How to slice an onion without crying
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So 40 years of cooking, and I discover this (maybe other people have too) - slice the onion on a plate in the sink with a gently running stream of water streaming over the onion. Prevents all that stray spray of slicing / dicing / chopping. The stream of water, not the plate. :laugh:
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Create a Digital Ocean Droplet for .NET Core Web API with a real SSL Certificate on a DomainSwimming goggles should work? I might actually try it next time I'm chopping them.
KeithBarrow.net[^] - It might not be very good, but at least it is free!
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I found that through years of rubbing chopped onions directly into my eyes I've developed an immunity. Not just to onions mind you - to crying at all. The pain apparently made me emotionally dead inside.
To err is human. Fortune favors the monsters.
Emotionally dead, until someone mentions Miracle Whip....
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So 40 years of cooking, and I discover this (maybe other people have too) - slice the onion on a plate in the sink with a gently running stream of water streaming over the onion. Prevents all that stray spray of slicing / dicing / chopping. The stream of water, not the plate. :laugh:
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Create a Digital Ocean Droplet for .NET Core Web API with a real SSL Certificate on a DomainMy wife once told me the chefs at a place she used to work at would stick out their tongues while slicing. If you wet your tongue and stick it out apparently the vapours cling to that instead of your eyes. It's not perfect but I've been doing it for years and it seems to work quite well :laugh: though it does make the underside of your tongue taste like onions for a while.
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Emotionally dead, until someone mentions Miracle Whip....
*hiss*
To err is human. Fortune favors the monsters.
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I use the "chef way" (cut in half, peel, then cut the halves: 7 Ways To Cut Onions Like A Pro Chef | Bon Appétit - YouTube[^]) as apparently leaving the root part attached means that methionine and cystine aren;t released from the onion, which is converted by the lacrimal ducts into sulphuric acid which causes the tears. It works for me, I haven't had any tears in years and I regularly fill a slow cooker with finely chopped onions for caramelisation*. That's finely dicing about 8lbs of onion at a time, I guess? * The end result after eight hours - which is pretty tiny - gets vacuum packed in small portions and frozen, then used for soups, stews, and onion mayo as needed.
"I have no idea what I did, but I'm taking full credit for it." - ThisOldTony "Common sense is so rare these days, it should be classified as a super power" - Random T-shirt AntiTwitter: @DalekDave is now a follower!
OriginalGriff wrote:
as apparently leaving the root part attached means that methionine and cystine aren;t released from the onion,
I'll have to try that! And thanks for the science lesson why onions cause tears. :)
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Create a Digital Ocean Droplet for .NET Core Web API with a real SSL Certificate on a Domain -
Swimming goggles should work? I might actually try it next time I'm chopping them.
KeithBarrow.net[^] - It might not be very good, but at least it is free!
Keith Barrow wrote:
Swimming goggles should work?
I was thinking something along those lines. For me I probably need welder's glasses. :laugh:
Latest Article:
Create a Digital Ocean Droplet for .NET Core Web API with a real SSL Certificate on a Domain -
My wife once told me the chefs at a place she used to work at would stick out their tongues while slicing. If you wet your tongue and stick it out apparently the vapours cling to that instead of your eyes. It's not perfect but I've been doing it for years and it seems to work quite well :laugh: though it does make the underside of your tongue taste like onions for a while.
Chris Copeland wrote:
If you wet your tongue and stick it out apparently the vapours cling to that instead of your eyes.
As Spock would say: "Fascinating!"
Latest Article:
Create a Digital Ocean Droplet for .NET Core Web API with a real SSL Certificate on a Domain -
So 40 years of cooking, and I discover this (maybe other people have too) - slice the onion on a plate in the sink with a gently running stream of water streaming over the onion. Prevents all that stray spray of slicing / dicing / chopping. The stream of water, not the plate. :laugh:
Latest Article:
Create a Digital Ocean Droplet for .NET Core Web API with a real SSL Certificate on a DomainOn a serious note, chewing while cutting also prevents tears and is less water consuming.
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I use the "chef way" (cut in half, peel, then cut the halves: 7 Ways To Cut Onions Like A Pro Chef | Bon Appétit - YouTube[^]) as apparently leaving the root part attached means that methionine and cystine aren;t released from the onion, which is converted by the lacrimal ducts into sulphuric acid which causes the tears. It works for me, I haven't had any tears in years and I regularly fill a slow cooker with finely chopped onions for caramelisation*. That's finely dicing about 8lbs of onion at a time, I guess? * The end result after eight hours - which is pretty tiny - gets vacuum packed in small portions and frozen, then used for soups, stews, and onion mayo as needed.
"I have no idea what I did, but I'm taking full credit for it." - ThisOldTony "Common sense is so rare these days, it should be classified as a super power" - Random T-shirt AntiTwitter: @DalekDave is now a follower!
Me too.
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So 40 years of cooking, and I discover this (maybe other people have too) - slice the onion on a plate in the sink with a gently running stream of water streaming over the onion. Prevents all that stray spray of slicing / dicing / chopping. The stream of water, not the plate. :laugh:
Latest Article:
Create a Digital Ocean Droplet for .NET Core Web API with a real SSL Certificate on a DomainBack in the 80s when I worked in fast food, we used that trick and would also cut the onions in the walk-in cooler.
"One man's wage rise is another man's price increase." - Harold Wilson
"Fireproof doesn't mean the fire will never come. It means when the fire comes that you will be able to withstand it." - Michael Simmons
"You can easily judge the character of a man by how he treats those who can do nothing for him." - James D. Miles
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So 40 years of cooking, and I discover this (maybe other people have too) - slice the onion on a plate in the sink with a gently running stream of water streaming over the onion. Prevents all that stray spray of slicing / dicing / chopping. The stream of water, not the plate. :laugh:
Latest Article:
Create a Digital Ocean Droplet for .NET Core Web API with a real SSL Certificate on a Domainan onion i can't shed tears over is an onion i can't love :wtf:
«The mind is not a vessel to be filled but a fire to be kindled» Plutarch
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I must try this. My eyes hurt like hell when cutting onions. So much that I sometimes even need two sessions to cut a single onion. The pain is simply unbearable and I have to go outside until I can keep my eyes open again.
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