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Kitchen Science 101

Learn how to chop an onion without crying, sear a steak to perfection and more

Posted 10.23.07 at 2:00 am 0 Comments

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Should I Sear My Steak to Seal in the Juices?
Tyson Mangelsdorf
The Science: The notion of "sealing in the juices" was invented in the mid-19th century by German chemist Justus von Liebig, who suggested that heat formed a watertight shell on the meat. In the 1930s, scientists found that the crust wasn't, in fact, waterproof, and thus that seared steak is no juicier.
The Solution: Searing creates a Maillard reaction, in which proteins and sugars produce flavor. But a juicy medium rare comes from grilling room-temperature meat on high, flipping it once, and removing it when red juices show. Let the meat rest for a few minutes, and slice it across the grain.—J.N.

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How Do I Chop Onions Tear-Free?
Tyson Mangelsdorf
The Science: Onions obtain sulfur from the soil and turn it into four kinds of chemical ammunition, which are stored in cell fluids. A separate storage vacuole holds an enzyme trigger. When enzyme meets ammunition—after your Santoku cuts through it—the result is a volatile sulfur compound that floats into your eyes. The mixture of gas and tears produces a very mild but profoundly unpleasant triple threat of sulfuric acid, sulfur dioxide and hydrogen sulfide.

The Solution: Refrigerating an onion for 30 minutes or chilling it in ice water slows down the action of its trigger enzyme and saps some energy from the vegetable's volatile molecules. Says Barry Swanson: "It reduces the tendency for the sulfur compound to volatilize"—so you'll look less distraught as you prepare dinner.—James Norton

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