Tuesday, 01 March 2011
It seems impossible to cut an onion without crying. Sometimes it gets to the point where I just have to stop because I can't take it anymore! There are many supposed things you can do in order to decrease the reaction or attempt to eliminate it entirely. Perhaps some of these will help YOU out!
When you cut an onion, the root, also known as the basal plate, releases an enzyme. This particular enzyme reacts with the rest of the onion to then release a gas. When this gas combines with water (i.e. in your eyes), it creates a type of acid. Acidic eyes are sure to make you cry.
You could just wear goggles, but that just seems silly (though it would most likely be very effective and probably worth a shot!). Below are some ideas you can give a try to never cry again.
- Chew a piece of gum
- Breathe through your mouth (I often do this, but find that it doesn't entirely stop the process of crying from happening. If it is a small onion it works pretty good, though.)
- Light a candle and keep it near your chopping board (the gases released will be attracted to the flame and go in that direction)
- Chill the onion in the freezer before cutting it (this will help to slow the release of the enzymes)
- Cut the root, the piece mainly responsible for your crying, out of the onion first (about 1/3 of the onions width in diameter and also 1/3 of the way deep)
Personally, I plan on giving all of these a try and seeing what works best. Hopefully I will have some successful results!
What works for you when cutting an onion to avoid crying? What have you heard that doesn't actually work?