When it comes to cutting onions we always have the problem that some fumes are released that irritate our eyes and make us cry. Rivers of ink have been written with tips, tricks and secrets to avoid it, but most are cumbersome or do not work.
However, as almost always, the most effective solutions are usually the simplest. The American chef Zoe Barrie has recently shared a video with some things that she learned in cooking school.
Among other things, Barrie explains that all you need to cook is a quality knife, German or Japanese, which will do much more service than a bunch of mediocre utensils. And with the onions, we will also notice it.
The trick to not cry when we cut onions is that the knife is as sharp as possible. The sharper it is, the fewer fibers it will destroy and the less tear gas it will release. If the knife doesn't cut enough, it will crush the fibers and burst more cells in the onion, releasing more vapors and stinging our eyes.
Lastly, Zoe Barrie advises against sharpening knives with a honing stick like the butchers use, because it's like combing thread, and it will be uneven. Instead, you need to use a flat sharpening stone.
Read the original Rac1 article here.
