Simplify Kitchen Life With The Microwave—These Hacks Make Cooking a Breeze
Tearless Onion Chopping
Ever wondered why we tear up while cutting onions? These vegetables contain certain compounds stored in their cells. When the onion is cut, this substance reacts with other enzymes in the air producing the acid that makes our eyes tear up.
This can be quite unpleasant and is sometimes even painful. By microwaving the onion on high heat for 30 seconds, it’s possible to prevent the tears. Eyes don’t water because heat destroys the enzymes required to form the compound.
You must be logged in to post a comment Login