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Twitching & Birdwatching0 min ago
Onion Tears!
16 Answers
Anyone got any tips on how to peel onions without crying? I've tried covering them with water for an hour beforehand and left them in the fridge overnight but still end up rubbing my eyes and smudging the mascara!
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The lacrymatory effects of cutting onions are due to the action of an enzyme contained in the cells. As onions are sliced, cells are broken open and onion cells are compartmentalised, one with enzymes called allinases, the other with sulphides. The enzymes break down the sulphides and generate sulphenic acids. Sulphenic acid is unstable and decomposes into a volatile gas called syn-propanethial-S-oxide. This then diffuses away from the onion and on dissolving in water produces propionaldehyde, hydrogen sulphide, and a mild sulphuric acid solution.
It is this that irritates the sensory nerve endings in the eye and nasal passages causing lacrymation or tear formation. Try and imagine it as if the onion were on fire a billowing acrid smoke. The secret is therefore to minimise exposure to the gas, this can be achieved by wearing airtight swimming goggles.
Other tricks to minimise gas exposure are to cut the onion under a stream of running water or as you have done soak the onion to ensure plenty of water is available for the gas to dissolve into. Placing the onion in a freezer for half an hour or so will diminish enzyme activity retarding gas release (which normally peaks at about 30 seconds).
The enzymes are also concentrated toward the root end so cutting from the top down is also recommended.
It is also suggested that a naked flame will neutralise the gas, but if you think back to the image of the onion billowing smoke you'll see that the amount that a candle would get to neutralise would be minimal.
It is this that irritates the sensory nerve endings in the eye and nasal passages causing lacrymation or tear formation. Try and imagine it as if the onion were on fire a billowing acrid smoke. The secret is therefore to minimise exposure to the gas, this can be achieved by wearing airtight swimming goggles.
Other tricks to minimise gas exposure are to cut the onion under a stream of running water or as you have done soak the onion to ensure plenty of water is available for the gas to dissolve into. Placing the onion in a freezer for half an hour or so will diminish enzyme activity retarding gas release (which normally peaks at about 30 seconds).
The enzymes are also concentrated toward the root end so cutting from the top down is also recommended.
It is also suggested that a naked flame will neutralise the gas, but if you think back to the image of the onion billowing smoke you'll see that the amount that a candle would get to neutralise would be minimal.
Easy way to dice - place in a mini chopper and hit the 'go' button...........
Actually, the best way and no more tears - due to the above comprehesive reasons - is like this:-
With a good sharp knife, cut just the top off the onion, not the root base, and peel outer skin away.
Slice down into the onion towards the root base, but DO NOT cut all the way through. Generally 6 or 7 cuts will 'fit' one onion.
Turn onion 90 degrees, and make the same number of deep cuts towards the base, NOT all the way through.
Turn onion on to one side and now cut all through discarding the root base which has the most compounds. Cutting like this will give you a diced onion without releasing all the acids in one go, leading to weepy eyes.
Ta Da....diced onion with all bits the same size so they cook evenly - this also works with any other fruit or veg of course to make the presentation that bit nicer as well as making sure there is even cooking.
Actually, the best way and no more tears - due to the above comprehesive reasons - is like this:-
With a good sharp knife, cut just the top off the onion, not the root base, and peel outer skin away.
Slice down into the onion towards the root base, but DO NOT cut all the way through. Generally 6 or 7 cuts will 'fit' one onion.
Turn onion 90 degrees, and make the same number of deep cuts towards the base, NOT all the way through.
Turn onion on to one side and now cut all through discarding the root base which has the most compounds. Cutting like this will give you a diced onion without releasing all the acids in one go, leading to weepy eyes.
Ta Da....diced onion with all bits the same size so they cook evenly - this also works with any other fruit or veg of course to make the presentation that bit nicer as well as making sure there is even cooking.
Because the onions sting your eyes,thats where all the tips concentrate on. I suffer really badly with onion eyes,but,the best tip for me,was when a friend pointed out,that it's the onion fumes that cause the irritation,and,if you don't inhale them at close quarters,the effect will be less...So saying,she suggested doing what she did..tying a scarf round her face,covering her nose!!...I tried it..you feel stupid,but,it makes a big difference!!
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