- JIFFY VEGETABLE PEELER SKIN
- JIFFY VEGETABLE PEELER PLUS
- JIFFY VEGETABLE PEELER PROFESSIONAL
- JIFFY VEGETABLE PEELER FREE
This ingenious mechanism means that you can achieve precise peeling every time.
JIFFY VEGETABLE PEELER SKIN
The patented Control System automatically adjusts to different skin peel variations, from the firm, thick rind of oranges and lemons to the soft, thin skin of kiwis and tomatoes. A breeze to use, the Savannah Multi Speed Peeler's innovative design will take care of your peeling in a jiffy, so that you can get on with making things happen in the kitchen! This slimline mechanical rotary multi peeler has razor-sharp serrated stainless steel blades that safely peel your fruit or vegetables in just seconds. No more standing over the kitchen sink with an aching wrist from peeling a whole bag of potatoes by hand. Though we love cooking, we like to do things in the most efficient way possible. Ladle into bowls and garnish each bowl with tomato and green onion.Many recipes call for fruit or vegetables to be peeled for reasons of taste, texture, or perhaps just for personal preference. Stir over low heat until cheese is melted.
JIFFY VEGETABLE PEELER FREE
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.
JIFFY VEGETABLE PEELER PLUS
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.
JIFFY VEGETABLE PEELER PROFESSIONAL
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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