I have three vegetable peelers:
The first veggie peeler came with a knife set. The set included three knives, a peeler and a small cutting board for 35 kuai, so I wasn’t expecting much from it. It at least took off skins plus chunks of flesh, but more because of blunt force on my part than it’s own merit.
Needless to say, I thought I could trade up, so I went to the market and bought the most expensive peeler there (about 8 kuai). Since there aren’t any recognizable brand names — miss those Oxo Good Grips kitchen utensils! — when in doubt, pay more. If possible, this peeler was even worse than the first one. The pivoting head made it impossible to aim, and it wiggled all over my vegetables, hardly removing any skin at all.
But it’s number three that finally made me crack. I bought number three at HEC, the restaurant supply store. Figuring all their peelers would be decent since they supply the pros, I got the second-most expensive peeler. It was about 4 kuai, and the most expensive one was over 30 kuai. When I got home, I was barely able to contain my anticipation of using it to easily peel several pounds of potato for potato leek soup. I took up my first potato, and slide the peeler along the skin — and nothing came off. I mean, the peeler didn’t even make a little slice in the skin. It grazed off of it as as if I was attempting to peel the potato with a kitten. Frustrated, I pushed harder, angling the blade more — still nothing. Finally, close to rage, I dug the peeler in and liberated a chunk of skin plus a large hunk of potato.
Disgusted, I threw the disgraced peeler in the trash, and moved on to my tried and true method of peeling veggies:
About a minute later, I pulled it out of the trash, penitent, took a picture, and promised myself to blog about my wayward peelers.
That’s one thing about China — you really can’t take shortcuts we take for granted in the States, and the weirdest things give you a new perspective on life. It’s actually kind of liberating to realize you don’t really need all those fancy tools and premixed foods; all you need is patience and elbow greese. It surprises me how many recipes call for premade ingredients that I just can’t get — premade doughs, cake mixes, spice mixes, bread crumbs… the list goes on and on. But it’s been really fun experimenting with the abundance of fresh ingredients I can get. I’ve made homemade apple sauce, bread, pasta sauces, whipped stiff egg whites without a mixer (admittedly poor Jeff did the heavy lifting on that), made my own chilis and curries — and it’s all been a really fun adventure. I don’t even mind peeling my veggies with a knife, with the exception of apples, whose round shape is the devil’s work.