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tipstools tools 2008 04 peeler
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Recipes
(129)
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Like creamy parsnip purée and shawarma-spiced carrot salad.
Recipes
Peeling peaches with a knife can be a pain, but blanching them first makes it much easier. Lowering the peaches into a pan of boiling water for two or three minutes loosens the skins enough that you can easily peel them with your fingers. This works even better on tomatoes, which are impossible to peel otherwise.
Recipes
We’re over having to carefully cut the peels off citrus before slicing them; simply peeling them first keeps their natural shape intact and saves time.
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(5)
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I was toiling away years ago in a restaurant kitchen when one day a celebrity chef stopped by who had a reputation for being rather, um, obnoxious. I was minding my own business, caught in a Zen-like state while peeling a case of apples and, naturally, generating a huge pile of peels, which I tossed into the garbage as I went. He walked by, looked in the garbage, and reprimanded me: “Don’t you know you’re throwing away the best part?” My infamous sarcasm got the best of me, so I offered to wrap them up for him to take home. From the look on his face, I’m sure it was that moment that effectively killed my professional television cooking career. All kidding (and sarcasm) aside, the peelings do indeed have a lot of flavor, so I include the peels when infusing the apples in this sorbet. Hopefully, this recipe will make amends to the offended party and soon you’ll see me peeling away on prime time.
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We’re over having to carefully cut the peels off citrus before slicing them; simply peeling them first keeps their natural shape intact and saves time.
Vegan
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When I was at culinary school in France, my instructor advised adding a bit of salt when candying citrus peel. When I asked why, he said that for some reason it made the peel soften, but he couldn’t explain why. So although it may be just a culinary superstition, I’ve added salt ever since. If you aren’t superstitious, simply toss the salt over your shoulder and candy the lemons without it. Although it’s not required equipment, a candy thermometer will show you when the lemon slices are done. Fit the saucepan with the thermometer before starting. When the peel is candied, it should read 225°F (107°C).
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A creamy base meets the zing of pickles and lemon, dill, chile flakes and a Cheez-It crust for a salty crunch. Enjoy it cold or hot.
5.0
(5)
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We're reinventing the classic caprese salad with 4 new innovations, from cantaloupe and scamorza to burrata and peach
3.3
(3.3)
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Don't scrap your scraps. Repurpose them for one of these 22 recipes instead.
Recipes
I was in line at an outdoor market in Paris and une dame d’un certain âge in front of me was getting a lesson on preparing rhubarb from la vendeuse, who insisted that rhubarb absolutely, positively had to be peeled before cooking. Having prepared quite a bit of rhubarb, often in a professional capacity, I figured I could add my deux centimes, so I spoke up, telling them that I’d never done that and that it really wasn’t necessary. Immediately, the line of French housewives erupted, insisting that yes, you simply must peel rhubarb. Seeing as I was outnumbered, I decided to not argue the point. Safely back at home, I’ll admit with confidence that I’ve never found the need to peel rhubarb for a recipe, but I have experimented with using it in unconventional ways and found that it has a remarkable affinity for pineapple and raspberries, a mix that makes a delicious fruit cobbler—which no one should have any quibbles with.
Articles
(94)
Shopping
No more nicked knuckles.
Francesca Krempa
Cooking
Plus, no more garlic-scented fingers for days.
Rebecca Firkser
Shopping
Essentials that professionals swap out more than others.
Jennifer Zyman
Cooking
The Y-peeler will cut down on your prep time... not on your fingers.
Julia Black
test-kitchen
For anything with flesh too soft to stand up to a regular peeler, a serrated one will do the trick.
Janet McCracken
Cooking
Because you're worth it.
Alex Delany
Videos
(180)
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Bon Appétit asked 8 of NYC’s top chefs to share their best kitchen tips to help you cook smarter at home. From mastering mise en place to sharpening knives with a whetstone, and using tools like a microplane, thermometer, and food processor–these are the essential chef secrets every home cook should know.
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Learn 67 essential kitchen tips with Chef Curtis Stone, from choosing a perfect rib eye to cutting onions, prepping vegetables, shucking oysters, making vinaigrettes, storing truffles, organising your kitchen, and refining knife skills. This chef-driven guide covers beef, seafood, herbs, cheeses, dressings, and everyday techniques to help you cook smarter, cleaner, and more confidently at home with professional results.
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Peeling an apple—seems simple, right? Chef Jacques Pépin shows us how it's really done.
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Ever wonder what tools top chefs use every day? Bon Appétit asked 20 of NYC’s best chefs to share the essential tools they keep in their knife rolls. From precision knives to unexpected gadgets, find out what these culinary pros can't live without during a busy shift.
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We'll show you how to make a kitchen cleaner with citrus peels and vinegar!
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We offer you eight helpful tips for using kitchen shears--and they involve bacon and beer.