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 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 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
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.
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.