Want to save time in the kitchen? These 7 veggies are meant to be peeled after cooking
Are you still struggling with the peeler? Then you should know that some of the most used vegetables in the kitchen are infinitely easier to peel once they've been cooked. Instead of wasting time, wasting pulp or stressing about stubborn peels, all it takes is a little heat for the skin to come off almost by itself.
Here are 7 classic examples that will make you rethink your kitchen routine. After this, you'll never want to do it the hard way again.
1. Tomatoes
Make a cross cut at the base, dip for 30 seconds in boiling water and then in ice water. The peel comes off in seconds - effortlessly and without a knife.
2. Bell pepper
Once roasted or toasted on the stove, the peppers create a film that comes off easily with your hands or a paper towel. Ideal for making roasted peppers without the taste of skin.
3. Eggplant
Roasted or grilled whole, the eggplant can be peeled with a spoon or your hands. The peel comes off without resistance - perfect for purees or babaganoush.
4. Potato
Cooked with the skin on, the potato sheds its skin like a "uniform". Simply squeeze lightly with your fingers or rinse in cold water and pull off. Practical and without a knife.
5. Carrot
Once cooked, the carrot's thin skin peels off almost by itself. Ideal for those who don't like peeling or want to keep more nutrients.
6. Green corn
Once cooked, the corn loses all the resistance of the husk and the "beard". The husk comes off in one piece, making life much easier.
7. Garlic
Place the garlic cloves in hot water for 10 seconds. The peel comes off easily, even from the freshest and most difficult to clean garlic.
The most obvious is not always the most practical. By changing the order - first cook, then peel - you save time, avoid waste and make life easier in the kitchen. How about trying it out in your next recipe?
Mirella Mendonça
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