There are countless recipes that call for diced onions. Knowing the most efficient and effective methods for dicing can save you time and effort in the kitchen. This article will explore three main ways to dice an onion: the traditional 3-way dice, the radial dice, and the 2-way dice (also known as the lazy dice). Each method offers distinct advantages, whether it’s speed or uniformity of the cut.
The traditional 3-way dice is the most common method taught by chefs worldwide. It’s the method demonstrated in professional culinary programs. Before starting any dicing method, ensure you have a sharp knife and a stable cutting board for safety and efficiency. These two tools are crucial regardless of your chosen dicing technique.
First, cut off the stem end of the onion. Then, flip it onto its side and cut it in half. Remove the outer papery layer. With the onion halved, make vertical cuts across the onion, being careful not to cut through the root end. This helps hold the onion together while you make the subsequent cuts.
Dicing an onion with the traditional three-way dice method.
Once the vertical cuts are complete, turn the onion and make horizontal cuts parallel to your cutting surface. Again, avoid cutting through the root end. This creates a grid pattern on the onion’s surface. Finally, make crosswise cuts to dice the onion. When you reach the end, flip the onion over and continue dicing. This method offers excellent control over the size of your diced onion pieces.
The radial dice offers an alternative approach, taking advantage of the onion’s natural layered structure. Imagine the onion as a series of concentric circles. The radial dice makes cuts that follow the radius of these circles, from the outside towards the center.
Radial dice method being used to dice an onion.
Start with a halved onion, root end intact. Instead of vertical cuts, angle your knife and make cuts from the outside to the center of the onion. Then, make crosswise cuts as before. This method results in evenly diced pieces. However, the outer pieces might be slightly larger due to the wedge shape created by the angled cuts. It’s also more challenging to achieve a fine dice using the radial method.
Finally, the 2-way or lazy dice simplifies the process further. It uses only vertical cuts and then crosswise cuts, omitting the horizontal cuts of the traditional method. This makes it the quickest of the three methods. Start with the root end intact and the stem removed. Make vertical cuts as in the traditional method. Then, simply make crosswise cuts to dice the onion.
Using the two-way dice method to quickly dice an onion.
While faster, the 2-way dice can result in slightly uneven pieces, particularly on the outer edges of the onion. You’ll notice some longer, curved pieces that would have been halved by the horizontal cut in the traditional method. Essentially, this method trades uniformity for speed.
So, which method reigns supreme? The answer depends on your priorities. For a precise dice where size matters, the traditional 3-way dice is the best choice. However, for most home cooking, the radial or lazy dice methods are perfectly adequate. While the radial dice theoretically yields more even pieces, in practice the difference between the radial and 2-way dice is negligible. Both methods will produce some uneven pieces. The 2-way dice offers the advantage of speed and simplicity, making it a practical choice for everyday cooking.
