SC - Mincing onions

[Philip & Susan Troy]

Nick Sasso (fra niccolo) wrote:

> Another trick to "disarm" those noisesome onions is to place them in the
> freezer or ice water for about 10 minutes before chopping.  The volitile
> oils become more viscous and less likely to spew forth when cut.  This
> works exceedingly well and requires no special equipment (apart from
> ice).

Another asset  is a really sharp knife! The chemicals in onions that
cause the tear reaction aren't even stored together in the onion. Only
when they are mixed with each other, and with air, are they an irritant.
When you use as sharp a knife as possible, you limit the exposed surface
area (by cutting, not ripping) of the cut surfaces. Fewer square inches,
less irritant.

Adamantius 
______________________________________
Phil & Susan Troy
troy at asan.com
============================================================================

To be removed from the SCA-Cooks mailing list, please send a message to
Majordomo at Ansteorra.ORG with the message body of "unsubscribe SCA-Cooks".

============================================================================