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Potato Peeling Tip  RSS feed

 
Jami McBride
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Dawn Wells ( Mary Ann from Gilligan's Island) Potato Peeling Video

Very cool -


Anyone else know of great cooking tips?
 
Alison Thomas
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Wow, way cool.  Then my chooks can have the skins.
 
                          
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All that work to get rid of most of the nutritional content. I haven't met a worthwhile recipe yet that wasn't improved by some good potato skin! [size=6pt](Well, okay, it does change the... shall we say, the character of an au gratin quite a bit.)[/size]
 
                          
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my sentiments exactly Kerrick and that goes with most vegies, my most favouerd part of roast pumpkin is the skin
 
Jami McBride
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Kerrick wrote:
All that work to get rid of most of the nutritional content. I haven't met a worthwhile recipe yet that wasn't improved by some good potato skin! (Well, okay, it does change the... shall we say, the character of an au gratin quite a bit.)


I agree too.... but if your skins are bad, or tough I suppose it's good to have a backup plan 

It was fun to watch 'Mary Ann' in the kitchen - LOL after all those years stuck on that island!
 
Jocelyn Campbell
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Fun video, Jami! This reminds me of blanching tomatoes for a minute to remove their skin before making a sauce. The skin slides off in much the same manner. My friend did this for her homemade lasagne sauce, which I copied for a while, but I skip this step now.

I agree with the rest of folks that I leave the skin on whenever possible. Though I had some yams and apples recently that as they aged a bit the skin became all thick, pocked and black looking. ops: It looked like a fungus of some kind, but when I pared that away, the meat was fine inside. I don't think I would have even wanted to boil them with that stuff on it.

Just made the pork and kraut recipe on another thread and I left the skin on my organic yams and apples and it was all very yummy! 



 
Leah Sattler
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neat! It had never even occured to me to do that with potatoes!

although alot of the good stuff in the potato is in the skin its good trick if you have to buy regular ol' taters from the store that aren't organic. I always peel store bought potatoes (can't buy organic ones here). I know it doesnt' render them pesticide or antipsrout stuff free but it is sure to help.

reminds me....I need to see how well my overwintering potatoes are faring........maybe some potato soup tonight! yum.
 
charles c. johnson
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freezing bellpeppers makes there skin come off easy
 
steve simko
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I dont get it. Seems faster and lest wasteful just to use a peeler.
 
Leah Sattler
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even at my young age I can foresee potato peeling problems in the future with my hands. I can whip through 10lbs of taters pretty quickly right now with minimal pain, but I when I was working there were some days when my hands had already been tortured to much to do so. of course that was before I discovered fish oil!

yes. its a waste of water and energy in one context....but it could be necessary/good in some situations. dont' take those working hands for granted!
 
          
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I suppose it also helps to pre-cook the potato, but so it gets mushy, which makes some potato dishes easier.
 
                    
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Very cute video.

And sorry folks, I don't like potato peels.  But, I have to admit, I am not overly fond of potatoes, unless they are home grown.  Tiny new potatoes with tender skins, oh yes, then I will eat them.

Considering I won't eat the skins, I think the video shows an excellent way to get really close and conserve the vitamins that are right next to the skin.

Wonder if it will work for carrots? turnips?  beets?

Well, if the peels go into my garden and are recycled, I still almost eat them! 
 
Joel Hollingsworth
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I've had to peel my potatoes recently, because they've been stored in the light and turned green. So I have to admit that sometimes, using this tip could be good for your health!

I have taken working hands for granted! Currently, mine get inflamed when exposed to moisture, rather than work, so this particular tip would make peeling more painful for me, but I definitely respect the need for different methods.
 
I agree. Here's the link: http://stoves2.com
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