Prep & Assembly
Peel
Strip away the outer skin to reach the flesh beneath
Peeling removes the outer skin or rind from fruit and vegetables, whether for texture, looks, or because the skin is tough or bitter. It's a basic but constant prep step. Use a swivel peeler with smooth strokes, or blanch tomatoes and peaches first to slip the skins right off.
Peeling removes the outer skin or rind from fruit and vegetables — for texture, looks, or because the skin is tough or bitter. It's a basic but constant prep step. Use a swivel peeler with smooth strokes, or blanch tomatoes and peaches to slip the skins off.
- Difficulty
- Easy
Types & varieties
Smooth strokes away from you for firm produce.
Score, dunk in boiling then ice water, slip off tomato or peach skins.
How to do it
- 1
Wash the produce and pick the right tool.
- 2
Brace the food and peel in long strokes away from your hand.
- 3
Take only the skin, not a thick layer of flesh.
- 4
Trim any remaining eyes, blemishes, or stubborn bits.
Common uses
Tips & pitfalls
- A Y-peeler is fast and ergonomic for big batches.
- Drop peeled apples and potatoes in acidulated water to stop browning.
- Save clean veg peels for stock.
Good to know
- Tool
- Swivel or Y-peeler, paring knife
- Best for
- Root veg, apples, citrus, tomatoes
- Cue
- Skin off, flesh barely touched
Also called
peel off
Dishes that rely on it
Related
Whisk
Beat ingredients smooth and aerated with a looping wire motion
Sift
Pass dry ingredients through mesh to aerate and remove lumps
Strain
Pour through mesh to separate solids from liquid for a smooth result
Filter
Pass liquid through fine material to clarify out the smallest particles
Rice
Press cooked potatoes through small holes for fluffy, lump-free texture
Mash
Crush soft cooked food into a rustic, creamy purée
Grind
Crush food into a coarse to fine texture, from spices to meat
Grate
Shred food into fine bits against a sharp-toothed surface