Jason Sandeman, R.S.E.

Asian-Style Scallions

Written by

in

Scallions (green onions, spring onions) cut on a 45° bias. Size depends on use:

For garnish: 1-3 mm max. (Sometimes rhetorical angle can be more extremely acute angle.)
For soups: 2-4 mm max.

Slice for service (it’s best cut fresh) with a very sharp knife or you will mash the onion.

References:

The BEST line ever, “Now you can WOK and ROLL!“

Asian-style cook slang Cooking Culinary Terms onion slang

Comments

One response to “Asian-Style Scallions”

January 12, 2025

So Chef Says to Mini-Papa: ‘How Canadian!’ — A Lesson in Simplicity (With a Killer Stir-Fry) – Jason Sandeman, R.S.E.

[…] Papa knows it can be tempting to add more to this, so that it can shine better, right? Keep it simple, and don’t complicate the flavors. The only thing Papa might do to bring a little extra flair would be to garnish with thinly sliced Asian-Style scallions. […]

Reply

Leave a Reply to So Chef Says to Mini-Papa: ‘How Canadian!’ — A Lesson in Simplicity (With a Killer Stir-Fry) – Jason Sandeman, R.S.E. Cancel reply

More posts