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Ah, the age-old onion struggle! π§ π’ Here are some tried-and-true tricks to chop onions without turning into a tearful mess:
π₯ 1. Chill the Onion First
Pop the onion in the fridge for 30 minutes or the freezer for 10-15 minutes before chopping. Cold slows down the release of the tear-inducing gas (syn-Propanethial-S-oxide).
π¨ 2. Use a Sharp Knife
A dull knife crushes more onion cells, releasing more irritants. A sharp knife slices cleanly = less gas = fewer tears.
π§ 3. Cut Under Water
Chop your onion under running water or submerged in a bowl of water. The water helps trap and dissolve the gas before it reaches your eyes.
π 4. Try the Vinegar Hack
Sprinkle a bit of white vinegar on the cutting board. It can help neutralize the onion's sulfur compounds (but it might affect taste a little).
π 5. Use Goggles
Yep, swim goggles or onion goggles work! They create a barrier between the gas and your eyes. Funny look, but effective!
π§Ό 6. Cut Near a Vent or Fan
Position your cutting board near a fan, open window, or stove hood vent. The airflow helps blow the gas away from your face.
π§ Bonus Tip:
Remove the root last. The root end of the onion holds the highest concentration of the tear-causing enzymes. Save it for last to minimize exposure.