So if You peel it You won’t have enough.
If they’re washed why peel it?
Some of the best carrots I’ve had were from a garden and washed off in a dishwasher solely for rinsing produce on cold.
I always peel carrots. And cut off the ends.
Cut off the ends, but don’t peel, just give 'em a good scrub with a vegetable brush.
Sure but even when cleaned the outer layer has a rougher and less even texture than inside. I prefer ingredients to be uniform so they cook at the same rate.
It’s whatever, you do you. I peel every carrot and potato every time tho.
You’re never gonna get a curvy lumpy vegetable to be perfectly uniform without wasting a whole lot. Close enough is good enough.
Tell that to my specialized carrot lathe
You’re not wrong. I’m personally a big fan of making fondant potatoes, which is all about cutting them uniform. You can always save the scraps to make mashed or fries.
You had my upvote until you brought potatoes into this.
Good on you for peeling your carrots, but if you’re throwing away all that potato skin you’re a psycho
That carrot looks pretty damn uniform already.
Why waste so much perfectly good food? You’re also removing a good portion of the vegetables nutrients when you remove the skin. You’re not really improving anything beyond looks by peeling good vegetables, it’s worse usually for a little beauty. Why…?
Well you gotta make compromises somewhere. The rind of an orange is used for cocktails, but do you make yourself a drink every time you eat one? Or are you so concerned about not wasting edible food that you eat the peel? It’s edible but I imagine doing so rather ruins the taste.
Sure you can use 100% of that carrot, pic still has the stem on it too. All edible cookable things. But because I want a specific texture and flavor for my dishes, getting things uniform so they cook evenly is important. Especially if you are following a written recipe because those are crafted with specifically prepared ingredients in mind. It’s absolutely not just an aesthetic thing.
Besides, if you peel it correctly we’re talking losing maybe 5-10%. That’s worth it to me to improve the final product. We’re just talking, not trying to lay down cooking laws or anything. But at a certain point ya gotta accept leftover residue at some point.
You’re wasting food and removing a large portion of the vegetables nutrients.
You do you though.
It is not wasted if the peels are being used to boil stock.
the “peel is the richest part of the vegetable” myth is too strong for some
It factually has more nutrients than the rest of the cellular structure of the plant.
It also depends on the plant, fruits or plants with rinds, not necessarily true, root vegetables. You bet
Sure. But some of us in more northern climates has to resort to winter carrots which aren’t freshly harvested, but has been stored for months. The peel tend to get quite firm and bitter. Same goes with potatoes.
People who live in warmer climates or who have access to freshly harvested produce from other regions all year round don’t really know what that is like.
I live in Canada lmfao.
Store them properly in sand.
You have a dishwasher solely for washing produce?
A lady at the farmers market supposedly did.
The outside peel is a bit more bitter than the inside.
I personally prefer that taste and don’t peel my carrots, but peeling is generally preferred by most people for taste.
Depends on the dish. The peel can be more bitter. Completely agree for most dishes though.
It specifically said 225g carrots, not 225g carrot.
sliced carrots
People follow recipes to the gram for soup/stew? Just chuck shit in the pot until it tastes good.
It’s a handy guideline, especially for beginners.
Some people do, and panic a bit if the measurement is “a dash”, or even “to taste”.
I’m not one of them, but I do weigh ingredients for a different reason. Example, I want my two-pound bag of frozen whatever to last seven days, because I only shop once a week. So, I weigh out 1/7 each day. I’ll leave it to others to decide if this is more, or less weird.
To be fair and balanced, I used to weigh everything when I was being super strict about my diet. I wanted to make sure I was hitting my macros exactly.
I would do shit like tare the scale with the bottle of olive oil on it, then add a few glugs to the pot, then weigh it again and write down how much I used. I’d do that with everything (even carrots) so that I would have a super accurate calorie/fat/protein count of the soup by the end.
This is actually why I have the scale. But, I don’t use it for that anymore. I just want my blueberries and broccoli to last the week.
It’s oddly satisfying even if you don’t follow it to the gram. I barely use recipes but why not.
That’s 0.53 - 0.56 regulation American footballs, for anyone needing the conversion.
Wouldn’t they do that with fractions?
Thank you. But i was able to calculate this out using drug references. It’s 64.2 8-balls.
Sorry, I don’t do coke, but I smoke hella ganja. Could I have that in slices or quops?
3.5 grams
BCC
NICE.
I’m gonna make this soon as I figure out what a courgette is
It’s a small squash, I think it’s synonymous to a zucchini
I thing a courgette is an American sports car manufactured by General Motors under the Chevrolet brand since 1953.
I thing a courgette is a cigarette made for middle aged women trying to get picked up at a bar.
Why does a vegetable make me question my own masculinity?
How does that carrot look uncircumcised
