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I have used a peeler, myself, and yes it makes peeling faster. But now, I am using nylon scrubbies to scrub raw veggies. Try it with potatoes and see what you think.
No. It cleans it up. It works on carrots and parsnips as well. I scrub potatoes for baked potatoes or when potato skins are thin. I partially peel for mashed potatoes.
If you've ever purchased fresh ginger from the market for a recipe and were frustrated that it went bad before you used it again, try this....
I use fresh ginger regularly, so when it looks good and is at a good price I buy about 5 or 6 big knobby roots. Peel them using a peeler and paring knife, then cut into approximate sizes that you will use later. Next put all the trimmed pieces into a resealable glass container they will fit into, and cover with brandy. When you need ginger, all you have to do is reach in that jar and pull out a piece or two, and chop or mince it. It will keep in that brandy for a long time. And next time you stir fry, add a little of that ginger brandy to the mix for a nice flavor boost. I have also used a bit in hot Toddies, but a little goes a long way.
Posting in another thread reminded me of this tip. When you buy a pomegranate, you can deseed several days before using it. An easy way to deseed, is to hold the unpeeled pom in your hand and beat it with a wooden spoon. Rotate the pom, as you beat it thoroughly, all around.
When you slice the pom (carefullly) to open like a book, the seeds will fall out or be easier to get out.
Beating the pom before slicing into it loosens the seeds.
Right.
Also, not what you think is the other person's taste..I hold back on salt sometimes
for others and it isn't the same...and I don't get the ..''hmm'' from friends.
whether I follow the directions or not when adding spices, I do depend on taste, remembering when food does settle down a bit the flavors often will come out. When using salt it is better to go light than overboard. I have trouble remembering this as I am a salt lover.
I use my peeler pretty much only for carrots. For years I peeled Russet potatoes until I realized that Yukon Golds do not need to be peeled! Just cut in chunks, boil and mash. Peels just kind of melt into it.
It was a game changer, especially on Thanksgiving!
so true and when I do carrots it is just as easy to scrap them with the knife as to use a peeler. I do have a peeler I just have, recently gone back to my dad's way: using the knife. Carrots really need very little peeling.
I have used a peeler, myself, and yes it makes peeling faster. But now, I am using nylon scrubbies to scrub raw veggies. Try it with potatoes and see what you think.
like that idea. May give it a shot, but still I do not find peeling carrots takes any time at all.
Decades ago, one of the german town's hotel we stayed at.The kitchen had a full glass wall so one could see the chef and his cook helpers during day and evening. A lot of guests stood and watched. We learned from seeing. Like a cooking show.
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