Dicing Shallots for a Chopped Steak Recipe

Video Transcript

"Hi, my name is Branden Sarcus on behalf of Expert Village. Today I am going to show you how to make chopped steak with an onion and garlic ju. First thing we are going to do is we are going to cut up our chalet. We are going to take, we need to peel it first so I am going to go ahead and peel it into this trash bowl that I have over here. You want to make sure that you get all of the outer layers off this because it's, this papery stuff it doesn't really cook very well and it kind of tastes gross. Because it is all leathery and not very appetizing. We are actually having some issues here, here we go. Sometimes you will see in one bulb you will have two pieces of two halves of a chalet that is completely totally normal it is not bizarre or freaky. I am going to cut this piece off because that piece is no good, but this piece however is great. I will just pull this excess skin of here. I actually had to go a layer deep on the skin. It is just like peeling an onion you know if you have to go a layer deep then do it. It won't hurt anything. Alright, so here is our chalet pieces set that aside. What I am going to do with these is I am going to cut these just like I would an onion for a really tiny dice. So I am just going to make a serious of really close together vertical incisions just like this. I am cutting these about two millimeters thick. I am going to go this way and do the exact same thing. Just take the tip of my knife and drag it right through for a nice really, really small dice. Reason being is that this is actually going to get ground up in the meat or get mixed in with the meat. If you cut this any bigger than this, it is just not going to work because you are going to have big chunks of chalet's in their and then that is just not very appetizing. So, you can see how small those pieces are, how small the dice is and here I will show you. You can see that it is really, really tiny so, the same thing on the other piece here. Just a series of vertical incision's at the same interval about a millimeter or two. We are just about done here, woops, get off their. There we are, and that is our chalet so we are going to put this into something and we are going to move on."