Schälen

Schälen is a German verb that means to remove the outer skin, rind, or husk from food or other materials. In cooking, it most often refers to fruits and vegetables such as potatoes, apples, or carrots, but it can also apply to citrus fruits or other items where the edible layer is skin-like. The goal is to produce a peeled surface suitable for further preparation or consumption.

Etymology: The term is linked to Schale, the German noun for peel or skin, and has cognates in related Germanic languages, such as Dutch schillen. Its written forms appear in Middle High German and subsequently evolved into modern usage.

Methods: Peeling is commonly performed with a paring knife or a vegetable peeler. For produce with tough skins, blanching in hot water can loosen the skin and simplify removal. For citrus, specialized tools or a sharp peeler are used to obtain zest or remove pith while preserving the edible portion.

In practice, peeled produce may be washed prior to peeling to remove wax or pesticides. In food processing, mechanical peelers or steam-assisted techniques remove skins on scale. Although peeling can improve texture and taste, it also reduces the skin’s nutritional and fibrous content.