We've already learned how to dice celery, here. This week, to complete The Creole Trinity mirepoix, I present . . . how to dice onions and bell peppers! You'll need these three quite a bit when you're cooking up the tasty Cajun/Creole-influenced recipes in my best-selling cookbook. See the easy-to-follow videos below!
I always start with a nice big sweet or yellow onion.
Remember, be careful and take it slow!
Here is the onion-dicing video! This is the same way many of the great chefs do it!
A chef who works at a fancy school cafeteria on the Upper West Side of Manhattan once taught me this excellent bell pepper technique. It gives you what you need in four easy strokes (or sometimes three depending on the pepper!) then you just throw the core, stem, and seeds neatly away!