One of the first things I ever learned to do in the kitchen was to peel an apple. I always peeled my apples the same way - with a paring knife (and not very safely, I might add) for a long time. It wasn't until I started working in restaurants that I learned a better way to peel apples quickly - and more efficiently - which really helped me out when I had to prepare large quantities for desserts. Follow these simple steps and you'll never grunt when you have to peel an apple again:
- Get your Swiss peeler ready. If you don't have one, I urge you to consider buying one. They are not very expensive and a huge life saver in the kitchen.
- Peel around the bottom of the apple as close as you can get to the core.
- Turn your apple around and peel around the top the same way
- Holding the apple upright, peel vertically, from top to bottom, turning as you go until there is no peel left