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Recipe called for 225g carrots (thelemmy.club)
submitted 1 month ago by to c/oddlysatisfying@lemmy.world
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[–] 5 points 1 month ago (6 children)

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.

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  • [–] 11 points 1 month ago (2 children)

    You're never gonna get a curvy lumpy vegetable to be perfectly uniform without wasting a whole lot. Close enough is good enough.

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  • [–] 1 point 1 month ago* (1 child)

    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…?

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  • [–] 1 point 1 month ago

    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.

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