Ever wonder why onions make you cry? No, it’s not because your food looks that beautiful. There’s actually a scientific explanation for why you can’t help but tear up. When an onion is cut into, particularly a yellow onion, lachrymatory-factor synthase enzymes are released into the air. A chemical reaction occurs and turns these enzymes into an acid. Naturally, our nerve endings in the corneas of our eyes sense the potential danger of the acid and you start to cry. As annoying as it is, you really should be thanking you’re eyes, they’re only trying to protect you.
But enough with the boring science stuff, we all know that you just want to know how to make it stop. Here’s how you can chop an onion without crying.
1. Use a Sharp Knife
The onion enzymes are released when they’re crushed or broken. Therefore, you can avoid crushing it by having a sharp knife that slices clean through.
2. Put the Onion in the Freezer Before Cutting it
Chilling your onions in the freezer for 10-15 minutes will have no effect on the taste, but it will reduce the amount of acid enzymes released into the air.
3. Breathe Through Your Mouth with Your Tongue Out
By doing this, the acid goes over your wet tongue and isn’t registered by the nerves in your eyes.
4. Cut Under a Vent
Cutting the onion under a vent, like the one commonly found over your stove, will suck up the acid in the air and save your eyes.
5. Get Creative
Apparently there’s such a thing as “onion goggles” but swimming goggles will work fine, as long as you don’t mind looking silly.
So next time you’re having a fancy dinner party and you have to chop onions, don’t make everyone in the room start crying. Use these simple tricks to keep your eyes nice and dry.