Marco Pierre White - How to finely chop onions

we don't have much time so you have a red onion in front of you you were saying during the break that if you if I was to cause an onion as you quarters for an instructor in a catering College of the Toros classically you're taught like this yeah and then you go like so yes oh yeah see you're not putting it right through so it stays intact and it holds together look at that so this is how they were teacher ups catering College and added the finely chopped onion I've never chopped onion if you look at that that's it's not really fine sort of what I think of finely chopped right like I see it all my recipe books and related to do that who's not great with a knife or you and Matt in the kitchen who's not going yeah would struggle yeah that's making you remember I'm sitting down so okay what I do is is this is the order in the quarter the onion right so you supported the onion yeah and then you take the core out of it no I'll chop up in a minute okay so I do it in layers in segments so what you think all right now you're taught at Cajun college this numerical pair of white that is finer that is finer that's that's a more finely chopped onion I would say your little bits are a quarter the size of their of the catering yeah and what difference does that have on the recipe well when you cook it that is finely chopped so can I have Marcos I thought I wouldn't forget about Roger but you just let that yeah it melts so if you're making a risotto there's no bits of onion in it at all and all say releases its play-doh better all right so you think that's finely chopped in the catering college and that's and that's the mpw way that's what I class is finely chopped yeah so when I make my risotto can i fry my onions off in butter when I get my resources there's no big chunks of onion yeah and as I've always said perfection is lots of little things done well so I can cook that in seconds it releases its flavor it's cooked without color and then I add my rice okay gonna try that sealing they're gonna fry it but when you think you say your onion look yeah stop it properly let's let's just only a minute left now okay so this is how you because you can't use a knife like I know I can't erosion so if you go like this it takes a bit of time so anyone can do this yeah and there's less chance of putting yourself you you here nailed to slide the knife down on yeah so this is how you do home so then you go yes and then you just see I'm just you and that's how the domestic cook uses a knife but that's the only way they can have a finely chopped onion without without without cutting themselves no patience as well so the new restaurant is open Donnybrook and open and people will be in terms of that because a lot of people come up from the country to the Beaver Stadium which is right on your doorstep without you know that mmm chopping oh he's looking at me he's not even looking at the board and therefore so that way someone who's not competent in the kitchen has finely chopping it as a finely chopped onion I read you just quickly very quickly I can see it now ray will come in to work tomorrow with blue plasters all over his hands as bars and Marcos greats as Kathy

Channel: Today FM

Views: 5,879,584

Keywords: today fm, todayfm, radio, ireland, onion, chop, Marco Pierre White (Chef), chef, restaurant, bar, grill, courtyard, donnybrook, eatery, shallot

Id: UBj9H6z6Uxw

Length: 3min 41sec (221 seconds)

Published: Tue Oct 01 2013