View Single Post
  #16 (permalink)   Report Post  
Posted to rec.food.cooking
gregz gregz is offline
external usenet poster
 
Posts: 1,302
Default Food prep the day before

Brooklyn1 <Gravesend1> wrote:
> On Sun, 16 Sep 2012 16:41:17 -0400, George M. Middius
> > wrote:
>
>> Steve Pope wrote:
>>
>>>> I often prep vegetables the day or night before I'm going to cook
>>>> something in a crockpot. Never have noticed any soaking up water, it
>>>> does keep those potatoes from turning that nasty gray/black color.
>>>
>>> Okay, why would you peel potaotes and carrots in the first place?

>>
>> One doesn't peel carrots because they don't have a skin.

>
> Carrots certainly do have a skin only it's thinner and more tender
> than with most veggies. The skin of carrots is bitter, that's why
> with most commercial preparations they are peeled, usually
> abraded/sanded away to save time/labor... that's how those "baby"
> carrots were born that low IQers are willing to pay double. The
> carrot skin has a higher proportion of nutrients than the rest of the
> carrot but not so high that it matters, just eat two more bites of
> carrot to make it up. For sweet dishes like carrot cake they don't
> need to be peeled, the added sugar and other flavorings offsets the
> bitterness. There are an enormous variety of carrots out there,
> shapes, sizes, colors, however very few markets carry other than the
> ordinary nantes
> http://www.ars.usda.gov/is/ar/archiv...carrot1104.htm


I go part way. Just remove most of the skin, but leave some on. Last time I
just scraped with steak knife, for my soup. I also boil the pealed potatoes
in water with some of the skins. Take out skins and add the works into the
big pot of soup. The potato has much nutrients just under the skin, which
is normally removed.

Greg