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115

Can't comment directly due to rep limit, but I'm not sure Ryan Elkins above is correct. I'm fairly certain both allinase and LFS are found throughout the layers, though the "core" might contain a higher concentration. Certainly there's no gas contained in the central bulb. There's a couple of basic strategies for avoiding eye irritation: Avoid breaking ...


100

The tearing of the eyes is a result of enzymes that form a sulpherous gas when the onion is cut (concentrated inside the inner core or bulb of the onion) being released into the surrounding air. You have a few options to avoid this - one would be to not cut through the center of the onion but to extract the "core". This is kind of a pain and means you are ...


81

The best thing to do is very simple: use a very sharp knife and cut them quickly. This causes a minimal amount of the gases in the onions to be released. As for "tricks", I find that placing a candle by the cutting board to burn off some of the gases released helps for me.


51

Stick it in the freezer for half an hour first. I just discovered this by accident (I went to get bacon out of the freezer and absent-mindedly put the onion I was holding in the freezer at the same time!)


29

As per Alton Brown: cut near an open flame use a very sharp knife See Good Eats Moment - Cutting an Onion As per my father (addendum): make sure the onions are cold hang a piece of bread from your mouth. I've never tried it, but according to him it works. YMMV of course...


26

Why bother paying for instruction or books. The best way to learn is watching a video and practicing. Youtube Youtube has a great wealth of videos on knife skills. I'm more a visual learner. I like to see a video. A book are not going to help me squat. Knife Skills: Julliene with Ann Burrell Knife Skills: Chiffonade with Ann Burrell Knife SKills: ...


25

The California Avocado Commission recommends this (safe but wimpy - see below for a better way) three-step process: Start with a ripe avocado and cut it lengthwise around the seed. Rotate the halves to separate. Remove the seed by sliding the tip of a spoon gently underneath and lifting out. The other common seed-extraction method - striking the seed with ...


21

All of the following play an important role in cutting technique/speed: Practice! Probably the single most important. A very sharp, clean knife. Always hone your knife before use, and have it sharpened regularly (6-18 months depending on use) A fast and stable cutting surface. A solid end-grain cutting board is ideal. The food should be stable. As Nick ...


20

The best way to open a brown hairy coconut, not a fresh green one (assuming you are right handed, I imagine that sinister people can reverse the instructions, but I've not tried it). First image the coconut is a head, everything is related to this, so the visualization is important. The three holes are the eyes and mouth of the face. They naturally form ...


19

Alton Brown talked about this on an episode of Good Eats, and here's what I remember: If you cut with the grain, you'll end up with long strands of protein, like this: ------------------------ ------------------------ ------------------------ From what I understand, this means that it'll be pretty chewy. Your mouth has to work harder to break the ...


19

I chop them in half, then run them under the tap, then finish them off. This seems to get rid of most of the crying-chemical for long enough for me to finish anyway.


19

Professional bakers use straight razors. Chances are they are sharper than your knife, and easier to keep that way (or cheaper to replace, at least). Also: wet the blade before making slashes. This helps lubricate the blade as it cuts, and keeps the cut bread from sticking.


17

Dicing onions is the act that takes the most time and cutting and so it likely to cause the most tearing. Here is my technique, and I can dice literally 15 onions before my eyes start to tear up. Cut the onion in half, laying the cut sides down. This will keep the gases from escaping while you gut the first half. Slice long longitudinal cuts, leaving the ...


16

I really like the book "Knife skills Illustrated"; it is a bit annoying that it has left and right handed versions of everything, though.


16

The style of cut is called julienne. True, a mandoline can make a julienne cut, as well as thin slices. However, you can also use a knife to achieve a julienne cut. First, cut the carrot into manageable lengths--2 or 3 inches. Cut a piece into 1/8 inch slices lengthwise. Stack several slices on top of one another and cut lengthwise through all layers to ...


15

@Adam A is close -- it's not an issue of surface area on potency, it's an issue of damage to the garlic. The 'strong' taste of garlic comes from a reaction as chemicals are released so they can mix (alliin and alliinase) When you cook the garlic whole (as you would for roasted garlic), you will never get this reaction, as you'll break down the chemicals. ...


15

I guess it depends upon the definition of "crushed" If by crushed, you mean using a garlic press, then there is quite a difference between chopped and crushed garlic. When you crush garlic, no need for a garlic press, the flat of a knife and a little salt is all that's needed, you release the essential oils, resulting in a stronger flavour. You can also ...


15

Cutting them underwater is a little difficult but is the best technique I have tried


15

Try freezing the oreos first and then cut with a sharp knife. Let the oreos warm to room temperature again. They will not lose any texture or crispiness. Update: In the name of science, I froze some oreos and tested the outcome. Freezing the oreos made the cutting much more...achievable. A room temperature oreo just wants to crumble in too many places, ...


14

Chopped and crushed garlic have different flavors in dishes. The smaller the pieces the garlic is made into (with crushed being super small), the more pungent and bitter the flavors.  Several food bloggers have reported their experiments on testing the differences.   This sounds surprising, but members of the Allium genus (which includes garlic, onion, leek ...


14

First, remove some, but not all, of the end. Make sure to leave a little of the root intact, as this will make the next steps easier. Peel the onion and discard the peel. Stand your onion on one of the now-flat ends. Chop in half with your chef's knife. Lay a single half on the flat end. Working from root to cut end, make several cuts at dice width ...


12

Use a length of plain dental floss instead of a knife to slice: Wrap the floss around the roll, cross the ends of the floss over each other, and then pull the ends down and out to the sides to slice through the log.


11

Here is an article that lists quite a few interesting ways to avoid it. One I think is worth mentioning is to cut the onions under water. I've also read that putting the onions in water for 30 minutes before cutting also helps. Both of these methods would help reduce the compounds that are released when chopping and stop them from going after your eyes :)


11

I almost always cut against the grain, as it tends to make the meat softer when cooked. Also, since cutting against the grain can be difficult to do without shredding, I partly freeze the chicken first by leaving it in the freezer for a half hour - much easier to slice that way. One exception is if it's going into a stir fry. Then, I tend to cut along the ...


11

America's test kitchen did a segment on this where they tested out a number of different methods including the various folk remedies that people claim works. The only method that they found to reliably work was wearing goggles (you can even buy special goggles specifically made for cutting onions). I don't know if they tested the open flame method or not. ...


11

Cut the tomato in half at the midsection or equator (stem end being the "north pole") to expose the seed cavities. Holding the cut side down over your garbage bowl or trash can, gently squeeze to remove the seeds. You can easily pry out stubborn seeds with your fingertips. Place the tomato half cut-side up on the cutting board (Cutting waxy skinned ...



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