Food hacks
Here are some of my favorites found from this article.
How to avoid crying when cutting up onions.
My technique had aways been to run the ceiling fan when cutting up onions. It has always worked for me. Here is Food Hack's method.
Using a knife, cut a cone out of the bottom of the onion (where the roots come out). The diameter of this cone should be about a third of the diameter of the onion, and about 1/3 deep. Take this piece and throw it away (don't put it down the disposal!). This piece contains the part/gland that makes baby Jesus and everyone else in the room cry when you're chopping it up. Once you've gotten that piece out, chop off the top, peel, and slice the onion.
Chill a bottle of wine in 6 minutes
To chill a bottle of white wine quickly, put the bottle in a bucket with ice, water and a large handful of salt. The salt reduces the freezing point of water and will allow it to become superchilled, which will in turn chill the bottle of wine in six minutes flat.
How to cool the burn of chiles
I don't know anyone who doesn't know this one, but here it is!
The chemical capsaicin, the component that makes pepper and chiles hot, is a tricky one. Drinking water, as Lynne Rossetto Kasper of The Splendid Table reminds us, does not relieve the burn. Capsaicin bonds with fat, so cream, whole milk, yogurt, and other creamy things are the best antidote. In most cuisine from hot, hot, spicy places, like India and Indonesia, citrusy yogurt and other creamy concoctions are used to counteract ultra-hot foods. If you're cutting chiles, Kasper explains, you can prevent irritation: "Scrub with lemon or vinegar; coat your skin with oil before you start working with the chiles," or "slip plastic bags over your hands" before you start chopping.
How to avoid crying when cutting up onions.
My technique had aways been to run the ceiling fan when cutting up onions. It has always worked for me. Here is Food Hack's method.
Using a knife, cut a cone out of the bottom of the onion (where the roots come out). The diameter of this cone should be about a third of the diameter of the onion, and about 1/3 deep. Take this piece and throw it away (don't put it down the disposal!). This piece contains the part/gland that makes baby Jesus and everyone else in the room cry when you're chopping it up. Once you've gotten that piece out, chop off the top, peel, and slice the onion.
Chill a bottle of wine in 6 minutes
To chill a bottle of white wine quickly, put the bottle in a bucket with ice, water and a large handful of salt. The salt reduces the freezing point of water and will allow it to become superchilled, which will in turn chill the bottle of wine in six minutes flat.
How to cool the burn of chiles
I don't know anyone who doesn't know this one, but here it is!
The chemical capsaicin, the component that makes pepper and chiles hot, is a tricky one. Drinking water, as Lynne Rossetto Kasper of The Splendid Table reminds us, does not relieve the burn. Capsaicin bonds with fat, so cream, whole milk, yogurt, and other creamy things are the best antidote. In most cuisine from hot, hot, spicy places, like India and Indonesia, citrusy yogurt and other creamy concoctions are used to counteract ultra-hot foods. If you're cutting chiles, Kasper explains, you can prevent irritation: "Scrub with lemon or vinegar; coat your skin with oil before you start working with the chiles," or "slip plastic bags over your hands" before you start chopping.
posted by Mizike at 8:43 AM
2 Comments:
That onion info. is a bit off imo. Wikipedia gives a good explination as to why it makes you cry. Contacts and safety glasses help people with really sensitive eyes.
That explains why so cutting onions near running water reduces tearing.
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