Sunday, February 10, 2008
tato tales
When you have to remove the skin from a raw potato, do you use a vegetable peeler or a paring knife? Why?
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23 comments:
You remove the skin? Huh.
I can use either one, but I prefer a good peeler. For me, it's quicker and a lot less likely that I'll cut myself.
My mom uses a long carving knife! I think at some point in her life it was all that she had available and she just got used to it.
vp—Are you telling me you have never had to peel potatoes? What about when you make mashed taters?
blogarita—I started with a knife today and switched to the peeler. It got me wondering which is realy quicker. It seems like I'm taking so many more strokes with the peeler that I'm not sure.
I use a paring knife- for the life of me I can not make the peeler work efficiently. Much quicker with the knife.
Either one works fine.
I use a peeler. They don't let me use knives.
nobody—You're like the Swiss.
fantastagirl—I was leaning that way in my thinking too.
rr—It's probably best that way.
Peeler.
Knives- especially the paring kind-, potatoes and I do not go well together. Cutting them and not myself takes a great deal of concentration. But my mad peeler skills are badass.
peeler.
I use my wife.:)
I get my potatoes on the outside. At restaurants.
Vegetable peeler. It's quicker, and doesn't remove as much potato. I find that, with a knife, you remove copius amounts of vegetable.
Some comedian went on a rant about potato skins. He said something like, "This shit tastes like dirt, and you want to tell me to eat it because you dumped some cheese and Bacos on it! Get lost."
That said, I do like the skins on in my mashed potatoes. My wife doesn't. Guess which way we usually eat them.
a veggie peeler of course. I have a really awesome peeler and a potato is done in a matter of a few strokes. plus - i'd just hurt myself with a knife. LOL.
WTF is a paring knife?
A paring knive or a chef's knife. It's a lot faster than peeling. Even more often I boil the tater in the skin and then use a ricer afterwards.
REAL COOKS USE A KNIFE DAD
Peeler. If I use a knife I end up with a potato the size of a grape.
I'm with silicone - I lose WAY TOO MUCH of the potato if I try a knife so I just stick with my trusty peeler.
shades—I bet you would be a star on KP duty.
hillary—Fancy plastic or old school metal?
jq—ha...ha...ha...
fab-Do they come with a metal file in the center?
tf-I might eat dirt if it had cheese and Bacos on it.
kelwhy—I wonder if being left handed has an effect on affective peeling.
dutchy—All you need to know is that it had a sharp edge. Stay away.
utenzi—The ricer is a good idea. I should use mine more often.
dad—So then you use a...?
silicone alley—In some cooking schools that would be a highly coveted skill.
brandy—Where you may sacrifice time, you make up in saved potato.
Man, late to the party again!
Potato peeler.
Skins on when mashed, especially if using small red pototoes, sour cream, parmesean cheese, and garlic.
Potato (cheese) skins as in Applebees, Red Robin, or Chilis, not so much.
I use a potato peeler. But lately I keep the skin on and just wash the potato really well.
I almost never peel them. Even for mashed tators. My husband and I both like them with the skins.
When I do, I use a peeler though, mostly because using a knife is too dangerous for my person. I am not very good at peeling with a knife. ;)
peeler.
but i try to leave the skins on, even for mashed potatoes.
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