Every kitchen has a standard vegetable peeler to slice the skin from carrots, cucumbers, potatoes and other veggies.
But there’s also a serrated peeler, which works better on softer produce like mangoes, nectarines, peaches, plums and that toughest of peeling challenges, tomatoes.
Most home cooks who have both use the word “love,” as in, “I love the serrated peeler!”
Of course, you can use a serrated peeler where you’d use a conventional peeler, on anything from asparagus to zucchini. But we use both, so we don’t dull the serrated blade on potatoes when we want to keep it sharp for those pesky tomatoes.
The standard technique to peel thin-skinned produce is to blanch the item in boiling water, then chill it in ice water, then remove the skin with a sharp knife or fingers. A serrated peeler is the better way.
And instead of charring bell peppers over a flame to remove the skin, just use a serrated peeler.
How can you resist?
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