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  2. Joe Ades - Wikipedia

    en.wikipedia.org/wiki/Joe_Ades

    Joseph H. Ades (/ ˈ ɑː d ɛ s /; 18 December 1933 – 1 February 2009), also known as the "Gentleman Peeler", was a well-known British street merchant, long-based in New York City. He reportedly died one day after being notified his petition for US citizenship had been granted but he died before he could be naturalized.

  3. List of America's Test Kitchen episodes - Wikipedia

    en.wikipedia.org/wiki/List_of_America's_Test...

    Featuring an Equipment Corner covering vegetable peelers and a Tasting Lab on salt. 42 "Dressing Up Vegetables" January 18, 2003 () Recipes for twice-baked potatoes ...

  4. Peeler - Wikipedia

    en.wikipedia.org/wiki/Peeler

    A fixed blade (aka sugarcane peeler knife), Australian and Y peeler Using a peeler. A peeler (vegetable scraper) is a kitchen tool, a distinct type of kitchen knife, consisting of a metal blade with a slot with a sharp edge attached to a handle, used to remove the outer layer (the "skin" or "peel") of some vegetables such as potatoes, broccoli stalks, and carrots, and fruits such as apples and ...

  5. 16 foods you're probably slicing, peeling, and cutting all wrong

    www.aol.com/16-foods-youre-probably-slicing...

    Chefs explained the proper way to cut, peel, and slice fruits, vegetables, meats, and cheeses. They advised avoiding dull knives, especially when slicing eggplant and bread.

  6. This Is How to Use a Potato Peeler the Right Way, According ...

    www.aol.com/lifestyle/potato-peeler-way...

    Your favorite potato soup recipe now comes totally eye-free. Thanks to this viral TikTok video, we’re learning how to use a potato peeler without the extra elbow grease.

  7. How to Wash Potatoes to Actually Get Them Clean ... - AOL

    www.aol.com/wash-potatoes-actually-them-clean...

    If desired or recommended for the dish you’re creating, use a vegetable peeler to remove the skin. Using a paper towel or clean kitchen towel, pat the exterior of the potatoes dry and proceed ...

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