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1

The best way to obtain an "immunity" is to use an extremely sharp knife. I've probably cut 3000 onions over the past few years and only twice have I even slightly teared up, and that is when I was cooking at my mothers with god awful knives. Also, never use a serated knife with an onion.


0

There are so many recipes for making a dal and the type of onions do not matter. You can use any kind of onions and in fact you can prepare dal without onions too.


2

Apart from biologial changes (as discussed by the other posters) I strongly suspect another factor: Your improved equipment & technique. With sharper knives (-> less ruptured cells, less "tear gass") and faster work (-> less exposure time) you gained confidence and are not tempted to watch yourself work as closely as you probably did as a ...


2

I noticed that the third time I was exposed to tear gas in boot camp I was getting less sensitive. The next time that I chopped onions it bothered me not at all. I'm also not in agony if I get jalapeno juice in my eyes. So I would say I learned it somehow; whether or not that's applicable for others I don't know. No one else in boot camp was anything ...


1

I have to disagree with one of the lower posts , if you put dried onions on a steak, unless it in the juice on bottom for about 10 minutes, you are going to have crunch onions. Also, the primary use, is when you want to have onion flavor, and still have a visible piece of onion, unlike just using onion powder. I also find they have onion flavor with less ...



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