Tips for cutting onions

[wak_wak]

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kato buhi pa si parwng ernie baron ingun sya butang daw ka match sticks sa kilid sa chopping board, kay mu absorb man kuno na sya, para di ka mag teary eyes..

[cakesbyche]

our chef in marco polo gave me a tip in cutting onions.. place a bowl of water beside you when cutting onions as the water will absorb the whatever thats coming out of the onion thats making you cry..

[cakesbyche]

also! if you're a user of contact lense... like me.. hayahay imong life coz u dont feel the sting from the onions..

[ston3sour]

i-sud ang onion sa freezer (around 20-30 mins)before nimo panitan.. mao ni ako permi buhaton kng mag luto ako mama ug spaghetti..

[medjz]

aku mama, e open niya container sa asin duol sa chopping board.. mao iya buhaton.

[edshark]

sa amoa kay magbutang og glass full of water sa kilid while nag slice..

[Nutley]

i agree put inside the freezer for 10 mins or put water in a bowl...it helps!

Onions and eye irritation

As onions are sliced, cells are broken, allowing enzymes called alliinases to break down amino acid sulphoxides and generate sulphenic acids. Sulphenic acids are unstable and spontaneously rearrange into a volatile gas called syn-propanethial-S-oxide. The gas diffuses through the air and eventually reaches the eye, where it reacts with the water to form a diluted solution of sulphuric acid. This acid irritates the nerve endings in the eye, making them sting. Tear glands produce tears to dilute and flush out the irritant.

Supplying ample water to the reaction while peeling onions prevents the gas from reaching the eyes. Eye irritation can, therefore, be avoided by cutting onions under running water or submerged in a basin of water. Rinsing the onion and leaving it wet while chopping may also be effective. Another way to avoid irritation is by not cutting off the root of the onion, or by doing it last, as the root of the onion has a higher concentration of enzymes. Using a sharp blade to chop onions will limit the cell damage and the release of enzymes that drive the irritation response. Chilling or freezing onions prevents the enzymes from activating, limiting the amount of gas generated. The volume of sulfenic acids released, and the irritation effect, differs among Allium species.

[wak_wak]

^^good info.. salamat..

[silver]

we have tried water at the side but it doesnt work maybe it only works with sweet onions we usually use white and yellow onions ky barato and have done the freezer technique it helps, and now since its alrady cold here i just let the bag of onions stay outside for about an hour before cutting

[Motownkid]

mag piyong.. nyahaha..just kidding.. ma anad ramu kadugayan.. =D

heheh delikado ni ang tudlo ang maputol.. ako kay mag-shades jud kung mag cut ug onions, especially kanang white onions kay pwerte ka-halang sa mata


thanks sa tips guys, now i know freezer or cold water ra diay ang katapat ana..