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Thread: kuhn rikon peeler handle mods? / peeler murderer

  1. #21
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    Quote Originally Posted by JohnnyChance View Post
    And if you have a use for the scraps, you don't need to peel certain things at all. When we are using butternut squash, I cut the tops off and cut the bulbs in half. Scoop out the seeds and roast with the skins on. Peel or food mill and into soup or puree they go. Rather than peel the top, I block it right away so it is a giant rectangular cube. Then I take the 4 pieces I cut off, with a decent amount of flesh on them and roast or boil them, then peel or food mill and add them to the soup or puree. Then I can dice the top part and roast.

    For ginger I basically do the same thing, grab the biggest pieces and block them without peeling. The smaller pieces and the scraps I cut off go to the bar for ginger syrup, into pickling brines, or get steeped in oil or simple syrup for vinaigrettes.
    I think I like where your going.. lemme try to understand better. As far as the butternut squash, you cut them in half and then half and clean the bulbs and roast those. You only bother to dice the top part. and the rest of the top that you cut away ends up roasted or boiled and then in a soup of some sort... this is awesome. Definetly sounds win-win.

    I like that your bar does ginger syrup too. I will keep all of this in mind. ....steeped in oil, interesting too.

  2. #22
    Quote Originally Posted by andygraybeal View Post
    I think I like where your going.. lemme try to understand better. As far as the butternut squash, you cut them in half and then half and clean the bulbs and roast those. You only bother to dice the top part. and the rest of the top that you cut away ends up roasted or boiled and then in a soup of some sort... this is awesome. Definetly sounds win-win.

    I like that your bar does ginger syrup too. I will keep all of this in mind. ....steeped in oil, interesting too.
    Yup. Every part gets used, the parts that get diced are nice perfect cubes and you don't waste any time peeling.
    "God sends meat and the devil sends cooks." - Thomas Deloney

  3. #23
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    That's not a peeler, THIS is a peeler....


  4. #24
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    that's how we asians always have peeled a pineapple. of course those tools were pretty cool and very specific for pineapples. lol.

  5. #25
    Senior Member Miles's Avatar
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    Knife is the way to go. I've watched some of the guys I work with try to use peelers. I grab a knife and am done in a moment without any pain or hassle. They use knives now.

  6. #26
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    Quote Originally Posted by Miles View Post
    Knife is the way to go. I've watched some of the guys I work with try to use peelers. I grab a knife and am done in a moment without any pain or hassle. They use knives now.
    Thanks for the response. I guess it'll take me some practice. I tried over and over and I can still do it quicker with a peeler. I'll keep practicing with a knife though.

  7. #27
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    If you sharpen your peeler is works faster!
    Spike C
    "The Buddha resides as comfortably in the circuits of a digital computer or the gears of a cycle transmission as he does at the top of a mountain."
    Pirsig

  8. #28
    Senior Member quantumcloud509's Avatar
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    Quote Originally Posted by ThEoRy View Post
    LOL! I do squash with my kuhn rikon, and it works just fine for me.
    Amat Victoria Curam Fortune favors the prepared.
    "A human being is primarily a bag for putting food into." -George Orwell

  9. #29
    Senior Member quantumcloud509's Avatar
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    Quote Originally Posted by ThEoRy View Post
    Quote Originally Posted by MikeHL View Post
    That's not a peeler, THIS is a peeler....

    Thats called being a boss.
    Amat Victoria Curam Fortune favors the prepared.
    "A human being is primarily a bag for putting food into." -George Orwell

  10. #30
    Senior Member NO ChoP!'s Avatar
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    Try a serrated peeler. They work well for hard, and thick skinned items.

    I use a Rosle, only because it's built like a tank.
    The difference between try and triumph is a little "umph"! NO EXCUSES!!!!!!!
    chefchristophermiller@yahoo.com

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