Want to know why your eyes water up when you chop onions? At your service! It’s because damage to the flesh creates a chemical reaction that releases a powerful eye irritant.
How to minimize chopping-associated pain?
We’ve all heard that of that chewing-gum trick…but I don’t feel that like that really does anything. And I don’t like gum. So here’s what works for me: I chill the onion pre-dicing (in the refrigerator, not the freezer), and then make sure that the knife I’m using is super-sharp (this minimizes cell damage and results in the release of fewer irritants).
