A chef has revealed a ‘game-changing’ method for deseeding peppers that requires just your thumbs – and viewers online have been left stunned by how easy it really is
A chef has unveiled her fool-proof and game-changing method for deseeding a pepper, leaving other culinary foodies in awe.
There’s an adage that perfectly encapsulates the quest for efficiency – “work smarter, not harder”. It suggests if you discover a more efficient way of doing something, then that’s the way to go!
Now, a cook has divulged her technique for removing the stalk from a pepper quickly and effectively, also eliminating all those pesky seeds. On TikTok, the Commune Kitchen cooking school in Singapore is known for dishing out handy tips and tricks from its chefs on whipping up delicious meals.
In one of their latest videos, they tackled the task of handling a pepper. Using a robust red one, a culinary whizz demonstrated: “This is the easiest way to deseed a pepper. Just place it down in front of you and use your thumbs to push the stalk and green bit down.”
By pushing your thumbs down on the stalk until it ‘pops’, you can then split the pepper in two and bang each half on the chopping board.
The video showed just that, with the stalk and seeds dropping out cleanly, leaving a seedless interior. Viewers were ecstatic about the hack and quickly expressed their gratitude to the chef for the enlightening demo.
One impressed viewer commented: “I had to pick my jaw off of the floor. Amazing!” Another individual remarked: “This will save me so much time, and I nearly chop my thumbs off every time I deseed a pepper.” While one happy user declared: “Game-changer! Basically fool-proof – I do this every time!!”
It turns out that using your thumb to deseed a pepper is just the tip of the food prep iceberg. Tackling onions doesn’t have to be such a tearjerker, thanks to an ingenious trick that’s slicing through kitchen frustration.
Chef Alma Fernanda, with creds from Le Cordon Bleu, has let slip that we’ve been going at our onions all wrong. Rather than lopping off both ends, peeling, slicing down the middle, and furiously dicing, there’s a smarter way which leaves you with perfectly diced onions and less waste.
The trick is to only cut one end, halve the onion while keeping part of the base on each, and then carve careful incisions along the length without severing that root end. A few horizontal cuts later, and voilà, you’ve got yourself an effortlessly diced onion and just a root end for the bin.
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