I may not use it all that often, but I love my apple peeler/corer. It may take a little getting used to — there are peculiarities to this gadget. But once you get the hang of it, you can cut your apple peeling and slicing chores in half — if not more. In addition, your apple slices will be more uniform and, possibly, thinner than you could achieve with a knife. If you make apple pie at least once a year, you’ll want to have one of these on hand. In this post and its accompanying video, I show you how to use one.
What Is an Apple Peeler/Corer?
Apple peelers, once called apply parers, are gadgets that peel, slice, and core apples, making this time-consuming kitchen task much quicker and easier.
Most models of apple peeler, slicer, and corer are mechanical in nature, using a crank to push the apple through the device. However, electronic versions also exist.
They first came into demand as early as the 1700s when a growing need for apples as a winter staple for both food and drink became apparent. In order to store this fruit, they needed to be processed and peeling, coring and slicing by hand were cumbersome, slow and, in some cases, wasteful. Therefore inventors started creating a variety of gadgets that would get the job done.
You can learn more about the history of apple peelers at The Virtual Apple Parer Museum and at the Museum of the City of New York.
Varieties of Apple Peeler and Corers
Apple slicers come in two basic types: One that simply removes the core and slices the apple into eight slices, and one that peels, cores and slices to whatever width you choose. In this post, I’m talking about the latter. The one I have is from The Pampered Chef, which I mount upon their apple peeler stand. You can purchase them separately, or as a set. However other companies make these kitchen gadgets, as well.
How To Use an Apple Peeler-Corer
In this video, I show you how I use my Pampered Chef Apple Peeler-Corer.
Step 1: Mount the peeler to a stand or other fairly stable surface.
Step 2: Choose a firm apple. If there are bruises, it will be more difficult to peel.
Step 3: Place the apple in your peeler. Try to get the two ends of the core as straight as possible so that the three prongs go in the side where the stem was and the coring circle will meet the other end and evenly as possible.
Step 4: Turn the crank so that the apple moves toward the coring circle. I didn’t mention this in the video, but the peeler can be set at different depths so you can get a thinner or thicker slice of the peel. Be sure that it isn’t so thin that much of the peel remains on the apple, or so thick that you waste a lot of the actual fruit.
Step 5: Once the apple is through the coring circle, simply remove your spiral-cut apple and cut at least on one side to create slices.
Step 6: Remove the skin that was peeled off and the core from your apple peeler and you are ready for your next apple.
This Thanksgiving I made two Johnny Appleseed Pies (it’s my husband’s favorite pie). I’ll share the recipe, along with some creative alteration ideas tomorrow.
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Through a Facebook friend, I found out about this one and had to buy it to add it to this series. I’ve had Isagenix shakes before and although pricey, they do taste pretty darn good.
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I’m going to preface this with that I’m not a big fan of Fudge Strip Cookies. I can take them or leave them, but I grabbed these because of the magic words “pumpkin spice.”
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Plant-based options are proliferating in many categories beyond meat substitutes. Segments like cheese and frozen desserts are enjoying growth in plant-based subcategories. As for meat alternatives, algae is winning fans. 2018 will bring more plant-based convenience foods too.
Often overshadowed by other Asian cuisines, the foods of the Philippines have not yet captured a broad U.S. audience. That’s shifting, as American palates have become more sophisticated and attuned to the complex flavors and bitter or sour notes of Filipino dishes. Chefs and tastemakers are taking to this cuisine that infuses Asian and Latin flavors, and #filipinofoodmovement, founded in 2012 to create awareness and appreciation of Filipino culinary arts, is a growing force.
Possibly a reaction to the 2017’s deluge of rainbow and unicorn foods, black is the new black. Activated charcoal — produced by heating coconut shells to extremely high temperatures until they are carbonized — is gaining superfood status for its reported detoxifying attributes and is being used as a surprising twist in everything from pizza crust to lemonade to ice cream. We’ll see it spread in the coming year.
With sugar topping the list of dietary watch-outs, consumers continue to look to alternative sweeteners for lower glycemic impact, fewer added-sugar calories, and intriguing sweet flavors as well as sustainable footprints. Syrups made from dates, sorghum, and even yacon and sun root will join monk fruit on the market as emerging options for sweet.
More is more when it comes to product labeling. Consumers will seek greater on-label visibility into the farms, ingredient sources, and supply chain of each item in their shopping basket. GMO transparency is among the most prioritized details, but shoppers want new depths of information across the spectrum, including Fair Trade certification, responsible production, and no animal testing.
Between nose-to-tail butchery and reducing food waste, a few forces are combining to inspire root-to-stem cooking — using the entire fruit or vegetable, including things like stems or leaves that are less commonly eaten. I would assume that eating more stems in your food would increase the fiber content, a very good thing, but I could not find any information to substantiate that idea.
Although much attention has been placed on gluten-free options in recent years, the traditional side of bakery has also been elevated by the same sourcing and fine-tuned production processes we see with proteins and vegetables. Bakers are using local grains, milling the day before baking, and incorporating long proofing times, re-inventing what good bread means.
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Carrots are sometimes referred to as a spring vegetable, though they are often available in the fall as well. They also go great with many of your favorite fall recipes such as soup, stew, and casseroles.
There are a lot of different types of squashes that are popular in the fall, though you can’t go wrong with a nice butternut squash. It is low in fat and calories, has a lot of nutrients, and has a creamy texture that is perfect for soup.
Don’t forget about your