![]() But if you’re not careful, your slicer can easily become dirty and clogged with apple residue. It’s the perfect tool for quickly and easily slicing apples for pie, crisps, and other desserts. ![]() If you’re like most people, you use your apple slicer a lot during the fall and winter months. Tips for cleaning and storing your apple slicer Be sure to remove all of the skin, as it can be tough and chewy. Slice off the skin of the potato in long strips. Cut off both ends of the potato and then cut the potato in half. If you don’t have an apple peeler, you can also use a paring knife to peel potatoes. The apple peeler can also be used to peel other vegetables, such as carrots and cucumbers. Repeat this process until all of the potato slices have been peeled.Hold the potato slice in place with your fingers and turn the handle of the apple peeler to quickly peel the skin off of the potato.Then, place one of the slices onto the blade of the apple peeler.The apple peeler is a handy tool to have in the kitchen, especially when you want to quickly and easily peel potatoes. Google Ebook edition.2) Insert the apple slicer into the top of the apple.ģ) Push the slicer downwards and twist it to cut the apple into even slices.Ĥ) Remove the core of the apple with the help of the slicer.ĥ) If required, you can also thick or thin the slices by adjusting the blade on the slicer.Ħ) Clean the slicer with warm water and a mild detergent after use. ![]() Gloucestershire, England: Amberley Publishing. Once the technology was established, the basic fundamentals of the apple parer swiftly led to the invention of a whole host of useful cutting objects, such as the bean slicer, asparagus buncher and cutter, marmalade slicer and many more…” Kay, Emma. America pipped Britain to the post (pardon the pun) because the development of this first mass-market kitchen aid was made in 1803, by Moses Coates. “Cast-iron gears emerged in the mid-nineteenth century and the race began to develop the most advanced parer – a convenient device to peel, trim, core and cut fruit – in particular apples, which were such a popular and abundant fruit in both America and Britain. The machine types work best with apples that are perfectly and uniformly shaped.Įmma Kay, author of Vintage Kitchenalia, notes that it was the emergence of cast-iron gears that led to mechanized tools in the kitchen, and one of the first most popular ones were those to peel apples: The uniform slices are also ideal those who dry apple slices in a dehydrator. It will make very thin slices you can also attach a potato to it for scalloped or dauphin potato dishes. Some models allow you to take the slicer knife off so you can just peel and core, then slice on your own as desired. These machines are very efficient at processing large quantities of apples. You turn the hand crank at the end other, which turns the apple against the blade, peeling, coring and slicing it all at once. Then you swing the attached peeling blade into place, just touching the skin of the apple. At one end of the machine, you have a fork that you skewer the apples on, putting the tines through the centre of the apple. The clamp-on ones often require some sort of “overhang” on your work surfaces. The machine ones have a suction base or a clamp to grip work surface with. Apple slicer with 6 larger sections instead of 8 smaller ones.
0 Comments
Leave a Reply. |