Sharper knives reduce onion tears
Sharper knives and slower cuts can reduce onion-induced tears, new study finds.
Why it matters
- Common kitchen problem addressed scientifically.
- Potential implications for understanding pathogen spread.
By the numbers
- Study published in the Proceedings of the National Academy of Sciences.
- Chemical compound propanethial S-oxide identified as the cause of tears.
The big picture
- Findings could improve culinary experiences and inform pathogen spread research.
What they're saying
- Practical tips like using a fan or washing onions suggested.
- Questions about potential impact on taste raised.
Caveats
- Study focuses on onions; applicability to other vegetables not discussed.
What’s next
- Further research on broader applications of the findings.