Simple, Quick and Neat Removal of Grape Seeds & Skins

This is the method my sweetie came up with since he wants to eat cleanly peeled grapefruit every day.Every piece is cleanly peeled and delicious.In Step 4, if you remove the white pith as cleanly as possible, the rest is very easy.In Step 6, if you gently split the fruit in half so as not to crush the segments, you can peel them very cleanly.In Step 8, cutting into the corners is the key to removing the membranes. Recipe by Otsumami

I don't like peeling pomegranates, and so they were a great bother to eat before I knew about this peeling method.Californian pomegranate is a delicious fruit with a gentle, sweet and sour taste, with plenty of polyphenol. You can use the arils for various dishes, desserts, or in drinks.The red arils are perfect for Christmas or New Year's dishes. Recipe by Djnakki-

I've been peeling tomatoes this way for a while now.See also - Paella in a Frying Pan....Make fairly shallow cuts in Step 1. Also make sure that the tomato is seared evenly. When using a microwave, after making a criss cross slit, microwave it for 30 to 60 seconds without covering with plastic wrap. If peeling in hot water, after making a criss cross slit, soak the tomato in boiling water for 15-20 seconds, then soak it in cold water. Recipe by Yuuyuu0221

I discovered this method while making many dishes using avocados.This method is easy if the avocado is ripened. It can be used on those that aren't too ripe as well, although the skin may be difficult to peel at times. Recipe by Koyuri

While using aluminum foil for this same method is handy, the foil gets mixed into the ginger or other grated condiments, so I use parchment paper instead.This method takes advantage of the sturdiness and strong water-resistant coating of the parchment paper, which prevents the ginger from sticking!This is a super convenient trick for when you only need a small amount of garlic, ginger or wasabi! This method is not suitable for grating large quantities of condiments at the same time, so change the parchment paper after each use. Also, the trick is to grate in one fixed direction to prevent the paper from tearing. Recipe by Heartful Kitchen Rei

クックパッドニュースに掲載されました♬トマトの種が崩れなくカット出来るので、ドレッシングと合わせても綺麗な形のままです。

After trying several methods, this was the easiest way to peel the eggplants.How to cleanly peel eggplants:1. Score the surface.2. Grill them well until they are completely soft and limp.3. Peel the skin off starting from the top (the stem end) and go slowly.4. Only pinch the skin!Don't submerge the grilled eggplants in cold water. Recipe by Li

Maybe I'm not organized enough, but I can never peel tomatoes properly using the blanching method. So I thought up this way of subjecting tomatoes to a "burning at the stake" punishment .Make sure that the flames reach every part of the skin properly! If you don't, you may end up with some patches that won't peel off.When the skin makes a "pop!" sound, I become unreasonably happy.Please be sure to use a fork with a handle that doesn't transmit heat. Otherwise you'll burn yourself! Recipe by Radorin

Candied citrus peel is delicious. You can make this in much the same way as candied orange peel.If finishing with a coat of granulated sugar, it might become too sweet, so adjust the amount of sugar when cooling the peel. Recipe by Oshiruko

I thought I'd write down how to peel chestnuts for chestnut rice or chestnuts in syrup.A knife that cuts well is easier to work with. Be careful not to cut yourself as you work. For easy to make amount. Recipe by Hakuundou

I consulted a cookery book a long time ago to make just several stuffed cabbage rolls. According to it, I had to boil a whole cabbage in a pot. It was too much and I just wanted to use several leaves. It is difficult to remove cabbage leaves without tearing before boiling. Since I thought of this method, I have always been successful.Use a small knife to cut out the hard center core. The leftover cabbage will freshen up because of the water! This is another good point of this method. If a metal blade touches the cut surface of a lettuce, it will discolour. Use a ceramic knife or your hand to cut the leaves from the center core. Recipe by JACK0904

Whenever I get a hold of organic yuzu, I want to make this. You can use the yuzu used in osechi (New Year's feast food) or leftover sudachi peel from squeezing the juice on grilled Pacific saury!I make this very much in my own way, so the directions aren't very conventional.In Step 5: if you are not using the yuzu juice afterwards, just put it all in.Take your time to dry the peels, and coat each piece generously with granulated sugar.You can also use this recipe with other citrus fruits like lemons, oranges and natsumikan tangerines.Use sudachi and kabosu citrus for desserts. Recipe by cafe-cafe

I wanted to know why boiled eggs can be peeled easily sometimes and then they're impossible to peel other times. I did some research and this was the result. With this method, I have no more problems peeling boiled eggs! This method works so perfectly that I want to pass it down to my child (who's still a baby, though) and grandchildren (even thoughdon't have any yet) and to future generations!Through my research, I concluded that if the egg whites coagulate as quickly as possible, they separate from the thin inner skin of the egg, making it easy to peel.So starting with cold eggs and cold water doesn't work!!! Recipe by Kikoutou

This is how to strip off outer skin when making chestnuts simmered in their inner skins. I found an easy-to-use tool this year, too. For experienced folks, it's probably best to use a knife. I recommend this method for novices or for helping children.Be careful not to cut yourself with the knife. Recipe by Hakuundou

I received an incredible amount of loquats from my parents' house, from which I've been making jam and frozen loquats.But the more they're handled through removing the skin and seed coats, the more they fall apart.So, after some struggle, I came up with a way to remove the skin and seed coats easily without the flesh falling apart. Recipe by yurizumi

We make wine and jam from our own grapes: spanish tempranillo, french mourvedre, and french grenache noir grapes. Lots of seeds. I make one quart jar of jam from 4 pounds of grapes, add agave syrup nectar. Here is how we remove the seeds, which reduces the jam to 3 cups of jam from 4 pounds of grape clusters. Year round summer sweetness for sandwiches.

