Onions naturally cause "floody-eyes" when cut and we are here to give you a few pratical tips to if not stop you totally from being a cry-baby, but reduce the phenomenon.
SO
WHAT MAKES THE ONION A CRYMAKER?
1. When you cut the basal plate or shoot, they
release an enzyme.
2. That enzyme reacts in the rest of the onion to release a gas made up of the compound cysteine sulfoxides.
3. When that gas combines with water, it creates an weak but irritating acid.
4. If that water is in your eye, you have weak acid in your eye. That makes you cry.
Now
let’s go through the steps of making chopping your onion tear-free. There
several ways of doing this.
“FAR
AWAY” THE CULPRIT
The
enzymes that cause the tears to fall are in located in the base (cone) of the
onion (where the roots protrude).
1. So use a knife to cut that part of the onions
away. Ian Bayer writes that “the diameter of this cone (part cut) should be
about a third of the diameter of the onion, and about 1/3 deep”.
2. Immediately throw away the cut-part (cone) as
far away from you as possible. The enzymes will have been disturbed and realised
into the air.
3. Now cut-off the top and peel and slice your
onion.
USE
A SHARP KNIFE
The
enzymes are released when cells are broken or crushed; using a sharp knife
slices through the onion rather than crushing and thus, fewer enzymes are
released.
CHILL
ONION IN FREEZER
Chill
your onions in the freezer for 10 - 15 minutes before cutting them. This
reduces the amount of the acid enzyme released into the air. This was found to
be the most effective way to reduce tears by the television program in US Food
Detectives.
ABSORB
GAS IN WATER
Choose
which works for you;
a. Cut the onion under water.
b. Cut the onion near running water or a cloud
of steam. Steam from a kettle or pan of water will do the trick.
c. Breathe through your mouth (to draw the gas
over your wet tongue) or stick your tongue out.
SLOW/STOP
THE GAS PRODUCING REACTION
Choose
which works for you;
a. Put vinegar on the chopping board. The acid
denatures the enzyme.
b. Soak the onion in water. The enzyme is
denatured by the water-air boundary.
c. Soak the onion in salt water. The ionic
solution denatures the enzyme.
CONCLUSION
You
should have fun trying out any of these options and ultimately choose what
works for you.
FOR CONSULTATION
WhatsApp Our Nutritionist- +233277279565
This article was reviewed on Saturday, 17th September,
2016 By Nu. Sallah
Stanley Kwesi (Nutritionist at Nutritional Talk)
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