Is there any harm in finely chopping onions beforehand - say 7am in the morning - and putting it in an airtight bag in the fridge until say 1pm, for use in a dish? Or will that impact the flavour too much and I should cut them fresh when I need it? I am just curious because I won't have my good knives or cutting board at this other location. I am cooking in a different location, and I can simplify my preparation if this won't harm anything. But if the taste is going to be impacted, then I won't do it. Thoughts? Science behind those thoughts? Haha. Thanks!