Introducing one-handed cooking methods for stroke survivors, along with the use of convenient goods!!
Following the peeling of potatoes, I tried peeling the vegetables “carrots” that are likely to come up on the table, such as curry, stew, potato salad, simmered meat and potatoes, and cakes.
As with potatoes, I use a normal cutting board and a vertical peeler without using a wet cloth or a special cutting board. Since it is a vertically long vegetable, the best point is to peel it while pulling the peeler toward you while holding it with your thumb so that it does not roll sideways.
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