The Peeling Process


Appears in
The Fundamental Techniques of Classic Cuisine

By French Culinary Institute

Published 2021

  • About

Related terms are éplucher, écosser, or éffiler. Épluchage literally defined means cleaning, peeling, and unwrapping—or dissection. The peeling process encompasses all of these activities. When peeling, it is important that only the peel or skin is removed, leaving as much flesh as possible. Éplucher means to peel by removing the skin or outer layer of a vegetable or fruit. Écosser means to shell or hull, as with peas. Éffiler means to pull off stringy side filaments, as with string beans. Memorize the proper name for each process and use it at all times.