If you fancy a good cry today why not follow this top tip for always having a chopped onion to hand?
If you buy onions in bulk take the bull by the horns and peel and chop every onion – this will save time when you come to prepare other meals and should also reduce food waste. Place each chopped onion (so you know the amount when adding to recipes) in it’s own small freezer bag and feeze. Whenever you need onion just open the bag and add.
If you’d rather keep a dry eye then how about trying this… It is the gases in onions that make you cry, and they are attracted to water hence it heads straight for the tearducts. So try chopping an onion under or near running water if at all possible.
Alternatively try holding a wooden spoon in your mouth (this is one suggestion I heard many years ago) – no idea why that should work but it’ll certainly take your mind of the sting!
If you have any other suggestions please do share in the comments below
Happy Chopping!
Genius! So ridiculously why-didn’t-I-think-of-that-before simple. I will definitely be using this tip in the future. Do you do this with any other veggies?
Hi Aimee, yes very simple. Also great for onions as they are such a hard vegetable. I’m pretty sure most veggies freeze, not so sure about the ones that would be classed as salad. So lettuce and cucumber may not fare so well. Coincidentally I was doing a little research on frozen foods and came across some info that says that if the veggie is to be eaten within 2 weeks just prep/cut them and freeze. However anything after that would need to be blanched before frozen so as to keep texture and taste. The only thing I’ve found is that after freezing they tend to dispurse more water, so for stir fries etc I’d always use fresh veggies. But when slow-cooking frozen is a great option – I typically use frozen ginger when slow-cooking also.
Genius! So ridiculously why-didn’t-I-think-of-that-before simple. I will definitely be using this tip in the future. Do you do this with any other veggies?
Hi Aimee, yes very simple. Also great for onions as they are such a hard vegetable. I’m pretty sure most veggies freeze, not so sure about the ones that would be classed as salad. So lettuce and cucumber may not fare so well. Coincidentally I was doing a little research on frozen foods and came across some info that says that if the veggie is to be eaten within 2 weeks just prep/cut them and freeze. However anything after that would need to be blanched before frozen so as to keep texture and taste. The only thing I’ve found is that after freezing they tend to dispurse more water, so for stir fries etc I’d always use fresh veggies. But when slow-cooking frozen is a great option – I typically use frozen ginger when slow-cooking also.
Genius! So ridiculously why-didn’t-I-think-of-that-before simple. I will definitely be using this tip in the future. Do you do this with any other veggies?
Hi Aimee, yes very simple. Also great for onions as they are such a hard vegetable. I’m pretty sure most veggies freeze, not so sure about the ones that would be classed as salad. So lettuce and cucumber may not fare so well. Coincidentally I was doing a little research on frozen foods and came across some info that says that if the veggie is to be eaten within 2 weeks just prep/cut them and freeze. However anything after that would need to be blanched before frozen so as to keep texture and taste. The only thing I’ve found is that after freezing they tend to dispurse more water, so for stir fries etc I’d always use fresh veggies. But when slow-cooking frozen is a great option – I typically use frozen ginger when slow-cooking also.