This refers to the actual shape of the peeler. There are two types of peelers: a straight peeler and a Y-shaped peeler. For example, the carbon steel blades can easily have issues with rust. This is important to note, both in the efficiency of peeling, as well as in the maintenance and care needed to maintain the blade. In the case of the two peelers that I reviewed, the Kuhn Rikon is a carbon steel blade and the OXO Good Grips Pro Swivel is a stainless steel blade. There are three different types of blades: stainless steel, carbon steel and ceramic blades. Different Types of Vegetable PeelersĪs it turns out, there is more to picking a vegetable peeler than meets the eye! There are three main factors to consider: I decided to buy them and try them for myself to see which one works best for everyday, at-home use. Please read the disclaimer.) The Best Vegetable Peelers on the MarketĪccording to what I could find throughout all of my internet searching, there are two stand-out vegetable peelers: The Kuhn Rikon Original Swiss Peeler and the OXO Good Grips Pro Swivel Peeler. Safety first, even when taking a highly convenient shortcut.(This post contains affiliate links. There I was, slowly bleeding out, while a server with a heavy French accent passive-aggressively informed me that a New York Times reporter was still waiting for a Martini. Once, during service, I was rushing to get a drink out and wound up shaving off part of a finger. You’ll get a slightly caramelized flavor.)ĭespite the fact that they look like toys, vegetable peelers can still be dangerous - so be sure to watch yourself. (Want to light your oils on fire? Light a match, then spritz them through the flame. The citrus oils should explode across the surface of your cocktail, in a display that doesn’t look like much but would almost definitely be awe-inspiring to a ladybug or an ant. Just hold the thin strip of peel an inch or so above the surface of your drink, and give it a pinch (or a twist). When you’re ready to actually apply your twist, it’s easy. It might take a few tries at first, but once you get the hang of it, voilà. All you need to do is press down firmly and pull the blade of the peeler down the side of your citrus. You see, a vegetable peeler makes intentionally shallow cuts - so it’s the perfect tool for the job. Or, you can skip all those years of practice and pick up a Y-shaped vegetable peeler. Given enough practice, you can definitely accomplish this with a paring knife. It lies just below the surface of the skin, and, while it’s completely edible, it’s also kind of bitter and unattractive. When cutting a twist, the main thing to avoid is getting any of the chalky white pith of your fruit. To understand how this works, it’s important that you know what makes an ideal twist. It’s common knowledge at this point, but I thought I’d share this information, in case you’re still cutting twists like the younger, more bubbly version of my bartender self. No matter what words this person used, they were 100% correct.įor perfect twists every time, all you need is a Y-shaped vegetable peeler. It took me about three years to master my twists using a paring knife, and, once I was consistently proud of the ones I was making, a coworker walked into work one day and handed me a Y-shaped vegetable peeler. Twists are pretty much a default garnish at this point (when in doubt, go for lemon), and they can be used for a little pop of flavor in anything from a Martini to a French 75. Depending on the citrus you use (lime, grapefruit, etc.), the size can vary - but the shape should be roughly that of a Band-Aid. There were a few reasons for this: I needed something to cut lime wedges and halve any fruit that I felt like juicing, but, more importantly, I also required a razor-sharp implement to produce paper-thin twists.Ī twist, if you’re unfamiliar, is a delicate strip of citrus used to garnish a cocktail. As a bartender, I used to bring a paring knife to work every day.
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