The enzymes and sulfur contained in onion juice cause the release of volatile compounds that enter the air and make us cry.
Whether you are using red or white onions, their sharp and intense smell can cause tears when cutting. The publication PrzyślijPrzepis shares tips on how to cut onions without tears.
Why do we cry when cutting onions
The enzymes and sulfur contained in onion juice contribute to the formation of volatile compounds that enter the air and cause tearing when cutting this vegetable, regardless of its variety.
How to cut onions without tears
One of the key points when peeling and cutting onions is to use a very sharp knife. A dull or slightly rusty tool is the worst thing that can happen when cutting. Applying strong pressure to the vegetable instead of making a smooth cut leads to the release of juice containing sulfur. This irritates the eyes and causes tears, and sometimes sneezing, which leads to clearing the sinuses.
The most effective way to avoid tears when cutting onions is to place the vegetable in the freezer for about 10 minutes before starting. This changes its structure and prevents the release of volatile compounds that irritate the eyes. Additionally, after a brief freezing, you will be able to cut the onion faster and easier, and its pieces will not crack or separate.
Cooling in the refrigerator may not be sufficient, while a short time in the freezer will significantly simplify the task.
How to properly fry onions?
Onions should be cut into small cubes, with the pieces being of uniform size. Do not throw the onions onto a hot pan with a small amount of oil. It is best to place the onion pieces in a pan heated to medium temperature, with enough fat to lightly coat the onions.
If you like the oily taste of onions, and the oil burns quickly in the pan, there is a simple solution. Just add a little sunflower oil to the butter.
Source: 1001sovet
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