Food & Cooking Questions and Discussion Got a cooking question or something you want to discuss about food and cooking? This is the forum for you. Talk about anything related to food & cooking.


Reply
 
Thread Tools
  #1  
Old 01-15-2001, 05:03 PM
skeros
Guest
 
Posts: n/a
Wink Peeling squash

I'm hoping there might be a helpful tip to make peeling squash less arduous when using a vegetable peeler. I made butternut squash soup - thinking that I peeled off all the skin (which is no easy task) - and found annoying bits of the peel in the soup. Should I just use a knife to peel the skin and sacrifice some of the flesh or is there something else I can do?
Reply With Quote


  #2  
Old 01-15-2001, 05:06 PM
Crudeau
Guest
 
Posts: n/a
Yawn

You might try microwaving it a bit cooking just under the skin, let it cool. The thing should peel a lot easier. Or, you could try doing the same thing in the oven. Just a suggestion.
Reply With Quote
  #3  
Old 01-15-2001, 05:13 PM
cape chef's Avatar
cape chef Offline
ChefTalk Moderator
Culinary Experience: Culinary Instructor
 
Join Date: Jul 2000
Location: CT.
Posts: 5,231
Blog Entries: 1
Post

Welcome skeros,
I would use a small utility knife,
Lay the squash on it's side and cut a little off the bottom so it will not roll on you.Then cut right above the globe of the squash (butternut)so you can take the stem section (top) and stand it flat on your board.There are no seeds in this part so just run your blade from top to bottom until you have gone around the circumcise of the squash. For the base Or "globe" do the same,then split in half and remove the seeds,then dice away and make your soup,or roast or whip with some spuds,And yes it is ok to sacrifice a little flesh,as long as it's not your's.Vegetable peelers on hard squash is not worth the aggravation
cc
Reply With Quote
  #4  
Old 01-15-2001, 07:52 PM
foodnfoto
Guest
 
Posts: n/a
Post

I have found that a light, but fast hand makes this job a lot easier than pressing hard onto the surface of the squash. Also use one of those sharp, razor-like peelers that you draw toward yourself instead of peeling away. Does this make sense? I'm not sure how else to discribe this peeler.
Reply With Quote
  #5  
Old 01-15-2001, 08:21 PM
cape chef's Avatar
cape chef Offline
ChefTalk Moderator
Culinary Experience: Culinary Instructor
 
Join Date: Jul 2000
Location: CT.
Posts: 5,231
Blog Entries: 1
Post

Foodnfoto, I adoringly call those "left handed peelers" I'm a righty...I feel though that with the tough skin of a fall/winter squash that the peeler might not have the strength to really do the job. Try using a peeler on acorn squash,or buttercups or hubberd (sp), It's a little challenging. I also believe that any knife skills that can be taught to a home kitchen cook will be a long term benefit
cc
Reply With Quote
  #6  
Old 01-16-2001, 12:12 AM
mudbug's Avatar
mudbug Offline
Registered User
Culinary Experience: Culinary Instructor
 
Join Date: Dec 1999
Location: MO
Posts: 2,491
Post

Here a site with great squash peeling tips:

Peeling Squash: http://www.cuisinemagazine.com/tips/cuitip17.html

[This message has been edited by cchiu (edited 01-16-2001).]
Reply With Quote
  #7  
Old 01-16-2001, 06:53 PM
holydiver Offline
Registered User
 
Join Date: Aug 2000
Location: Storrs CT. 06268
Posts: 171
Post

The peelers that oxo good grips makes is extremely good.
Reply With Quote
  #8  
Old 01-28-2001, 05:42 AM
Nick.Shu Offline
Registered User
 
Join Date: Jul 2000
Location: Sydney Aus
Posts: 849
Post

another possibility is to cook the "squash soup, and then "pass it" through a fine filter.

By saying "pass it" i mean to strain it through the finest sieve you may have.

This way, doesnt have to be the most perfect peel job, but at least by passing it through a sieve, you have made the best effort possible.
Reply With Quote
  #9  
Old 01-28-2001, 11:23 PM
Isa's Avatar
Isa Offline
Registered User
 
Join Date: Apr 2000
Location: Montréal
Posts: 3,617
Post



Use a food mill, it makes the smoothest soup.
Reply With Quote
Reply

Bookmarks


Thread Tools

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off
Trackbacks are On
Pingbacks are On
Refbacks are Off


Similar Threads
Thread Thread Starter Forum Replies Last Post
Question Peeling Garbanzo Beans (Chick Peas) shel Food & Cooking Questions and Discussion 4 08-02-2008 10:43 AM
Summer Squash shel Food & Cooking Questions and Discussion 2 07-23-2007 06:28 PM
Squash Bisque - bitter squash - need help!!! fairfieldchef Professional Chefs Forum 2 05-23-2006 08:03 AM
Peeling Grapes Isa Food & Cooking Questions and Discussion 6 03-30-2002 08:39 PM
Peeling boiled eggs. msaul Food & Cooking Questions and Discussion 8 02-12-2001 03:38 AM