On Jan 12, 8:57*pm, "Julie Bove" > wrote:
> "Goomba" > wrote in message
>
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> > Julie Bove wrote:
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> >> It takes me a while to peel onions and garlic. *I have seen the technique
> >> of smashing the garlic. *That never seems to work for me. *I just wind up
> >> with a mess and I have to pick little bits out. *I am careful with my
> >> onions because I don't want bits of peel in there. *And I am careful with
> >> my peppers because I don't like the seeds in there.
>
> >> At one point in time I was severely disabled and could not stand up for
> >> any length of time. *I bought a bar stool and used it to sit on. *I tried
> >> to prep my veggies for the week all at one time. *Of course it seemed
> >> there were always times I had to do something additional. *But I spent a
> >> good two hours of chopping and slicing every week. *This included
> >> vegetables for snacks and salads.
> > I'd be a lot faster then for all that practice!
> > Peel the onion by cutting in half and pulling the outter thin layer with
> > skin right off.
> > You seem to enjoy your difficulties and are always resistant to doing
> > things mroe effectively.

From what I've read lately, I agree.

>
> I don't like to cut it in half. *Why? *Because the little bits of root tend
> to stick to the moist surface and then I have to pick them off. *I see many
> chefs on TV doing this and it just makes me cringe. *Same goes for smashing
> the garlic.

You cut the roots off the onion first, then cut in half. You make
things harder than they are.