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Onions without tears

I just ran across this info in the 1/12/98 First magazine:

"Preventing tears
     It's the sulfur compounds found in onions that cause a sobfest when
you're preparing them. Since sulfur is concentrated in the root end, follow
this method in order to avoid releasing it:  Cut an unpeeled onion in half
and immediately place it cut-side down on the cutting board. Starting with
one half, peel back the skin; do not detach from the root. Holding the root
end and the peel to steady the onion, chop as you would normally. Discard
the root end when finished. Repeat with the other half."

So, Jacques has the right idea.  Happy chopping.


Karen van Nederpelt
Center for Transportation Studies - MIT
617.253.4560  fax