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(LiveLeak) Video How to quickly peel a potato. Yes ... you've been doing it wrong   (liveleak.com) divider line 71
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12055 clicks; posted to Video » on 02 Apr 2012 at 4:01 PM (2 years ago)   |  Favorite    |   share:  Share on Twitter share via Email Share on Facebook   more»



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2012-04-02 05:43:11 AM
Very nice, but they forgot to say how long you leave it in the boiling water. 1 minute, 10 seconds, what?
 
2012-04-02 06:51:52 AM
I've heard that if doing that method you boil until the potato is soft or basically ready to eat and quickly peel it that way. People boil with skins on to "save" the flavor from leeching into the water, which isn't true anyways.
 
2012-04-02 08:22:18 AM
Great! I'll try that with eggs.
 
2012-04-02 08:57:56 AM
Peel a potato? Why would you want to peel a potato?? Leave the skin on for flavor and nutrients.
 
2012-04-02 11:16:29 AM
I have a feeling that the pan on the right is at 212 degrees rather than 112...

Was it mentioned how long to boil the potato? I can visualize the theory here, by putting it in boiling water for a few seconds you're cooking the potato from the outside in. By cooking the first couple of millimeters of depth the 'meat' in that zone turns soft/cooked & will allow the skin to slide right off as it did.

/also works on peaches, pears or other foods that tend to be peeled.
 
2012-04-02 12:38:31 PM

Recoil Therapy: I have a feeling that the pan on the right is at 212 degrees rather than 112...

Was it mentioned how long to boil the potato? I can visualize the theory here, by putting it in boiling water for a few seconds you're cooking the potato from the outside in. By cooking the first couple of millimeters of depth the 'meat' in that zone turns soft/cooked & will allow the skin to slide right off as it did.

/also works on peaches, pears or other foods that tend to be peeled.



Even guinea pigs?
 
2012-04-02 12:55:33 PM
Hamsters at least, I've never tried it on the larger members of the rodent family....
 
2012-04-02 01:52:12 PM

Recoil Therapy: I have a feeling that the pan on the right is at 212 degrees rather than 112...

Was it mentioned how long to boil the potato? I can visualize the theory here, by putting it in boiling water for a few seconds you're cooking the potato from the outside in. By cooking the first couple of millimeters of depth the 'meat' in that zone turns soft/cooked & will allow the skin to slide right off as it did.

/also works on peaches, pears or other foods that tend to be peeled.


I would think that if you actually boiled the potato long enough to cook it, only 5 seconds in ice water wouldn't render it cool enough to hold in your bare hands.
 
2012-04-02 03:40:10 PM

CruiserTwelve: I would think that if you actually boiled the potato long enough to cook it, only 5 seconds in ice water wouldn't render it cool enough to hold in your bare hands.


No you're only boiling it long enough to cook the first couple of millimeters deep, not the entire thing. Just that thin layer is cooked/gets warm, a few seconds in ice water is plenty to cool it off. Below that the rest of the potato is still essentially raw (& also firm). That thin layer, being cooked, is soft(er) which allows the skin to be peeled off easily.
 
2012-04-02 04:06:19 PM
Works on babbys too.
 
2012-04-02 04:07:22 PM
Seems wasteful in terms of the energy you used to heat the water and make the ice. Also the time. While you're boiling the water I'm pretty sure I can peel a few potatoes.

Also as others said, the skin is the good part.
 
2012-04-02 04:09:05 PM
English Vicar or African Vicar?
 
2012-04-02 04:09:41 PM
I like the:

"Tags: Potatoe"

below the video
 
2012-04-02 04:15:51 PM
First bananas and now potatos...

next?
 
2012-04-02 04:17:14 PM
One spud in my buff?

I'll pass.
 
2012-04-02 04:19:53 PM

Recoil Therapy: I have a feeling that the pan on the right is at 212 degrees rather than 112...

Was it mentioned how long to boil the potato? I can visualize the theory here, by putting it in boiling water for a few seconds you're cooking the potato from the outside in. By cooking the first couple of millimeters of depth the 'meat' in that zone turns soft/cooked & will allow the skin to slide right off as it did.

