This food is one of the most used in the kitchen of millions of people around the world and many know that when preparing it they will cry, but how to avoid this chemical reaction generated when cutting an onion?
Here are five ways to cut an onion without tears:
A sharp knife keeps the cuts from squashing the onion, thus releasing less acid. You can start cutting an onion from one end of the root, this will cause most of the harmful sulfur compounds to escape.
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Chilling the onions for 30 minutes in the refrigerator or 10 to 15 minutes in the freezer will cause the chemical reaction generated by the onion when cutting it to travel at a slower speed, because when it is cut at room temperature the air allows it to travel at high speed reaching up to the eyes and producing many tears.
Soak it in water: Once the tip of the onion is cut it should be placed in a container with water. The vital liquid will absorb the acid that causes tears, although it is likely to weaken the taste of the food.
Air the onions: Although the acid reaction travels at high speed with the air, it is also possible to redirect it with the help of a fan so that it does not reach the eyes.
Glasses against onions: If the above tricks are not effective for you, you probably have more sensitive tear glands than normal. In that case, you can choose to wear protective glasses that are usually used for diving and in this way isolate the contact of the external air including the chemical reaction of the onion with the eyes.
These tips published by Express remind you that if you decide to use the method of chilling the onions, you should not spend the indicated time, otherwise they will soften more and could cause more tears.