Quote:
Originally posted by case
...we usually stick the onion in the freezer for about an hour before cutting it...it seems to help.
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More like 20 minutes.
The whole point he was making is that regardless of what you do, the vapour is gonna get you. It's a hazard of working with onions. And for what its worth, I've never found a refrigerated or partially frozen onion to do much in the way of killing the vapours off, though it may help a bit.
Although now that I think about it, freezing an onion might not be the best way to keep it flavourful. Burst cell walls, blah blah blah.