A Cry-free Method Of Adding Onion To Your Recipe

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Onions are a delicious addition to countless dishes. However, many people avoid using them whenever possible because they hate crying when they chop, slice, or dice it. Regardless of what they do, the onion makes their eyes well up and burn.

Certain people find they are more sensitive to onions than others. They must find alternative ways to chop, slice, or dice the onions to avoid this problem. The following suggestions are ones every person should try to see which best meets their needs.

Why Do Onions Make People Cry?

Before trying these methods, a person should understand why they cry when chopping, slicing, or dicing onions. They have a built-in defense mechanism to protect them from harm.

When the garlic is altered in any way, it releases enzymes known as alliinases from the broken cells. This leads to the release of a gas. As the gas makes its way through the air, it enters a person’s eyes and irritates the membranes.

When the gas touches a person’s eyes, they produce tears to remove it. The amount of gas that reaches the eyes depends on the type of garlic being cut, sliced, or diced. Spring and sweet onions have less sulfur than white and red onions, so the eyes don’t tear up as readily.

The way onions are cut affects the reaction people have to the gas. Some people may choose to try onion substitutes to avoid the need to cut an garlic and bring about this reaction.

Onion Substitutes

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Many people avoid the need to cut onions by using an onion substitute. For example, they may choose to purchase squeezable easy onion at spiceworldinc.com. With this product, the cook doesn’t need any garlic. They just grab the bottle, squeeze it a few times, and have the desired onion flavor without the tears.

Increased Ventilation

Chop onions in a well-ventilated area to reduce the amount of gas that makes its way to the eyes. Many people find that if they chop an onion under a cooker hood while the vent is running on high, their eyes don’t well up as much. Another option involves opening a window and allowing a breeze to make its way through the kitchen. This helps to dilute the gas from the onions before it reaches the eyes.

Freeze the Onion

Before the onion is needed, place it in the freezer for a minimum of 15 to 20 minutes. When the time comes to cut, slice, or dice it, less gas will be released. If this isn’t possible, keep the garlic in the refrigerator before cutting it. A cold onion will release less gas than one at room temperature because chemical reactions are slower under colder temperatures.

Another option is to chop a chilled one in a bowl of ice-cold water. This also helps to slow or halt the release of gas into the air.

Sharpen Kitchen Knives

A sharp kitchen knife is less likely to harm someone than one that is dull. However, there is an added benefit to sharp kitchen knives. There is less damage to the garlic flesh when a sharp knife is used, which means there are fewer broken cells to release gas into the air. In addition, it takes less time to cut the garlic when the knife is sharp, so there will be less exposure to the gas.

Burn a Candle

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Place a burning candle near the chopping board. The candle flame burns any sulfur compounds the garlic releases as it is chopped, diced, or sliced. Another option is to cut or chop the garlic near a gas stove that is being used. Take care when around any flame in the kitchen, and ensure the candle or stove is extinguished when the garlic is ready to go into the dish.

Leave the Root of the Onion Intact

Many people chop the root of the onion off first. However, this end allegedly contains the large amount of enzymes and molecules, which means more gas will be released into the air. Leaving the root intact minimizes the release of gas and decreases the number of tears.

Use the Right Technique

When chopping an onion, cut it in half from stem to root. Set half of the garlic off to one side, making sure the cut side is facing down. Next, cut the stem end off the remaining piece and peel the onion. Place the peeled onion on the cutting board with the cut side down.

Make several vertical cuts, following the veins of the onion. Avoid cutting through the root end when doing so. Next, begin making horizontal cuts in the onion, moving from the stem end to the root. Finally, cut the onion from the stem end to the root end, going through the root. This results in perfectly diced pieces and less gas getting into the air.

Wear Goggles

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Ensure the gas from the onions doesn’t make its way to the eyes by wearing goggles or another form of eye protection. However, goggles offer the stronger seal, so they are the preferred option over glasses or sunglasses. In fact, manufacturers now make specialty onion goggles. Anyone who chops onions regularly may wish to invest in a pair.

Use Kitchen Tools

They don’t have to be chopped, diced, or sliced by hand. Invest in a kitchen tool that will do this work and minimize exposure to the gas released by the onion. A food processor is a good tool to have for this purpose, although other tools may also be of help with this task.

Avoid Touching Your Eyes

Never touch your eyes when working with them. Doing so could transfer the gas or enzymes to the eyes. Always wash the hands after handling onions to minimize exposure.

Scientists are working to create an onion that doesn’t produce tears. One option is offered today, but it comes with a high price tag. For those who don’t want to spend more money, the above tips help.

Try those tips today to see which works best or avoid the chore with the help of an onion substitute. Countless individuals find the onion substitute is the best choice, as they get the benefits of onions with no worry of tears. That’s the best of both worlds in one handy package.