Perfect Tricks So You Never Waste Time Peeling Foods Anymore

If cooking never came naturally to you, we have something in common. I recommend you these tips that will make you such a better cook in no time.

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Cooking doesn’t come naturally to everyone. Fortunately for these people, there are tons of cooking tips on the Internet, which allow bad cook to save a lot of time when it comes to preparing dinner. Here are 6 cooking tips that we believe will make you a better cook.

1. Boiled egg

  • To peel a boiled egg, grab a Mason jar filled with little water and put the egg in.
  • Cover the top with your hand and shake well.
  • Get the egg out of the jar.
  • You will be able to remove the shell without much difficulty.

2. Garlic

  • Fill a Mason jar full of garlic cloves.
  • Close the jar and shake it.
  • The cloves will be separated. Remove the skin and put them back in your jar.
  • Put the lid back on your jar and shake once again vigorously.
  • Most garlic cloves skin will have been peeled off.

3. Kiwi

  • Separate your kiwi in half.
  • With a glass squeeze your kiwi against the rim to remove its skin.
  • You can also trip this trick on a mango.

4. Banana

  • Grab a banana and a sewing needle.
  • Take your needle, tuck it into one of the corners of your banana and slide it inside, going from left to right.
  • Repeat 1 inch lower, an another inch lower until you reach the bottom of your banana.
  • By peeling your fruit, you will see that it will already be sliced!
  • Now hand over your banana to a friend and ask them to peel it. The banana will already be cut in slices, ready to be eaten.

5. Bell pepper

  • Cut the top and the bottom of your pepper.
  • Insert your knife in and move your pepper in a clockwise motion to separate it from the seeds.
  • Sliced the rest of your vegetables.

6. Potatoes

  • Cook completly your potatoes in water.
  • Put them in a bowl of ice water for 5-10 seconds.
  • Finaly, peel away the skin with your finger.

7. Watch an extra cooking trick in the video below.


Source:

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