I’m one of the most accident-prone people I know. I’m able to injure myself on nearly anything. For me, a well-stocked kitchen, full of sharp edges and heat sources, is as dangerous as it is important. (Don’t forget to keep those knives sharp!) So, I’m always looking for better ways to do things. Even the simplest tasks can become more efficient if you give them a moment’s thought. Peeling carrots is a perfect example. Here are a few things to keep in mind when using a vegetable peeler.
SLOW DOWN. My fingers have a few scars from various times when I was overzealous about peeling one vegetable or another. As with anything involving a sharp kitchen tool, take your time, and be mindful about what you’re doing.
A GOOD PEELER ISN’T ABOUT LOOKS. When Ted and I were married, we registered for a fancy KitchenAid gadget set, which we consequently received. While some of the tools were great, the vegetable peeler was awkward to hold and frustratingly bad. It took a lot of force to peel anything with it, which resulted in the above-mentioned cuts to my fingers. Finally I bought a stainless steel swivel peeler (which was cheaper than the first one), and its sharp blade has lasted for a few years. Sometimes cost doesn’t dictate quality.
START AT THE TOP. Think of the carrot in terms of two halves, the thick one and the skinny one. Start by holding the carrot at the skinny end, peeling the thick half first, then switch. I learned this the hard way, because if you peel the skinny half first, it’s much harder to hold onto for peeling the rest of it.
So there you go: more than you ever wanted to know about peeling a carrot. But the next time you go to peel a carrot, you’ll think about it, won’t you? When it comes to cooking, paying attention to the small details can make your time in the kitchen more efficient and enjoyable. Happy peeling!
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Anna 05.22.08 at 6:36 am
Can you post a how to on potatoe peeling? I think we are sisters since knives look at me and I have a nick. (I like your blog!)
Anna http://www.green-talk.com