Skip to main content

Questions tagged [peel]

The tag has no usage guidance.

Filter by
Sorted by
Tagged with
1 vote
1 answer

Can I post-redden blood oranges?

Blood oranges turn red by experiencing night frost. Many places say that citrus don't post-ripen after picking. Does that extend to the color change, or could I subject non-red blood oranges to a ...
ariola's user avatar
  • 751
1 vote
2 answers

Is blood orange zest different from orange zest when the fruit has not reddened?

I've been buying blood oranges by the kilo net, and there are always some fruits without red peel and flesh. I do feel those smell less different from ordinary oranges than the reddened specimens do, ...
ariola's user avatar
  • 751
1 vote
1 answer

How Rough Should the finish on a Pizza Peel Be?

I have read over and over that you want a rough finish on a wooden pizza peel for best results. But other people seem to state that it is simply the moisture absorptive nature of wood that causes ...
Jonathon's user avatar
  • 265
5 votes
1 answer

Fastest way to peel 2 dozen bananas?

The bananas do not need to stay whole. Halves and quarters are fine Surely kitchen professionals have come up with a way (Note: apparently, banana peels are edible. I found an example of someone ...
Jonta's user avatar
  • 153
1 vote
1 answer

How to avoid having pith on dried orange peels

I am trying to prepare some dried orange peel for a Mexican chocolate bread recipe. From what I've read, the first step is cutting thin strips of outer peel off an orange without getting any pith. I ...
Ellen Spertus's user avatar
3 votes
1 answer

How is this machine used? (for, I think, peeling the skin from the tomatoes)

I received as a gift this machine, which I am told is used to make spaghetti sauce. I believe that its purpose is to remove the skin of the tomatoes, but it simply looks like a grater.... Can someone ...
TechnologyGeek's user avatar
17 votes
5 answers

Lemons and oranges coated with imazalil

I scrub waxed citrus fruit under hot water with a little washing up liquid added as I have been advised. Can I clean up unwaxed citrus fruit coated with imazalil in a similar way please? I use a lot ...
Eve Dean's user avatar
  • 171
1 vote
2 answers

How to tenderize bell pepper skin / peel

Consider the scenario: You cut the bell peppers in 1-2 CM squares, throw them in a pan with some oil and 1/6 teaspoon of sodium bicarbonate. You let it simmer until you get a mush. At this point the ...
Sergio's user avatar
  • 113
7 votes
3 answers

Why does my pizza dough stick to my peel?

I've been experimenting with Neapolitan pizza dough(recipe) and what I would call a normal wooden peel(here). I have run into trouble transferring the pizza from the peel to my baking steel in the ...
dpollitt's user avatar
  • 1,734
1 vote
3 answers

Best thickness for shaped pizza dough for good sliding from the peel/tray into the oven

I made pizza yesterday and encountered an issue. My dough was not very sticky, it was sliding well when adding flour to the surface. However, after I added toppings (tomato sauce, mozzarella, basil, ...
samyb8's user avatar
  • 825
1 vote
1 answer

How to prepare summer squash without the peel becoming rubbery

I occasionally prepare summer squash as a side item, and typically fry it as it is both easy and flavorful. Recently I tried various ways of baking squash by hollowing out the soft center, adding a ...
JWiley's user avatar
  • 1,020
23 votes
7 answers

Why did butternut squash make my fingers dry and yellow?

Last weekend I made butternut squash soup. In an experiment to get more of the squash browned I peeled two medium squash and cut them into 2 inch chunks, rather than just halving it, before roasting ...
Galapagos Jim's user avatar