Newsflash: You’ve Been Cutting Your Food All Wrong. Wise Up.
I know we all hate being wrong, but the sad fact is that most of us are big ol’ dummies when it comes to slicing up our food. Not many people get specific lessons as they grow up when it comes to cooking. Trust me, in this case, ignorance isn’t bliss. If you’ve always felt too timid to take an onion to the cutting board, live in fear no more. In fact, you’ll never have to sacrifice flavor in your dishes by leaving out hard-to-cut items. We’ve got the scoop on how to turn your kitchen hell into home cooked heaven. You’re welcome.
Tomatoes: Stabilize them between two plates and slice right through.
Kiwi: Turns into its own tiny little bowl!
Mango: No more juice running down your arms.
Watermelon: Keep your face clean without sacrificing any yummy melon.
Mandarin Oranges: Make them even EASIER to enjoy.
Pomegranates: Now just as fun as those chocolate orange things you get at Christmas.
Avocado: Just like kiwi, it turns into its own bowl.
Cake: Cut through the middle, no more dried out leftovers the next day.
Carrots: This might actually be magic.
Limes: More juice = more gin and tonics!
Onions: Gets the job done quicker and cuts back on tears.
Banana: Take a tip from our primate friends, pinch the bottom tip and peel.
Artichoke: Use lemon to keep it from discoloring.
Apple: Invest in power tools.
(via Distractify.) Okay, actually that last one is just for the more advanced peelers. Work your way up to that one. Share these tips with your friends using the link below.