On onion cutting An Article by Ana Rodrigues ohhelloana.blog In the television show Masterchef there was an episode where the judges did a test on what they call “basic skills”. One of the judges often says that in order to be a “true chef”, you must know how to quickly and finely cut onions. ...This was really bothering me and I am stubborn so I wanted to win this fake argument really badly so I looked up why the way one cuts onions is important: as it turns out, the shape and even the surface area affect the end flavour. I thought the whole “chop chop chop” was about performance in the kitchen. Cut quickly to serve quickly! I was wrong. craftfoodwwwskill
The requirements of economy Economy is the mother of most inventions, not necessity, unless in the sense of poverty and hardship. A requirement for convenience is simply a diluted requirement for ease and economy. It seems to be invariably true that those characteristics which lead people to call a design functional are derived from the requirements of economy and not of use. David Pye, The Nature and Aesthetics of Design Form follows functionEconomy of material and labor function