It’s always annoying to peel, core and clean a pineapple. This peeler/slicer tool promise a fast and clean version of this messy job. So let’s find out.
What is it made of?
It is made of 18/10 Stainless steel. So good quality strong steel. The handle is made of plastic. The most important thing is the connection between the steel and the handle. We hear often stories about handles that are broken of because of the force applied on the handle.
This one is more than strong enough to handle this force.
How does it work?
A picture says more than a thousand words, so they say. And what about four pictures? four thousand words 😉
Hold it firm and push down while you are making a twisting movement
The handle can be removed by pushing on the black button, this way the Pineapple spiral slides easy of the steel
You end up with a nice pineapple spiral without skin or hard core ready for consumption
And for the Youtubers amongst us a video instruction
Is it worth buying the tool?
YES, yes, yessss. You will peel, core and clean you Pineapple ten times effortlessly faster with this tool. And it is much cleaner than working with a knife. Because it’s not an annoying any more, you will eat more Pineapple and we all know that Pineapple is delicious and healthy for you.
I’don’t know if you noticed but this site is all about julienne peelers. But until now I haven’t written a post about the julienne peeler it self. Yes, I have written many articles about julienne recipes and reviews about julienne peelers but not about the utensil it self.
First and for most what is a julienne peeler
Julienning is an culinary knife cut technic learned in chef schools. We understand under the art of julienning the following: cutting vegetables into long thin strips, similar to matchsticks. The perfect julienne cut measures ⅛ x ⅛ x 1 to 2 in (3 mm x 3 mm x 3 to 5 cm). The technic most of the time applied on vegetables but can also be applied on meat, fish, fruits. When it comes to julienne peelers I wouldn’t julienne meat or fish but only vegetables and some fruits.
We all know julienne vegetables made of carrots, cucumbers, zucchini. But lets mix it up, ten vegetables and fruits you won’t expect.
White or black radish
White radish or black radish are ideal to make fresh salades. The taste is soft, so you can use a lot of these vegetables in your salade. You may use the long shaped radish (not the round ones), so you can produce long strings instead of short ones.
My favorite julienne black radish dish is quick and simple. Take your julienne peeler and make a pile of julienne. Spread them out on a backing tray and drizzle some extra virgin oil over the vegetables. Sprinkle coarse salt and pepper to taste over the vegetables. Place the backing tray in the oven for 15 to 20 minutes (180° celsius or 360° Fahrenheit). This is an ideal side dish.
Some great insides in the world of julienning. How to’s, technics, conserve, good to know’s, …
How to keep julienne vegetables fresh in your frige
If you make your own vegetable julienne and you want them to store for later use these technics to keep them fresh and prevent discoloring. Put them in cold water, under plastic wrapping, in the refrigerator. For vegetables, potatoes and fruit that can discolor, you could add some lemon juice to the water to prevent discoloration.
To Cook or not to cook. That’s the question. Most of the people eat there julienne vegetables raw but that is not the only way.
What about Sauté, boil, steam, deep-fried and also freeze. Lets get into the different technics.
First and for most raw. Greens are the most nutritious when consumed raw or steamed. When served raw you can taste the real flavor of the vegetables. But not all people love raw vegetables. Some say they are just dull, flavorless and watery. Yes they are and no they aren’t.
Why an article about “How to use a julienne peeler”. It’s so easy I don’t need any instruction for something like this you might say. But I know from experience that it can be tricky sometimes. Thats why this post covers all aspects of using a julienne peeler.
Wash and prepare your vegetables. If you are working with carrots, first peel them and cut the ends off. If you like short julienne strips, cut the carrot in two. If you use cucumber you can choose to leaf the skin on or peel the the cucumber. I prefer with skin because this gives a better texture and color. Continue reading →