Onion cutting

[phoebe]

Originally Posted by chrose

Okay I know this will sound totally ridiculous but it has worked for me on many (not all) occasions, it was told to me by a former Chef. Take a piece of very wet paper towel folded up and placed under your upper lip. I know, I know , but what the heck try it sometime!

I DID try this, just because YOU suggested it, Chrose! Is this one of those initiation stunts for apprentices? I looked stupid and it didn't stop the tears Even my cats were staring at me. I think I'll just go back to keeping my knife sharp and keeping the mascara off.

[Ma Facon]

Originally Posted by Mikeb

The sharper your knife is, the less you'll tear up. I've cut up entire sacks (25lb.) of onions without shedding a tear, a razor sharp knife and good cutting technique is key.

Bingo

[chrose]

Originally Posted by phoebe

Is this one of those initiation stunts for apprentices? I looked stupid and it didn't stop the tears

No really I wasn't kidding. I did say it didn't always work, and I guess I did neglect to mention that you might look kind of ridiculous . But the occasional time I tried it, it seemed to help. Ehh whattya gonna do?

[cheF_faTchiCkeN]

Originally Posted by Granfrad

This is perhaps a glarring sign i am an amature, but i have a rather pressing question. I can not for seem to cut an onion without suffering intense pain in my eyes. to much so in fact that i can't even seem to see as my eyes are buring and watering. what do you recommend to solve this problem of cutting onions. (i don't think time is the answer, cause it has been a problem for several years)

perhaps my experience as an entrepreneurial and certified chef.. proper standing posture whilst slicing the onion will minimise any discomfort felt in the eyes.. of course as some bros here suggested, you could soak it in cold water for awhile, maybe few mins before beginning to slice it..will also minimise the tearing..

[Ma Facon]

OK, Clean/slice/chop/etc... And get on with your work. If you take the long way of cleaning onions this forum will have 20 onion threads before you clean the first one. Kind of a useless thread. IMHO


Next thread will be.. " HOW DO YOU TIE YOUR CHEF SHOES ? "

[Al_Dente]

A silly thread? For sure it is, but the thought always arises while working through a 50lb bag. Old onions are the worst.

I find it best to face the hood while cutting onions. This way the fumes are pulled away from your face. It seems that cutting them near the line with your back to the stove is more irritating. A sharp knife helps for sure as does washing the hands often in cold water.

AL

[AprilB]

...or a compound thereof....when it combines with water it makes a mild sulfuric acid which is the cause of the burning. The little particulate matter that atomizes into the air when you cut or chop eventually finds its way to your mucus membranes and creates the problem.

A way to help this problem is to freeze the onion for a short period of time. It will start to crystalize the little onion molecules that contain the culprit.

Then they can't atomize as much.

Oops...I guess I'm being too Dexter...LOL!

April

[Metrakay]

Turn on your stove's ventilation system and put a cutting board as close to it as you can on nearby counter or a cold portion of the stove etc, NOT on the ceiling , and stand UPWIND. This will pull the fumes away from you and from the house, too.

(If your system is powerful enough, you can stand downwind and the fresh air blowing past you will keep your eyes from watering.)

[cakerookie]

20 minutes in the freezer. NO TEARS!

Regards Cakerookie

[ghost]

Originally Posted by Plongeur

Chef tells me that one of his previous plongeurs used to wear a scuba diving mask while peeling and chopping onions. Worked well, looked weird.

It's kind of funny because I tried this once to see if it worked. The mask fogged up so quickly it was pointless. I'd rather just work with a really sharp knife and not work quickly. :-)

[Warchef]

refrigeration does work.. but you introduce huge amounts of mold spores by throwing the whole sack in the walkin.. in addition onions, mush, and lemons all deteriorate your refrigeration grill WAY quick..

if you batch it out its one more thing to worry about.. or hear the night shift ***** about the days guys not doign for them.. blah blah blah..

if your dicing.. use a method where the onion falls apart the least..

cut the onion in half ( i leave root on) place cut side down.. make cuts going opposite of the "rings" depending on the size you want.. then go back and slice the onion along the ring bias... try and keep the onion intact.. if your slopping it up and throwing it all around your gonna release the gas..

same thing if your going for half moons.. keep it intact until you put it into your container..

if your using a slicer.. i keep my head below the \ of the slicer.. if you do this while powering thru say a 50 lb sack you will notice the onion juice flying over your shoulder and not the incredible burn..

[Lobster Boy]

Al Dente is right on about the age of the onion.
If you've got a real tear maker it is probably old, from last years harvest.
I try to buy onions (carrots and potatoes too) from vendors with quick product turnover. Look on the bag to see where they are grown. If they are way out of season for that region you should think twice.
The sharp knife is important too. I once was visiting a kitchen when the prep kid pulverized a bag of onions in the Buffalo chopper. It was like someone set off a tear gas canister. He had turned them into a paste and cleared the kitchen.

[Magnolia_Chef]

I as well found that useing a snorkel mask does the trick, just remember not to exhale through your nose into the mask, not even a little, i can slice a 50 bag of onions non stop like this.

[panini]

I learned 30 yrs ago there is only one sure fire ,simple way, not to tear up. Just put the onions between you and the exhaust hood. Sorry if someone already mentioned this.

[bubbamom]

Cut in half from root to stem end. Peal, but leave root in tact. Dice or slice as needed.