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How to chop onion and not cry?
No matter you cut onions with a knife or mandolin – tears still can not avoid... The simple tips will give you the opportunity to chop onions is as simple as potatoes or any other vegetable.
First of all, let's understand why we cry when we cut onions?
During the growth of onions absorb sulfur from the earth, which when combined with the amino acid forms amino acid sulfoxides. When you press the knife on the onion, cells are destroyed and release their contents. Reacts with air, the amino acid sulfoxides to form volatile sulfur compounds that cause such a reaction in our body. Eye just trying to "wash" the sulphur.
How to avoid tears?
Put the onion in the fridge or the freezer. 30 minutes before cutting, place the onion in the fridge or freezer for 10 minutes – the cold prevents the release of sulfur compounds. But don't store onions in the fridge all the time! This will make the bulbs soft and will lead to the formation of mold.
Use a sharp knife. Well sharpened blade reduces the degree of damage to the follicle cells, which leads to a reduction of emitted sulfur.
Cut off the root. The highest concentration of amino acids contained in the root of the onion. So just don't cut it.
Cold water. Eyewitnesses claim that if, during the cutting of the onion to gain a mouthful of water, then the tears will not.
Moisten the knife in cold water. A very effective way to avoid tears is to constantly moisten the knife in cold water while cutting onions. Water "pulls" sulfur. It is best to use running water. You can also soak the peeled onion in cold water. But be prepared for the fact that the taste of the onion becomes softer.published
P. S. And remember, only by changing their consumption — together we change the world! ©
Source: kulinariya.goodhouse.com.ua/kak-narezat-luk-i-ne-rasplakatsya/
First of all, let's understand why we cry when we cut onions?
During the growth of onions absorb sulfur from the earth, which when combined with the amino acid forms amino acid sulfoxides. When you press the knife on the onion, cells are destroyed and release their contents. Reacts with air, the amino acid sulfoxides to form volatile sulfur compounds that cause such a reaction in our body. Eye just trying to "wash" the sulphur.
How to avoid tears?
Put the onion in the fridge or the freezer. 30 minutes before cutting, place the onion in the fridge or freezer for 10 minutes – the cold prevents the release of sulfur compounds. But don't store onions in the fridge all the time! This will make the bulbs soft and will lead to the formation of mold.
Use a sharp knife. Well sharpened blade reduces the degree of damage to the follicle cells, which leads to a reduction of emitted sulfur.
Cut off the root. The highest concentration of amino acids contained in the root of the onion. So just don't cut it.
Cold water. Eyewitnesses claim that if, during the cutting of the onion to gain a mouthful of water, then the tears will not.
Moisten the knife in cold water. A very effective way to avoid tears is to constantly moisten the knife in cold water while cutting onions. Water "pulls" sulfur. It is best to use running water. You can also soak the peeled onion in cold water. But be prepared for the fact that the taste of the onion becomes softer.published
P. S. And remember, only by changing their consumption — together we change the world! ©
Source: kulinariya.goodhouse.com.ua/kak-narezat-luk-i-ne-rasplakatsya/