This is such an old fashion/traditional Greek Dessert, when I was little I would always laugh when they handed me this dessert. (Oh!! I wasn’t alone on this journey I had my side kick my cousin. hahahahaha really cool human being. Love her!!!) So, where was I, oh yes, my mother would always give me that greek one eye slanted face, that usually meant stop it!!! because I was being rude. But my side kick would continue to laugh after I would get that face!! she wasn’t much help. My brother on the other hand who is younger, would always take this little dessert and eat it even though he didn’t like it, just so he would not get that greek slanted eye face. hahahahhahaComing from the states from Pepperidge farm cookies, Oreos, Oatmeal cookies and so much more to this!!! Every year from the age of 10, we used to go on vacation to Greece for the summer and every house, I mean literally every house either in the village or in the city we went to had this Dessert. Now, that I am all grown up, of course I see this with a completely different attitude, and I do enjoy making it. 🙂It is so easy to make, the ingredients basically are Water, Sugar, Grapes. All it needs is a overnight stay in the fridge and a boil the next morning and your done. 🙂

What's the salt concentration of seawater to match with the salt water??With this method, the clams will always easily spit out sand.The quieter and darker the atmosphere where the clams are left, the easier they will release the sand.The clams should be covered with just enough salt water that the tops are barely sticking out. If you are using a large tray or a large amount of clams, double the ingredients. Recipe by Kyoto no taachan

Once when I thought making grapefruit vinegar was too much work, I tried putting grapefruit in pomegranate drinking vinegar, and it was delicious. The pink and yellow color combination is so pretty too. (Translator's note: grapefruit drinking vinegar is grapefruit combined with vinegar and sugar.) Recipe by Otsumami

I have concord and catawba grapes in my backyard and find this far easier than trying to make wine. The key is to pick 'em before the wildlife gets 'em...lol

I make ichimi togarashi (red chili pepper powder) every year at home. I used to dry the chili peppers in a sieve, but the other day when I went to an Italian restaurant I saw a braid of them hanging near the cash register. I turned it around and around to study how it was put together, and as soon as I got home, I tried to recreate it before I forgot how.Press down on the chili peppers with your fingers as you weave them rather tightly. In the photo I used my bare hands, but it may be prudent to put on protective gloves. (Your hands may burn due to the capsaicin.) If you do use your bare hands, be careful not to rub your eyes with them! Recipe by Oguchi

I felt it was wasteful using a peeler or knife when peeling potatoes since the flesh is also removed along with the peel.Soak the potatoes in lukewarm water as soon as you remove them from the freezer (otherwise the skin will not peel right off).While rubbing off the skin, keep them soaked in tepid or lukewarm water (the water will be absorbed between the flesh and the skin, making the skin easy to remove). Freezing the potatoes will break down the cells of the potato, making the flavors absorb easily when stewing ☆ Recipe by Akeguri

I bought white grapes but they where not so nice much to tard. So instead of letting them in the fruit basket to go off. I made jam out of them

I always struggled with peeling fresh chestnuts. I was looking for a way to peel them easily without using special gadgets, but I couldn't find them on this site. I saw on another site that "if you boil and defrost them they are easy to peel" so I uploaded the method to COOKPAD.By boiling the chestnuts once, the shell becomes soft and easy to peel. If you get a whole lot of chestnuts, parboil and freeze them, and defrost as many as you need. This way, there is no waste. Recipe by chiyuki

I always buy fillets of sole, so I didn't know how to prepare it myself. I learned how to do it from a fishmonger, and it was surprisingly easy! He said "I want young people like you to learn how to cook fish". He wants everyone to learn how.I added my own ways of cooking the prepared sole.In Step 4, if you don't leave the skin on, the head will rip off when you try to hold onto the head as you peel the skin off... Recipe by Soreiyu

When I was little, we used to have a small tool to peel chestnuts. If only we had that still, it would be so handy... but then I was inspired to use a butter knife.A small petty or paring knife is easier to use than a large chef's knife. Once you get used to peeling chestnuts, you can do it all with the paring knife, but a butter knife is handy for the task too. I recommend using them especially if working with small children. Recipe by Hakuundou

I wanted to make a tart that reflected the season. I tried really hard to poke out the seeds with a toothpick, but wasn't able to remove them well. So I placed the grapes on top, but it turned out they were actually seedless.A tart with just grapes didn't look all that impressive, so I added red wine jelly.Please adjust the baking time for the tart according to your household oven.I had some leftover crème diplomat, which is made by mixing heavy cream and custard cream, so it might be good to make 1/2~2/3 the amount called for. Or you can use the leftovers for another sweet... I used red wine jelly for the finishing touch, but if the jelly is liquid after adding the wine, chill it in the refrigerator for a bit so that it's easier to work with before pouring it on the tart. Recipe by Yukanattsu

I thought everyone removed the cellophane this way, but that doesn't seem to the case. I realized my way was unique.Of course, you can prepare your natto as you like, but since I like it with sesame oil and salt, I've been eating it this way for some time.Just pull a small edge of the cellophane out of the container, close the lid and pull it out! Recipe by Karian

I made this as a reward for my children, who really worked hard during the first semester of school.The base of the filling is an creamy egg custard tart type. Please refer to the linked recipes for the pastry crust and the custard cream filling. Add a little liqueur to the custard cream to give it a grown-up flavor. You can also add a little lemon juice to the cheese cream used as topping. Recipe by Yukiline

Seen a video and made the attempt only lost one. It broke into pieces, because I shook it way to hard the first time. The rest came out easy