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From: figmo@tymix.UUCP (Lynn Gold)
Newsgroups: net.cooks
Subject: RE: garlic and onion
Message-ID: <398@tymix.UUCP>
Date: Wed, 17-Apr-85 20:54:52 EST
Article-I.D.: tymix.398
Posted: Wed Apr 17 20:54:52 1985
Date-Received: Sun, 21-Apr-85 06:14:50 EST
References: <2454@drutx.UUCP>
Organization: Tymnet Inc., Cupertino CA
Lines: 13

Freezing onion is a BIG help.  The "odor" gets to your eyes because
it is able to dissolve in the air surrounding where you are cutting
it.  If you freeze the onion, it takes longer for the irritant to
get in the air (often long enough for you to be able to chop the
onion without getting seriously affected), and it doesn't have any
effect on the flavor in cooking.

If you are slicing said onion(s) for sandwiches, try doing so under
running water.  Using this method, most of the irritant dissolves in
the water running over the onion and down the drain.

--Lynn Gold
...tymix!figmo