LEISURE 393August 2019 THE WEEKConsumerTips of the week... the art
of peelingAnd for those who
have everything...●Scrape the skin off ginger with the edge
of ateaspoon. You will find it better than
aknife for getting into the creases.
●Scorealight line around the middle of
araw potato. Boil it, and wait for the peel to
shrink back from the cut. You can then slide
it off inasingle movement.
●Cut around the spiky end of a
pomegranate and pull it out. You'll be able
to see the seeds divided into segments by
white membranes. Score the skin of the
fruit on the outside, in lines from top to
bottom, following where the membranes
are. It should then fall open likeaflower.
●Standamango on its end and rotate it so
you can cut straight down either side of the
stone. Then holdahalf in your palm by the
skin side, and workaglass between the
flesh and the skin from end to end so you
end up withalarge, solid piece in the glass.
●Slice off both ends of an orange and set
it onaflat end. Score vertically once, top to
bottom, and unroll the strip of segments.
SOURCE: THE GUARDIAN SOURCE: THE SUNDAY TIMES SOURCE: THE DAILY TELEGRAPHSOURCES: THE INDEPENDENT/T3
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