Stainless Steel Potato Knife Wave Knife Wolf Cutting Machine Cutting Vegetable Artifact Cutting Fries Corrugated Knife Cutting Fries Fries Knife

Product Information

ERGONOMIC HANDLES - Ergonomic stainless steel handles ensure comfortable use, even for extended periods of time. The rubber base has a lever that suctions the peeler to the counter, and that worked well during tests. The peeler didn’t move at all until we released the lever. While this peeler won’t work with every vegetable that normal peelers could handle, it’s a particularly useful tool for apples. The wavy blade design increases food's surface area, promoting oxidation and making it easier to soften and cook. It also reduces friction and damage to food, helping it maintain its shape and texture. Therefore, for foods like potatoes and cucumbers that need to maintain their texture, the wavy blade design is more suitable. In testing, this felt very smooth when peeling. Unlike some of the metal peelers, this required very little force to get a good cut. It performed best when used with a light touch, which made it less tiring to use. While this worked well peeling tomatoes, we found that it was best to move the peeler side-to-side rather than pulling it in the direction of the cut.

This peeler cleaned up easily by hand, and it came out of the dishwasher with no obvious issues. Since it's also made entirely of stainless and has a long warranty, it should perform well over time. During this time I recommend melting the butter and warming the cream using the residual heat in the pot. Doing this will help the potatoes absorb both of them without turning the mash clumpy. Hold the steel firmly and vertically against a surface: a heavy wooden board is ideal. If the surface is slippery use a cloth to steady the steel.

How to make your chips in the oven

The wavy blade design increases food's surface area, promoting oxidation and making it easier to soften and cook. It also reduces friction and damage to food, helping it maintain its shape and texture. The handle isn’t uncomfortable, but it's not as comfortable as peelers with larger or soft-grip handles. While this cut well in testing, the cutting felt rough rather than smooth because of the way it’s sharpened. Although it isn’t a serrated peeler, a close inspection showed that the sharpening is slightly rough. The peeler rattled a bit during cutting, which made it seem less sturdy, but it still got the job done. Since it has two sharp cutting edges, we could cut in either direction, and it’s great for both left- and right-handed users.

Nope! They cook through in the oven and crisp up beautifully. If you slice them thinly they’ll be perfectly tender by the time the whole thing is done. SUPERIOR STAINLESS STEEL - Constructed from high quality stainless steel for strength and durability. Peeling potatoes with a knife involves using a sharp paring knife to remove the skin from the potato. First, I wash the potato thoroughly and begin peeling off the skin from one end to the other and then on each side. After peeling, I cut off any bruised or blemished areas. If I am slicing the potato to fry or to use in a gratin, I usually place the potato on the cutting board and use a chef’s knife to cut slices.When you’re prepping for a large dinner, it’s always nice to do some of the work ahead of time. Yes, you can peel your potatoes ahead, but after peeling they should be submerged in cold water to keep them from turning brown. They can be peeled up to 24 hours in advance and kept submerged in cold water in the refrigerator. Process shots: boil potatoes (photo 1), drain (photo 2), warm butter and cream (photo 3), add potatoes (photo 4), mash (photo 5), mash in cheese and seasoning (photo 6). You’ll want to start off with cold water and bring to a boil, as this will help the potatoes cook through evenly. From there, drain them and let them sit for 1 minute. This will help some of the moisture escape and prevent the mash from being watery. It depends on how the potatoes will be used. Many people like to slice the potatoes in half horizontally and bake them in their skins. If the peels won’t be desirable for serving, the potatoes should be peeled before cooking.