http___www.kuchniaiwino.eu_hr_2021_05_08_za_C5_A1to-pla_C4_8De_C5_A1-kroz-luk__1.xml
1.1 2.1 2.2 2.3 2.4 2.5 2.6 2.7 2.8 2.9 2.10 2.11 2.12 3.1 3.2 3.3 3.4 3.5
Why are you crying over the onion? You happily cut onions for dinner, when BAM! Your eyes pinch, and tears run down your face. Maybe the burning is that strong, that you need to step back! Why is onion such an unpleasant vegetable sometimes? Well, it actually comes down to a fascinating biochemistry. Before it was in your kitchen, the onion happily produced food from the sun and absorbed minerals from the soil. It turns out, that onions are particularly good at absorbing sulfur, which it uses in many amino acids. When you cut the onion, you open cell by cell, releasing their liquid contents. Previously separated enzymes meet sulfur-rich amino acids and form unstable sulfenic acids, which then turns into a chemical known as syn-propanetial-S-oxide. This insidious chemical is volatile, which means, that it evaporates easily and causes a burning sensation, when it rises from the cutting board and comes into contact with the eyeballs. Trying to protect your precious eyes from damage, the brain quickly releases a tear, to flush out the irritant. You are left with red eyes and tear stained cheeks in the center of the kitchen, obvious victim of some sort (amazing) botanical war. So what can be done, to reduce all this onion chemistry drama? Some varieties of onions, especially sweet onions, they are less sulfuric than others and therefore less prone to watery eyes. You can also freeze or cool the onion, before you cut it; this slows down the enzymes responsible for a series of unfortunate chemical events. Other tricks – such as lighting a match, eating bread while chopping or breathing with your mouth – they are much less effective (if they are at all), but desperation is the mother of invention (or something like that), truth? Try them out, if you must.
1.1 2.1 2.2 2.3 2.4 2.5 2.6 2.7 2.8 2.9 2.10 2.11 2.12 3.1 3.2 3.3 3.4 3.5
Zašto plačeš za lukom? S veseljem režeš luk za večeru, kada BAM! Stisne ti se oči, a suze ti teku niz lice. Možda je žarenje toliko jako, da se morate odmaknuti! Zašto je luk ponekad tako neugodno povrće? Dobro, zapravo se svodi na fascinantnu biokemiju. Prije nego što je bio u vašoj kuhinji, luk je sretno proizvodio hranu od sunca i upijao minerale iz tla. Ispada, da je luk osobito dobar u upijanju sumpora, koje koristi u mnogim aminokiselinama. Kad izrežete luk, otvaraš ćeliju po ćeliju, otpuštajući svoj tekući sadržaj. Prethodno odvojeni enzimi susreću se s aminokiselinama bogatim sumporom i stvaraju nestabilne sulfenske kiseline, koji se zatim pretvara u kemikaliju poznatu kao sin-propanecijalni-S-oksid. Ova podmukla kemikalija je hlapljiva, što znači, da lako isparava i izaziva peckanje, kada se diže s daske za rezanje i dođe u dodir s očnim jabučicama. Pokušavajući zaštititi svoje dragocjene oči od oštećenja, mozak brzo pusti suzu, da isprati nadražujuće. Ostajete s crvenim očima i suzama umrljanim obrazima u središtu kuhinje, očita žrtva nekih (nevjerojatno) botanički rat. Dakle, što se može učiniti, smanjiti svu tu dramu kemije luka? Neke sorte luka, posebno slatki luk, manje su sumporne od drugih i stoga manje sklone suzenju očiju. Također možete zamrznuti ili ohladiti luk, prije nego što ga izrežete; to usporava enzime odgovorne za niz nesretnih kemijskih događaja. Ostali trikovi – kao što je paljenje šibice, jesti kruh dok sjeckati ili disati na usta – su mnogo manje učinkovite (ako uopće jesu), ali očaj je majka izuma (ili tako nešto), pravi? Isprobajte ih, ako moraš.