Peel and cut fruits and vegetables easier
Minutes of plucking on the garlic skin. Tear streams because of the sticky onion skin. The fight with the peppercorns. Who does not know that. But there are techniques and tricks on how to peel and cut vegetables and fruits more easily.
The secret is: halve! Who does not necessarily need whole onion rings, cuts the onion along? from root to leaf approach? in two halves. Then place with the cut surface on the board, cap root and leaf approach and the shell dissolves easily. If it does not, it helps to roll the onion a few times over the work surface before halving.
Now you can cut wonderful (half) onion rings along the longitudinal axis. Who needs fine dice, also starts in this direction, but does not pull through the cuts completely. This keeps the rings together and you can cut fine cubes across them. If the onion is particularly large, before the cross-sections, make another horizontally, parallel to the chopping board, through the center of the onion.
What about the Flennerei? The best recipe, on the other hand, is a very sharp knife. Eye irritant is namely the leaking onion juice. A sharp knife cuts through smoothly, while a blurred one squeezes the cells first, squeezing out more juice. If you cry: Let tears run, they wash out the sharp juice.
If the toe is slightly squeezed before peeling with the palm of your hand or the knife side (there must be a cracking sound), the shell will detach itself if you cut off the two ends.
Place the peppers upright (stalk up) on the cutting board and then cut off the four sides with a large, sharp knife from top to bottom. Remain the stalk with cuticles and seeds.
Kohlrabi, Mairübchen, swede, celeriac
Cut the root and leaf roots straight and place the vegetables on the chopping board with a cut surface. Now with a large sharp knife cut all around the shell. This is much faster than with the? Rotiertechnik? with a small kitchen knife or a peeler. If you have some practice, this technique is just as economical!
Chives can be wonderfully cut with the household scissors in ringlets. Mix mixed herbs from the stems, put them in a glass and cut them with scissors.
Parsley stems are a good handle for cutting with a knife!
Simply make an all-round cut down to the core, turn the avocado apart and release the core that is in one half (if it is very firm, a spoon will help!). If you want to purée the avocado, you can simply scrape it out of the shell with a spoon. If you need them in pieces, cut them in the shell and then invert the whole structure. Now the pieces can be easily detached from the shell with a knife or spoon.
Also for pineapple is the vegetable technique: cut off leaf and flower approach, put pineapple vertically and with a large sharp knife cut the bowl down vertically generously. If you want pineapple rings, you can not get around a special Kernentferner. For pieces, simply cut the pineapple lengthwise into four pieces and then simply cut out the hard core with a knife.
Juicy, sticky and soft: mango peeling is not easy. It works best with the avocado method: cut all the way down to the core, turn it apart and remove the core. Then dice the flesh in the shell, invert the peel and remove the flesh. Since the mango has a flat core, it makes sense to cut at the thin edge of the core. To know how it lies, simply cut a bit at the top until you see the core. The glass method for very ripe mangos is refined: Cut the mango in half on the side of the core. Peel the seedless part on a large glass: the glass rim is between peel and pulp. Now you scrap the mango along the glass. The pulp falls into the glass. The same is done with the second half, which you cut from the core.
Do you want to eat the orange in columns, you scratch? in the bowl except for the white layer. Now cap the lid and you can peel off the peel in the pre-cut parts.
If you need orange fillets, then apply the vegetable technique described above: Cut off the lid and bottom, cut the bowl with the white layer with a sharp knife. Now you put the bare orange in your hand and can then simply cut out the fillets between the cuticles with the knife. It is best to put a bowl underneath to catch the juice that escapes with certainty.