Everybody knows that chopping onion is a torturing business that and gives you a kind of stinging or burning feeling and makes your eyes water intensely.
What really happens when cutting onion?
We got the real clue only in 2002 when a Japanese researcher discovered the enzyme released by cut onions and named it lachrymatory-factor synthase. In contact with air, this enzyme turns the amino-acids (sulfoxides) into sulfenic acid. Chemical reactions continue with the conversion of this acid into syn-propanethial-S-oxide, an unstable substance that irritates the eye when reaches it. The eye tries to eliminate the irritant and the lachrymal gland starts to produce tears. In this case we are speaking about reflex tears, specialized in removing irritants affecting the eyes. Reflex tears differ from basal tears that avoid eyes from drying out or emotional tears, triggered by extreme emotions - happy or sad.
I am sure that this lecture may have reminded you about your chemistry and biology lessons in school but gave you no clue on how to avoid tears while chopping onion. So let’s see what specialists say about this – and who could know more than chefs that chop hundreds of onions daily. The bad news is that none of their tips proved to be perfect.
Tips to avoid crying while chopping onions: click HERE to read more...
I give you a perfect tip to avoid tears when chopping onions. Go to the chef that gave you the tips, have a seat in the restaurant and order whatever you want to eat.
ReplyDeleteThus you'll avoid chopping onions and tears.
Enjoy the meal!!!