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Preparing Vegetables & Fruits
On this magazine page, we have compiled a large selection of kitchen helpers and tools for you on the topic of "Preparing Vegetables & Fruits." Here you will find all-rounders and specialists for cleaning, peeling, coring, slicing, grating, and cutting. Below the articles, you'll find interesting information about the products and their application.
Preparing Vegetables & Fruits
Peeling
You might think peeling vegetables isn't really heroic. But it's just part of the process if you, like us, are into fresh fruits and vegetables. We've found that this task loses much of its dread and becomes quite simple and quick if you have the right tools at hand.
Long Peeler
Long peelers, also known as vertical peelers or I-peelers, are very suitable for round fruits and potatoes. With a long peeler, you can work from the hand, and the thumb takes the lead. We find the version with a swivel blade particularly practical. The movable blade adapts to the shape of the peeling material. With ergonomically shaped handles, peeling larger quantities is also possible without the hands cramping and starting to hurt.
Cross Peeler
Cross peelers, in T or Y shape, are particularly good for elongated vegetables and stalk vegetables. Zucchini, cucumbers, carrots, asparagus, radish are peeled in no time with the cross peeler. The peeling movement does not come from the wrist but from the whole arm. Even if the work takes longer, the process is not strenuous, as peeling can be done without much effort. The hands remain relatively relaxed, especially if you have chosen an ergonomic and comfortable grip shape for you. Cross peelers are also available with a swivel blade.
Serrated and Toothed Blades
Serrated and toothed blades are used when you have to peel vegetables and fruits with a hard shell and soft flesh. Tomatoes, peppers, or even mangoes are best peeled with a serrated blade. This allows the skin to be easily cut through without crushing the soft interior.
Julienne Peeler
Julienne peelers or julienne cutters cut vegetables into fine and even strips. In upscale restaurants, this kitchen helper is indispensable. Vegetables like zucchini, celery, carrots are cut with it, and the evenly thin strips are not only attractive: Since all strips have the same thickness, the vegetables can be cooked briefly to the point. This way, everything remains crisp and retains its bite. Julienne vegetables are used as an ingredient for soups, as a vegetable bed under meat and fish, as a pasta substitute, and as a topping on pasta and salad.
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