Crying is the human’s natural response when feeling something either bad or good. But shedding tears when we cut onions is a different story, though, and it seems like crying is inevitable for us while prepping onions for a hearty meal. Chefs probably have a secret way of cutting onions without their eyes watering. But why do onions make us cry, by the way? Are there tricks to cutting onions without crying?
Every food (either natural or processed) known to man is full of chemicals (Yes! You’ve been lied to). For example, French fries contain Acrylamide, a chemical that forms naturally during the frying process.
Formaldehyde, another chemical, can be found naturally in many fruits like grapes and bananas; meats like beef and poultry; and vegetables like carrots. However, this chemical comes in low levels in them that they do not possess real threats to our health.
Let’s talk about the chemical compounds in onions that make us cry.
WHY CHOPPED ONIONS MAKE US CRY
Some beings have defense mechanisms to protect themselves from predators or attackers. Plants may have thorns or spines to keep themselves protected from animals.
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They may also have chemical defenses using chemical compounds stored in them like terpenoids and phenolics, ready for release when attacked. This is how onions protect themselves too.
When the lachrymal glands come into contact with syn-Propanethial-S-oxide, it can elicit various unpleasant feelings in the eyes, including burning and irritation. Although these symptoms can be uncomfortable and may result in teary eyes, they do not pose a substantial risk to the overall eye health. Nonetheless, it is natural to desire to steer clear of such discomfort and the subsequent shedding of tears while engaging in kitchen activities.
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HOW TO CHOP ONION WITHOUT CRYING
It is not necessary to cry when cutting onions. We can prevent that from occurring using several science-proven effective ways. Here are some:
- Leave the root end intact when cutting onions because this is where the sulfur compounds are highly concentrated. Gordon Ramsay, a popular British chef, uses this technique when chopping onions. He usually emphasizes this in his videos.
- Not only refrigeration slows down microbial growth in food, but sulfur compounds in onions as well. Make sure to refrigerate the onions for 15 minutes to slow down the Alliinase, the enzyme involved in the production of syn-Propanethial-S-oxide. Be wary though, as leaving onions in the fridge for too long may lose their flavor.
- Cutting the onions under running water also works. The running water redirects the sulfur compounds away from your eyes. Cutting board in the sink is a little complicated setup though.
Even though these truly works, I suggest going for a method that won’t alter anything that makes onion as wonderful as it is. Use goggles to protect your eyes from crying. There are goggles specifically made for this (yes, there are). Some people use vent or hood to draw the sulfur compounds away from their eyes. If you do not have a vent, a fan may do the trick. 🙂
