(01-20-2015, 06:42 PM)MikoBehnen Wrote: So... I need tipsTwo things you want to do every time you cut onions: use the SHARPEST knife you have, and do not cut any further down than 1/4 inch from the roots (1/3 inch is better, but you might think it's too wasteful). Less sulfur is released when you're able to make clean, crisp cuts, and the root area of the onion has a higher concentration of sulfur.
My eyes are currently on fire because of red onions and their evil stupid ways.Â
Anyone have ideas on how to cut an onion without having that?
Edit: I HAVE MADE A TERRIBLE MISTAKE! DO NOT SCRATCH YOUR EYE OR EAR AFTER CUTTING UP A JALAPENO PEPPER! This is turning into the most painful dinner I've ever made...
Cutting underwater does indeed work, though some people will argue that doing so leeches out some of the flavor. Chilling and/or freezing also works, but freezing can make it very difficult to achieve clean cuts and sulfur will be released when you end up hacking at the onion. Running a fan behind you sometimes also works, keeps the air moving so that less sulfur reaches you.
As for jalapenos and any other sort of pepper, sounds odd but first rinse your hands with milk as soon as you finish cutting, then use a paste of baking soda (or salt) to wash your hands with before rinsing with water as normal.
