Do you peel?
- ipsedixit Feb 12, 2011 07:56 PM
Apples - No, except for Red Delicious
Kiwi - Yes.
Carrots - No.
Celery - No.
Potato - No.
Eggplant - No.
Ginger - No.
Plum - No.
Grapes - No, except for Concord and Emperor
Sapote - No.
Apricot - No.
Pear - No.
Nectarines - No.
Peaches - Yes.
Recently I've been enjoying the cleaner flavor of peeled carrots.
Additonally, the meat of fatter asparagus seems to provide more flavor when peeled than thinner asparagus unpeeled.
Chinese broccoli peeled is texturally more pleasing to me. Thai broccoli, like the thin asparagus, is too thin to peel.
to everything? It depends on how I'm going to use it (except kiwi -- does anybody eat the skin?)
Vegetables go into stock unpeeled. For purees, steamed on the plate, and things? Peeled.
Same with fruit...it just depends on what it's going into and the desired aesthetics thereof.
Fat asparagus and ALL white asparagus has to be peeled. It's like eating hay, otherwise.
The kiwi also caught my eye. I'm going to the market later today and am tempted to pick some up and try it with the skin on.
If I'm cooking for myself, I try to eat the skin since that's where a lot of the nutrients are. If presentation is a factor, of course the skin comes off.
With you on everything except the peaches and grapes, and I have eaten whole kiwi with skin, but I do admit to occasionally sitting with a paring knife, peeling an apple (any eating variety) cutting it into wedges, coring and eating the slices. It's more of a ritual than anything else.
Excellent to read that Cheese Boy doesn't peel mangoes, definitely want to give that peeling job up.
it's really hard to explain without being able to show you, but here's how they peel mangoes in the Caribbean:
Hold the mango (I stand it on a firm surface) and cut off the "flanks" of the mango on either side of the seed. This will give you two big chunks.
First off, tackle the seed. With the bulk of the fruit now gone, it's much easier to lay it on the work surface (on a paper towel helps keep it from slipping), slip your knife under the peel of that ring of flesh still attached to the pit, and remove the peel. Now go back and chunk off any bits of mango big enough to bother with. Discard the seed.
Now -- take one of the two big "halves" of mango - you can either cup it in your hand or hold it on the work surface. Cross hatch the flesh, going just to the skin (careful if you're holding it in your hand - a sharp knife will go right through the mango skin and YOURS, if you're not careful).
Repeat with the other "half".
Now turn them inside out -- this will make a "porcupine" - the cubes of mango will stick out from the skin.
You can now eat the cubes right off of the skin, or just slip your knife under and cut them away from the peel.
Easy and no blood.
Thanks for your post; I'm actually very good with mangoes, having been to the Caribbean a few times, and also having a mango loving Puerto Rican guy for a mate. Your technique is the one I mostly use, certainly it's the easiest and safest, although I usually just chew off the extra flesh around the pit, rather than cutting it away. Sometimes I want peeled slices, rather than porcupine cubed halves. A sharp paring or fillet knife or good Y-slicer does the trick.
The thought I had after reading Cheese Boy's post was that mango skin is suddenly edible and I was missing out all these years after thinking otherwise, but now I'm thinking that's not what Cheese Boy meant. He most likely uses the porcupine technique.
The only issue I have with mangoes is that they're a bit slippery. I just generally can't be bothered to peel fruits and vegetables now, after peeling tons of potatoes in my life; I paid my dues.
We do have a preponderance of Hispanic sidewalk vendors in NYC, largely female, who sell ready peeled and sliced mangoes in warmer months, in containers, done on site, for about a $1, and equal to about one mango, for when I'm feeling mango but lazy.
Mangoes, as Sunshine842 stated, I don't peel just pick from the tree, split, cross hatch the meat and push until it is convex on the flesh side and slurp away. This past season all varieties of mangoes produced exceptional amounts and size of fruit. As it happens I do not hold high hopes for this year as Mango trees seem to run in cycles, good year poor year....etc.
I'm with ya, osprey...I wasn't going to tell anybody that the real way I eat mangoes is to stand over the kitchen sink with those porcupines, so the juice goes into the sink instead of on the floor or down my shirt.
I bought some Georgia peaches at the Big Top flea market years ago - they were tagged as "Bathtub peaches"...why?..."cuz the best place ta eat'em is in the bathtub, so y'all can just turn the water on and rinse off."
I bought several pounds. (and oh man, were they good).
closely related are "sink maters" - the juiciest home-grown tomatoes of the year. (last I had of those in your neighborhood was at a you-pick out at 19th Ave NE and Interchange(12th St NE) in Ruskin. If that one's been built over, try Hydro Harvest Farms at Shell Point Rd and Interchange.
Ha, the porcupine technique. I love utilizing that technique when it comes to presentation, but otherwise I just eat skin and all. Actually, I don't eat 100% of the skin, more like 70 or 80% because sometimes it can be overly bitter. I like the crunch of the skin and the contrast to the mango's sweetness. That's my draw.
