I have a recipe that calls for peeling tomatoes. I've found elsewhere that this is often done by boiling them and letting the skin lift away during that process. Is there anything else that can make ...
This is one of the most annoying duties in the kitchen, for me. What are yours tips and tricks to peel hard boiled eggs easily?
Making solid pieces out of a ripe avocado is a difficult business (for me, anyway). What is the best way to remove the peel and pit without ending up with a pile of green mush? I can sometimes remove ...
I recently made some potato wedges in the oven. I shared this recipe with my relative, who admonished me for not properly peeling the red potatoes before baking them. She claims that there are ...
Just what the title says, I don't enjoy getting my fingers all messy and I don't like getting a lot of pith. Is there a better way than just...peeling?
I noticed that many recipes that call for ginger explicitly call for peeled ginger. When I use ginger I don't bother to peel it. As it is almost always minced fine the tiny bits of papery peel are ...
So I was sitting there, looking down at my counter, realizing that I probably had a good carrot or two of shavings just going to waste. (well, I'll compost it, but it's non-food at that point). Is ...
I came across this page (How to peel a mango) while surfing and I found it very interesting. What kind of methods and knives/kitchen gadgets do you use to peel fruits? Are there different tools to ...
Is there a way to loosen the skin from the flesh before peeling a kiwifruit with a paring knife or peeler? I'm not a deft hand with a paring knife, and I suspect that it's time to buy a peeler with a ...
What is the best/easiest method to peel peaches?
Whenever I have to peel potatoes, I spend much of the time fighting the slippery, just-washed potatoes and keeping them from shooting out of my hands...what's a good way to peel potatoes more ...
I've mostly seen people peel a potato after it has been boiled and then cutting it to pieces if required. Given it's muddy exterior, I find it cleaner (and probably takes less heat) to remove the skin ...
Last time I roasted green chilies, which consisted of charring the skin, I had a tough time peeling them. Is there an easy way to peel roasted green chilies, or some secret I'm missing?