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10 Tips to Chopping Onions




Source of Recipe


tipnut.com


List of Ingredients




1.The cells from a cold onion react slower when cut, refrigerate onion for at least 30 minutes before chopping & peeling or try freezing for about 10 to 15 minutes (depending on size) before slicing into it.

2.Cut onion under water (either under a running tap or in a sinkful of water). The water will dissolve the sulfur compounds before they can reach your eyes. Source.

3.Chop with a very sharp, stainless steel knife that has been run under water before starting to slice. If cutting a lot of onions or even a single large one, run knife frequently under water. The water will help absorb the sulfur compounds and a sharp knife will make a cleaner cut, bruising the onion cells less which theoretically means causing less reaction. Why a stainless steel knife? Stainless steel is thought by some to attract the sulfur compounds.

4.Light a candle or votive near the cutting board or if you have a gas stove, light a burner. Cut onions as close to flame as possible without danger of being burned. The heat will draw the sulfur to it and away from your eyes.

5.Have a fan blowing the droplets away from your face while cutting onions.

6.Chew gum, have a piece of bread or sugar cube in your mouth. Why does this work? The theory is that having something in your mouth encourages you to breathe through your mouth, sucking in the droplets before they hit your eyes.

7.Do you trim both ends off the onion before peeling & chopping? Stop! Try leaving on the root end until the very last since the sulfur compounds are more concentrated near the root.

8.Contrary to the tip above, try cutting off both ends of an onion under water then bring up to the cutting board and chop away. Since the root end is removed, the thought is that the worst is behind you.

9.Lightly spray the cutting board with a 50/50 vinegar and water mix, vinegar apparently halts the sulfur reaction. If a 50/50 mix doesn’t do the trick, try full strength vinegar. This may affect the flavor of the cooked onions.

10.Wear swimming goggles that fit well, these will seal the area around your eyes so the droplets can’t reach them. Hmmm, cutting one onion doesn’t bother me overly much (usually), but if I had a big batch to do? I just might try it no matter how silly I would look, lol!


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