The greens on the end of the scallions should look healthy and rich in color.
Avoid stacking the scallions because you’ll crush them instead of cut them.
You should still have green ends of the scallion, but you’ve just cut away the scraggly part.
Make the scallions as thin as you like. For example, cut them between 1/4 in and 1/2 inch (6 and 12 mm). Don’t push down as you’re slicing the scallions or you’ll crush them. Hold the chef’s knife with your middle, ring, and pinkie fingers. Your index finger should “pinch” the knife and rest flat against the blade near the handle.
Use the thinnest sliced scallions for garnishes and save thicker ones for recipes where you’ll be cooking them such as in baked goods or eggs.
To revive the scallions, soak them in ice water for about 30 minutes before using them.
If you need to cut lots of scallions into long strips, work in batches instead of trying to cut them all at once.
Making such an extreme angle will make very long, thin strips of scallions.
Continue slicing almost parallel to the scallions until you’ve cut across all of them.
You can refrigerate the sliced scallions in ice water for up to overnight.
Add the garnish just before you’re ready to serve it because the heat may wilt the scallions a little.
If the hollow green ends look fresh, you can save them to chop for a garnish.
For a unique look, point the knife at a 45-degree angle when you cut the pieces. This will give you large diagonally-sliced scallions.
For extra-crunchy scallions, coat them in batter and fry them like onion rings.
If the scallions become limp, put them in a bowl of ice water for 30 minutes so they crisp up.
