By 
Cooking Tip of the Day
Most people who, having to chop up an onion, cry. Not because they are sad, but because sulphuric compounds in the onion give off potent fumes which sting eyes upon contact. There are ways to prevent tears.
Some people have tried the old cure of holding a piece of bread in the mouth. It works for some, but not for most.
Some chefs wear a dampened paper towel around their neck like a bib. The wet paper catches the fumes before reaching the onion chopper’s nose.
Soak onion in water for 15 minutes.
Place the onion in the refrigerator or freezer for about 15 minutes. The colder temperature lessens the amount of sulphuric acid that will be released.
Cut onions near a lighted candle.
Slice onions with a fan blowing across the cutting area. It will reduce the amount of rising fumes.
Professional chefs recommend placing the exposed flat surface of the onion face down on the cutting board. Then, use a well-sharpened knife. The sharp cuts don’t release as much sulphur fumes as a dull knife. A dull knife tears at the onion and tears the onion’s tissues for the release of the compound.
Finally, a guaranteed barrier is to buy and wear a pair of goggles.
Author Marilyn Pokorney
Copyright Marilyn Pokorney 2021
