Are you tired of chopping scallions only to have them come out looking uneven? If so, then you need to read this blog post! Here, we’ll show you how to cut scallions like a pro, so that you can get perfectly even slices every time.
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The Basics of Cutting Scallions
Scallions, also known as green onions, are a type of onion that is commonly used in Asian cuisine. They have a milder flavor than regular onions and can be used both raw and cooked. When cutting scallions, it’s important to use a sharp knife and to cut them at an angle. This will give you thin, even slices that will add flavor and texture to your dish.
Gather your materials
Before you start cooking, it’s important to have all of your ingredients and kitchen tools ready. For this recipe, you will need:
-A cutting board
Start with the white part
Start by cutting off the root end and the dark green parts of the scallion. You can save these for making stock, or compost them. Next, cut the white part of the scallion in half lengthwise. If your recipe calls for finely diced scallions, you can stop here and proceed to dicing.
If you need to cut the scallions into thinner strips, lay each half of the white part flat on your cutting board. Make sure that the root end is facing towards your knife hand, and then proceed to slice the scallion crosswise into thin strips. Once you’ve cut all of the scallions, give them a final chop to make sure that they’re all evenly sized. And that’s it! You’re now an expert at cutting scallions.
Slice at a 45 degree angle
For both white and green parts, start by chopping off the root end and the very top of the scallion. Cut the scallion in half so that you have two shorter pieces. Place each piece cut-side down on your cutting board. Slice vertically evenly as close to the root end as you can. Once you reach the point where the scallion starts to bend, turn your knife at a 45 degree angle and continue slicing until you reach the green part of the scallion. Repeat with remaining scallions.
The Different Ways to Cut Scallions
Scallions are a type of onion that can be used in many different dishes. They have a milder flavor than most onions, which makes them a good choice for many recipes. Scallions are also a good source of vitamins A and C. You can use them raw or cooked in many different dishes. Let’s learn how to cut scallions like a pro!
To bias cut scallions, simply align the scallions at a 45-degree angle to your cutting board and slice them thinly. This method is ideal for dishes in which the scallions will be cooked, like stir fries, where you want them to cook evenly.
Chiffonade is a French term meaning “made of rags.” To chiffonade scallions, stack the scallion greens on top of each other, then roll them into a cigar shape. Use a sharp knife to slice the roll of greens into thin strips. The strips will separate into beautiful ribbons that can be used as a garnish on soups and salads or as a stir-fry ingredient.
To julienne scallions, first trim off the root end and the dark green part of the stalk. Cut the scallion in half lengthwise, then slice it thinly crosswise. You can also slice the scallion on a bias for a more interesting presentation. Julienne scallions are perfect for stir-fries, soups, and salads.
Tips and Tricks
Use a sharp knife
A sharp knife is key when cutting scallions. A dull knife will crush the scallions, causing them to release their water and making them slimy.
To avoid this, make sure to use a sharp knife and cut the scallions at a slight angle. This will help to prevent the scallions from crushing and will make them easier to cut.
Cut slowly and evenly
One of the keys to cutting scallions evenly is to take your time. There’s no need to rush – slicing slowly and evenly will give you the best results. Use a sharp knife and make sure to keep your fingers out of the way!
Another helpful tip is to cut off the root end before you start slicing. This will help the scallions stay together and make it easier to get even slices.
Once you’ve cut the root end off, start slicing the scallions thinly, angling your knife as you go. Slice as evenly as you can – if some slices are thicker than others, they won’t cook evenly.
If you’re looking for perfectly even slices, you can use a mandoline or food processor fitted with a slicing attachment. This will give you perfectly even slices every time!
Don’t cut yourself
One of the most important things to remember when cutting scallions is to not cut yourself. A sharp knife is a MUST. These tips will help you slice and dice scallions like a pro, without losing a finger.
1. First, trim off the root end and the very top of the scallion, discarding any wilted or brown leaves.
2. Next, cut the scallion in half, lengthwise. If you’re using them for something like stir-fry, you can then slice them thinly crosswise. Otherwise, if you’re looking for larger pieces, leave them as halves or quarters.
3. To ensure even cuts, hold the pieces together as you chop. Keep your fingers away from the blade by holding the food at the “pinch point,” where the blade and handle meet.
4. Finally, give your cutting board and knife a good wash – you don’t want any stray scallion bits ending up in your meal!