Some adhere strictly to their name: apple peeler. The majority of these peelers feature spring-loaded arms that can be adjusted to handle everything from a Tiddly Pomme to a Honeycrisp and all sizes, shapes, and textures in between. Not all apples are created equal, and this is particularly true in terms of both size and shape. You can find some apple peelers that work via an electric motor, which some cooks may find both easier to use and quicker in terms of bulk processing of fruit. The standard is a crank that is manually turned, freeing you up from the need for electricity or the hassle of another cord. Whatever its construction materials, an apple peeler should be durable, able to stand up to the stresses of use, and resistant to rust and corrosion. Blades and other elements of a peeler tend to be strong metal such as stainless steel, with some offering a chrome coating. Some apple peeler bodies are constructed from lighter metals or even plastic. ConstructionĮnamel-coated cast iron is standard for the bodies of apple peelers, providing a durable frame that will stay rugged and stable for years. This rotates the apple and drives it towards the business end of the machine where various blades may peel, core, or even slice it. The apple peeler is clamped or suctioned to your kitchen work surface, an apple is loaded into it, and you turn the handle. While this varies from machine to machine, the majority of apple peelers are fairly straightforward in their operation. Key considerations How to use an apple peeler The best way to operate a crank on a manual apple slicer is to use slow, steady turns.
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