Introduction
Peeling and cutting fruits and vegetables can sometimes be tedious. However, with the right tips, it can become much faster and more efficient. Here are 31 great tips to help you save time in the kitchen!
1. Use multifunction peeler
Investing in a multifunctional peeler can save you time and make it easier to peel different types of fruit and vegetables.
2. Dip Tomatoes in the boiling water
To easily peel the tomatoes, plunge them into boiling water for a few seconds, then remove them and the skin will easily detach.
3. Keep the Onions at the Freezer
To avoid crying by cutting onions, keep them in the freezer for a few minutes before peeling and cutting.
4. Use a Straw to clear Strawberries
Insert a straw at the end of the strawberry to easily remove the stem and remove the fruit.
5. Use a spoon to peel ginger
Use the edge of a spoon to peel the ginger easily without losing flesh.
6. Cut the Apples of Earth between Two Boards
Place a board on top and one under the potatoes to obtain slices perfectly cut and equal.
7. Use Rubber Gloves to Peel Garlic
Wearing rubber gloves can make peeling garlic much cleaner and easier.
8. White the Carrots before peeling them
Dip the carrots into boiling water for a few minutes before peeling to facilitate the process.
9. Use a Comb to Cut Green Onions
Spend a comb through the green onions to cut them quickly and evenly.
10. Cut the peppers by rolling them
Place the pepper on a flat surface and roll it to remove seeds and membranes more easily.
11. Use a Spoon for Peler the Kiwis
Use the edge of a spoon to peel kiwis quickly and cleanly.
12. Use an Elastic as a Compendium for Cores of Advocate
Push a wooden prick into the avocado and wrap an elastic around it to easily remove the core.
13. Dive Almonds into Hot Water for Peeling
Soak the almonds in hot water for a few minutes to facilitate peeling.
14. Use a Apple peel to peel Apples
A apple peel can save you time when peeling apples for pies or compotes.
15. Cut the Pears to Flat
Cut the pears by placing them flat on the board to obtain uniform slices and avoid them rolling.
16. Dive the Vegetables into the Ice Water after Whitening
After bleaching the vegetables, dip them in ice water to stop cooking and preserve their colour and crunch.
17. Use a Cuillère to clear the Courgettes
Use a spoon to remove seeds and drain zucchini quickly and efficiently.
18. Cut Mangoes into Crosses
Cut the mangoes into crosses to get easy to taste and peel.
19. Make Cross Incisions on Tomatoes before Blanchir
To peel the tomatoes easily, make cross-cuts on the bottom before diving them into boiling water.
20. Use an Apple to Open Hard Bocals
Use a half-apple to create a rubber grip and easily open recalcitrant jars.
21. Keep Green Vegetables in a Humid Linen
To prolong the freshness of green vegetables, keep them in a damp cloth in the refrigerator.
22. Use Scissors to Cut Fresh Herbs
Use kitchen scissors to quickly and evenly chop fresh herbs.
23. Dive the Apples of Earth into the Cold Water after Peeling
To avoid blackening, dip peeled potatoes into cold water before cooking.
24. Use a Fork to Peel Bananas
Spend a fork between the skin and the flesh of the banana for easier peeling.
25. Keep the Citrons in the Refrigerator to make them easier to Press
Before pressing lemons, store them in the refrigerator to facilitate juice extraction.
26. Cut the Peaches by turning them
Place a peach on a board and turn it to get kernelless pieces.
27. Use a Mandoline to Cut Vegetables in Fine Slices
A mandolin can be useful for cutting vegetables into thin slices uniformly.
28. Remove the Cellicles from the Tomatoes with an Economist
Use a saver to easily remove film from tomatoes before cutting.
29. Remove the Seeds from the Courgettes with a Spoon at Ice
Use an ice spoon to quickly and neatly remove seeds from zucchini.
30. Use a Saladier to peel the garlic quickly
Put a garlic head in a salad bowl and shake vigorously to peel the pods in seconds.
31. Store Piments in a Paper Bag for Peeler Easily
To facilitate peeling, keep them in a paper bag after roasting.