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Life Tricks

  • Thread starter Thread starter ClarkeM
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If you chop around the bed of tears (the really dense core that extends a couple of inches down from the top), onions won't make you cry.
How do you chop that bit out? From this video he chops a whole chunk out. Seems a bit wasteful to me.
 
He cuts out a lot more than I do.

I just cut it in half, and then chop around the top bit of the bed of tears. You loose a couple of cubic inches of onion but you avoid the bulk of the fumes.
 

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He cuts out a lot more than I do.

I just cut it in half, and then chop around the top bit of the bed of tears. You loose a couple of cubic inches of onion but you avoid the bulk of the fumes.

Chop onions in half, remove the outer skin. Place in a single row, face down in an airtight container in freezer for 15 minutes.

Remove, place cut side down on tray. Slice/dice/chop whatever.

15 minutes isn't enough to damage the internal composition of the onions, but enough to stop the majority of the fumes.
 
Or just man up, accept the tears and cut the ****ing onion.
 
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But real men don't cry.
 
I'm not affected by onions at all. I think it might be because I wear contacts. Unfortunately, the wife knows this so I am now official onion cutter in our house.
 

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Sorry if this has been said. I honestly just realised that opening jars with your left hand on the lid rather than your right is much easier. Must be to do with the leverage (I'm right-handed).
 
Sorry if this has been said. I honestly just realised that opening jars with your left hand on the lid rather than your right is much easier. Must be to do with the leverage (I'm right-handed).
I usually just grab a thin spoon or butter knife and wrench it under the lid so the air pops out. After that, the lid comes loose.

Like this:
 

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This is close to a life trick, so i'm putting it in here.
How do I make my roast potatoes crunchy?! Is there some sort of trick to it, or is it dependent on the oven? I need crunchiness!
 

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