How to Cut an Onion
How to Cut an Onion is Cynthia Lair’s ode to cooking with intention. Her approach is clever. Who doesn’t what to learn a better method, but she teaches you something deeper, something you didn’t know you needed. We love culinate.com and first read this post on their site.
But, please watch the video.
It’s about having a relationship with food, how your thoughts and emotions go into the food as you prepare it. The integration of love and spirit into food and cooking. Let what you’re cooking and how you’re cooking it ease you into the present moment. Realize the food is begging you to be here now.
Let what you’re cooking and how you’re cooking it ease you into the present moment.”
From her illuminating culinate.com post, this is Ms. Lair’s starting point: consider the onion.
1. Say hello.
Begin by noticing how this particular onion is the same or different from other onions. Is the papery skin thicker? Thinner? Is the stem end starting to sprout? Does the onion’s surface have blemishes or seem picture-perfect? Bigger, smaller — what is unique about this onion? Answering these questions brings you into the present moment.
2. Where’s your thumb?
Are you choking up on the handle of your knife, so that your thumb and first finger are grasping the root end of the blade instead of the handle? If not, reposition your hands so you have the most stable hold on your knife.
3. Stay sharp.
When you make the first cut, from north pole to south pole, from stem to root, you will quickly gauge how sharp your knife is today. Did the cut go smoothly? Was it a bit of a struggle? If your knife is sharp, good for you. If it could use the rod or the stone, file that thought away for later.
4. Check in with your thoughts.
As you remove the papery skin and begin making the first horizontal cuts into the onion half, check in with your thoughts: Have you drifted into last night’s conversation or tomorrow’s problems? Can you let that onion and its unraveling bring you back into the present moment? Stay with the present task and let replays of the past and schemes for the future go.
5. What happens next?
After you have a cutting board mounded with onion bits, but before you scurry off to the next task, take note of what just happened. What was once whole is now in dozens of pieces. The onion is ready for service. And if you’ve paid attention, really been there for it, the onion has already served you.
The whole point of this post is to get you to watch the video. Take in what Ms.Lair has to say, it’s much deeper than how to cut an onion. Thank you Culinate.com. Thank you Cynthia Lair. We learned a lot from this and we wanted to pass it on to HandPicked Nation.
What are your thoughts when you cook? Are you in the present as you whip up deliciousness?
Photo credit: Wikipedia
Chris Regan and Ashley Mayne produce a wide array of delicious greens for the Hudson Valley.
With his new book, Forrest Pritchard tells the stories of 18 farms from all across America.
Forrest Pritchard and Smith Meadows are prime examples of sustainable family farming.
Jonathan Waxman shares his food philosophy with Slow Films.
A group of star chefs play with fire for a good cause.