Before we dive into how to cut onions without crying, let’s discuss why onions make us cry in the first place. As onions grow, they absorb sulfur from the soil and convert it into amino acids. When their cells are damaged (i.e. when the onion is sliced), these acids come in contact with enzymes that catalyze a series of reactions that eventually lead to the release of a volatile chemical compound called syn-propanethial-S-oxide, which Your eyes sting and water. (The sulfur uptake is also the root of the onions’ distinctive taste and smell aroma – it’s not all bad!)
Okay that’s the science (lite) but what are the solutions? Well, there are two main strategies: you can prevent the chemical compound from being released, or you can protect your eyes. (Or, if you’re really concerned, you can do both.)
To protect your eyes, just cover them. An added benefit of my contact lenses is that they act as a barrier and prevent the chemical compound from coming into contact with the surface of my eyes. Safety glasses (like these RSVP Tearless Kitchen Onion Goggles) work just as well as your COVID face shield. Sure, you’ll look stupid, but who’s watching?
To fight the chemical itselfStart with a sharp knife. A dull knife is more likely to shatter than discs, causing more damage to the onion cells and thereby releasing more of the tear-inducing compound.
You can also try refrigerating your onions. Looking ahead is needed, but chilling peeled, halved onions in the refrigerator or in a bowl of ice water for 30 minutes can reduce the effects of the chemical. As Kate Winslow and Guy Ambrosino explain in Onions Etcetera, both cold temperatures and water make syn-propanethial-S-oxide less volatile. For the same reason, some people recommend keeping a damp towel or bowl of water near your cutting board while you work.
When you finish cutting, clean your hands well. Winslow and Ambrosino recommend rubbing your palms with half a sliced lemon before washing with soap and water. Even if you cried during the prep process (and who of us didn’t cry over dinner after a long day?), You can smile as you sit down to a bowl of French onion soup.
No tears, no problems:
Creamy lemon and zucchini noodles
With the help of the large holes in a box grater, zucchini turns into a pile of soft scraps. Boil it with olive oil, onions, and garlic and it turns into a creamy, caramelized pulp that is great to spread over toast (like Jennie Cook’s zucchini butter in the recipe that inspired this one), scrambled in scrambled eggs or turned into a sauce with a sauce Help of cream and lemon juice. You’ll be amazed at how many zucchini are cooked in this one dish – a very good thing when you’re staring at a pile of this prolific summer star.
Source * www.bonappetit.com – * Source link