It's the age-old predicament: you want onions in whatever you're prepping, but the cutting...you almost resign yourself to stinging eyes and plenty of tears. Did you know there's a way to minimize the effects of cutting raw onions that you already have at your disposal? First: why do we cry when cutting onions? Scientists say when you slice into an onion, you free gasses hidden within its cells, which, when combined with the moisture in your eyes, creates a sulfuric acid, which irritates your eye and causes pain. Now, how to avoid it? Simple. Forget all those hacks passed down through the years; the one way to reduce eye irritation is to simply use the sharpest knife possible, to speed up cutting and lessen the emission of the onion's internal gasses. Also, people that wear glasses or contacts get a slight benefit from the "barrier" between the onion's juices and gasses and their eyes.
Lend a Helping Can raises money for 12 New England charitable agencies to feed the Needy and Homeless.
