![]() Wide blade tricky to maneuver on small produce Each peeler has its own clear safety cover to make sure blades aren’t exposed in storage.ĭimensions: 11.3 x 6.8 x 1.25 inches | Weight: 8.6 ounces total | Blade Material: Stainless steel ![]() If a vegetable peeler is a tool that you use infrequently, this might be more than you need, but if you want a variety of blades, this is a must-have set. ![]() We knew we were working with extra-sharp blades when we barely had to apply any pressure to peel tough sweet potatoes. Soft Roma tomatoes were no match for the serrated blade-the skin glided off with little waste and no squashed tomatoes left behind. We wielded the straight-edged peeler to prep Yukon golds for mashing and apple slices for snacks. Not only do you have the option to go for a colorful set-one swivel peeler with a green handle, one julienne peeler with an orange handle, and one serrated peeler with a red handle-but these peelers also offer versatility and durability.ĭuring testing, there wasn’t much that this set didn’t handle with ease. If you’re in the market for several peelers to outfit your kitchen, this Oxo set is the way to go. It's still an absolute workhorse.ĭimensions: 7.5 x 1.25 x 0.75 inches | Weight: 4.96 ounces | Blade Material: Stainless steel In fact, one of our experts has been using this peeler for more than three years now and always throws it in the dishwasher. When it comes time for cleaning, it can be washed by hand or in the dishwasher. The metal eye at the top lets you remove eyes from potatoes without reaching for a knife, and the hole in the handle can be used for hanging it on a hook. Also, the blade cut flawlessly in both directions, making it ideal for any cutting method and for both left- and right-handed users. We loved how comfortable the handle was to hold during our tests, even after a long session with potatoes. It took an average of 30 seconds per potato to get them completely peeled, and the peels smoothly fell away from the peeler rather than getting stuck in the blade. The swiveling blade moves at exactly the right angle to peel vegetables with ease, which was confirmed by our tests after peeling many white potatoes, sweet potatoes, carrots, apples, and tomatoes. It has a slightly better grip and sharper blade and is much sturdier than the original. Then, boil them for about 20 minutes to make a quick seafood stock to use in place of water when making a seafood chowder, like this Clam Chowder recipe.This is the upgraded version of a classic Oxo peeler. Save the shells in the freezer until you need them. Shrimp shells make great seafood stock, since they hold much of the flavor of the shrimp. However, a paring knife works just as well for deveining and shelling shrimp. Shrimp Deveining Tools-Worth It?ĭepends on how much you love shrimp! If you find yourself having to shell and devein copious amounts of shrimp, by all means, get yourself a shrimp cleaner to make your life easier. But if the veins are not very apparent, or if the shrimp are tiny, there's no need to spend the time tediously removing each vein. Larger shrimp can also have grittier veins, which can have an unappealing texture. If the vein is really pronounced-dark or thick-you may want to devein the shrimp for a tidier look. Removing the vein is a matter of personal preference and taste, not hygiene. How Long Does Shrimp Last in the Refrigerator?Īfter you have defrosted your shrimp, store them in the fridge for 1 to 2 days. Change out the water if the shrimp still isn't thawed after that. Let sit for 15 to 20 minutes until thawed. Place a small lid or plate in the bowl to keep the shrimp completely submerged. If you're like us and didn't plan ahead, put the shrimp in a bowl and fully cover with cold (not warm) water. Put them in a bowl to catch any melting liquid. Transfer the shrimp from the freezer to the fridge at least a day or two before using. How To Thaw Frozen Shrimp in the Refrigerator
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