Onions are a fundamental ingredient in global cuisine but often induce tears when chopped. A study by Cornell University reveals that using a sharp knife and cutting slowly significantly reduces the emission of irritating juice that leads to crying. The research involved a specialized guillotine to examine various blade types and cutting techniques. Findings showed that dull knives force onion layers to bend and spring back, releasing more juice, while slow cutting minimizes spray, providing better control over the process and ensuring a tear-free experience.
Researchers at Cornell University found that using a sharp knife and cutting slowly drastically reduces the release of irritating onion juice that causes tears.
The team’s experiment involved using a specialized guillotine to assess how blade sharpness and cutting speed influenced the amount of onion juice ejected into the air.
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