Tag Info

Hot answers tagged

40

There's no reason to peel besides the aesthetics of it. There's no major flavor or nutritional difference either way. If the ginger is going to be seen then peel it, if not don't bother. The best way to peel ginger is to use the edge of a small spoon to rub it off, it works really well, takes seconds, and doesn't waste as much as using a knife.


22

The California Avocado Commission recommends this (safe but wimpy - see below for a better way) three-step process: Start with a ripe avocado and cut it lengthwise around the seed. Rotate the halves to separate. Remove the seed by sliding the tip of a spoon gently underneath and lifting out. The other common seed-extraction method - striking the seed with ...


18

Buy almost-late eggs. The worst-case scenario of egg-shelling is a farm-fresh egg. That annoying film that sticks to both the shell and to the egg will detach, the older the egg gets. The bubble at the fat end, too, will get bigger as the egg ages, which also makes the bottom cap pop off more easily. Obviously, we don't want rotten eggs. We want the ...


17

Cut the sprout end off. Place the cut end on the board, slice the onion in half vertically (i.e. place your knife on the root and cut down) If the outer skin layer is nice and thick, pull it off from one corner. Repeat on other half. If the outer skin is papery, pull it and one layer of onion flesh off from one corner. Repeat on other half. If the first ...


16

If you boil them for more than a few seconds, you'll start cooking the tomato, which can make it harder to work with -- you effectively want to cook just the bit under the skin, which only takes a few seconds. I work with a paring knife and a set of spring loaded tongs (but you could use a spider or strainer). start a pot of water boiling cut an X in the ...


16

Agree with @GdD, that the best way by far to peel it is with a small spoon. If you have a sharp enough knife and are good with it, sure that'll work too (Or the peeler). I first learned this trick from Martin Yan (Yan Can Cook) probably almost 20 years ago... here's a more recent video of him showing this. To answer your other question about why you'd peel ...


14

And you don't have to let your carrot peelings go to waste -- use them in making vegetable stock, along with bits from other vegetables. Mushroom stems, corn cobs, potato peels, etc. can all be used in stock as long as you strain it after cooking. (I keep large plastic bags in my freezer that hold vegetable trimmings and leftovers, and when the bag gets ...


13

I don't know of a taste reason to peel ginger, however the papery peel is tough in texture. I handle ginger in one of two ways: either I freeze it and grate it into my dish using a microplane - fresh ginger flavor instantly whenever I need it; or I chop it into a fine mince before adding. In a hearty textured dish, I guess peeling wouldn't be necessary, but ...


12

When tomatoes are cooked (which I assume you plan on doing for canning or after freezing) the skins become tough and usually detach from the tomato. Since you usually don't mind this, you shouldn't mind it with canned tomatoes either, but many people do - even when pureed the texture is different. When freezing you can freeze whole and the skin should come ...


9

I noticed the term "just washed" in the question. My suggestion is -- don't wash them before peeling. Wash them after peeling. Water is what makes them slippery -- if anything, dirt adds traction as you're peeling. (and I tend to do one end, then the length of it, slowly rotating, then the other end ... no idea if that's faster or less slippery ... but ...


9

It doesn't really matter. A lot of people cook them with peel still on and peel it with their hands when cooked (Careful, hot!). You can peel them before you cook them, and then it's just a question of taste I'd say. Personally, I would peel off the white as well, though I'm not sure about this.


8

It is perfectly safe to eat the peel in and of itself. You will need to make sure that you wash it properly, as it may be dirty. But beyond that, it's simply a matter of taste. A lot of people don't like the flavor / texture of the peel and so remove it. From a site devoted to kiwis: Kiwi fruit skin is definitely edible, and there's a lot of ...


8

In New Zealand the export Kiwifruit brand is called Zespri. The have fully organic and close to organic orchards. Most of the spraying happens early in the growing cycle, so by the time you buy it it has been rain washed many times. I have family friends whom have export large Kiwifruit orchards and it is a very organic process once the fruit has formed See ...


7

After boiling the eggs -- and note that boiling them longer helps to make them easier to peel -- let them sit for a while in a pan of cold water. I add ice cubes to the water and put the pan in the refrigerator. Once cold, crack the "bubble" at the flat end of the egg but knocking it against the counter or the edge of the sink. Tap a few more times around ...


