However, if you wanted to use the straight blade peeler instead of the serrated blade, you had to hold it upside down, which felt hazardous and awkward. The 4-in-1 Müeller Y-peeler boasted a corn stripper on the back which worked nicely. Ceramic can be a great material in the kitchen, but when it comes to peelers, no thanks. We also found that ceramic blades go dull faster than their stainless steel counter parts. They were unable to make long, swift cuts on hard cheeses or tougher vegetables, like butternut squash. We recommend sticking with stainless steel blades for your peeler: The Kyocera Ceramic Peelers were some of the worst performers in all of our tests. Ultimately, the Kuhn Rikon won out over these also-great peelers because of what we know about its long-term ability to retain sharpness. They have comfortable handles, are easy to clean, and come in a set with a straight, serrated, and julienne blade. Ladle into bowls and garnish each bowl with tomato and green onion.We’re big fans of the Oxo Y-peelers. Stir over low heat until cheese is melted. When milk is free of lumps, pour into the soup and stir. In a small bowl, whisk 1 cup of milk with the flour. ![]() When potatoes are soft, remove from heat. Bring to a boil, reduce heat and simmer, covered, for about 20 minutes. In a large, heavy-bottomed saucepan, combine potatoes, water, onions, bouillon granules and pepper. Pass the remaining Parmesan cheese at the table. Spoon soup into bowls and top with a little olive oil and parsley. Add a little more water if the soup seems too thick. Add the beans and cook until they are heated thoroughly. Turn the heat to very low and cook until thick, about 15 minutes. Stir in the tomatoes and juice and cook for 15 minutes. Add the potatoes and cook until lightly browned, about 10 minutes. In a large, heavy-bottomed pot, saute the onion in the oil for about 5 minutes. The only good thing is that it has a good eye gouger for potatoes. Some people wrap the handle with a towel to get a better grip. It is efficient for light peeling, but the blade dulls quickly.Ĭrawford: "This was not a good peeler because it is constructed very thinly. It basically doesn't peel very well because the blade is not sharp.Ĭurls: "This is efficient and fine for light home use. ![]() One survived 2 1/2 years in our kitchen, despite the fact that we do 600-800 pounds of carrots and nearly 200 pounds of potatoes weekly.īrenner: "You have to work extra hard with this one, and it is not very comfortable. ![]() This is the one I always use here anyway. It's the most durable, and it has a great little gouger to get the eyes out of the potatoes. Kuhn Rikon Swiss Stainless-steel peeler, $6.īrenner: "This one is my favorite. Here are their comments, plus a couple of recipes for nutritious soups that you can whip up in a jiffy with a shiny new peeler in hand. Several hundred pounds of vegetables later, they each selected their faves and several runners-up. Three of its staffers - executive chef Brad Curls, evening head chef Michael Brenner and evening chef Robert Crawford - kitchen-tested the six peelers, provided by Broadway Panhandler and Bowery Kitchen Supply. The staff at God's Love We Deliver, which prepares 1,350 meals a day for AIDS patients, peels hundreds of pounds of potatoes and carrots every week. Preparing vegetables isn't the most glamorous job in the kitchen, but if you've got a great peeler, that pile of potatoes or carrots won't get the best of you.īut which peeler appeals to professional chefs? To find out, we distributed six peelers to three cooks who deal with more than their share of veggies.
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