[Sca-cooks] Caramelizing onions

[Sue Clemenger]

Good ventilation seems to be key.  I had the opportunity this past
weekend of chopping/mincing something like 20 lbs of onions, and I
didn't tear up once, which was wonderful.  The kickers seemed to be that
I was a)using a decent, sharp knife and b)that our prep work was being
done in a restaurant kitchen, and it had a great ventilation system.
Now, of course, I want one of those knives....*sigh*....
--maire

"Harris Mark.S-rsve60" wrote:
> 
 
> Oh! Thank you, Akim. I wasn't aware of this. I'll keep this in mind when buying my onions. This also makes some of the suggestions on how to cut onions and minimize the tears understandable.