It basically doesn't peel very well because the blade is not sharp.Ĭurls: "This is efficient and fine for light home use. One survived 2 1/2 years in our kitchen, despite the fact that we do 600-800 pounds of carrots and nearly 200 pounds of potatoes weekly.īrenner: "You have to work extra hard with this one, and it is not very comfortable. This is the one I always use here anyway. It's the most durable, and it has a great little gouger to get the eyes out of the potatoes. Kuhn Rikon Swiss Stainless-steel peeler, $6.īrenner: "This one is my favorite. Here are their comments, plus a couple of recipes for nutritious soups that you can whip up in a jiffy with a shiny new peeler in hand. Several hundred pounds of vegetables later, they each selected their faves and several runners-up. Three of its staffers - executive chef Brad Curls, evening head chef Michael Brenner and evening chef Robert Crawford - kitchen-tested the six peelers, provided by Broadway Panhandler and Bowery Kitchen Supply. The staff at God's Love We Deliver, which prepares 1,350 meals a day for AIDS patients, peels hundreds of pounds of potatoes and carrots every week. Mix it up with a little Manchego, or go crazy with aged Gouda in your salad bowl.Preparing vegetables isn't the most glamorous job in the kitchen, but if you've got a great peeler, that pile of potatoes or carrots won't get the best of you.īut which peeler appeals to professional chefs? To find out, we distributed six peelers to three cooks who deal with more than their share of veggies. ![]() A vegetable peeler is the perfect instrument for shaving hard and semi-firm cheeses into whisper-thin slices. ![]() Cheese up your Caesar - or any other saladĭon't bother hacking away at a hunk of Parmesan to get picture-perfect curls for your classic Caesar salad. Even better, for a quick chocolate fondue, melt the shavings in a microwave in 20-second intervals to make a dipping sauce for strawberries, bananas and cookies. Shave chocolate for fondue and moreĬurls of chocolate amp up just about every dessert we can think of: sprinkle them over cheesecake, throw them on top of ice cream, birthday cake, whipped cream-topped anything or just eat plain. RELATED: How to spiralize different types of vegetables Shutterstock 5. Chop into bite-size pieces and cook with the florets for a no-questions-asked meal addition. Use a vegetable peeler to slice off the woody outer layer of the stem, revealing the tender inner core. ![]() But it usually takes some convincing to get people to eat the tough stalk. It's not a problem to get the fam to scarf down broccoli florets (especially when there's butter involved). ![]() Bend the slice slightly to release the oils and drop into the drink. Add this extra pro touch to your at-home cocktails by slicing off a thick piece of orange, lemon or grapefruit rind with your peeler, taking care to avoid the bitter pith (the white part). Top mixologists know that the essential oils in citrus rind add extra aromatics and flavor to a drink that's why you'll see curls, twists and slabs of citrus in your fancy cocktails. (On swivel peelers, it's usually a rounded nub or bladelike extension on the tip on Y or flat peelers, it's usually a rounded loop on the side of the blade holder.) Use this piece to dig out the eyes and any dark spots on your potato before cooking them - sprouts, green skin, and colored spots on potatoes indicate the presence of a toxin known as glycoalkaloid, which can be toxic if eaten in large quantities. There's a sneaky-cool design built into every vegetable peeler - and it's been right in front of your eyes this whole time! Each one has a functional bit that helps you remove the sprouting eyes that pop up on old potatoes.
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