Many recipes ask for peeling and coring apples. I thought why not blog about it as this blog is for beginners. When I first started following recipes, and when the recipe suggested peeling and coring apples, I used to peel the apples with a knife. By this way I usually lose a lot of flesh along with the skin removed. Now I used a peeler ( OK, I was dumb) and for slicing it into equal parts I use a slicer. It makes life easier. I am not talking about one apple. If you have 2-3 kilograms of apple to peel and core I suggest you use a peeler and a slicer. It is better for your hands.
While using a peeler, make sure that it is very sharp. Shar peelers peel only the skin but if it is blunt, you are going to loose some flesh along with the skin.
Wash the apples and wipe them dry with a towel. Using a peeler peel the skin leaving the top and bottom stalk part.
Place a slicer on top of the apple and press hard. When the slicer reaches the bottom of the apple you will end with 8 equal pieces of sliced apple.
Remove the slices from the slicer.
Peel and slice all the apples according to the recipe. Apples blacken very fast. So as soon as you cut the apple, add2 tsp of lime juice or white vinegar and mix so that the slices are coated with the juice. This will ensure that the apples don’t lose colour. You can also transfer the pieces to a zip lock bag and refrigerate.