What is the story about?
What's Happening?
Researchers at Cornell University have identified a method to cut onions without causing tears. The study, published in the Proceedings of the National Academies of Science, reveals that using a sharpened blade and cutting slowly, or coating the onion in oil before slicing, can prevent the release of tear-inducing chemicals. The research explains the mechanics of how these chemicals, specifically propanethial S-oxide, are ejected from onions. The study utilized high-speed cameras and computer models to show that pressing a knife against onion layers pressurizes the cells, leading to a mist of tiny droplets being released. This mist, which can travel at speeds of 11-89 miles per hour, is responsible for the irritation experienced when cutting onions.
Why It's Important?
This discovery is significant for both culinary and food safety reasons. By reducing the release of onion mist, the method not only prevents tears but also minimizes the spread of potential pathogens. Onions can harbor bacteria, and the high-speed mist can spread these pathogens across a kitchen. The findings suggest that keeping knives sharp and cutting gently can enhance food safety by limiting the spread of bacteria. This research provides practical advice for both home cooks and professional chefs, emphasizing the importance of proper knife maintenance.
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