Why Most Chefs Pre-Dip Peeled Onions in Water Before Chopping

Have you ever wondered why many chefs pre-dip peeled onions in water before chopping them? This seemingly simple technique can significantly reduce the release of sulfur compounds and the annoying tears that many experience when chopping onions. Let's delve into the science behind this practice and explore the effectiveness of water as a barrier against the volatile gases.

Sulfur Compounds and Eye Irritation

When an onion is cut, it releases enzymes that convert sulfur-containing compounds into volatile gases. These gases are primarily responsible for the strong odor and the tears that many people experience. The process is as follows:

Release of Enzymes: Upon cutting, the onion cells are disrupted, releasing enzymes. Conversion of Compounds: These enzymes convert sulfur-containing compounds into volatile gases. Irritation and Tears: These gases irritate the eyes, leading to tears.

The Role of Water

By pre-dipping the peeled onions in water, chefs effectively trap some of these volatile gases before they can reach the eyes. This method, known as a "water barrier," can significantly reduce eye irritation and the severity of tears. Here's how it works:

Trapping Volatile Gases: The water molecules act as a barrier, trapping the gases and preventing them from reaching the eyes. Maintenance of Moisture: The moisture from the water can also help to keep the onion from drying out, making it easier to chop without creating a mess.

Methods to Reduce Onion Tears

While pre-dipping in water is a popular method, other techniques can also minimize onion-related tears:

Chilling the Onion: Placing the onion in the refrigerator for about 30 minutes can reduce the activity of the enzymes responsible for the release of volatile gases. Cutting Under Running Water: This method can also help to reduce the exposure to the volatile gases as the water flushes them away. Using a Sharp Knife: A sharp knife can minimize the damage to the onion cells, reducing the release of sulfur compounds. Chopping Direction: Chopping the onion with the grain rather than across it can also help to reduce tears.

Perspectives from Experienced Chefs

Not all chefs pre-dip onions in water, and there are various opinions on the effectiveness of this practice. Some chefs have shared their experiences:

"I never worked in a kitchen that ever put onions in water before chopping. Sometimes you just had to grin and bear it. Though many times we would have kitchen help peel onions, remove the tops, bottoms, and brown skin, and put the peeled onions in the walk-in before we used them. The discarded peels were used in stocks, so to have a large amount to start a stock was good to have. Putting them in water would be a waste of water and time."

— Chef John, with over 20 years of culinary experience

"I peeled and sliced 30 pounds of onions this morning for French Onion Soup and didn’t dip. I’m not crying either, although my hands and now my steering wheel both stink!!"

— Chef Sarah, with 15 years of experience in fine dining settings

Conclusion

The practice of pre-dipping peeled onions in water before chopping is a technique that can help reduce onion tears. However, not all chefs follow this method due to various reasons, including practicality and personal preferences. Whether you opt to pre-dip your onions or try other tear-reducing techniques, the most important thing is to find the method that works best for you.

For detailed instructions and additional tips on how to chop onions without tears, visit the linked article.

10 Tips for Chopping Onions Without Shedding a Tear