The idiot's guide to the Kitchen.

Originally Posted by Acacia

I found a better remedy for the onion online:

When you cut the onion, have the gas burner on (full/mid power, I think), and cut nearby it. Fire consumes oxygen, and it takes it from the atmosphere. (if you didn't know this, then it's back to the drawing board for you) And since the onion juice particles are airborne...

NO. No. No. No.

Regardless of whether this trick is scientifically sound, any chef with an ounce of common sense knows that any open flame invites danger. In a kitchen, no flame should ever be left uncovered and unattended. Even if you're standing directly next to the flame, your focus is upon the onion, not the burner. It's far too easy to accidentally knock something onto the burner and start a fire while your mind is diverted. Even experienced chefs become distracted.

Chill the onions. It works just as well and isn't a safety hazard.

And don't give people dangerous cooking tips.

Jam it back in, in the dark.