[Sca-cooks] Re: Onion smell

[Christina Nevin]

The main problem with onions is that when you cut them their chemicals
evaporate into fumes when they interact with the oxygen in the air. This
will happen at any temperature above 15 degrees Celsius.
If you can keep the onion below about 15o (no idea what that is in American
terms) you should have fewer problems. I'm very susceptible to the fumes so
I usually cut them in the sink in cold water. Of course you then get cold
hands - it's a no win situation! ;-)

Lucrezia


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