How do you avoid crying when chopping onions?

Answer 1

Wear Swimming Glasses.

Answer 2

Usually, I chew gum. I told my family about it, it left them tear-free. Also, try not to keep your eyes too close to the onion. The closer the onion is to your eyes, the more you cry. There's also goggles, but sometimes you don't have goggles on you when you're cooking. Gum is more "carry on" and more likely to have

Answer 3

Well, you just bring up the knife, slice through the onion. Dice, cut thin, cut fat, what ever way you want. Green onions and leeks are usually cult across the length, round onions may be cut across the length to give rounds or rings or diced by laterial and longitudinal cuts. For dicing it is best to halve the onions first to provide a flat, non-slip, surface for further cuts.

WARNING onions make some people cry. As a result there are number of methods that people swear by to minimize this irritation. These include cutting the onions under watt, wearing goggles, or using a very sharp knife, This last suggestion is based on the fact that a sharp knife cuts the cells instead of ripping them. This minimizes the spray of onion fluids.

Answer 4

okay to cut an onion easily here are the steps: Peel the onion first. Then cut it in half (doesn't matter which way) Then cut both of the halves in half again. Then start dicing. If you don't want it diced you just sliver it or whatever you please to do.

Answer 5

You could use a slap-chopper (which encloses the onion as you slap chop them).

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try chewing gum while chopping the onions.

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If you'll put the onion in the freezer for 30-45 minutes it won't make you cry.

Answer 6

There are as many ways to cut an onion as there are kitchens and cooks, and no 'right' way - only safe and unsafe ways. How finely you cut your onion depends on what you are cooking.

One simple way to cut an onion is to slice off the top and root ends and cut in half crosswise. Then hold the onion half firmly, cut side down, and slice it, holding the slices together. If you want it chopped, then slice it in the other direction and you will end up with a little pile of chopped onion.

Unless you've been trained in the skill, never ever try to imitate a television chef's super-fast slicing, dicing and chopping. Remember, that chef who makes it look so easy on the screen had plenty of accidents while training to do it so fast. You cut your onions the way that seems easiest to you and save your fingers; it isn't a speed contest, it's just a way to turn a whole onion into smaller bits.

Answer 7

Common kitchen errors include keeping onions out of the fridge and putting tomatoes in the fridge.

Cold onions will not make your eyes sting or water, because the volatile gases need to be warm before they are released into the air in quantities sufficient to make you cry.

Onions should be always stored in a plastic bag in your refrigerator, preferably in the crisper, and chopped as you need to use them, not ahead of time. If you've just bought the onions and they are warm, put the ones you're going to chop into the freezer for a short time to cool them fast; meantime you can prepare other ingredients.

Storing onions in the fridge won't make the refrigerator smell of onions, any more than storing garlic there will make it smell of garlic; you just need to wrap them in airtight bags. All vegetables should be refrigerated as soon as you bring them home; wrap well in plastic bags and simply twirl to close. Put the bag into the fridge with the twirled end underneath to keep it sealed.

If you store onions at room temperature they will usually make your eyes water when you prepare them, and they will also deteriorate quickly. Like many vegetables, properly packed onions should keep for weeks in the fridge. If onions or any other food placed cold into your refrigerator makes the unit smell, your fridge isn't cold enough: its thermostat is set at too high a temperature, which is unsafe for food storage; it needs adjusting.

The old wives suggestions - and we've all heard some really weird ones! - for chopping onions without tears are a pointless waste of time if you have a fridge. These old tales come from way, way back when domestic kitchens didn't have refrigeration, but for some reason people still keep passing them around.

As onions are sliced or eaten, cells are broken, allowing enzymes called allinases to break down amino acid sulphoxides and generate sulphenic acids. A specific sulfenic acid, 1-propenesulfenic acid, formed when onions are cut, is rapidly rearranged by a second enzyme, called the lachrymatory factor synthase or LFS, giving syn-propanethial -S-oxide, a volatile gas known as the onion lachrymatory factor or LF The LF gas diffuses through the air and eventually reaches the eye, where it activates sensory neurons, creating a stinging sensation. Tear glands produce tears to dilute and flush out the irritant.Chemicals that exhibit such an effect on the eyes are known as lachrymatory agents.

Answer 8

I used to cut off the root end of an onion first, then peel it and cut off the top. I saw in a movie where someone told a friend not to cut off the root first, but the top. I tried this yesterday and believe it or not, it worked. I peeled the entire onion after cutting off the top, then sliced it, leaving the bottom half intact, chopped up the slices into small pieces, and not one tear, my eyes didn't burn, nothing. It was amazing. I don't know if this will work for you, but it did for me!

Answer 9

I just cover my nose and I do not cry from onions. A Bandage will cover the nostril area of your nose. I am a cook and that's what I do. Who told me to do it? It was Chef

Gordon Ramsey!

Answer 10

wear goggles and a mask