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Peeling techniques in the kitchen

Peeling vegetables is a learned art. Indeed, there is not one, but many methods of peeling. Peeling correctly requires some effort, but the result is worth it. Over time, it can even become fun. In this article you will find the different peeling methods in the kitchen as well as tips and tricks to learn how to peel like a real chef.

Why choose a quality vegetable peeler?

There are many reasons and advantages to using the right peeler in the kitchen:

For quick and easy peeling of food!

Before the invention of the peeler, fruit and vegetables had to be peeled with a kitchen knife. With a perfectly fitting blade, the vegetable peeler makes peeling quick and easy. It is the ideal kitchen gadget for people who want to save time.

A comfortable and useful utensil

Both professionals and novices in the kitchen will benefit from the vegetable peeler because it has an ergonomic handle, so it is easy and comfortable to use. Using a peeler also saves money. A peeler only removes the skin and keeps the flesh of the vegetable or fruit perfectly intact.

Peelers are divided into several categories (vegetable peelers):

  • Classic peeler.
  • Razor peeler.
  • Peeler with non-slip handle.

A vous de choisir celui qui vous convient.

Technique pour éplucher un long légume

 

Tenez le légume dans une main et posez-le à plat sur une planche à découper. Tenez l’éplucheur dans l’autre main et faites glisser la lame au milieu du légume pour prélever un morceau de peau.

Repeat the process until you have peeled the very first half of the vegetable.

Turn the vegetable over. To peel the second half, repeat the instructions in the first step.

Peeling a potato easily

Peeling potatoes is a tedious task. Some people like to use a knife to remove the skin, others prefer to use a vegetable peeler, and still others prefer to do it after cooking... However, there is a quick and easy way to peel a potato.

The method is simple:

  • First rinse the potatoes well, then make a small incision in the middle with a knife (only on the skin, not in the flesh).
  • Boil the potatoes in a pan with water (about 20-25 minutes).
  • Drain the water with a sieve and plunge the vegetables into iced water for a few seconds after they have finished cooking.
  • Finally, simply pinch off the skin and remove it as soon as the potatoes have cooled. This saves a lot of time!

Épluchez facilement des gousses d’ail

  • Place the garlic cloves in a dish or pan.
  • Cover the container with a lid.
  • Shake vigorously for 3 seconds.
  • Take the garlic cloves out of the bag by hand.

Remove the skin from the ginger with a spoon

  • Take a small spoon.
  • With the edge of the teaspoon, scrape the skin off the ginger root.

Peel some pumpkin (orange squash)

  • To create a flat surface, cut off the top and bottom of the squash.
  • Remove all the skin from the squash with the peeler.
  • Cut the squash in half lengthwise.
  • Retirer les graines de courge à l’aide de la cuillère à soupe.
  • Couper la courge en deux comme indiqué ci-dessous.
  • Cut the bottom of the squash into slices and lay them flat.
  • Coupez à nouveau ces morceaux en petits cubes.
  • Then cut the remaining squash into long rectangles.
  • Make another longitudinal cut.
  • Remove the slices from the pan and cut them into small cubes.

Fruit and vegetables to eat with the skin

Here is a list of fruits and vegetables that you can eat without peeling them:

  • Cucumbers Cucumbers are one of the most popular summer vegetables, especially for making fresh salads. Contrary to popular belief, the flesh of the cucumber is edible. It is a bit rough, but is especially rich in fibre and nutrients.
  • Carrots Carrots: Carrots take a little longer to clean than other vegetables, but their skin is quite thin and contains antioxidants and carotenoids. Carotenoids help to protect the skin from the sun. This makes them ideal for use in summer.
  • Aubergine The skin of the aubergine, like that of many other vegetables, is rich in antioxidants.
  • Courgettes Vitamins A, B and C are abundant in the skin of the courgette. Minerals and trace elements are also present. Minerals and trace elements are also present. It can be eaten without moderation in salads or au gratin!
  • Parsnip Parsnip: Parsnip is a winter vegetable that looks like a carrot but is white in colour. Rub it under water, like a carrot, to preserve its potassium and fibre-rich peel.
  • Turnips Turnips, like other cruciferous vegetables (cabbage family), contain antioxidants and sulphur compounds that have anti-cancer properties. It is therefore advisable to keep the skin when making soup, for example.
  • Tomatoes The skin of tomatoes is rich in vitamins A, B and C, making them a summer favourite. There is no need to peel them; just rinse and eat!
  • Peppers Peppers contain a lot of vitamin C. Vitamins A, B and E are also present. They also contain trace elements and minerals such as phosphorus, calcium, magnesium, iron, copper, manganese and zinc.
  • The pear Eat your pear with the skin on to get the benefits of the antioxidants and vitamin C it provides.
  • The apple : La peau d’une pomme contient quatre à six fois plus de vitamine C que la chair ! Alors n’hésitez à croquer votre pomme à plein dents.