Économe

Économe is the French term for a vegetable peeler, a hand tool used to remove thin layers of skin from vegetables and fruit. It commonly has a swivelling blade and is used for peeling potatoes, carrots, apples and other produce. The word may also appear in older French kitchen terminology, but in modern culinary use it most commonly refers to the peeler itself.

Types of économe

• Swivel peeler: has a blade that pivots to follow the contour of the ingredient.
• Y-peeler: has a crosswise blade and a handle shaped like the letter Y.
• Julienne peeler: has toothed blades that cut thin strips rather than removing a continuous peel.

Kitchen uses

An économe is used to peel vegetables and fruit efficiently while removing as little usable flesh as possible. It can also create long ribbons of zucchini, carrot, cucumber or other vegetables for salads and garnishes. Select a sharp, clean tool suited to the ingredient and the desired cut.

Example: use an économe to peel potatoes for pommes purée or shave long ribbons of zucchini for a raw salad.

Chef’s tip: keep the blade sharp and use controlled strokes away from the holding hand. Clean and sanitise the peeler between tasks, especially when moving from raw produce to ready-to-eat ingredients.

Key distinction: In French kitchen terminology, an économe is a peeler tool, not the name of a kitchen employee responsible for vegetable preparation.