How do you peel and cut sweet potatoes?

Chef's answer
Peel the sweet potato from root to tip: Obvious, but helpful! Use a serrated peeler if you've got it, although a regular peeler is fine. Make long, even strokes from root to tip to remove the peel, turning as you go. Find (or cut) an even surface: Once your sweet potato is peeled, give it a roll on your cutting board.
Frequently asked Questions 🎓
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It depends on what chorizo you're using. If you're using soft (i.e. uncooked) chorizo then no, you don't need to remove the skin, because it should cook with the sausage. If you are using the cured, ready to eat chorizo you should take the skin off as it will be tough..
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It depends on what chorizo you're using. If you're using soft (i.e. uncooked) chorizo then no, you don't need to remove the skin, because it should cook with the sausage. If you are using the cured, ready to eat chorizo you should take the skin off as it will be tough..
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Quarter a whole unpeeled pineapple lengthwise, cutting through the leaves and base. Stand each quarter upright and cut away the center core. Lay each wedge skin-side down and cut the flesh into slices, stopping when you hit the peel..
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Adding a teaspoon of vinegar to the water may help keep egg whites from running out if an egg does crack while cooking. Also some people find adding 1/2 teaspoon of salt to the water helps prevent cracking as well as making the eggs easier to peel..
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Bring to a boil. Place the eggs in the steamer basket, cover and steam for 15 minutes (more or less, check!). (Or if you don't have a steamer basket, steam the eggs in a half inch of water.) The steam penetrates the shell a bit making the eggs easier to peel..
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This is the easiest way to peel hard-boiled eggs
  • Use eggs that are not super fresh. ...
  • Start with boiling water. ...
  • Shock in cold water and gently shake. ...
  • Peel underwater. ...
  • Use a spoon. ...
  • For large batches, place the eggs in a plastic container with some water and gently shake.
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    As a rule, the fresher the egg, the more difficult it is to peel cleanly. ... At the lower pH of a fresh egg, the proteins in the egg white bind tightly to the keratin in the membrane during the cooking process, which makes it nearly impossible to remove the shell without chunks of white attached.
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