7. Myth: It Doesn’t Matter How You Slice Garlic and Onions.
Reality: You don’t tear up from holding an uncut onion in your hand — those tears start flowing after you cut into it. By the same token, you can’t really smell onion or garlic until you cut into it. There are enzymes in both onion and garlic that don’t come into contact with each other until after you cut into them. These are the same enzymes that produce that harsh flavor present in raw garlic and onions — and you can control just how harsh these flavors are by cutting them correctly. Don’t slice onions crosswise — slice them through the root end, as pictured above. As for garlic, you’ll release less of the enzymes by cutting it into thin slices instead of mincing it.
Related: Lemony Steamed Spinach (Recipe)