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Line cook at a spot in Austin showed me his mise en place setup, and I've never prepped onions the same way
Was working a pop-up at a spot off East 6th in Austin last month when this guy Marcus, who had 12 years on the line, showed me he keeps his diced onions in a cambro with a damp towel on top instead of plastic wrap. He said plastic traps too much moisture and the onions go soft by hour 4, which I never thought about but totally makes sense. Been doing it that way for 3 weeks now and my onions stay crisp through the whole shift. Anyone else got a small prep trick that took them years to figure out?
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the_christopher8d ago
The damp towel thing works for sure, but the real move is not rinsing them after you dice. I stopped rinsing years ago and they hold up way better, just keep them in a colder spot in the walk-in if you can.
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