From today you can cut the onion and not cry
But how can we avoid making our body so sensitive to the strong smell caused by the sulfuric acid released by this vegetable? Let's see together how not to cry when cutting onions.
1st remedy: cold water
First of all, peel the onion with your fingers, trying not to press too hard on the pulp, and remove the external residues from the work surface. Wash it under running water, cut it in half and immerse the two parts in a bowl with cold water. Then proceed by chopping or slicing half an onion at a time, so that the remainder releases the gases responsible for the strong odor and tearing into the water.
If, on the other hand, you do not have much time available, you can proceed with slicing the onion and rinsing it in cold water, together with the knife you are using, as soon as you start to feel a tingling discomfort in the eyes. In this way, you will beat the tears in the bud. .
2nd remedy: freezer or refrigerator
Another way to reduce the risk of crying by cutting an onion can be to place it in the refrigerator or freezer for about 15 minutes. In fact, low temperatures slow down the diffusion of sulfuric acid, so you can proceed with the preparation of your dishes without tearing.
Immediately after peeling the onion, cut it into 4 sections and leave it to soak for about 5 minutes in a container, with a solution consisting of cold water and vinegar in equal parts. By doing this, the vinegar will act as a nebulizer and, when you go to chop the onion, the acrid smell will be less intense and will prevent crying.
4th remedy: candles
Yes, a precious suggestion comes directly from our grandmothers, many of whom, to avoid crying by cutting an onion, light a candle or a small candle on the kitchen worktop. In this way, the fire of the flame will tend to attract the pungent sulphurous gases released by the onions to the heat source when you proceed with cutting the pulp, moving them away from the area close to your eyes.
5th remedy: leave the root for last
When you are slicing an onion, it is advisable to cut the root of the bulb as the last part, as in this area of the vegetable the concentration of gaseous compounds is greater, while the rest of the pulp releases the sulphurous odor more slowly.
In general, there are some precautions to always keep in mind, whatever method you choose to use, such as favoring well-sharpened knives with a shiny blade and carrying out the operation in a well-ventilated environment, so that the gases disperse more quickly. But above all: be careful never to touch your eyes, without first washing your hands thoroughly.
