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Keep that sulfur compound away from your eyes and nose with proper ventilation. A basic oven vent won’t really work; instead, you’ll want to turn a fan on and have it blow away from you.
That stinging feeling in your eyes serves a purpose for onions, ... And storing onions in the refrigerator can dampen their flavor, Le said. Instead, keep your onions in a cool, dry place and pop ...
No need for tears: Here's how to cut an onion without crying, including tips like a sharpened knife, freezing onions, and protection to keep eyes from watering.
An onion (Allium cepa L., from Latin cepa meaning "onion"), also known as the bulb onion or common onion, is a vegetable that is the most widely cultivated species of the genus Allium. The shallot is a botanical variety of the onion which was classified as a separate species until 2011.
syn-Propanethial S-oxide (or (Z)-propanethial S-oxide), a member of a class of organosulfur compounds known as thiocarbonyl S-oxides (formerly "sulfines"), [2] is a volatile liquid that acts as a lachrymatory agent (triggers tearing and stinging on contact with the eyes).
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Similarly to onions when chopped, if Allium siculum is crushed it gives off chemicals that make the eyes water, [citation needed] which are termed 'lachrymatory agents'. [20] [21] The lachrymatory agent (Z)-butanethial S-oxide, along with several 1-butenyl thiosulfinates are detected by mass spectrometry using a DART ion source.
Dot onions with butter. Add 1/2 c. water to bottom of pan and tightly cover with foil. Bake onions until tender, 75 to 90 minutes (the centers should be easily pierced with a fork or a metal cake ...