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Old 03-10-2009, 05:01 PM   #1
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How to peel a potato...

This link was sent to me a while ago by a friend...

Dawn Wells as MaryAnn in Gilligan's Island peeling a potato without a peeler...

'Hope this helps.

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Old 03-10-2009, 05:45 PM   #2
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That is totally cool. I am definitely going to try that technique.
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Old 03-10-2009, 05:57 PM   #3
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Interesting.

I'm betting I could peel a lot of potatoes in the time it takes to boil all that water, plus the 15 minutes in the pan, etc.
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Old 03-10-2009, 06:02 PM   #4
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Originally Posted by Andy M. View Post
Interesting.

I'm betting I could peel a lot of potatoes in the time it takes to boil all that water, plus the 15 minutes in the pan, etc.
Not me I hate peeling due to arthritis in my hands and shoulders. I need all the help I can get.
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Old 03-11-2009, 07:13 AM   #5
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but, but, but, but.....the peels the best part!

this is the same technique used to peel peaches before canning them, only you don't boil the whole peaches but a minute or two....
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Old 03-11-2009, 07:44 AM   #6
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Quote:
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but, but, but, but.....the peels the best part!

this is the same technique used to peel peaches before canning them, only you don't boil the whole peaches but a minute or two....
I'm with you bethzaring - the peel Is the best part - both
flavorfully and nutritionally !

Quick blanching is a technique you could use for garlic and tomatoes too.
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Old 03-11-2009, 03:50 PM   #7
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My mom taught me that technique to use when making potato salad. The big difference is I cook the potato all the way, then blanche and peel then cube for the salad. A lot easier than peeling before cooking and it helps to hold their shape for cubing into potato salad. I've been known to do that for tomatoes too when I need to peel a bunch but I generally eat the skin.
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Old 03-11-2009, 03:57 PM   #8
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Quote:
Originally Posted by Andy M.
I'm betting I could peel a lot of potatoes in the time it takes to boil all that water, plus the 15 minutes in the pan, etc.
My reaction, exactly. Not to mention the extra energy required to produce all that ice. This is basically what I do when making potato salad as well, but it seems like it is turning a one step process into a three step process......
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Old 03-11-2009, 04:08 PM   #9
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I buy Yukon Golds now, and the peeling is very thin, and quiet taste. I do not peel them any longer. Other than that, I get fresh red potatoes when they are in season, and they only require running a knife along the skin for it to come off.
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Old 03-11-2009, 05:10 PM   #10
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Interesting.

I'm betting I could peel a lot of potatoes in the time it takes to boil all that water, plus the 15 minutes in the pan, etc.
I agree. Plus why would I want to add a cooked potato to my stew? And dicing a boiled potato is kinda messy.

But, it might be worth a shot for mashed potatoes. I imagine you could skip the ice part if you use insulated silicone kitchen mitts.
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