The Peeling Process

Related terms are éplucher, écosser, or éffiler. The peeling process encompasses all of these activities.

Épluchage, literally defined, means cleaning, peeling, and unwrapping—or dissection.

Éplucher means to peel by removing the skin or outer layer of a 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.

• The term émonder means to remove the skin of a fruit, like a tomato. Remove the core, score the opposite end in a crisscross, and dip in boiling water for a few seconds. Dip in ice water to chill; then push off the loose skin.