We’re always looking for shortcuts in the kitchen to save a little time when preparing food, and today we’re having a friendly competition to test out a few time-saving kitchen hacks.
I have a confession that would make my culinary school instructor (a mildly terrifying Frenchman from Corsica whom we called “Chef X”) get red in the face, shout, and pelt me with potatoes: I don’t always peel my vegetables. In fact, I rarely do. Carrots? Yeah, right. Beets? Absolutely not. Potatoes? I would never! Squash? Well, depending on the variety, I don’t even peel those babies, either. Not only is it much easier to skip that step, but the skin is where all the good stuff—i.e. fiber—is at.
If you’re concerned about pesticides, then you should peel your veggies. But you’ll ingest the pesticides anyways – root vegetables would have absorbed them as part of growing and would have very little on the surface. Given that synthetic pesticides are safer to consume than organic ones by virtue of being designed as such…you really have nothing to worry about.
This might be a-peeling to some 😉
GREAT! Now how do I get water to boil in 10 seconds? This works with tomatoes and potatoes, but you need to score them first.
I actually like peeling them by hand, nothing fancy. It leaves your fingers slightly sticky—a strange stickiness that adheres to the papery coating of garlic but not the clove itself. So if you sequence your cooking so prepping garlic comes right after peeling tomatillos, you’re golden.
We may or may not need to be bringing in a boatload of mashed potatoes to the Preschool Thanksgiving Pitch In tomorrow morning… so tonight meant peeling and chopping up lots and lots and lots of taters…
So what did Puddie do?
Source: Cutting Up Potatoes~ Super Fast
I wouldn’t recommend you go out and buy an apple slicer for this purpose alone, but if you already own one, we’ve got to admit: it’s pretty handy. Apples, potatoes, onions, pears, and I think once on a big mozzarella ball.
I personally don’t peel potatoes. There’s nutritional value in the skin, and I often mash it anyway to the point I can’t tell. But it’s really important to wash the potato before preparation if you are keeping the skin. They’ve been exposed to various chemicals and such en route to the grocery store, and while sitting on display.
I live in Boston, which is to say that over the course of the past month or so I, along with millions of disgruntled others, have on more than one occasion found myself snowbound without proper provisions. I went to my local grocer in anticipation of an impending storm—this sounds a lot nicer than it truthfully is, as if I were going to an actual market peddling fresh, not-flaccid produce that hasn’t just been offloaded from the back of a tractor trailer by a driver whose sole objective while on the road is to see how many times he can jack off between Duluth and the nearest Springfield, and who definitely didn’t wash his hands before unloading the kale I’ll eventually pop into my mouth—and panicked.