By Veronica

Chopping onions is one of the kitchen tasks I avoid the most. Apart from the odor that will stick on my hands all throughout the day, tears flow endlessly from my eyes to the point I can’t even open them. So I did a little research and here’s what I’ve found.

I’ve read that there is a compound that is released once the onion is cut called propensulphenic acid.  This compound immediately reacts with the air and forms another compound which is known as propanethial oxide. This substance is volatile and when dissolved, it forms sulfuric acid which irritates our eyes.This causes weeping as our eyes try to wash away its irritant.

Some say that this problem can be solved as soon as you get used to it but would we still wait for that time to come so that we can stop this tear jerker? I don’t think so. Here are some tips on how to avoid tears during an onion-chopping session:

1. Peel or chop onions under water
   The molecules that causes those tears are water soluble so putting them under water would dissolve those molecules and would wash them away immediately once it’s released. 
   For me, this really works but I do not necessarily chop the onions under water. Instead, I would peel then chop the onion in half (lengthwise) then soak it in water for about 5 minutes. After which, I would drain the water off and it is ready for more chopping, no tears guaranteed!
   
2. Chill the onions before chopping 
   This method lowers the volatility of the molecules released by onion.
   
3. Using a good, sharp knife
   The blade of the knife easily glides through the onion damaging less cells, releasing less compounds.
   
4. Burn a candle adjacent to where you are chopping
   The tear-causing substance is drawn to the heat.
   
5. Do the chopping in a well ventilated place
   So that the gas from the onion would be drawn away from your eyes. You can also use an electric fan to push the gas away from your face. Remember to make sure that direction of the wind from the electric fan that would carry the gas of the onion is not going towards your face. You should also be able to cut fast.
   
6. Use goggles
   Protect your eyes from the onion’s gas. Some are claiming that contact lenses can also do the job.
   
7. Smear some lemon juice on the knife before cutting
   The lemon juice prevents the smell of the onion. I guess if there is no smell, means no gas and no gas means no tears for you. Remember to do this periodically as this is only effective for a certain amount of time.
   
8. Use pre-chopped onions
   If you don’t want to do all the tips above and don’t have the time for some onion drama, you can definitely do this.

These are only a few of the many methods that you can do to prevent those tears when chopping onions. Can you still add tips on this list? Let us know by commenting below .

Kaye, B. (1995). Science And The Detective. Germany: Wiley-VCH.
How Not To Cry When Cutting Onions --Quick Dish by tablespoon
Cooking With Onions Without Crying by Henneman, A. of University of Nebraska-Lincoln

In cooking meat, tenderness is one of the essential factors considered to have a scrumptious and mouthwatering dish.  Different methods such as marbling, aging and the addition of acids and alcohols were done to achieve the desired meat's tenderness. Aside from these methods, the use of enzymes from fruits and vegetables on meat were also found to be very effective meat tenderizers. These enzymes are known to have proteolytic enzymes that help in the hydrolysis of one or more meat proteins. 

Here are 6 natural sources of meat tenderizers that you can use for your tough meat: 

by Veronica

From the dynasties' porcelain cups to the morning mugs of the 21st century, tea definitely stood the test time. It has always been a favorite stress reliever for its drinkers, old and young. A classic beverage that never goes out of style. Today, tea have different faces. With the numerous innovations it has gone through, do we still have the idea of what tea really is? Let us all have a quick look, shall we?

Tea is a leaf infusion from the plant Thea sinensis or commonly known as the tea plant. It is an evergreen shrub that grows to a height of fifteen to thirty feet and has a white blossom with yellow anther. This plant is largely produced by countries with the greatest tea consumers such as China and Sri Lanka (Gatchalian & De Leon).
Tea can be classified according to its method of manufacture:

Black Tea is the result from the infusion of fully fermented tea leaves. The process of fermentation is responsible for its mellow flavor and aroma. It also gives off the reddish brown color in tea.

Oolong Tea is from slightly fermented tea leaves. It is has the characteristics of both green tea and black tea. It is a flavorful tea with a light amber color.

Green Tea is unlike the first two classes of tea because it is not fermented. The leaves are steamed and dried resulting into lightly colored leaves. These leaves were believed to have higher tannin content than the ones used in making black tea. It is known for its brisk flavor that appears to be clear and sparkling with a pale gold color.

These different classes of tea means that the flavor, strength and appearance of tea depends on the oxidative process that would occur on the tea leaves using its natural enzymes. This oxidative process happens when fermentation is involved in the process of producing the tea. This is why the process of fermentation is very important in manufacturing tea.

So the next time you will be drinking your cup of tea, you will be able to determine what class of tea is and even the plant’s scientific name!

Source: M. Gatchalian & S. De Leon (1992). Introduction to Food Technology. Philippines: Merriam & Webster, Inc.
Credits to the following for the picture:
http://www.theartfulstencil.com/silhouette-tea-cup.html
http://www.quotegarden.com/tea.html
http://asunder.deviantart.com

• Avoid excessive heat or cold
• Rainfall must be 1200 – 1500 mm per annum
• A few hours of light per day
• No strong winds
• The higher the altitude, the better.

• Arabica is known as “kapeng Tagalog.” It could be grown productively in cooler places with an elevation. It thrived in Batangas before it was wiped out by coffee rust at the turn of the 19th century. It is also considered the coffee of the world market because of their superior flavor and aroma.

• Robusta is known by its local name as “kapeng robusta.” It is harder and yields more than the Arabica but has the poorest flavor and aroma.

• Excelsa is locally known as “kapeng excelsa.” This variety is more tolerant to drought, nematodes and rust than other varieties. It has better flavor and aroma than Robusta and Liberica.

• Liberica is known as the famous “kapeng barako” or “kapeng amerikano.” It is also characterized with the strongest pharmocopial taste and flavor. It is also tolerant to drought, quite resistant to nematodes and grows in a wider type of soil.

Turkish Coffee

                                                                                                                                                                                    Love,