[3 - 3] what's eating fans hey guys dan here i'm
[3 - 6] hanging out in um the conference room
[9 - 10] pears and that's not what we're talking about
[10 - 12] and that's not what we're talking about at all today we're talking about onions
[12 - 14] uh so you guys had tons of awesome
[14 - 15] questions on the onion video actually
[16 - 17] not a ton of questions but there was a
[17 - 19] couple really good ones that i wanted to
[20 - 21] answer there were a lot of onion puns there
[21 - 22] there were a lot of onion puns there were a lot of people were upset that i
[22 - 25] didn't have more onion puns in the video
[26 - 27] a number of folks thought that it should
[27 - 29] have been onion soup french onion soup
[29 - 31] for the big this is how to eat onions
[31 - 33] and i can't really argue with that i
[33 - 34] feel like french onion soup though in a
[34 - 36] lot of ways is all about kind of
[36 - 39] beefiness it's less about just like pure
[40 - 43] that's just me it's a great soup i think
[43 - 44] you should make it but
[46 - 48] i just love onion dip so much it's so
[48 - 51] good so i've got some questions here i'm
[51 - 52] old school well i'm also using the
[52 - 54] computer so i printed them out
[54 - 57] and uh i'm gonna answer
[57 - 59] five questions here one of them is just
[59 - 61] me messing something up
[61 - 63] so we'll get to that too all right so
[63 - 65] this first question comes from sammy uh
[65 - 68] and he he asks he she
[68 - 71] asks when i do shrimp boils and crawfish
[71 - 73] boils i always peel and add in whole
[74 - 77] onions should i quarter them instead
[77 - 80] so that's awesome that you do shrimp and
[80 - 82] crawfish boils i absolutely love that so
[82 - 84] here's the thing if you add in a whole
[84 - 86] onion that you've just peeled it's just
[86 - 87] going to be sweet right it's just going
[88 - 89] to be sweet you're not going to destroy
[89 - 91] any cell walls really produce any
[91 - 93] intense oniony flavor
[93 - 94] and you're also not going to get all
[94 - 96] that much into the liquid that you're
[96 - 97] cooking so it's not going to season
[97 - 99] stuff that's in the pot very well either
[100 - 101] so if that's what you're looking for
[101 - 102] something really sweet something really
[102 - 104] mild you don't want to do a lot of prep
[104 - 106] whole seems fine to me
[106 - 107] after after you you know cook those
[107 - 108] they're just going to be really sweet
[108 - 110] and that's about it
[110 - 112] quartering them to me makes a lot of
[112 - 113] sense you could leave you know a little
[113 - 114] bit of that stem end on so that they
[114 - 116] hold together so they're not just flying
[116 - 119] you know flying all over the place
[119 - 120] so that um you know so that it maintains
[120 - 121] some structure there but you'll
[122 - 123] definitely get more onion flavor you
[123 - 125] know period more onion flavor into the
[125 - 126] liquid because there's all these cut
[126 - 128] surfaces and you'll get more of that
[128 - 130] flavor onto the other stuff so i like
[130 - 132] that idea i like the way you're thinking
[132 - 136] so the next question is comes from
[139 - 141] joaquin von gramorium
[141 - 143] von gramorium that's a name
[143 - 145] that's a really good name
[145 - 148] uh and joaquin uh says
[148 - 150] so joaquin says i just like to grate
[150 - 152] onions i know it's a crime but i don't
[152 - 155] cry while doing so so i know i have no
[157 - 158] heart joaquin
[158 - 160] joaquin stop stop stop stop stop stop you're not
[161 - 163] well you might not have heart no you're
[163 - 165] being hard on yourself here so first off
[165 - 166] grating onions there's nothing wrong
[166 - 168] with grating onions basically what
[168 - 170] you're doing is just destroying as many
[170 - 172] cell walls as possible it's like if you
[172 - 173] watch the garlic video using a
[173 - 175] microplane to make garlic paste you're
[176 - 177] just obliterating cell walls so you
[177 - 179] create a ton of flavor when you grate an
[179 - 181] onion we have an awesome tomato sauce
[181 - 183] recipe for cooks illustrated that we
[184 - 185] so you only use a small amount of onion
[185 - 187] and doesn't get away get in the way in
[187 - 189] terms of texture but you get tons of
[189 - 190] onion flavor out of it so it's an
[190 - 192] awesome method the fact that you don't
[192 - 195] cry while doing doing it
[195 - 196] tells me maybe you wear like contact
[198 - 200] swim goggles maybe just always wear swim
[200 - 202] goggles or you're just working with
[202 - 204] pretty mild onions
[204 - 205] because that's that's you're damaging so
[206 - 207] much you can see the liquid on your
[207 - 208] cutting board normally people would be
[208 - 211] tearing up but maybe you just got some
[211 - 214] power so i would say super power over
[214 - 216] you not having a heart
[216 - 217] that's i think you're being hard on
[218 - 219] yourself great question
[220 - 223] great question um so this next one comes from miguel
[224 - 226] and uh he's just calling me out and i
[226 - 228] think he's probably right here he says
[228 - 230] what's a vidalia when i talk about
[230 - 233] vidalia onions he says you mean vidalia
[233 - 236] vidalia and i looked it up and stuff
[237 - 240] you know i'm from massachusetts
[242 - 244] i don't know how to say the word right
