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The finely sliced rings or death.
(lemmy.world)
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this post was submitted on 12 Jul 2025
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The more you cut, the more you break cell walls, and the more pungent the onion becomes.
Finally. ty.
The finer you cut, the less you bite, which would also break cell walls, maybe more over a sharp knife?
Kidding kinda
Pungency is volatile. The first cuts either need to happen right before as garnish, or go into something before all the good stuff evaporates.
If you keep your knife properly sharp, you'll do better in pretty much every cooking project.
A dull knife crushes more than it cuts, squeezing out the allinases and misting the air with them.
Huge stretch here, but did you watch the ultimate onion guide on YouTube?
Maybe? I've watched a lot of YouTube videos. I spent several years working in a kitchen, which is where that knowledge comes from.