7

By far the easiest method is to use a pan of hot water and a bowl of ice water. Essentially, bring a pan of water (enough water to cover the peach to a boil. Meanwhile, with a sharp knife, make a small 'X' shaped incision in the top and bottom of each peach. When the water is boiling gently place a few of the peaches into the water and simmer for around 20 ...


6

The standard advice is a paper bag, but I don't think it is optimal. I always put them in the smallest bowl that will hold them, and put a plate over the top of that. The idea is for the peppers to sit in their own steam for a few minutes while they cool down. The steam seems to loosen the skins. Whatever you do, don't take the skins off under running ...


6

A lot of us just eat the peel, but assuming you don't want to... Certainly it's going to be a lot faster to boil a potato that's already been cut up than to boil a whole one, so between boiling whole and peeling, dicing, then boiling, I'd certainly pick the latter. It doesn't really have much to do with cleanliness, though; a good washing leaves the peel ...


6

Put a flame to the peppers (either on the gas stove or a blowtorch). When it's black, it peels great. The meat will not be cooked. Another way is to put it in the oven until done. When warm they peel great, but of course the meat will be done. Edit: the method described here will be better, still.


4

My experience has been that the freshest chestnuts can be peeled pretty easily if I do it while they're still hot (I usually roast them). This does mean that one's fingers can get burned, though! I wonder whether some of the recommended techniques for peeling garlic cloves would help with "sticky" chestnut-skins? [Choosing fresh chestnuts over moldy ones is ...


4

If I HAVE to boil potatoes, I prefer boiling them whole, with the skin on. This keeps them from getting too water logged and "soggy". This may also help with your "Muddy water" problem, since the inside of the potato is protected by the skin. Give them a good scrub with an old tooth brush, under running water. If you're making a small quantity, microwaving ...


3

I pop them into a paper bag and close the top for a few minutes right out of the oven. Shake them a bit. It seems to help loosen the skin which will then peel off in large sheets. If it still sticks a lot, try roasting them longer next time. You may still miss a few (mostly small) pieces, but that isn't a big deal. Don't recall where I learned that.


3

I recently watched a friend use a spoon to peel the shell off very easily. She turned the spoon so that it cupped the egg and gently used it like a chisel, neatly scraping off the shell. The shape of the spoon is important, so try various sizes and shapes if necessary. Also it helps to peel the shell when the eggs are still warm after boiling.


3

If you're going to cook the tomatoes after peeling them then I have a very easy method: cut out the tough little core in the top, halve them, and then put them skin side up under a very hot grill for a couple of minutes. The skin rises up off the flesh (some of the skin may blacken, depending how long you leave them), and can easily be plucked off with tongs ...


3

I use Joe's technique (more or less... for < 3-4 tomatoes, I'll just quarter and fillet them). But a friend of mine, now retired, does the following: Wash and stem the tomatoes, then let them dry on a clean towel Arrange them on a sheet pan and freeze until solid Store in freezer bags at < 0°F until needed. Remove as many frozen tomatoes as ...


3

I know of two techniques: you may blanch the peaches or you may use a serrated peeler. Blanching the peaches makes it easier to peel them. Make a cross on the top of the peach, dip it into hot water for 30 seconds, remove to ice cold water, pull off the peel. Blanching may impart a slight cooked flavor to raw peaches. Another technique is to use a ...


3

Once the eggs have been boiled, I fill the pan with cold water and let the eggs cool. I find it's best to try to peel beneath the layer of skin that's present between the shell and the egg white. Once a split has been made (with a gentle thwack against a hard surface), and the initial piece is separated, the rest usually comes away quite easily.


3

Cut the avocado in half (around the pit) Jab the pit with the pointy end of a knife Twist the knife to dislodge the pit, hit it on the side of your sink until the pit flies off and hits you in the head Use a big spoon to scoop the flesh out of the skin of the two halves.


3

It is done to make cleaning easier, remove the bitterness and improve the look of the carrot. Same type of reasons why people peel potatoes. does not exactly relate to the question at hand. But for parsnips you are supposed to peel them because there is a compound that is a carcinogen in the peel. Similar to why you are not supposed to eat apple seeds.



Only top voted, non community-wiki answers of a minimum length are eligible