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tools vegetable peeler
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Recipes
(96)
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Cooking
Like creamy parsnip purée and shawarma-spiced carrot salad.
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techniques
Vegan
Recipes
Perfectly thin, uniform slices make any dish a showstopper. Try this cutting technique on other vegetables, such as skin-on potatoes before they're roasted.
4.0
(3.9)
Easy
Recipes
Don't bother peeling the onions; their skins add a nice, rich brown color to this vegetable stock. If you'd like, remove the skins for use in dishes when a lighter color is preferred, such as in risotto or cream sauces.
4.0
(3.9)
Easy
Recipes
When you peel the kabocha squash for this recipe, use a vegetable peeler—not a knife. (Better to dull a $4 tool than your best kitchen blade.)
Quick
Recipes
A mandoline, V-slicer, or other flat slicer-type tool with a sharp blade makes easy work of slicing the celery stalks thinly.
Quick
Recipes
When you peel the kabocha squash for this recipe, use a vegetable peeler—not a knife. (Better to dull a $4 tool than your best kitchen blade.)
3.0
(3)
Vegan
Recipes
There is not much to peel in celery, just the strings that run along the ribs that can be annoying to eat. To remove them, I take a peeler and lightly run it along the back of the celery rib. Another way to remove them is with a paring knife. When you are trimming the base or the top of the stalk, don’t just chop away, but gently hold the stalk in your hands and cut from the inside of the stalk to the outside without cutting all the way through. Just before finishing the cut, pull the knife toward you and the strings should peel off down the length of the stalk.
Recipes
We used frozen pearl onions, but you could use fresh instead. To peel, place them in boiling water for 1 minute, and then let them cool slightly before slipping off their papery skins.
Quick
Recipes
So, I know pasta and winter squash sounds like a strange combination, but I promise it’s really good. Not only that, but all the colors make this a beautiful dish as well. The easiest way to peel the squash is to cut it into quarters first, then scrape out the seeds and cut off the peel. Because they’re so hard, if I do it any other way I’m afraid my knife will slip and I’ll cut myself
Easy
Recipes
A U-shaped peeler with a horizontal blade (available at most supermarkets) makes peeling the squash easier.
Here it’s okay to pulse the parsley in a food processor rather than chop it by hand, but pat it dry with paper towels first.
Recipes
Use the largest skillet you have (a straight-sided 12" is ideal) and a fish spatula.the thin angled edge is just right for helping potatoes release from the skillet.
Articles
(84)
Shopping
No more nicked knuckles.
Francesca Krempa
Cooking
Plus, no more garlic-scented fingers for days.
Rebecca Firkser
techniques
Forget what you thought you knew about food prep: You don't HAVE to peel your vegetables (well, most of them, anyway).
Rochelle Bilow
techniques
To treat your vegetables right, you need the right tools--i.e., these 6 slicing, dicing, scrubbing, peeling, cooking devices
Bon Appétit
Cooking
The Y-peeler will cut down on your prep time... not on your fingers.
Julia Black
Shopping
Essentials that professionals swap out more than others.
Jennifer Zyman
Videos
(205)
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Today, Bon Appétit is asking 20 chefs at top NYC restaurants what the most important tools in their kitchens are. From George Motz’s smashula at Hamburger America to Kellogg’s Diner’s gelato machine (presented by Amanda Perdomo, formerly of Kellogg's Diner), find out which tools these chefs need the most to keep their restaurants running smoothly.
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Wooden Spoon - https://amzn.to/3Qd5vuH
Tagine - https://fave.co/4hN2L3D
Burger Patty Press - https://amzn.to/3WWaGDe
Smashula - https://www.georgemotz.com/stuff/smashula
Cleaver - https://amzn.to/4aRqhK5
Takamura Damascus Chef Knife - https://tinyurl.com/yc5rxf6t
Rubber Spatula - https://amzn.to/42URvgL
Pie Cutter - https://amzn.to/4gG2Kge
When you buy something through our retail links, we earn an affiliate commission.
Shop products from this video:
Wooden Spoon - https://amzn.to/3Qd5vuH
Tagine - https://fave.co/4hN2L3D
Burger Patty Press - https://amzn.to/3WWaGDe
Smashula - https://www.georgemotz.com/stuff/smashula
Cleaver - https://amzn.to/4aRqhK5
Takamura Damascus Chef Knife - https://tinyurl.com/yc5rxf6t
Rubber Spatula - https://amzn.to/42URvgL
Pie Cutter - https://amzn.to/4gG2Kge
When you buy something through our retail links, we earn an affiliate commission.
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Peeling an apple—seems simple, right? Chef Jacques Pépin shows us how it's really done.
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No knife required for these cucumbers. Simply smash, tear, and season to your heart's content.
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Need finger food? This creative fritter is a flavor bomb of vegetable wonder!
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Chef Hillary Sterling shares her restaurant techniques for cooking better vegetables. Learn how to cook restaurant-quality vegetables at home, from salt-baked zucchini and eggplant to garlicky sautéed spinach, olive oil-poached artichokes, and perfectly blanched asparagus, broccoli, and peas. These professional cooking tips improve flavor, texture, color, and more, making vegetables the star of the show.
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We'll show you how to make a kitchen cleaner with citrus peels and vinegar!