Anyone have any recommendations? I’ve tried a few different options and haven’t gotten great results.
I always use an I peeler, holding the lemon in my off hand with the fingers out of range behind the curve of the fruit. Then I rotate the thing toward me, against the blade, while sawing the blade up and down just a bit. I’ve peeled literally thousands of lemons that way, and only got cut a few times, never badly. With a little practice you can get a whole peel in one strip about 90% of the time.
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Thanks Dave! I’ll pick one up today!
I feel like I have more control with a Y peeler for safety and pressure, but it’s really about the citrus quality itself. The key is selecting your fruit to be not too firm so you can get a decent enough depth/thickness and not too old to avoid the peel being dry and more likely to break.
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Speaking of fruit, about how many days from purchase do you find that you can get a decent peel before it’s only good for juicing? Do you keep it refrigerated or out on the bar?
At home, I keep them refrigerated in the plastic bag that I got from the store. At work, it comes in a case that we store in the walk-in fridge and that case can last anywhere from a week to half a day. At home, it really depends on what they’re like when I bought them but you should be good for at least a week. Buying semi-firm fruit is better for peels, whereas softer fruit is better for juicing.
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A tight wrap of the used fruit in plastic wrap in the fridge gets me many days more of workable twists that I would have thought possible.
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