Speed Up The Cooking Process With These 5 Peeling Hacks

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One of the most frustrating parts about cooking is having to peel everything beforehand. It’s time-consuming and we often end up wasting half of the fruit or vegetable by peeling it the wrong way. Instead of taking your anger out on the produce try these peeling hacks the next time you’re tackling a recipe.

1. Carrots

It turns out there’s more than one way to peel a carrot. If you’re making a little salad for yourself and you only need a few, you could just peel them the regular way (starting at the thicker end and moving down), but if you’re peeling a whole bunch here’s how to speed up the process: your peeler is double sided. Instead of starting back at the top every time, simply peel down and then peel back up without taking the peeler away from the carrot. It’s all in one fluid movement. Here’s a visual.

2. Garlic

Peeling garlic can be a huge pain. It gets all up in your finger nails and the skin can sometimes be a little stubborn. Here’s how to do it in less than 10 seconds: take a whole head of garlic and hit it with the heel of your hand to open up the cloves. Grab two bowls, put all the garlic into one bowl and use the other bowl as a cover. Now shake the hell out of those closed bowls for about 10 seconds. When you remove the lid all of the garlic should be peeled.

3. Mangoes

There’s really nothing like a ripe, juicy mango. Here’s a trick to peeling it immediately so you don’t waste any time: cut the mango in half along its pit. Place the fruit on the rim of a glass to divide where the skin and inner flesh meet. Slide the mango down and the skin will peel off in one piece and your fresh mango will be ready to eat in your glass.

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4. Ginger

When you’re sick, fresh ginger is your best friend. Peeling ginger can be a little frustrating with a regular vegetable peeler since the outer skin is bumpy. The best way to peel ginger is with a spoon. Hold the fresh piece of ginger in one hand and hold the spoon facing towards you like you were scooping up some soup. Slide the metal spoon up the surface of the ginger and keep repeating this until all of the brown skin is removed.

5. Corn

Getting rid of the silky part of the corn can be tedious. To make things easier, slice off the stalk about one inch above the last row of corn kernels. Microwave the cob for about two to four minutes, or more depending on how many cobs you’re cooking. Wear an oven mitt and then shake the corn while squeezing the husk until the whole cob falls out. The steam will help to separate the silky threads from the kernels during the microwaving process.