On Monday, May 16, 2016 at 10:44:59 AM UTC-4, Brooklyn1 wrote:
> >
> >For mincing I use a press.
>
> What's a "press"?

Same as a garlic press but with bigger holes

>
> >I'm not skilled enough to dice them that fine with a knife.
>
> Why not, no more skill needed for fine slicing as for thicker slicing.
> Anyone who can't slice onions shouldn't be allowed to handle cutlery.
> Peel/remove skin, slice off ends, slice in half on the axis... with
> each half on its flat cut surface for stability make thin slices
> through the axis leaving the root end to hold it together and then
> make thin slices across, slice with the thin tip of a chefs knife...
> start slowly... by the third onion you'll be able to compete with
> Martin Yan.

I know how to dice an onion. However to do the first cut very thinly in a way that the half onion stays together requires a lot of practice.

http://www.richardfisher.com