Tip o’ the Week
*Tips that are NEAT-tO know!*
Onions have cells and those cells contain alliinases.
These enzymes are used as a defense mechanism when cells
are damaged and are what make your eyes water when cutting onions.
Here are some tricks to help minimize irritation:
The easiest and the only trick I ever need is to simply
cut the onion from the “growing” end leaving the root end in tact
and attached to the onion until you are finished cutting.
The root end is contains a higher concentration of these enzymes therefore,
cutting the root end off at the beginning of slicing, increases irritation.
Use a VERY sharp knife.
This will cause less cell damage.
Soak onions in ice water for 30 minutes before cutting
or store in refrigerator overnight before use.
This helps prevent the enzymes from activating.
Peel your onion under running water.