How to prepare salsify (schwarzwurzeln) to minimise sap?

Question

This morning I tried cooking salsify (aka Schwarzwurzeln) for the first time.

It needs to be peeled before cooking, which I did rapidly and with a bowl of water nearby, as per advice on various internet sites. However, it still left an unpleasant, sticky, orange sap over my hands and the utensils. It lasts for a long time and is very difficult to remove.

What is the best way to prepare salsify to minimise the amount of sap??

Asked by KimbaF

Answer

Rinse the salsify first before using, that will help. Use a sharp peeler. Ive found that dull peelers create a lot more sap.

as soon as you have peeled it, drop the salsify into acidulated water ( water + lemon juice). The acids help prevent the color change that occurs.

Also wipe up the area with a damp cloth as you work. This will keep things clean and prevent your hands and everything you touch getting tacky.

Answered by Chef

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How to peel hard boiled eggs easily?

Question

This is one of the most annoying duties in the kitchen, for me.

What are yours tips and tricks to peel hard boiled eggs easily?

Answer

1. Buy almost-late eggs.

   The worst-case scenario of egg-shelling is a farm-fresh egg. That annoying film that sticks to both the shell and to the egg will detach, the older the egg gets. The bubble at the fat end, too, will get bigger as the egg ages, which also makes the bottom cap pop off more easily.

   Obviously, we don't want rotten eggs. We want the almost expired but not expired ones.

2. Roll the egg against the countertop, cracking it along the "equator".

   This will give you lots of starting points, and it will weaken the shell in enough directions that the rest of the peeling becomes easier. Usually, the top and bottom caps come off in large and clean pieces, so don't bother cracking that part unless it sticks.

3. Start from the fat end of the egg.

   After much experimenting, I've determined that starting from the bottom of the egg (the fat end) is the best way to do it. Give the egg one good whack on the countertop, and the bottom caves in quite easily. This gives you a really nice starting point. Now peel out from there in a spiraling pattern down the rest of the egg. The top cap still comes off quite easily in one big chunk, if the egg is old enough.

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Are there culinary uses for the water left from peeling almonds?

Question

Is there a possible use for the water used for peeling almonds?

(Throw the almonds in boiling water and let them soak for a couple of mins before peeling them: the water left is yellowish and almond scented)

Answer

Generally, there is no reason not to use it. However, I'm hard pressed to think of a good place, generally because good cooking prefers other, stronger flavored liquids instead of water.

An application where you can have the flavor on its own would be making ayran or a lassi. I think it would be an improvement over plain-water-ayran.

For other uses, just substitute plain water to get a slight nutty hint. I like to pair rice with nuts, so you could use it instead of pure water to cook rice. Or add it to a pot of stock you are making - with a complex stock of a meat and several vegetables, it will be too subtle a taste to register consciously, but will enrich the flavor as a whole. For a simpler stock (e.g. just chicken with classic mirepoix) the taste of almonds can get too strong, depending on the quantity you use.

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Why do we peel carrots?

Question

So I was sitting there, looking down at my counter, realizing that I probably had a good carrot or two of shavings just going to waste. (well, I'll compost it, but it's non-food at that point).

Is there any reason we peel carrots and don't just give them a good scrubbing? I mean, the scrubbing works for potatoes (so long as they're not green under the skin), and carrots grow in dirt, too. I don't think it's a pesticide issue, as we did it growing up, and I don't think we cared about pesticides back then.

I admit that sometimes there's odd crooks that might be harder to scrub dirt out of, but is there something fundamental that I'm missing here?

Answer

I find when cooked, the skin retains a bit of bitterness and toughness, so in desserts, juices or when shaved/julienned , I'm inclined to peel them. In fast salads, quick application, I usually don't bother.

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How do I remove kiwifruit skin without losing a lot of the fruit's flesh?

Question

Is there a way to loosen the skin from the flesh before peeling a kiwifruit with a paring knife or peeler? I'm not a deft hand with a paring knife, and I suspect that it's time to buy a peeler with a sharper blade, but any tips on peeling technique with regard to kiwifruit would be welcome.

Answer

I use a potato peeler to peel it. I cut off the top then peel down in strips. with a good peeler you can save most of the flesh this way. I use a 'Y' style peeler.

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