How to Easily Peel a Pomegranate

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

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

When I first was learning how to cook I wondered how to do things. This was one thing I learned from my Mom and Grandmother.

Just the standard way of peeling peaches quickly and with minimal waste.

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

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

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

I was struggling to pit a large amount of apricots. So, I uploaded this like I would a recipe.Please use a soft touch. Otherwise, the fruit will get smashed... Recipe by Amarettojinja-

I wanted to make the bothersome job of peeling chestnuts easier. I experimented with the pressure cooker until I settled on this recipe. The pressure cooked chestnuts will still be on the firm side, good for making chestnut rice.Pressure cooking the chestnuts for 2 minutes softened them too much that some crumbled when I tried to peel them, so about a minute is good! Recipe by Yumina

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 don't want to take the time to peel and de-seed grapes.If the seed gets inadvertently left in the grape, scratch it out with a straw.If the straw is too long, the seed will get stuck in it and won't shoot out like a rocket, so cutting it down to 15 cm is the most convenient. Recipe by Otometeo

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

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've tested many ways to peel chestnuts, but believe the method my mother taught me is the best.As long as you are careful when peeling off the hard base, the rest is easy. Recipe by Torabi-

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 always have a hard time peeling fresh chestnuts every year. After trying a lot of ways to do it, I found this great method.I tried cooking the chestnuts under pressure for 9 minutes, but they were too soft to use in recipes. If you want to use for chestnut rice and other recipes, cook for 7 minutes under pressure.When I just put random cuts in the chestnuts, the ones with big cuts or the ones pierced through the inner skins came out overcooked, so be sure to make your cuts even! Recipe by banchi14

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

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

An easy way to cut a navel orange.The story behind this recipeI love navel oranges and eat them often. I also take them in my lunchbox. This method is the easiest and keeps the segments intact, so I decided to share it.

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

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

Occasionally, my local supermarket has green papaya, so I bought it and came up with something! Recipe by Silver dappuru

Pomegranate molasses is a traditional ingredient in Middle Eastern cooking and can be used in a variety of dishes. If your local supermarket doesn't sell it, it's easy to make Homemade Pomegranate Molasses!#nikicuisine #12plates

The secret to easy peeling is a pressure cooker!Every year, even though it's tough, I want to make candied chestnuts. I saw on a TV program how to peel the outer shells in only short time without roughing up one's hands and adopted it to my family's tastes. Recipe by Akotan

Thank you to 100 people for making this recipe a topic of conversation! Citrus fruits like oranges look cute with a smile cut (o^^o)♪ I find it a great stress reliever—haha.The origin of this recipeI learned this method while working at my previous job.

Hola, kitchen amigos!It's time for our QOTW (Question of the Week) where we'll be talking about ingredients, methods, and sometimes just plain fun food stuff.I love garlic. I can't even imagine what food would be like if garlic didn't exist anymore. *Almost* every savory dish I like has garlic in it. And it's not like I always have to put a ton of it in my dishes, but it never fails to lend fantastic flavor, whatever the quantity.So today's question is: WHAT'S YOUR FAVORITE WAY TO PEEL GARLIC?I've tried a few including putting a whole head's worth of cloves into a jar and shaking which was all the rage a couple of years ago, but I found that method doesn't work so well when you have super fresh garlic because the membranes are still too sticky to release.My older daughter likes to use this silicone tube thingy that you roll the cloves in to loosen the peel.Me? My go-to method seems to be just smashing it with my palm under the flat side of my chef's knife blade, which not only makes the peel pull away very easily, but also does half my chopping job for me at the same time.I'm sure you probably have a favorite method, so please share!And if you’ve shared or found an awesome garlicky recipe here on Cookpad, please share the link. 😊Looking forward to your answers!~ YFNCM :)

When September rolls around, I get busy cooking with chestnuts.I wanted to share my method of peeling them.Cut right through with the knife and what you have left will look clean.If you're afraid of being wasteful or worried that you'll cut off too much flesh, you'll end up with rough and dirtied chestnuts, so don't hold back. Recipe by Maple Leef

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

Everyone cuts lemons into 8 wedges lengthwise, but if you do it that way there's a high chance that the cut side of the wedges will be the sac wall...which means that when you squeeze the wedge, the juice goes flying everywhere. So I came up with this cutting method. I wanted to teach this method to my children, so I wrote it down here.Lemons cut into 8 lengthwise wedges are fine, but since it takes the same amount of effort anyway, I like to go with this method, which results in nice cut sides. The walls of the lemon sacs won't be on the cut sides of the wedges, so the wedges are easy to juice and look beautiful too. Recipe by kebeibiko

I usually cut cherries in half or use a toothpick to remove the pits, but since it's rather messy, I came up with a new, easy way to do it with a tool I found by foraging my kitchen.When scraping around the pits, be gentle so that you don't pierce or smash the fruit. Since pit removers are rather expensive, this crab fork is something you can easily buy at a100 yen shop; but I'm sure you have one laying around the house. Recipe by Pu-kosan