Here's how to cut an onion without crying
A chief drove the secrets so that you do not have to sob all the way through your meal preparation.
Deliciousreceipts Call a portion of onion. Whether it is thrown into ajumped up or baked in a saucepan, the root vegetable gives just about any dish offering an extra special flavor. Unfortunately, there is a rather major trap at the onions, and it lies in the person to decide them. Cue tears - literally.
To do whatonions make you cry, In any event? According toNew York TimesThe mere fact of cutting into the bolgic vegetable releases a chemical called locamatous factor (LF), which is essentially a gas. It immediately triggers sensory nerves in your eyes, which pushed them to burn and drink tears. Who knew that such tasty vegetables could make such a powerful substance?
Fortunately, there is a way to avoid coming face to face with the chemical inducing tear. After all, the leaders must cut them on the fly all the time, and they certainly do not have time to stop and cry. We talked with the Chef Vincent Olivieri, chef atFairway Market and Fairway Café & Steakhouse, to get the discount in the way it raises burn.
Is there a type of onion that makes you cry more than others?
"An onion is an onion is an onion is an onion, whether red, white, purple, yellow or green. That the shape is a bulb, a globe, a sphere or a rod, it's all the same," said the chef. "I find that older onions are sometimes more powerful and can cause a tear."
Ok, so how can I cut an onion without crying?
"I am an experienced onion slicer myself and I became sheltered from the irritating burn that cutting an onion causes your eyes," says Olivieri. "I found some things that worked for my employees in the past."
Tip 1:
Olivieri suggests using a sharp knife to cut the onion.
"Trying an onion with a sharp knife does not break the walls of the cell inside the onion membranes. A dull knife causes a more rough cut, which leaves more harmful gases that cause the eyes of Our eyes, "he says.
It makes sense: the use of a dull knife invites you to dig more aggressively in the hard plant, which means that you end up release more than the LF in the onion that if you have made a clean slice Through her with a sharper knife.
A strong and versatile chef knife will go around.
Tip 2:
Olivieri recommends putting a wet paper towel around your neck when you refreshing an onion.
"Some of my new employees are still crying when they cut off their first onion, despite the strength we keep our knives," he says. "I noticed that a tied paper towel draped around the front of your neck drives these gases before having time to do it in your sinuses. It works."
So, there you have it: a sharp knife and keeping a wet paper towel on your neck, you never need to never lose another tear while cutting onions again. These fast patches will be useful next time you want to make aFrench onion soup Or caramelize some onions on the hob! We are so happy that we can just cry.