The technique --> http://simplyrecipes.com/recipes/how_...
re: Cheese Boy
I just gnaw on the mango. I bite a bit of the skin off, then peel it about 1/4 of the way, while holding the bottom of the mango and gnaw on the flesh until the seed is revealed, then repeat with the bottom half.
I'm going to have to reconsider that skin thing ... b/c, y'know, I too like my women, ahem, firm.
washing your hands very well with soap *should* remove most of the sap oils (the allergen resides in the sap of the tree, which sometimes drips onto the fruit).
Mangoes are weird that way -- if you're allergic, you don't dare touch the OUTSIDE of the fruit (or the tree or its leaves), but the flesh itself is harmless to even most of the folks who break out in a rash.
I'm okay as long as I wash my hands well...your mileage may vary.
Apples - no when raw, yes when cooking em
Kiwi - Yes. I had no idea anyone didn't.
Carrots - yes
Celery - no
Potato - almost never, the peel adds a lot of flavor
Eggplant - almost never
Ginger - yes
Plum - no
Grapes - no, including concord
Sapote - had to look that one up, embarrassed to say
Apricot - no
Pear - only when cooking em
Nectarines - only when cooking em
Peaches - only when cooking em
Tomatoes - occasionally when making sauce, but usually not
Asparagus - only when it's gargantuan
broccoli stems - yes
The back of a rack of ribs - nope
Celery - yes (hate the strings)
Potato - depends what I'm cooking
Peaches - no (or seeing as they never sell ripe ones here I guess the actual answer is "chance would be a fine thing)
Sapote - dunno - never heard of it.
Other than that, I think I'm with the OP (except Delicious apples woud never be bought in the first place)
In the case of kiwi, we wash the peel of a kiwi really well and rub some of the "fuzz" away. Then with a sturdy (we have stainless steel version) egg slicer we slice the kiwi, skin on and enjoy. There are very few fruits or veggies once washed that we peel. Roasted, always leave skin on including pineapple. Just depends how we use them. Juicing we never peel. I just baked a pear bread skin on, grated 2 cups and dumped into the batter-nice texture/fiber.
Potatoes -- mostly no, but in a potato salad I remove any peels that break away when the potatoes get sliced and for mashies I use a ricer that lets little peel through. I eat the jackets of baked potatoes with salt and a little butter or sour cream (yum!)
Carrots -- yes
Anything thin-skinned (cucumber, zucchini, eggplant, tomatoes, stone fruit, etc) -- no but then I grow my own so there isn't a question of those awful waxes
Oranges -- yes (but then I eat the soft white pith -- I like it! and it has a ton of biotin -- and sometimes a bite or two of the peel with the orange oil
Ginger -- yes altho sometimes it's easier to cut thin slices and squeeze through a garlic press making peeling unnecessary
Winter squash -- yes
Peaches -- yes or no depending on how I feel at any given moment but it's so rare in Los Angeles to find a peach worth eating anymore ::sigh::
Celery --- what's to peel? If I'm cooking sliced celery no point in bothering with the stringy bits. If I'm eating a raw stalk I'd only pull the strings away if they were particularly bothersome.
Actually, since you mention it, I think the very best potato salad is made with half roasted mealy potatoes and half waxy steamed potatoes with their skins still on. You get both the flavor and color boost of the skins (I like red myself tho the flavor of Yukon Golds is so buttery) and the firm texture to bite into AND the creaminess of the roasted potatoes that break up into the dressing.
Don't forget to toss the hot potatoes in some Italian salad dressing or a vinaigrette to keep the pieces separate and to flavor them while you wait for them to cool enough to put a creamy mayonnaise-based dressing on.
Apples - sometimes (usually not though)
Kiwi - almost never (too much of a bother)
Carrots - about 1/2 the time
Celery - NEVER
Potato - ALWAYS
Sweet Potatoes - no
Eggplant - don't cook with the big fat American kinds usually (but do use Chinese eggplant, and never peel them)
Ginger - yes
Plum - never
Grapes - No, except for Concord and Emperor
Sapote - don't like em
Apricot - detest em
Pear - No.
Nectarines - never
Peaches - never (would if I were baking with them though)
Cucumbers - about 1/2 the time
Squash - just becoming acquainted with cooking with it - seems you can go either way for soups, depending on the type of squash and how thick the skin is
Not quite related but GARLIC
For all these years I have been peeling the garlic cloves first and then mashing and mincing them or slicing them or pressing them.
Then just the other day I tried mashing the cloves INSIDE their skins and THEN peeling them out. So much faster! Something so basic, yet I never considered the other possibilities.
I see that there are a bunch of different opinions on how to deal with garlic (eg should you remove the core before chopping?).
Am I the only one who just discovered this? Has everyone been mashing/crushing the garlic in the peel first and then removing the peel?
I'm an inconsistent peeler for most things, but I always peel eggplants. That peel is bitter, tough to chew, and just not edible to me.
I don't really peel anything on that list. I don't eat the skin on a kiwi, but I cut it in half and eat it with a spoon. It's really easy to eat that way.