More tears in the kitchen!
To start, let’s discover why we even cry, cutting the onion. The fact is that when we cut off his skin, he emits sulfénic acid (it is his particular chemical protection mechanism), which, entering the reaction with vegetable enzymes, forms the syn-dimeal-oxide substance. And now it is already boring our lacrimal glands and our mucous membranes.
However, the influence of chemical reactions can be reduced by three simple steps.
First way: Put the onion in the refrigerator for 30 minutes before cutting it.
“The molecules of all kinds, as a rule, move more quickly in the hot environment, and more slowly when they are in the cold, therefore, cooling the onion, you guarantee that boring chemicals will not fall at the same time,” explains Eric Blok, the author of the book “Like and other onions: Traditions and Sciences”.
Taste the way: Add a little citrus juice or vinegar to change the level of pH of the enzymes and make them more tolerated.
The third way: Use a more acute knife – so fewer cells will be damaged and, therefore, fewer enzymes will be released.
Read also: Even bananas and eggs! 6 unexpected products that can be stored in the freezer