[244 - 245] and and i messed it up so i apologize
[245 - 247] miguel and anyone else who's from
[247 - 250] um vidalia uh vidalia i hope i'm saying
[250 - 252] that right now but um that sounds a lot
[252 - 256] better actually but dahlia sounds like
[256 - 260] so severe vidalia vidalia onions
[260 - 262] thanks for that one uh keep calling me
[262 - 263] out i appreciate that
[264 - 265] all right and the next one comes from uh
[267 - 269] ris risk burk wrist berk what about chopping
[269 - 271] risk burk wrist berk what about chopping and freezing onions as prep so i
[271 - 272] mentioned in the video you don't want to
[272 - 274] cut onions and then store them in the
[274 - 275] fridge ahead of time
[275 - 277] their flavor changes in not a pleasant
[277 - 279] way at all and it happens relatively
[280 - 281] quickly you definitely want to cook onions if
[281 - 283] you definitely want to cook onions if you do them that way
[283 - 285] but um chopping and freezing onions so
[285 - 286] you can actually buy frozen onions at
[286 - 288] the store so you know it kind of works
[288 - 289] um and so we did some testing here
[289 - 291] actually the team at cook's country did
[291 - 293] uh did this testing um and it was it was
[294 - 295] pretty cool so they they chopped them up
[295 - 297] got them into a ziploc bag and got them
[297 - 299] right into the freezer and then tested
[299 - 300] them um you know taking them out and
[300 - 302] thawing them first or just cooking them
[302 - 304] straight try them raw and cooked
[304 - 306] applications and um the the fact that
[306 - 308] matters it works so if you you know chop
[308 - 310] go right into a ziplock bag in a
[310 - 312] relatively thin layer so they freeze
[312 - 313] pretty quickly that'll help kind of
[313 - 315] maintain their uh their their structure
[315 - 317] and it'll stop all that chemical
[317 - 319] reaction from taking place more quickly
[319 - 320] so a pretty thin layer go into the
[321 - 323] freezer and then when you want to use them pull
[323 - 326] and then when you want to use them pull out just what you need and go right into
[326 - 328] your saute pan or whatever you're doing
[328 - 331] you don't want to thaw them first
[331 - 332] you get more of those chemical reactions
[332 - 334] starting up and you get a lot of liquid
[334 - 335] coming out just go right into the pan
[335 - 337] with them and the key is you definitely
[337 - 339] want to go into the pan you want to cook
[339 - 341] these they're not going to be good raw
[341 - 343] um you have a lot of
[343 - 344] you know all those ice crystals forming
[344 - 346] in the in the freezer damage tons of
[346 - 348] cell walls so these things will collapse
[348 - 349] and the texture is going to be pretty
[349 - 351] unpleasant afterward but it doesn't
[351 - 352] matter if you're cooking them you're
[352 - 354] collapsing all those cell walls and um
[354 - 356] and softening them anyway so that's a
[356 - 357] good way if you have like you know big
[357 - 359] bags you buy the supermarket and you you
[359 - 360] know want to save the ones before they
[362 - 364] chopping a ziploc bag and freezing is a
[364 - 366] good way to do it
[366 - 368] great one that's a great question um and
[369 - 371] then this final one is not a
[371 - 373] this final one is not a question but a statement and it comes
[373 - 376] from uh birds the word two no birds the
[376 - 378] word not two first birds the word
[378 - 382] um uh and he or she just says uh i wear
[382 - 385] swim goggles while cutting onions
[385 - 386] and i don't think they're joking and we
[386 - 388] actually we did a time testing around
[388 - 391] like having an open window um keeping a
[391 - 393] i think we had like a match in your in
[393 - 395] your teeth or
[395 - 397] a candle nearby or a flame nearby like
[397 - 399] all these different ways to prevent you
[399 - 400] from crying while you're cutting onions
[400 - 402] and so i mentioned the video one of them
[402 - 404] is like using a sharp knife you're going
[404 - 406] to damage less cell walls it just glides
[406 - 407] through and that's definitely going to
[408 - 409] help you and that's just good across the
[410 - 411] board it's gonna be a lot safer and a
[411 - 413] lot better so sharp knife is good but
[413 - 414] when we did all that testing we found
[414 - 415] like the only
[415 - 417] perfect way to guarantee that you don't
[417 - 419] cry when you cut onions
[419 - 421] is to actually have some goggles on your
[421 - 423] on your eyes it's just blocking your you
[423 - 425] from actually getting um
[425 - 427] getting those chemicals in your eyes uh
[427 - 428] so if your contact lenses that can be
[428 - 430] helpful um you know the goggles is
[432 - 434] but i don't know maybe like maybe you should
[434 - 435] i don't know maybe like maybe you should cry a little bit when you cut onions you
[435 - 437] know like through these beautiful things
[437 - 439] and um you're starting a great meal and
[439 - 442] it's emotional and intense um
[442 - 444] or just put on goggles all right anyway
[444 - 446] thanks guys thanks for the questions uh
[446 - 448] we got another video coming up probably
[448 - 450] in a couple of weeks around a food that
[452 - 454] love i bet some of you hate so stay tuned for
[454 - 457] i bet some of you hate so stay tuned for that thanks