Onion is one of those essential ingredients in many of the most popular recipes in Spanish and international cuisine, but also a food that has its own particular characteristics. Find out why onion makes you cry and how to avoid it.
The truth is that man has wondered, throughout history, why the onion makes people cry and, above all, how to avoid it, thus ensuring that this process is not so annoying , and being able to add the necessary amounts to any preparation gastronomic without that obstacle.
Composition of onion
The composition of the onion is almost 95% water, that is why it is a highly recommended food, but the problem lies in the remaining 5%, within which the sulfur substances that cause this reaction are housed. .
That gas that the onion releases when we cut or chop it volatilizes into a gas, and when it comes into contact with the watery surface of the eyes , it results in a series of chemicals that quickly bring into action the sensitive nerves of the onion. cornea. And so we cry.
To defend itself from this foreign object, the cornea begins to produce tears, and it is then that until the situation is resolved, the eye remains in this position , trying to expel the harmful agents that cause damage and that are practically unique to the onion. .
How to avoid crying when cutting or chopping onions
There are several tricks to avoid crying when cutting or chopping onions, the first of which is that we lower the temperature, cooling it to attenuate the capacity of the enzymes that produce this tear factor. Therefore, you can store them in the fridge for a few minutes.
Another good suggestion in this regard is to cut the onion under the tap or under water , which prevents the gases from being released into the air and from doing so in the aquatic environment, limiting their impact.
In certain cases, people who wear glasses notice that their eyes cry less while they bite onions, and that is because this accessory, such as diving or swimming goggles , conditions the direct tear effect, making the consequences a little less .
Finally, some professional cooks advise using extremely fine and well-sharpened knives, as by producing minimal surface cuts, biochemical reactions are limited.
