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.
vegetable peeler - makes peeling things like potatoes, carrots, ginger and apples much easier.
Vegetable Peeler Glossary Term
A kitchen tool used to remove the layers of flesh from vegetables and firm ...
Vegetable Shortening Glossary Term ...
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.
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.
2. Divide butter and place about 1 tablespoon in center of each pear. Place pears on shallow, lightly buttered baking sheet.
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. Used to garnish many types of specialty desserts.
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.
If ripe, keep in the fridge - they'll last around at week. If under-ripe, keep at room temperature.
Fresh, tender asparagus can be served raw: use a vegetable peeler to cut thin shavings into a salad and dressing it with a lemon vinaigrette, or serve it whole with aioli for dipping. White asparagus is particularly good raw.
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To remove the thin outer layer of foods using a paring knife or a vegetable peeler.
To remove the rind or skin from a fruit or vegetable using a knife or vegetable peeler.
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. You'll want to store your excess grated fresh horseradish in a container in the refrigerator.
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. The peel itself is often referred to as zest, and contains highly-flavoured aromatic oils and is often used as a flavouring in many recipes.
Peel - to remove the outside covering, such as the rind or skin, of a fruit or vegetable with a knife or vegetable peeler.
Penne - Italian for pen or quill and used to describe short to medium-length straight tubes (ridged or smooth) of pasta with diagonally cut ends.
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.
Grated rind of a citrus peel, used as a flavoring.
To remove the skin from vegetables or fruit using a knife or vegetable peeler.
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. Then, slice the pineapple crosswise and remove the fibrous core individually with a cookie cutter.
Pare: To peel To cut away outer skin using a small knife or vegetable peeler.
Parfait: a smooth textured iced dessert having a single flavor or a combination of flavors prepared from eggs, cream, sugar, flavors, etc. and placed in a mould or tall narrow glass.
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. Trim off any dry or fibrous areas and rinse thoroughly to remove any stray prickers and sticky fluid.
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. Inside the outer rind is a white membrane (pith) that is very bitter and should not be used as it is inedible.
To remove the outer covering of foods using a small, short bladed knife (a paring knife) or a vegetable peeler.
Zest — Zest is the thin, outer skin of a citrus fruit. It is fragrant and removed with a paring knife, vegetable peeler, or citrus so that it can be added to baked gods for a citrus flavor.
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. Be careful to remove only the colored layer, not the bitter-white pith beneath it.
Zest is the 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 or zester tool.
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: Vegetable, Cooking, Water, Sauce, Fruit