Wednesday, October 5, 2011

Chopping an onion without crying

Chopping an onion is one of the most basic skills every home cook should have under her belt.
Here are a few tips and tricks to make those painful tears stop and allow the chopping to ensue. Keep reading to learn how to stop crying like a little bitch and start chopping.
  • Keep that baby cold. If you chill the onion in your refrigerator for 10 to 15 minutes before chopping, you'll cut down on the amount of the acid enzyme, the active ingredient that actually makes us tear up, released into the air.
  • Leave the root until the end. This step is absolutely crucial. If you cut off the root prematurely, the onion will start to bleed and the waterworks will begin in full force.
  • Bring the heat. Light a candle and set it near the cutting board before cutting the onion. The gas released by the onion is drawn into the flame of a candle. If you want to take it up a notch, and you cook with gas at home, turn on the burner, and safely set up your chopping station next to the flame.
  • Deep breaths in and out of your mouth. This will allow your olfactory nerves, closely connected near your tear ducts, to get a break. If you breath in and out through your mouth effectively, no tears will be generated. Plus, you'll be calm, cool, and collected before you continue cooking!

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