Hot answers tagged peeling
Yes! I just came across this, and it just so happens I could use an orange in a slaw I'm making right now. Tablespoon Orange Hack Simply lop off the ends, make a small incision in the side and carefully open to reveal easy-to-eat orange segments. (Or as I prefer to call it, an orange caterpillar.) I did it with my orange, and I had never peeled an ...
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.
No peeling is needed. A good wash and proper cooking will handle all of your food safety needs.
I find when cooked, the skin retains a bit of bitterness and toughness, so in desserts, juices or when shaved/julienned , I'm inclined to peel them. In fast salads, quick application, I usually don't bother.
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 ...
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 ...
In theory, yes you can. Whether you want to is a completely different question. The segments are "peeled" by soaking them in hydrochlorid acid. Which sounds worse than it is, because the concentration is somewhere between 1% and 0.3% (sources vary). (1) Once the outer skin is dissolved, the acid is neutralized by dumping them in a lye bath (sodium ...
I'd like to add that you'll get additional nutrients from the peel, same as with potatoes and some other vegetables.
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 ...
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 ...
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 ...
This is fairly easy, and completely safe, to do with pectinex enzyme. ...and yes, you want to! It is how modernist chefs remove the pith from citrus. You can order Pectinex Ultra-SPL from Modernist Pantry (modernistpantry.com). See this link for the science and technique.
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 ...
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 ...
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 ...
Peel them under running water. This helps to separate the egg and the skin under the shell.
Absolutely no peeling necessary. In addition to the above advice, if you (or anyone else) is overly concerned about 'germs' and the like on the skin, use a small plastic-bristled scrub brush to clean the potatoes properly under running water. I usually don't, unless they are really gritty from the field or have huge divots on the surface where water may not ...
I normally cut the fruit in half then use a grapefruit spoon (serrated tip) to scoop the fruit out of the flesh.
Even raw, in some carrots the peel will have slightly bitter or soapy taste. Less so with very fresh, young farmer's market or homegrown varieties. Taste a little bit and see if it needs peeling.
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 ...
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 ...
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.
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 ...
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 ...
I use a potato peeler to peel it. I cut off the top then peel down in strips. with a good peeler you can save most of the flesh this way. I use a 'Y' style peeler.
Why don't you people just peel an egg in five seconds? :P
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 ...
It's all a matter of aesthetics; peeled carrots are pretty carrots. I never peel mine unless the application calls for it (which is usually only when guests might mind the peel).
To get the dirt off? I'm not sure if this answer is a joke or not. All of our carrots now are local. They're nobbly and dirty. Peeling seems the easiest way to clean them.
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