There’s a reason so many recipes start with chopped onion; onions are a great way to build flavor in a dish.
But, we all know that chopping onions is guaranteed to produce a few tears, but why? Blame it on synthase. This tear-inducing enzyme converts the sulfoxide molecules that are released when an onion is cut, into sulfenic acid. The sulfenic acid, in turn, rearranges itself into a chemical that floats in the air, comes into contact with our eyes, and causes irritation — enough irritation to make us cry.
In the following video, Chef Jack Skalfani will reveal how to cut onions without crying. This trick does not include any special skills, just a different technique.
The only thing you need is a sharp knife which will help you cut onion in less than 2 minutes, not crying included.
On the video below you will see how to quickly and painlessly get rid of it: