Have you noticed that chopping onions always brings tears to our eyes, and the reason for this is the strong spicy taste? But you know what? In fact, there is a little trick that can help you solve this problem. Refrigeration, yes, is to put the onion in the refrigerator. So, why is that?
To solve this mystery, we must first understand the spiciness** in onions. The spiciness of onions mainly comes from a substance called sulfur compounds, which are released when the onion is cut. These sulfur compounds react with the moist part of the eye and are converted into sulfuric acid, which irritates our eyes and causes tearing.
So, why does refrigeration reduce this spiciness? It turns out that low temperatures can slow down the chemical reactions inside onions. When onions are refrigerated, the enzyme activity inside them decreases, slowing down the production of sulfur compounds. This way, when you cut the onion again, the sulfur compounds released are reduced, and the spiciness is naturally reduced.
In addition to this, refrigeration has another benefit. Do you know that annoying "whoop" sound when chopping onions? Actually, it was the sound of onion cells cracking. The low temperature makes the cell wall of the onion more compact, which reduces the likelihood of cell rupture. This way, you will be able to enjoy a peaceful process while chopping the onions.
Refrigeration is only one way to reduce the spiciness, though, and it doesn't completely eliminate the spiciness. If you're particularly spicy, try wrapping the blade in a paper towel before chopping the onion, which will also reduce the splashing of sulfur compounds.
In short, a little refrigeration trick can make it easier and more enjoyable when chopping onions. The next time you cut an onion, try chilling it in the fridge and see how it goes! Hopefully, these tips will bring more fun and convenience to your kitchen life!
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