Andrew Dole, RDN, CEC
Everyday Chef, Fruits & Veggies—More Matters
Here is a culinary school skill that will get used over a lifetime. The “unrolling” method of deseeding a bell pepper is fast, leaves little waste, sets you up for easy knife cuts, and the skill can be built upon for use with other foods like tomatoes and jalapenos.
Photo Credit: Andrew Dole