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Without tears and drama: I learned to cut onions correctly – 7 proven ways

Every housewife has “roared” at the cutting board at least once. Most of us experience discomfort while chopping onions – after just a couple of minutes, our eyes sting treacherously and tears roll down our streams.

It's all about a special substance – alliinase, which, when cut, reacts with air and releases an irritating gas.

Experienced housewives are tired of cooking “with tears in their eyes” and have found the 7 most effective ways to help chop onions quickly, cleanly and comfortably.

1. Cool the onions before slicing

Place the onions in the refrigerator or freezer for 10-15 minutes. Cold reduces the activity of enzymes, and almost no irritating gas is released.

You can also run the knife under cold water before cutting to enhance the effect.

2. Cut onions under running water

A simple but effective trick. Water washes away volatile substances, preventing them from getting into your eyes.

You can use a bowl of water and chop the onion directly in it.

3. Sharp knife

A dull knife literally crushes the onion, releasing more juice and irritants. Sharp – neatly cuts cells, preventing them from actively being released.

Tested by chefs: after sharpening a knife, the difference is noticeable from the first slice.

4. Light a candle or turn on the stove nearby

The flame burns the released sulfur vapors, preventing them from reaching the eyes.

Light a candle or turn on the burner next to the cutting board and you can forget about tears.

5. Use goggles

It looks funny, but it really works. Construction or swimming goggles create a barrier and keep the irritating gas out of your eyes.

Even regular sunglasses reduce the risk of onion tears.

6. Sprinkle the board with salt.

Salt absorbs some of the onion juice and neutralizes irritating compounds.

7. Ventilation and exhaust

If there is a hood, turn it on full. You can put a fan, directing the air flow away from your face – irritating substances simply will not have time to reach your eyes.

You don't need miracles to chop onions without crying – just a little cold, a sharp knife and a couple of simple life hacks.

Ashley Davis

I’m Ashley Davis as an editor, I’m committed to upholding the highest standards of integrity and accuracy in every piece we publish. My work is driven by curiosity, a passion for truth, and a belief that journalism plays a crucial role in shaping public discourse. I strive to tell stories that not only inform but also inspire action and conversation.

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