Cooking myth about onions
One day, I’ll make the onions cry
When you cut an onion, it releases a gas called syn-propanethial-S-oxide, which irritates your eyes and causes the characteristic tears. This happens because cutting damages the onion’s cells, releasing enzymes that convert sulfur-containing compounds into this tear-inducing gas. To minimize crying, several practical strategies exist beyond the usual myth-based advice. For example, chilling the onion in the fridge before cutting slows down the enzymatic reaction, reducing gas release. Using a sharp knife can cause less cell damage, lowering the amount of irritant released. Cutting the root end last helps because this part has the highest concentration of sulfur compounds. Wearing airtight goggles prevents the gas from reaching your eyes effectively. Holding your breath or cutting onions underwater can also work by limiting exposure to the gas. Understanding the science behind onion-induced tears allows for more effective prevention, making food preparation more comfortable. These methods are practical for both home cooks and professionals aiming to reduce discomfort during meal preparation.
