Culinarily Yours: A Lesson in Peeling Carrots

On the menu, carrot cake, made from scratch, with locally grown English walnuts and a homemade vanilla cream cheese frosting! Yummmm. Though, as I was prepping my Mise en Place, yet another teachable moment presents itself…how to peel a carrot.

Everybody knows how to peel a carrot. Right? Long strokes of a potato peeler, along the length of the carrot, away from you. Chef Husband nevertheless understands the limitations of time and the essentials of efficiency, and he offers to prep the carrots for my dessert in process.

What I come to learn is that because a swivel peeler has two blades, it can be used in both directions. Chef Husband’s technique utilizes this feature, peeling back and forth with short, quick strokes, as if he were “scrubbing” the peel off the carrot.

Short light strokes, back and forth, back and forth, scrub, scrub, scrub. Later, I then successfully used this same technique to work on peeling the stems of some broccoli (for another endeavor, not the carrot cake).

Recommended Recipe: Petite Carrot Cakes by #FifteenSpatulas

Until next time…
Culinarily Yours,
Mrs. Chef (Christa)

Christa DeMercurio

Instead of a New Year’s resolution, Christa DeMercurio asked her chef husband to be her tutor/mentor/sage (not the herb) for the 2018 year, teaching her his tips, tricks and wisdom in the culinary department. She figured that after over a decade together, their bakers dozen year should be a fun journey of cooking. Her husband, Cal DeMercurio, has been in the food service business since, well, forever (40-ish years). When it comes to the restaurant life, she's been more comfortable in the Back Office and sometimes Front of the House, but never really ventured into the professional kitchen. She's obtained a few skills by observing her husband over the years and then experimenting here and there at home. Now she's ready to take her apprenticeship to the next level. You can read her blog, Culinarily Yours, here.

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