Review on 🥕 Efficient Cagtoni Kitchen Vegetable Peeler: Stainless Steel Rotary Peeler for Veggies, Carrots & Fruits by Natasha Weston

Curry time means vegetables, meat, in this case chicken breast, spices and curry sauce. For cooking I have to prepare vegetables. This time I have a full size skinless carrot so it was the first time it came in handy. I like to use it as a side knife to skin the body just above the trash can. The ergonomic handle is long enough for a good grip, and the blade worked well with 10-12 inch carrots (organic, of course). The other main vegetable for my curries are potatoes, and I prefer to eat them with their skins on. They need to be cleaned up, so the second function comes into play. Most of the time, loose potatoes don't peel very well. I rinsed the sink and brushed off all the dirt with a brush. The potatoes were clean and the skin was almost intact. To experiment, I add some fresh broccoli to this batch of curry. Broccoli is an interesting and tasty vegetable when cooked well. Most people think the florets are the best part, but when properly trimmed and skinned, they're actually the stalk. I like the thick, round trunk, and the smaller branches have almost inedible bark. When cut, a profile of dark green bark is visible, a thin layer at the ends of the stem. I used it to shave it until it was light green and then thinly sliced the stalk for cooking. I used this tool to cut the little mini branches that grow like leaves on a typical broccoli stalk. The tool got in her way a bit with the brush getting in the way, but that was to be expected. For those who want to continue my curry story on how I fix it anyway, this follows. After I chopped the peeled carrots, roasted, cooled, and then sliced the potatoes, I chopped the yellow onion and began cooking in the bottom of a 12-inch flat-bottomed wok. I cooked with butter, coconut oil and some soy sauce. While it simmered to caramelize, I thinly sliced two raw chicken breasts, increased the heat, and sautéed until lightly browned. I added canned water peas, carrots, potatoes and some dark soy sauce to make it a little salty and 3 more cups of filtered water. I brought it to a boil and simmered until mostly tender, about an hour. I prefer soft, you can make less if you like more carrot crunch. The night before I cooked 3 cups of rice in a rice cooker with 3 tablespoons of coconut oil in the cooking water. I put it in the fridge and let it sit for 12 hours which halves the glycemic index so better for dieting. Now put the packaged curry sauce in the wok. I like soft Japanese brands. It can cook for about five minutes. taste and thicken while stirring and serve with rice. A bit of work with that brush and scraper, but great food. highlighted.