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Vegetable peeler

Gastronomy  Vegetable oil spread  Vegetable shortening

Vegetable peeler
A hand-held tool with a sharp blade which is used to remove peel from root vegetables such as carrots, parsnips and swede and most often potatoes. A wide variety of different types of vegetable peelers are available.
Waitrose ...


vegetable peeler - makes peeling things like potatoes, carrots, ginger and apples much easier.

Vegetable peelers have a curved, slotted swiveling blade that strips the peel from fruits and from carrots and other root vegetables. They are also useful for thinly paring citrus zest or shaving chocolate curls.

Vegetable Peeler Glossary Term
A kitchen tool used to remove the layers of flesh from vegetables and firm ...
Vegetable Shortening Glossary Term ...

Vegetable peeler
The swivel- type of peeler works best. Just make sure it's sharp.
Wire strainer ...

Run a vegetable peeler down the length of the carrots, shaving off long ribbons. (You will have small pieces of carrot remaining; chop those pieces and use them in the dressing recipe.) ...

Since the flesh of butternut squash is protected by a thick outer skin, a very sharp knife or vegetable peeler should be employed in the peeling process.

Once the meat is out you should peel off the brown skin with a paring knife or sturdy vegetable peeler.

Zest- A technique using a citrus zester or vegetable peeler to remove a small amount of the outermost layer of citrus, such as oranges, limes and lemons. Make sure to use only the colored part of the skin and avoid the white pith.

It's small enough to serve a normal family without leftovers, and the rind is thin enough to peel off with a vegetable peeler. As an added bonus, the flavor is sweet, moist, and pleasantly nutty.

Shavings: Very thin, often long or curly pieces of a solid ingredient that have been sliced off a whole block using a vegetable peeler. The most popular in the dessert industry, being chocolate shavings, created with a chocolate shaver.

Using a vegetable peeler, shave off long strips of the cucumber, avoiding the watery seeds. Place in a shallow dish and pour over the vinegar and lemon juice. Scatter the dill on top, cover and chill for at least half an hour.

PARE
To remove the thin outer layer of foods using a paring knife or a vegetable peeler.
PEEL
To remove the rind or skin from a fruit or vegetable using a knife or vegetable peeler.

1. Wash and peel pears with vegetable peeler or paring knife. Using peeler, corer or small paring knife, core whole pear through center, keeping pear intact.

Peel off the skin with a knife or vegetable peeler, then chop or slice. Alternatively, to eat it as a snack, cut in half and scoop out the flesh with a teaspoon.
Store it ...

Wash the horseradish root and use a vegetable peeler to peel the outer tough layer of the root. Dice the remaining root. Reserve the amount of horseradish needed for your recipe.

Peel-to remove the outer skin of fruit and vegetables with a knife or vegetable peeler.
Pinch-To add less than 1/16 teaspoon. See definition of dash.
Pipe-To use a pastry bag or plastic bag with a corner cut off to decorate food.

Zest - To remove the coloured outermost peel of a citrus fruit using a grater, zester or vegetable peeler, avoiding the bitter white pith underneath.

Peel
To remove the skin from vegetables or fruit using a knife or vegetable peeler.
Poaching
Cookery method using gentle moist heat. Shallow and deep poaching may be used.

Pare- To remove the skin from fruits and vegetables (the same as peeling.) Use a paring knife or vegetable peeler.
Partially set- To chill gelatin mixtures to the point in setting when the consistency resembles raw egg whites.

With a sharp paring knife or the end if a vegetable peeler, remove the eyes. Don't cut too deep, just enough to lift out the section that contains the eye.

The edible cactus you buy should be de-spined though you will need to trim the 'eyes' to remove any remaining prickers, and outside edges of the pads with a vegetable peeler.

It contains volatile oils, used as a flavoring. For larger size use a tool called a ZESTER or vegetable peeler. For smaller pieces use a tool called a MICRO PLANE. Only the the colored part of the peel is considered the zest, not the white part.

To remove the outside covering, such as the rind or skin, of a fruit or vegetable with a knife or vegetable peeler.
Peel:
A large tool, that looks like a shovel, used to slide pizza onto a hot stone.

This rind (zest) can be removed using a knife, vegetable peeler, grater or zester depending on its use. The zest is most aromatic and flavorful when first removed, so use immediately.

To remove the outer covering of foods using a small, short bladed knife (a paring knife) or a vegetable peeler.

Zest:
The fragrant, flavorful, thin, outer skin of citrus fruit which is removed with a citrus zester, vegetable peeler, or paring knife and used to contribute flavor to baked goods.

Opening the pod may be easier if you shave the seam of the curved side with a paring knife or vegetable peeler. Large fava beans not only need to be shelled, but their tough skins must be peeled either before or after cooking.

Zest - The thin, brightly colored outer part of the rind of citrus fruits. The oils make it ideal for use as a flavoring. Remove the zest with a grater, citrus zester, or vegetable peeler.

outer, colored shell of citrus fruit and is often used for baking. Zest has become a synonym for spice, strong flavor or interesting taste. During preparation, as much of the white membrane, which is bitter, should be removed with a vegetable peeler ...

Pare: To peel To cut away outer skin using a small knife or vegetable peeler.

Pare - To remove the skin or outer protective layer from foods like fruits and vegetables. This is done with a paring or tourne knife, or a vegetable peeler.

Parcooking Partially cooking a food by any cooking method. Pare To remove the thin outer layer of foods such as fruits (e.g.,apple) and vegetables (e.g.,potato) with a small, short-bladed knife known as a paring knife or with a vegetable peeler.

Sweeter varieties are ideal for fruit salads and purees (alone or with other fruits). You do not have to be peeling them. You can simply rinse, slice, or eat them whole. Appearance can be improved by shaving off darker skin with a vegetable peeler.

See also: See also: Vegetable, Cooking, Water, Sauce, Fruit

Gastronomy  Vegetable oil spread  Vegetable shortening

 
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