Author Topic: Onions and Bell Peppers  (Read 3259 times)

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Offline wsonner

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Onions and Bell Peppers
« on: March 29, 2013, 11:49:06 AM »
How do YOU chop them? One of my least favorite tasks.  :D


Online TXCraig1

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Re: Onions and Bell Peppers
« Reply #1 on: March 29, 2013, 11:57:15 AM »
I don't. That's what the kitchen minions (kids) are for!  :-D
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Offline chaspie

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Re: Onions and Bell Peppers
« Reply #2 on: March 29, 2013, 12:09:18 PM »
For using as a raw topping, I slice onions in rings, thin enough so they will be partially cooked but still have a slight toothiness when done.  If I'm caramelizing them, then I use thick rings so they don't cook down to mush. 

I either cut bell pepper into long very thin strips or into slightly smaller than 1/4 inch square chunks, depending on what else I'm topping with.  I like thin strips in a sparsely topped pizza, and chunks in a heartier pie.

Offline wsonner

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Re: Onions and Bell Peppers
« Reply #3 on: March 29, 2013, 12:14:26 PM »
For using as a raw topping, I slice onions in rings, thin enough so they will be partially cooked but still have a slight toothiness when done.  If I'm caramelizing them, then I use thick rings so they don't cook down to mush. 

I either cut bell pepper into long very thin strips or into slightly smaller than 1/4 inch square chunks, depending on what else I'm topping with.  I like thin strips in a sparsely topped pizza, and chunks in a heartier pie.

Nice. I'll try these.  I usually chop everything into little squares...pain.

Offline Chicago Bob

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Re: Onions and Bell Peppers
« Reply #4 on: March 29, 2013, 12:54:01 PM »
"Care Free Highway...let me slip away on you"

Offline Tscarborough

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Re: Onions and Bell Peppers
« Reply #5 on: March 29, 2013, 12:57:06 PM »
Very quickly....   I normally ring peppers very thin so they don't bleed all over my pizza.    For onions, I usually julianne them, thin for raw, thicker for saute.

Offline wsonner

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Re: Onions and Bell Peppers
« Reply #6 on: March 29, 2013, 12:57:30 PM »

Offline Chicago Bob

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Re: Onions and Bell Peppers
« Reply #7 on: March 29, 2013, 01:12:21 PM »
Dangit Bob, just when I thought I had all the toys ;-).
Nevah too many toys....Sam's has 'em for under a hundred bucks and they work very well.  ;)
"Care Free Highway...let me slip away on you"

Offline Mmmph

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Re: Onions and Bell Peppers
« Reply #8 on: March 29, 2013, 01:15:29 PM »
Pizza: Onions & Peppers...8 inch chef's knife.

Lots of onions? My 20 yr old Borner V-Slicer.
Sono venuto, ho visto, ho mangiato


Online TXCraig1

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Re: Onions and Bell Peppers
« Reply #9 on: March 29, 2013, 01:16:03 PM »
Onions are one of the very few things I almost never put on a pie raw. I like them sliced through the poles then the halves sliced into thin strips longitudinally. I usually roast them in the oven with some evoo and smoked salt.
"We make great pizza, with sourdough when we can, commercial yeast when we must, but always great pizza."
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Offline dmcavanagh

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Re: Onions and Bell Peppers
« Reply #10 on: March 29, 2013, 03:01:52 PM »
I will only put roasted red peppers on my pizza and I apply them in long, thin strips. On a rare occasion that I use onions, it is a mini dice of red onion only.
Rest In Peace - November 1, 2014

Offline Fire-n-smoke

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Re: Onions and Bell Peppers
« Reply #11 on: March 30, 2013, 10:34:09 AM »
My wife and I are fans of NCIS and in one episode they ordered a pepperoni and onion pie, so we figured "why not give it a try".  It has now become one of our standard go to pizza's!
tom

Offline wsonner

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Re: Onions and Bell Peppers
« Reply #12 on: March 30, 2013, 10:39:50 AM »
My wife and I are fans of NCIS and in one episode they ordered a pepperoni and onion pie, so we figured "why not give it a try".  It has now become one of our standard go to pizza's!
tom

I've always loved one with just hamburger and onions.

Offline Jackitup

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Re: Onions and Bell Peppers
« Reply #13 on: March 30, 2013, 11:50:03 PM »
A razor sharp, granton edge chefs knife and thin 1/2 rings for both

jon
“The two most important days in your life are the day you are born and the day you find out why.”            -Mark Twain

Offline grathan

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Re: Onions and Bell Peppers
« Reply #14 on: April 01, 2013, 11:01:53 AM »
I enjoy cutting by hand. But if I was in a hurry I might try the slicer that fits in the top of the food processor.

Offline weemis

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Re: Onions and Bell Peppers
« Reply #15 on: August 26, 2014, 04:01:00 PM »
I like to slice red onion in the mandolin slicer in paper thin rings so that they're practically transparent. Nestle them on top of some awesome sausage like a bird's nest. They just melt in the WFO. Awesome!
Nick Gore - just a dough eyed wanderer

Offline AEspyplane

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Re: Onions and Bell Peppers
« Reply #16 on: September 19, 2014, 01:03:51 AM »
When I use fresh vegetables on my pizza to much water is left on the pizza. How do I get around this


Offline Chicago Bob

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Re: Onions and Bell Peppers
« Reply #17 on: September 19, 2014, 01:24:55 PM »
When I use fresh vegetables on my pizza to much water is left on the pizza. How do I get around this
For mushrooms.....pre cook them

For peppers an onions.....I top the pie with them for last 5 mins. of the bake, turns out faaaaantastic!
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Offline Chris_T

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Re: Onions and Bell Peppers
« Reply #18 on: September 19, 2014, 02:26:23 PM »
For using as a raw topping, I slice onions in rings, thin enough so they will be partially cooked but still have a slight toothiness when done.  If I'm caramelizing them, then I use thick rings so they don't cook down to mush. 

I either cut bell pepper into long very thin strips or into slightly smaller than 1/4 inch square chunks, depending on what else I'm topping with.  I like thin strips in a sparsely topped pizza, and chunks in a heartier pie.

+1 to that


Offline Gosseni

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Re: Onions and Bell Peppers
« Reply #19 on: September 29, 2014, 03:19:07 PM »
Carmelize the onions. Roast the peppers.

Offline David Esq.

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Re: Onions and Bell Peppers
« Reply #20 on: October 21, 2014, 09:52:52 AM »
You-Tube is your friend here and you can watch many videos of how to chop an onion.  If you are doing it with a knife, cut it in half, stick a fork in the root side and use the fork as a handle to hold the onion and prevent yourself from getting cut with the knife.

Then you have two options, cut discs, stack the discs and then chop them, or, you can "pre-dice" that onion by making a 4-6 horizontal slices, rotate quarter turn, do the same, rotate again, do the same and then cut your "discs" which will now give you diced onions.

I like the peppers cut in strips myself.


 

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