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1

The tricky part about pricky pears is learning how to get these little hairlike glochids covering the fruit that can get you. Here are some some advices: Use some single-time usage gloves (more stronger than better). Torch the fruits briefly on a grill or burner to burn off the glochids. Place them right on the grill until they are soft and browned, or ...


3

I never tried myself, but I remember I heard that Algerian people peel them in a basin, under water. The water would molten the very thin spikes.


4

There are many ways to do it, so it is personal choice. Here is a google search if you need to know more. Here is how I do it. You are going to need two forks and a knife. STEP 1 Place the prickly pear on a cutting board or a plate using a fork by firmly pushing the fork lengthwise into the skin of the prickly pear STEP 2 With a sharp edge knife, cut of ...


2

I'm firmly in the mandoline camp. The break even point comes at about 200 g of vegetables for me, below that knife is quicker because of the cleanup time. It also doesn't add to your electricity bill and is by extension environmentally friendlier than running a 0.5 KW food processor daily. If your knife speed is different, your break even point will be at ...


3

Not trying to be flippant here, but perhaps the 5 minutes it takes to make your daily salad is not worth the added efficiency of a device of some sort. Vegetables like carrots and celery can be prepped during less hectic days of the week. Likewise, cucumbers can be marinated in wine vinegar, water & spices, to add a piquancy to the salad. Cherry or grape ...


3

You could chop all your veges with a knife once a week and put them in containers... If you are set on a machine, pick up a Food Processor (like a Cuisinart). It has attachments to slice or grate your veges quickly and uniformly, and has many other uses too (quick bread dough, sauces, puree soups, etc.) A Mandolin slicer will also work, and you can ...



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