/also works on peaches, pears or other foods that tend to be peeled.


This. There is really no other way to peel a tomato without making a mess.
 
2012-04-02 04:22:03 PM

Kurmudgeon: Very nice, but they forgot to say how long you leave it in the boiling water. 1 minute, 10 seconds, what?


Usually it's equal time hot water/cold water. At least that's what it is with Tomatoes.
 
2012-04-02 04:23:58 PM
Had a friend do something similar with his hand after it caught on fire.
 
2012-04-02 04:27:11 PM
By the time I've gotten the water to boil, I've already peeled the potato with a peeler in the normal fashion. For one potato - not so great. For *lots* of potatoes, I can see the time benefit.

mamoru: Peel a potato? Why would you want to peel a potato?? Leave the skin on for flavor and nutrients.


This. No reason to peel a potato most of the time, anyway.
 
2012-04-02 04:35:09 PM
I enjoy eating potato skins so I am here to post in sarcastic bewilderment about why anyone would ever want to peel a potato! Laugh out loud.
 
2012-04-02 04:50:19 PM

opiumpoopy: I like the:

"Tags: Potatoe"

below the video


PO-TA-TOES (^)
 
2012-04-02 04:55:57 PM
 
2012-04-02 05:00:35 PM
Ok, boiling water is 112 F and ice water is 45 F.

Thanks for the science lesson.
 
2012-04-02 05:06:48 PM
Or just tell your wife to peel the damn potatoes. That's how I do it.
 
2012-04-02 05:11:39 PM

Rickenbacker: Or just tell your wife to peel the damn potatoes. That's how I do it.


lh3.googleusercontent.com
 
2012-04-02 05:18:40 PM
most of the nutrients are in the skin.
 
2012-04-02 05:23:57 PM
Given how long it can take to bring a pot to a boil (on my stove at least), I'll peel them the old fashioned way if I have to.

/likes the skins
 
2012-04-02 05:32:58 PM
Wow...someone discovered blanching....
 
2012-04-02 05:36:48 PM
First of all, the best part of a potato is its skin. The rest is just crappy starch.

Secondly, its not like peeling a potato is that much work.

Garlic, on the other hand...
 
2012-04-02 05:36:58 PM
1: Get the pot.
2: Fill it with water.
3: Boil the water.
4: Boil the potato.
5: Peel the potato.
6: Clean the pot.
7: Put the pot away.

or

1: Peel the potato.
 
2012-04-02 05:49:53 PM

ha-ha-guy: Seems wasteful in terms of the energy you used to heat the water and make the ice. Also the time. While you're boiling the water I'm pretty sure I can peel a few potatoes.

Also as others said, the skin is the good part.


^ THIS ^ Quick is a relative term when considering it took the idiot biatch quite a bit to get the bowls, fill them with water.. heat one to 112° and grab a bunch of ice for the other. Fairly certain I could nicely peel enough for a Thanksgiving dinner in the time she spent screwin` off.
 
2012-04-02 05:52:40 PM
That's the Ginger version of peeling the potato.

Here's the Mary Ann version of peeling a potato. (new window)
 
2012-04-02 05:54:30 PM

downstairs: First of all, the best part of a potato is its skin. The rest is just crappy starch.

Secondly, its not like peeling a potato is that much work.

Garlic, on the other hand...


Peel a whole head of garlic in less than 10 seconds (new window).


(This definitely does not work with guinea pigs, by the way. What a mess that was, I can tell you!)
 
2012-04-02 05:56:24 PM
Ya ain't gots ta peel a box.

/even easier.
//tastes like the plaster cast on my arm.
 
2012-04-02 06:16:31 PM

FloydA: downstairs: First of all, the best part of a potato is its skin. The rest is just crappy starch.

Secondly, its not like peeling a potato is that much work.

Garlic, on the other hand...

Peel a whole head of garlic in less than 10 seconds (new window).


(This definitely does not work with guinea pigs, by the way. What a mess that was, I can tell you!)


But it does work quite well with garlic, even with relatively small sized bowls. And it does not leave a huge mess to clean up as many farkers complained of when it was first brought up.
 
