Timenspace
Legendary Member
Yes, exactly, a grimacing face, thanks.
We actually use that word a grimace, as is, in Croatian. I had no idea it was a proper English word, rather French, I reckoned?
Probably internationalized.
Old Cooks’ Tales
- Thread starter TastyReuben
- Start date
We actually use that word a grimace, as is, in Croatian. I had no idea it was a proper English word, rather French, I reckoned?
Probably internationalized.
JAS_OH1
Forum GOD!
Yes, it's been common in American English for a very long time and I assume in "proper" English as well. "We" have stolen many words from other languages!Yes, exactly, a grimacing face, thanks.
We actually use that word a grimace, as is, in Croatian. I had no idea it was a proper English word, rather French, I reckoned?
Probably internationalized.
Timenspace
Legendary Member
Both my Grandma and my Dad were teaching me to sharpen my knives on the bottom/up brim of a porcelain cup/saucer...
Few drops of water and back, forth...
Sometimes it works, other times not...
Few drops of water and back, forth...
Sometimes it works, other times not...
Timenspace
Legendary Member
That is supercool! Thanks!
Ah yeah, we did too, tons!
I’ve seen Jacques Pepin do this, so it’s legit!
"You need to cut an X in the bottom of your sprouts, otherwise they wont be tender"
Well of course, since most Brits 50 years ago cooked their Brussels for 3 weeks, I'm not surprised.
Mine? No X - 15-20 minutes, depending on the size
Well of course, since most Brits 50 years ago cooked their Brussels for 3 weeks, I'm not surprised.
Mine? No X - 15-20 minutes, depending on the size
Timenspace
Legendary Member
You can wash the peeled onion under cold water, and it won't make you tear as much.
You can cut the onion in a drafty room, to reduce tears.
Both are not from my family, but a 'ladies' magazine from who knows when...90s?
You can cut the onion in a drafty room, to reduce tears.
Both are not from my family, but a 'ladies' magazine from who knows when...90s?
JAS_OH1
Forum GOD!
Interesting, because I always have rinsed peeled onions under water but I had never heard that. I think that might depend on the size of the onion though, because big onions will make me cry and little ones not so much.
I don't know how many onions I've cut up in the past 20 years, but I do remember doing 25 kgs for a Gala dinner in 2017. And yet, when I was in the UK in 2022, I bought some Norfolk onions and they had me streaming - and I only chopped 2 of them.
It might depend on the type of onion and where it was grown. No idea.
With respect to onions, I think it comes down to the person more than the onion - some people are genetically predisposed to be sensitive to whatever the chemical it is it gives off when cut - but maybe that’s a new cook’s tale. 
I’d always heard that as long as you didn’t cut into the root, you’d be ok, but I don’t think that’s true.
For the record, I don’t cry when cutting onions. Mosquitos also leave me alone.
I’d always heard that as long as you didn’t cut into the root, you’d be ok, but I don’t think that’s true.
For the record, I don’t cry when cutting onions. Mosquitos also leave me alone.
Onions contain sulphur, and that's what causes the tearing. Horseradish and wasabi (and cabbage!) are also sulphurous vegetables.
I think I could rub onions in my eyes and the onions would start crying before I would.
Go on! Give it a try, mate.I think I could rub onions in my eyes and the onions would start crying before I would.
JAS_OH1
Forum GOD!
I have a photo somewhere my husband snapped of me cutting onions wearing goggles, lol.
Is this you?
