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 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.
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.
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.
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.
Depends on the dish. The peel can be more bitter. Completely agree for most dishes though.
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.