Whether it includes its own motor or relies on the motor of an appliance like a stand mixer, it's a great choice for tackling a large amount of produce or if manual peelers aren't right for you. If possible, test one of each kind to decide which is more comfortable. They’re both effective means of peeling, but some experts find that straight peelers are suited to everyday peeling, like carrots, and Y-peelers provide more control and leverage with larger items, like squash. Style: Manual vegetable peelers generally come in one of two styles: A straight peeler, which features a blade that’s in line with the handle, or a Y-peeler, which is shaped like a Y with the blade across the top.Most Versatile Vegetable Peeler: Tovolo Magnetic Tri-Peeler Set.Best Vegetable Peeler for Arthritis: Chef’n Palm Peeler.Best Corn Peeler: OXO Good Grips Corn Prep Peeler.Best Electric Vegetable Peeler: KitchenAid Spiralizer Plus Attachment.Best Value Vegetable Peeler: Kuhn Rikon Piranha Y-Peeler.Best Overall Vegetable Peeler: Swissmar Scalpel Blade Peeler.The peelers that were top scorers against our 8 data points of analysis made our list of the best vegetable peelers: Then we tested the specialized peelers (like corn peelers and eggplant peelers) on the vegetables they were suited for and compared results. We peeled more than 20 pounds of produce - butternut squash, potatoes, sweet potatoes, carrots, and apples - on the universal peelers to determine the comfort and ease of use, the ability to navigate irregularly shaped produce, and the thinness of the peeled skins. We lined up more than a dozen vegetable peelers for testing by the Good Housekeeping Institute’s Kitchen Appliances and Technology Lab. Once you have an effective tool on hand, you can find all kinds of genius new uses for your peeler. Asparagus, on the other hand, is more efficiently peeled with a smaller, more curved blade. Large vegetables with tougher skins - like that butternut squash, as well as eggplant - benefit from a wider blade. For example, tomatoes, with their thin skin and tender flesh, are much easier to peel with a serrated blade. Season with additional salt and pepper to taste.Almost any potato peeler can handle a single carrot for a salad, but when you need to tackle a bushel of tomatoes for homemade tomato sauce or a big ol’ butternut squash, a specialized vegetable peeler helps.Ī vegetable peeler is very similar to a potato peeler, but can vary in size and blade style to make it more suitable to specific foods. Select Sauté and bring the sauce to a boil, stirring constantly until it thickens.Add 1 cup hot broth to the flour mixture and stir to combine. In a small bowl, whisk the flour and cold water until smooth.When the valve drops, carefully remove the lid. Let the pressure release naturally for 5 minutes and finish with a quick pressure release. When the second cook time ends, turn off the pressure cooker.Replace the lid and cook on High Pressure for 2 minutes more. Add the potatoes, carrots, and celery.When the cook time ends, let the pressure release naturally for 5 minutes and finish with a quick pressure release.Select High Pressure and 10 minutes cook time. Stir in the crushed tomatoes, parsley, bay leaves, and browned beef with any accumulated juices.Stir in the beef broth to deglaze the pot, scraping up any brown bits from the bottom of the pot. Sauté for about 3 minutes, stirring frequently, until softened. When the butter is melted, brown the meat in batches for about 5 minutes per batch until all the meat is browned-do not crowd the pot. Select Sauté and add the vegetable oil and butter to the pressure cooking pot.Season the beef generously with salt and pepper.In traditional stew recipes, it’s common for the uncooked stew meat to be dredged in flour and browned before adding the liquid.įlouring the beef before cooking in the pressure cooker can lead to a thick, flour-y build up on the bottom of your cooking pot-resulting in a Burn notice and a ruined stew. If you still have a good amount of beef to brown, add another tablespoon of oil and adjust your Saute setting to a lower heat level. If you’re near the end of the browning process, just add the broth. □ TIP: If the browning is moving too quickly, add oil or broth. The more browned bits, the more flavorful the stew will be! Then give the bottom of the pot a good stir to loosen all of the browned bits from the bottom of the pot. However, you miss out on so much flavor this way!Īfter you brown the beef and saute the onions, you’ll add beef broth to the pan. The #1 thing you can do for a flavorful stew is to brown the beef! Especially when you’re in a hurry, it can be tempting to just throw everything in the pot to cook. How to Make a Flavorful Beef Stew in the Pressure Cooker
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