how to cut onions without crying?

Answer 1

i have heard the runnig water and the keep your mouth close and they dont work for me so i hold my breath but i seen on tv a new thing to cut all kinds of stuff..potatos, onions ect... it costs 19.99 but if you wait a few years it will be on store shelfs and cost a lot lee and i am definately getting one because i hate cutting oinons.

Answer 2

Before cutting the onion place a glass of water in front of the bowl or container that you will be using to put the onions in or a chop block, make sure the water is cold and this works for me I have 9 kids and cook all the time and I love onions and I don't cry with a glass of water.

Answer 3

Comments rss
PLC.Doctorsays:
Also if you breath through your mouth while cutting onions you won't have tears. When you're done rub your hands on the stainless steel sink to get rid of the smell on your hands.

Jun 13, 2006[reply][flag]
trebuchet03says:
When I make a giant pot of chili (10+ large onions).... I break out the goggles :P

I've tried this trick before... and others, including refrigeration and freezing... goggles work well... having someone else do it works best :P

Jun 13, 2006[reply][flag]
eviloverlordsays:
I simply put a small desk fan near my chopping board. It works wonderfully.

Jun 14, 2006[reply][flag]
keimelsays:
Throw away? That's some of the best flavor of the onion, it's juices, and is a complete waste of food.

Just try cutting the root end first, setting it aside, then working efficiently to cut the onion in the least amount of time.

Wow, what a waste of food.

Jun 14, 2006[reply][flag]

Answer 4

People have given you great answers! here is wikipedia's great explanation:
Onions and crying
As onions are sliced, cells are broken open. Onion cells have two sections, one with enzymes called alliinases, the other with sulfides (amino acid sulfoxides). The enzymes break down the sulfides and generate sulfenic acids. Sulfenic acids are unstable and decompose into a volatile gas called syn-propanethial-S-oxide. The gas then dissipates through the air and eventually reaches one's eye, where it will react with the water to form a mild solution of sulfuric acid. The sulfuric acid irritates the nerve endings in the eyes, making them sting. The tear glands then produce tears in response to this irritation, to dilute and flush out the irritant.

A firm in Toronto, Canada, attempted to utilize this property of onions in the manufacture of a form of tear gas for civilian use. It was marketed in 1991 but was unsuccessful as it had an effective shelf life of only three months.

The release of gas can thus best be prevented by cutting the onions under running tap water or completely under water, though this may not be very practical. Wetting the onions and your hands before slicing will lessen the effect, as some of the gas will react with the moisture on the onions and on your skin (instead of the moisture on your eyes). This reaction may result as an odour which may be removed with lemon. It also helps to breathe exclusively through the mouth during the preparation. Using a sharp knife will rupture fewer cells and cause less eye irritation. For more tips and information, please check links in External links section. Chilled onions (onions kept in the fridge for a while) will make you 'cry' less than onions kept at room temperature because lower temperature inhibits the enzymes and gas diffusion. Also, some people 'freeze' the knife (leave it in the freezer for around 2 minutes) before cutting the onions to prevent the tears.

Different species of onions will release different amounts of sulfenic acids, thus some will cause more tear formation and irritation than others.

Answer 5

my home economics teacher showed us that all of the gas that is released from an onion is kept at the root and when you are slicing or dicing an onion, as long as you keep away from the root it shouldn't release the gas. that was 10 years ago and i can honestly say in that time i've chopped up many an onion without crying. another useless piece of info is that if you have been painting a room if you slice some onion and leave it on a plate in the room it neutralises the smell of paint but wont leave the place smelling of onions

Answer 6

The enzymes in the onion are attracted to moisture, hence going to your eyes.

Sticking out your tongue, Peeling under water etc all work to some degree.
Cutting them on a wet tea cloth works very well.

However not cutting the root or tip off the onion helps also.

Answer 7

Don't cut off the root end. Keep the onion together when chopping, dicing or slicing. Does the trick for me. Some people suggest cutting them under water but I find that's just not feasible at times. Happy Cooking!

Answer 8

I usually do it under running water & often use the old-fashioned method of sticking a wooden match-stick in my mouth and holding it between my teeth at the same time. It usually works, but sometimes I think that no matter what you try, the onion is going to win.

Answer 9

I have hear that you can chop them under water. Personally this is what I do. I have a mini food grinder. I peel the skin off fast. I cut it quickly into chunks. I thow it into the food processer and chop it into the size I want. I throw it into whatever I am cooking. This keeps me from getting the fumes into my eyes. You can also chop before peeling and it is much easier to peel. then throw it into the grinder. i also use the grinder for garlic. I flatten the garlic with the side of a knife or my hand and peel and then throw it into the chopper. I do this clove by clove. I also use the mini chopper for carrots. I chop them up into little pieces. These are not expensive. Apparently under the water works, but I do not know how to do it. I keeps the fumes of the onions from rising into your eyes.

Answer 10

Cutting the root of the on the onion is what releases the sulphuric acid - so if you leave the root on until the onion is chopped, you should be OK!