Wednesday, September 28, 2011

No More (Onion) Tears

By Diana Hsieh

On Sunday, I made a paleo version of Cook's Illustrated's lamb vindaloo. (That's available only to subscribers.)

As I was chopping the onions, I thought of a handy tip that others might appreciate. If your eyes water while chopping onions, light a candle next to your chopping board. As CI explains, "the flame, which can be produced by either a candle or a gas burner, changes the activity of the thiopropanal sulfoxide by completing its oxidization."

I keep a tea light in my kitchen for just this purpose, and I have to chop more than a single onion, it's lovely!

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