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Learn How to Chop an Onion
Many recipes begin with the simple task of chopping an onion, from soups to stir-fries or sauces to your favorite pastas, casseroles, and stews. Whether your recipe calls for wedges, slices, or cubes, get it right and you'll reduce the prep time and feel like a pro. What Do You Need There are a few essentials you need in order to properly chop onions. First of all, you need onions. The basic cutting techniques work with all types of onions, whether you need white, red or sweet onions. Next, you'll need a stable cutting board large enough to cut the onion. Then you need your knife or knives, that's all. We recommend using a chef's knife. Make sure yours is sharp as it will make this task and all other cutting techniques easier and safer. Also, you'll need a paring knife to peel the onion first. Get Started First of all, cut off the stem end of the onion and remove the onion skin by gripping between your thumb and the blade of a paring knife. How to Slice Cut the onion in half from the root. Use the tip of a knife to cut a wedge around the root and remove. Then, cut directly into the cutting board. When the onion is too narrow to stand upright, turn it over and finish slicing. How to Chop and Dice an Onion Start by cutting the onion in half from the root. Then, place one half flat side down. Slice lengthwise at even intervals, being careful not to cut through the root end. Next, slice horizontally toward the root end at even intervals. Finally, make vertical cuts and crosswise vertical cuts onto a cutting board to create even-sized pieces. To dice an onion, simply cut in wide intervals. How to Cut Onion Wedges Keeping the root intact, aim the knife toward the center of the onion and make a cut. A small piece of root in each wedge helps it stick together when cooked. If you want to know more cooking skills, please feel free to leave your comment in below area or email us directly at Support@Sensarte.com.
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How to Clean Your Nonstick Cookware
Although not as strong as cast iron, copper, or carbon steel pans, nonstick cookware can last for years with proper care and maintenance. While it's never a bad idea to refer to the manufacturer's care instructions for your particular pan, here are a few additional guidelines to keep in mind. What to Do Just be sure to let your pan cool completely before cleaning. Immersing a hot pan in cold water, or even pouring cold water on hot nonstick cookware, can warp the pan and create an uneven, unstable surface that results in uneven heating. Clean your nonstick pans thoroughly after use. Simply rinsing or wiping away visible residue will not remove oily surfaces. Lingering residue can oxidize, create an odor the next time you cook, or worse, burn on your pan and be nearly impossible to remove, damaging the pan's appearance and nonstick performance. After cleaning, be sure to wipe the pan dry with a soft cloth before storing it. What Not to Do No matter how much you want to, never use steel wool or other harsh, abrasive cleaning materials or detergents to clean nonstick pans. Instead, use mild dishwashing liquid and a soft sponge, cleaning cloth, or gentle brush. If your pan is particularly difficult to clean, soak it in warm, soapy water for a few hours or even overnight and then try again to remove stubborn residue. If you're still having trouble cleaning your pan, use a paste of kosher salt and water as a mild abrasive. Be careful with the dishwasher. If your cookware doesn't claim to be dishwasher safe, avoid the dishwasher entirely. While many nonstick pans are technically dishwasher safe, we still highly recommend hand washing in warm soapy water, as it's easy to do - the smooth nonstick surface cleans up easily - and it will prolong the service life of your pan. Dishwashers spray extremely hot water to sanitize the surface, which gradually wears down the surface of the pan and may even warp the surface of a lightweight pan. Other Cleaning Tips How to Clean Nonstick Cookware for The First Time Before using nonstick cookware for the first time, be sure to clean it: rinse with dish soap and hot water, then dry thoroughly with a cloth or paper towel. You can do this in a step called "pre-seasoning" - using a disposable paper towel to lightly grease a pot or pan. How to Clean Your Nonstick Pan Allow your nonstick pan to come to room temperature after each use. Rinse the pan with warm water and use a sponge, soft brush, or damp cloth to remove any residue, then apply a few drops of dishwashing liquid to remove any remaining grease. Rinse with warm water and dry with a towel. What to Do If Your Nonstick Coating is Coming Off We don't want to be bearers of bad news, but if your nonstick pan is severely scratched, peeling, or no longer nonstick, it's time to replace it. If the coating flakes off, a small amount of the coating flakes may end up in your food, and the pan itself will no longer be as good at what it was supposed to do.
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