Onions and crying?
Discussion
I have very strong memory's of crying my eyes out when chopping onion as a kid, I even used to wear swimming goggles some times to save the eye watering pain.
However, this just doesn't seem to happen anymore, I can chop a whole pile of onions up and not a single tear or squint, not for years and years.
So have onions changed or have I become acclimatised?
However, this just doesn't seem to happen anymore, I can chop a whole pile of onions up and not a single tear or squint, not for years and years.
So have onions changed or have I become acclimatised?
sidekickdmr said:
I have very strong memory's of crying my eyes out when chopping onion as a kid, I even used to wear swimming goggles some times to save the eye watering pain.
However, this just doesn't seem to happen anymore, I can chop a whole pile of onions up and not a single tear or squint, not for years and years.
So have onions changed or have I become acclimatised?
Take that teaspoon out from between your teeth and find out. However, this just doesn't seem to happen anymore, I can chop a whole pile of onions up and not a single tear or squint, not for years and years.
So have onions changed or have I become acclimatised?
I wear hard gas permeable contact lenses and couldn't understand why people used to "cry" when chopping onions. The other month I didn't have my lenses in and started chopping......I understand now.
However I don't get why a 1cm diameter bit of plastic placed in the middle of the eye would prevent onion tears.
However I don't get why a 1cm diameter bit of plastic placed in the middle of the eye would prevent onion tears.
Onions contain a gas which is released when the onion is cut. This gas (an irritant) naturally looks for a moist surface - and as gas rises, this means your eyes are (normally) the first moist contact (unless, as someone mentioned earlier you open your mouth).
Top tip: ALWAYS cut onions as close to a running tap as possible, and you'll be fine.
Top tip: ALWAYS cut onions as close to a running tap as possible, and you'll be fine.
Bit of trivia for you - make sure you have a sharp knife. As per ExtraT's reply, the sharper the knife, the cleaner the cut and less 'gas' is produced (something to do with slicing the cells rather than crushing them).
I seem to recall that a certain high end knife maker uses an onion to demonstrate how sharp his knives are ie. no tears when cutting.
I seem to recall that a certain high end knife maker uses an onion to demonstrate how sharp his knives are ie. no tears when cutting.
extraT said:
Onions contain a gas which is released when the onion is cut. This gas (an irritant) naturally looks for a moist surface - and as gas rises, this means your eyes are (normally) the first moist contact (unless, as someone mentioned earlier you open your mouth).
Top tip: ALWAYS cut onions as close to a running tap as possible, and you'll be fine.
So my brains not just a hat rack then. Top tip: ALWAYS cut onions as close to a running tap as possible, and you'll be fine.
sidekickdmr said:
I have very strong memory's of crying my eyes out when chopping onion as a kid, I even used to wear swimming goggles some times to save the eye watering pain.
However, this just doesn't seem to happen anymore, I can chop a whole pile of onions up and not a single tear or squint, not for years and years.
So have onions changed or have I become acclimatised?
Dead simple. Now you are taller, so your eyes are further away from the onions.However, this just doesn't seem to happen anymore, I can chop a whole pile of onions up and not a single tear or squint, not for years and years.
So have onions changed or have I become acclimatised?
Keeping onions in the fridge? 
Especially not in a plastic bag - they'll sweat and rot.
I keep mine in a cool corner of the house in a string bag. I buy 5Kg at a time since I really do use that many.
I do agree about the strength though. Try a supermarket onion / shallot against a home-grown version and see (or not through the tears) what the difference is.
Especially not in a plastic bag - they'll sweat and rot.
I keep mine in a cool corner of the house in a string bag. I buy 5Kg at a time since I really do use that many.
I do agree about the strength though. Try a supermarket onion / shallot against a home-grown version and see (or not through the tears) what the difference is.
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