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This article was co-written by Jillian Fae Downing. Jillian Fae Downing is a personal chef, chef training teacher, and owner of Jillian Fae Chef Services in suburban Temecula, California. With 12 years of experience, she specializes in menu creation, menu research and development. Jillian Fae holds an associate’s degree in culinary arts from Orange Coast University, and a bachelor’s degree in mass communications and media studies from Arizona State University. She is also a member of the Culinary Federation of America and the Association of Personal Chefs and Personal Chefs of America.
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Have you ever wondered why cutting onions causes tears and how to avoid it? Onions usually have 3 parts, including a thin outer layer (usually light brown), inside are the succulent white “scales” that we often eat, and the “base leaves” or called “root”. When you cut off the root or sprout of an onion, it releases an enzyme. This enzyme reacts with the rest of the onion and releases a gas. When this gas meets water, it produces acid. That means our eyes will have a certain amount of acid due to the reaction of this gas and tears. So if you don’t want to “cry” every time you cut an onion, try the following:
Steps
Using Common Tools
- Putting onions in the freezer is also a good trick. But be careful not to put onions next to apples or potatoes, and should not be left in the refrigerator for too long (at most 20 minutes) to avoid causing odors.
- Some people also use the method of cutting onions under running water, but this method is also a bit complicated. When the water is running, it will be difficult for you to hold the onion in your hand.
- However, a light breeze can also blow tear gas directly into your eyes, so pay attention to the direction of the wind. When opening the fan, you should pay attention to the fan blowing in the right direction.
- Many people also recommend chewing gum. Although there is no explanation for this, you should try to apply it.
Creating New Ways
- Beware of goggles that are advertised as one-size-fits-all. Usually they don’t fit 100%. What if you wear glasses? Best to try another way.
- Apply vinegar to the cutting board. The acid in the vinegar will denature the enzyme.
- Soak onions in salted water. This also degrades the enzyme but it will change the taste of the onion.
- However, this is not really effective. Some people say candles will only give off fragrance and not really help. But anyway it makes your kitchen smell good!
- Don’t forget to blow out the candle after you finish cutting the onion.
Advice
- Sweet onions like Vidalias are less irritating. You can try using sweet onions instead of regular onions.
- Cut the onion last when cooking is complete (if possible). You won’t need to smell onions for too long in the kitchen.
- Chew gum while slicing onions. Your mouth will be constantly working and this will keep you from getting a tear.
- Use chilled onions if possible. This will make your eyes less painful.
- Or you can light a match (not recommended) so that the burned sulfur layer can absorb all the enzymes.
Warning
- You should be careful when cutting onions with a sharp knife to avoid injury.
Things you need
- Cutting boards
- Sharp knife
- Water (most tips are needed)
- Refrigerator/freezer (optional)
- Safety glasses (optional)
- Candles (optional)
- Bread or gum (optional)
- Vinegar or salt water (optional)
- Lens
This article was co-written by Jillian Fae Downing. Jillian Fae Downing is a personal chef, chef training teacher, and owner of Jillian Fae Chef Services in suburban Temecula, California. With 12 years of experience, she specializes in menu creation, menu research and development. Jillian Fae holds an associate’s degree in culinary arts from Orange Coast University, and a bachelor’s degree in mass communications and media studies from Arizona State University. She is also a member of the Culinary Federation of America and the Association of Personal Chefs and Personal Chefs of America.
This article has been viewed 6,822 times.
Have you ever wondered why cutting onions causes tears and how to avoid it? Onions usually have 3 parts, including a thin outer layer (usually light brown), inside are the succulent white “scales” that we often eat, and the “base leaves” or called “root”. When you cut off the root or sprout of an onion, it releases an enzyme. This enzyme reacts with the rest of the onion and releases a gas. When this gas meets water, it produces acid. That means our eyes will have a certain amount of acid due to the reaction of this gas and tears. So if you don’t want to “cry” every time you cut an onion, try the following:
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