2012-04-02 06:21:38 PM

TheMega: ha-ha-guy: Seems wasteful in terms of the energy you used to heat the water and make the ice. Also the time. While you're boiling the water I'm pretty sure I can peel a few potatoes.

Also as others said, the skin is the good part.

^ THIS ^ Quick is a relative term when considering it took the idiot biatch quite a bit to get the bowls, fill them with water.. heat one to 112° and grab a bunch of ice for the other. Fairly certain I could nicely peel enough for a Thanksgiving dinner in the time she spent screwin` off.


QFT.

This method is only time-effective when you're making mashed potatoes for a large group, and more than one person will be peeling them using this method. If you're not planning on boiling your potatoes, it's pointless. If you're boiling just one or two potatoes, it's pointless. If you're boiling a large number of potatoes, you can't leave them in the cold water too long, or it's pointless. Never mind the fact that you can either:
- peel a potato by hand prior to boiling, giving it a quick rinse after peeling to catch any grime, or;
- wash a potato by hand prior to boiling, giving it a thorough scrubbing so the potatoes don't taste like they were boiled in potting soil, and then have to peel them anyway after boiling.

You're not saving time unless you examine the time it takes to get a potato from the "skin-covered" to "skin-removed" state, because of all of the other things that must be in place (boiling water, chilled water, easy workflow between the two, an appropriate ratio of boiled potatoes to potato "wranglers," etc.) to make it worthwhile.

This is one of those "edge case" methods that's nice to know for the one situation in which it's worth it, but otherwise is pointless to know except as a bit of trivia ("y'know, if we were going to boil ten pounds of potatoes for Thanksgiving, I know this cool trick for peeling them after they're boiled...")
 
2012-04-02 06:39:36 PM

Flint Ironstag: Much more useful.


WTF did I just watch?

[areyouawizard.jpg]
 
2012-04-02 06:42:21 PM

Linux_Yes: most of the nutrients are in the skin.


That's what SHE said!
 
2012-04-02 07:17:16 PM
I thought it said, "One slut in the buff."
 
2012-04-02 07:24:32 PM
A little aloe works for me, after a day in the sun.
 
2012-04-02 08:25:48 PM
Seems like that would only be useful if you're using a couple dozen.
 
2012-04-02 08:28:20 PM

jigger: Ok, boiling water is 112 F and ice water is 45 F.

Thanks for the science lesson.


seriously.. someone failed elementary school..
 
2012-04-02 08:46:03 PM

Kurmudgeon: Very nice, but they forgot to say how long you leave it in the boiling water. 1 minute, 10 seconds, what?


4 hours. Per potato.
 
2012-04-02 08:59:37 PM
I could have peeled two potatoes in the time it took me read this thread
 
2012-04-02 09:59:40 PM

mamoru: Peel a potato? Why would you want to peel a potato?? Leave the skin on for flavor and nutrients.


This is truth right here folks.
 
2012-04-02 10:04:32 PM

foo monkey: 1: Get the pot.
2: Fill it with water.
3: Boil the water.
4: Boil the potato.
5: Peel the potato.
6: Clean the pot.
7: Put the pot away.

or

1: Peel the potato.


True, but I store my pots on the stove and consider it cleaned by the boiling water.
 
2012-04-02 10:07:20 PM

FloydA: Peel a whole head of garlic in less than 10 seconds.


Holy shiat. Thank you.
 
2012-04-02 10:54:01 PM
Honestly, that's McDonald's problem...not mine.
 
2012-04-02 11:35:19 PM

ha-ha-guy: Seems wasteful in terms of the energy you used to heat the water and make the ice. Also the time. While you're boiling the water I'm pretty sure I can peel a few potatoes.

Also as others said, the skin is the good part.


That's what I thought too. I'll just stick with using a peeler. And I wouldn't even use that if the rest of my family were willing to at least try mashed potatoes that weren't pealed before being cut up to make mashed potatoes.
 
2012-04-02 11:39:07 PM
Yeah, nothing new here. We used to do this at the restaurant I worked at in the early 90's. You could skin a whole pot of potatoes in about 10 minutes with very little effort.

It wasn't until years later that I had homemade mashed potatoes with the skins left on and realized what an atrocity we had been committing all those years.
 
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