Jim Davis, a native of West Virginia, has had two successful professional careers, one traveling the world building hospitals in seven countries and another as a Mortgage Broker in the Gaithersburg Area.
Jim is a graduate of the part-time Professional Program of L’Academie de Cuisine in Gaithersburg and has been a teaching assistant at the Bethesda location of L’Academie for more than 8 years and has assisted both local and world-renowned chefs in more than 500 classes. He has been teaching more than forty cooking classes in all disciplines each year for the last 8 years for the Montgomery County Recreation Department and also is an instructor at Bryan’s Kitchen, a Cooking Studio in the Kentlands section of Gaithersburg, MD, owned by his son, Bryan Davis.
Jim also has a strong interest in wine and has studied wines with leading wine educators. He teaches a monthly wine and food pairing class for the Montgomery County Recreation Department and teaches private wine and food pairing parties and classes in the clients home or at Bryan’s Kitchen. Jim is a member of the Society of Wine Educators.
Jim was named “Chef of the Year,” 2005-2006, in July 2005 at the Annual Summit of the American Personal Chef Association in New Orleans, LA. Jim is also the Eastern Regional Director of the APCA.
Jim and Sandra have been married for 48 years, have four married children and six grandchildren.
How To Cut Green Onions
Jim Davis for Harris Teeter shows you all the different ways that you can cut and slice green onions.
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Jim Davis: Hi! I'm Jim Davis for Harris Teeter. I'm going to show you all the different ways that you can cut and slice green onions.
How To Use A Green OnionIf you'll notice, there is two different parts of this onion; dark green on one end, white on the other end. They have different uses. This end is chopped and used if I had to cook or to use in salads. This end is chopped and sliced to use as a garnish.
How To Chop A Green OnionThe onion is white on one end, green on the other. We're going to cut off the root end. Then we want to cut the onion about where the light green begins to turn dark green. We're going to chop the white part of the onion. We do that by cutting in a half first, and then chopping it using my knuckles as a guide, so that I can keep my fingers off from the knife. We just chop it this way. We usually do not chop the top part of the onion. You slice it, because you're going to use it as a visible garnish. That's how you chop a green onion.
How To Slice A Green OnionI'm going to first cut off the little root end of the onion. I'm going to slice using my knuckles as a guide, and holding my fingers like a claw, I'm going to cut the bulb or the white part of the onion into little thin slices. This is used more often than not as an ingredient in a dish to flavor it. Nice, little white slices.
Now if I want to use the green part, I'm going to use the green part and I'm going to cut it the same way. Only pushing much harder, because it is a little tougher, but it's used as a garnish. It makes a very attractive garnish on a dip, on a platter that you prepared for your friends. There you have sliced spring onions.