Say goodbye to tearing, stinging, irritated eyes when chopping, mincing, dicing and slicing onions, leeks, scallions and chives.
When onions are cut, an enzyme called sulfoxide lyase and sulfuric compounds are released from the broken cells. When exposed to air, they react with one another to form a vapor. As this vapor evaporates, it irritates our eyes and causes us to cry.
Kitchen folklore remedies such as burning candles or matches, slicing onions under water and freezing the onions before cutting are not effective.
