chicken but it was ok
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I used to make that all the time but my mom threw out my wok 
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06-16-2008, 07:25 PM
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Re: The Art of Cooking
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Originally Posted by iTz_NoT_Me_iTzZu
I used to make that all the time but my mom threw out my wok |
whyd she do that? too much deep frying? i only use it like once a month or even less. im gonna try orange chicken next
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06-16-2008, 07:33 PM
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Re: The Art of Cooking
vegetables, that looks awesome mashaAllah!!
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tuna 'burgers' i guess..they were mm good
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06-16-2008, 07:52 PM
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Re: The Art of Cooking
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Originally Posted by vegetables
just made general tso's chicken. i let the sauce caramelize too long before adding the chicken but it was ok
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What recipe did you use?
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