Scientists Uncover a New Trick to Avoid Crying When Chopping Onions

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3 minutes (139 seconds)

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463

Key points

• The science behind crying while chopping onions Crying while chopping onions is a common experience that many of us face in the kitchen.
• While various tricks exist to reduce this discomfort, from wearing diving goggles to chilling the onions in the fridge, recent research has unveiled an unexpected contributor to our tearful plight: the way we cut onions.
• This insight might just change how you approach this kitchen staple.
• Why do we cry when cutting onions?

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The science behind crying while chopping onions Crying while chopping onions is a common experience that many of us face in the kitchen. While various tricks exist to reduce this discomfort, from wearing diving goggles to chilling the onions in the fridge, recent research has unveiled an unexpected contributor to our tearful plight: the way we cut onions. This insight might just change how you approach this kitchen staple. Why do we cry when cutting onions? The culprit behind our tears is a sulfur compound known as thiosulfinate. This compound serves as a defensive mechanism for onions, protecting them from herbivorous animals. Within the cells of an onion are sulfur-containing compounds, which remain inactive until the cells rupture—either from the bite of an animal or, more commonly, from our sharp knives. Once this happens, an enzyme called alliinase comes into play, converting these compounds into the irritating thiosulfinate. As these substances are released, they can irritate our eyes, triggering a tearful reaction.

So, the next time you find yourself tearing up over an onion, remember that it’s not just the onions—it’s the chemistry at play, too. The perfect trick lies in your knife One striking finding from recent studies is that the sharpness of your knife and the speed at which you cut significantly influence tear production. When using a dull knife, you must exert more pressure, which builds up and releases irritant compounds explosively when the cells break. Researchers have shown that, with a well-sharpened knife, fewer irritants are propelled into the air, significantly reducing the likelihood of them reaching your eyes. It gets even more interesting: the speed of your cuts also matters. Cutting too quickly can lead to more forceful slicing, causing those irritating compounds to travel farther and, ultimately, to your eyes. In controlled experiments, it was observed that droplets can travel at speeds of up to 40 meters per second when using dull knives!

So, is it time to retire those diving goggles from your kitchen? Perhaps! A sharp knife could spare you a tear or two. The cold onion theory is a myth Another commonly held belief suggests that chilling onions could reduce tear production. Yet, studies indicate that this isn’t the case. Whether the onion is cold or at room temperature, the effects remain largely the same. In fact, there might be instances where cutting a cold onion can lead to even greater irritation due to the nature of cell rupture. This revelation begs the question: why bother with the hassle of chilled onions or specialized goggles? Instead, focus on a simple yet effective approach—sharpen your knife and adopt a slower, more deliberate chopping method. Remember, you’re not in a culinary competition, so take your time and savor the experience.

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