Peeling raw beets is the pits. Preparing potatoes once ranked among my least-favorite chores. And if a recipe required a skinless squash, I might have skipped making it entirely. All because I had an inferior tool for those tasks.
But spending a few dollars on a peeler changed my attitude. The Kuhn Rikon Original Swiss Peeler is a super-sharp Y-shaped peeler that my colleagues on Wirecutter’s kitchen team have recommended for 10 years. It’s why I cook—and why my family eats—more squash and a wider variety of root vegetables more often than before.
It hasn’t, however, changed my opinion of preparing uncooked beets (which I still largely avoid, because of all the staining).
Dismiss
from Wirecutter: Reviews for the Real World https://www.nytimes.com/wirecutter/reviews/kuhn-rikon-peeler-review/?utm_source=rss&utm_medium=feed&utm_campaign=RSS%20Feed
No comments:
Post a Comment