One of the most boring jobs in the kitchen is that of peeling. Grating. Shelling. In other words, having to remove the outer layer that stands between raw ingredients and our desire to eat them.
On the US blog called xoJane we have found an extremely useful post for those of you who tend to say "I still don’t know how to eat a kiwi" or "Removing their shells is so tedious that I never eat eggs". The author has compiled it on the grounds of cooking tips picked up on Pinterest: take note.
Put a pan of water on the heat to boil. Mark the top of your tomatoes with an X and leave them in the water for 15-30 seconds, before plunging them into icy water for 5 minutes, or until they feel completely cold. Now try removing the skin: incredibly easy, isn’t it?
Peeling garlic is one of the most tedious jobs you can imagine, and one which inevitably leaves your hands smelling unpleasantly. The solution is actually very simple: just take the individual cloves, put them into a cocktail shaker and, well, shake it of course. In twenty seconds your garlic cloves will be ready for use.
Potato peel is nutrient-rich and therefore should always be eaten. However, if you really do not like the taste or if your recipe calls for peeled potatoes only, there is a method to prevent you from burning your hands. Make a circular cut about half way down the potato, boil it for half an hour and then plunge into icy water for a few seconds. Voilà!
There is something vaguely magical about this recipe. Place the egg (already boiled of course) in a glass jar with a little water. Shake it for less than one minute and prepare yourselves for a surprise: the shell has separated from the egg.
A spoon can actually be used to remove that bothersome kiwi peel? Correct. Start by cutting off both ends of the fruit, then insert a spoon between the skin and the pulp. Take the spoon all around the fruit, adhering closely to the skin. There you have it, ready to be eaten.
There can never be too many hints on how to, cut and eat mango. This one involves the use of a beer glass – an empty one, of course. If you think it sounds complicated take a look at the video.
Discover Fine Dining Lovers' exclusive Why Waste? video series, featuring Massimo Bottura and his team of chefs, as they teach us how to repurpose leftovers and trimmings in delicious and imaginative ways, from vegetables to dairy. Take a look