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8 Common Cooking Myths (Slideshow)

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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)

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Read more: Appetizers & Snacks, Basics, Conscious Consumer, Desserts, Diet & Nutrition, Eating for Health, Entrees, Food, Fun, Green Kitchen Tips, Health, Side Dishes, Vegan, Vegetarian, , , , , ,

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Katie Waldeck

Katie is a freelance writer focused on pets, food and women’s issues. A Chicago native and longtime resident of the Pacific Northwest, Katie now lives in Oakland, California.

304 comments

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12:37AM PDT on May 11, 2015

This is surely a very good blog, thanks a lot for sharing such nice information here. http://www.cookingbash.com/best-food-and-vegetable-steamers-review/

3:16AM PST on Feb 28, 2014

Thanks for the info.

7:47AM PDT on Aug 13, 2013

Thanks useful information.

8:16AM PDT on Jul 26, 2013

thanks

4:37AM PDT on Jul 23, 2013

Oh come on! This could have been presented on at most two pages! Why must these things force us to read one item then open a new page? I refuse!

9:40PM PDT on Jun 23, 2013

Good tips, but wish there were listed on one or two pages.

9:21PM PDT on Jun 23, 2013

good tips and reminders

6:27PM PDT on Jun 22, 2013

Thanks for the info



-------------------------------------------
Jesus is God :D

10:33AM PDT on Jun 22, 2013

page 3: "vice versa" :)

3:56AM PDT on Jun 22, 2013

thanks for sharing

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