Onions are a vegetable whose cutting process causes a lot of tears. But smart housewives have long known about some tricks that allow you to avoid this problem.
Let's take a closer look at them so that the cooking process does not cause any difficulties.
Use knives with sharp blades
Your knives should be well sharpened. A sharp blade will not damage the onion flesh, so too much gas will not be released. A dull knife will make it difficult to cut the vegetable, and will also increase the number of tears.
Chop onions under the exhaust system
If the room is well ventilated, tear gas will not get into your eyes. Cut onions under a hood with a high opening. But make sure that the air is blowing downwards, because only then will tears not bother you. An open window will also be useful.
Do not cut the root part
When you cut the vegetable, leave the root aside. It is the rough tip of the onion that contains the maximum number of molecules. To avoid releasing a lot of gas, leave the root of the product intact.
Chill onions before slicing.
If you don't keep the vegetable in the refrigerator, it's worth moving it from a dark cupboard to the appliance two hours before you plan to chop it. Very short on time? Then it's worth keeping the onion in the freezer for fifteen minutes.
Negative temperatures slow down chemical reactions, so sulfur will not be released in large quantities.
Use eye protection
Especially strong onions require eye protection. It is enough to arm yourself with ordinary sunglasses so that the gases do not get into your eyes. In addition, “kitchen glasses” are available for sale, which are faithful assistants to cooks.
Chop, don't chop
If you have a food processor that has a dicing function, be sure to use it. Household appliances will make the cooking process faster, and you will definitely not find tears in your eyes!
