tim: Mike Slackernerny thinking "Scientific progress never smelled better" (science)
[personal profile] tim
Open to: Registered Users, detailed results viewable to: All, participants: 31


Which of the following vegetables would you generally peel before cooking with?

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potatoes
7 (22.6%)

parsnips
18 (58.1%)

carrots
17 (54.8%)

beets
12 (38.7%)

ginger
21 (67.7%)

butternut squash
21 (67.7%)

zucchini
1 (3.2%)

kabocha squash
10 (32.3%)

pumpkin
19 (61.3%)

cucumbers
4 (12.9%)

None of the above
0 (0.0%)

I have never cooked any of these vegetables
0 (0.0%)

I don't eat vegetables
0 (0.0%)

I don't cook
1 (3.2%)

I don't eat
0 (0.0%)

Which of the following fruits would you generally peel before eating (raw)?

View Answers

mangoes
22 (73.3%)

peaches
6 (20.0%)

plums
0 (0.0%)

apricots
2 (6.7%)

kiwi fruit
16 (53.3%)

apples
2 (6.7%)

grapes
0 (0.0%)

None of the above
5 (16.7%)

I have never eaten any of these fruits
0 (0.0%)

I don't eat fruit
1 (3.3%)

I don't eat
0 (0.0%)

(no subject)

Date: 2013-10-02 06:41 am (UTC)
luinied: There was never really a noodle stand episode. (cooking)
From: [personal profile] luinied
I might peel more of those vegetables, since I haven't cooked with all of them.

(no subject)

Date: 2013-10-02 08:32 am (UTC)
kaberett: Overlaid Mars & Venus symbols, with Swiss Army knife tools at other positions around the central circle. (Default)
From: [personal profile] kaberett
I don't peel mango in advance but do tend to remove the skin as I go. I've never to my knowledge met a kabocha squash.

Whether I peel butternut squash is dependent on what I'm doing with it, but mostly I don't roast it in halves/wedges so do do the peeling thing. Ginger again is variable depending on how enthusiastic I'm feeling.

(no subject)

Date: 2013-10-02 09:12 am (UTC)
azurelunatic: Azz and best friend grabbing each other's noses.  (Default)
From: [personal profile] azurelunatic
A lot of times it depends on what I'm doing with it, and what state the thing's in. Though I'm a low-effort cook. Squashes are great for cooking nearly whole, skin-on, and then removing the soft cooked insides from the still-hard peel. I don't eat zucchini, but my aunt does; the smaller ones have a tender and edible skin but the large ones are tough, thick, and basically inedible.

I just got back from Alaska and I am missing the tender, sweet, garden carrots already.

(no subject)

Date: 2013-10-02 09:35 am (UTC)
naath: (Default)
From: [personal profile] naath
I don't peal mango or kiwifruit but neither do I eat the skin; I scoop the flesh out of the skin to eat it.

(no subject)

Date: 2013-10-02 10:27 am (UTC)
puzzlement: (Default)
From: [personal profile] puzzlement
I eat the skin of kiwi fruits. There are a number of people who do it seems, and it's very like the conversations that other tall women have with me "oh, I am not all alone in the world of short people/kiwi peelers after all."

(no subject)

Date: 2013-10-02 10:56 pm (UTC)
kyriacarlisle: 3/4 profile of teyla, seated; my 'ordinary day' icon (another tramp in the woods)
From: [personal profile] kyriacarlisle
I wonder whether this is the same person I'm thinking of (if so, I know for a fact that she enjoyed startling people by doing so).

Anyway, the rest of my comment was going to be that the squash peeling depends on whether I want it cubed, therefore peeled (more likely with butternut), or roasted and then mashed, therefore not peeled. Delicata, by the way, is never peeled, even when eaten as chunks or cubes.

(no subject)

Date: 2013-10-03 01:52 am (UTC)
puzzlement: (Default)
From: [personal profile] puzzlement
Kiwi unpeelers unite!

(no subject)

Date: 2013-10-02 02:42 pm (UTC)
redbird: closeup of me drinking tea (Default)
From: [personal profile] redbird
I said I would peel the butternut squash, but most of the time what I do is cut it in half, roast it in the oven, add butter (or margarine if cooking for someone dairy-intolerant) and maple syrup, mash, and scoop out of the shell.

I haven't peeled a grape in a couple of decades; I should see if I still like them that way, as well as with the skin on. (It's too much hassle to do so in quantity, but it does change the flavor.)

(no subject)

Date: 2013-10-02 07:19 pm (UTC)
lileyo: A drawing of Osaka, from the manga Azumanga Daioh, looking a bit blissed out. (Osaka)
From: [personal profile] lileyo
Haha, oh man, I cannot imagine eating kiwi skin. But I even hate peach skin, so. It's definitely a texture thing for me.

How on earth do you peel a squash before cooking it? A small hacksaw? I always just roast them halved face down in some water then scoop out the good stuff.

I never peel potatoes if I can help it. I've read a lot of nutrients hang out right at the surface. I decided to google that just now to make sure it's true, and it sounds like it is, but it's not for something like a carrot. Science!

(no subject)

Date: 2013-10-02 10:52 pm (UTC)
sasha_feather: Retro-style poster of skier on pluto.   (Default)
From: [personal profile] sasha_feather
Kiwi fruit peel is edible, but the fuzz is weird to eat. It's good for you though.

(no subject)

Date: 2013-10-03 01:13 am (UTC)
skud: (Default)
From: [personal profile] skud
So many caveats!

potatoes, carrots: depends on recipe

butternut squash: usually peel first, but occasionally roast in its skin then scoop the flesh.

beets: I usually roast in their skins and then peel the skins off

pumpkin: means something different here, but I'd definitely peel what *we* call pumpkin

cucumber: I peel it if it's bitter (as some homegrown ones are)
Edited Date: 2013-10-03 01:14 am (UTC)

(no subject)

Date: 2013-10-03 01:24 am (UTC)
megpie71: Animated "tea" icon popular after London bombing. (Default)
From: [personal profile] megpie71
With things like spuds and carrots, it really depends on the age of the veges and the recipe I'm using them for. Mashed spud, f'rinstance, doesn't work so well with the skin muddled in there, and really old potatoes are very umm... attached to their skins if you're baking them in their jackets. New potatoes or fresh potatoes, if I'm just boiling them or baking them, or putting them in a casserole, I have no problems with chucking in skin and all. Same sort of thing with carrots too - they work better with skins if they're newer, and without when they're older.

Peeling butternut pumpkin is possible with an ordinary vegetable peeler - it just takes a bit of persistence and stubbornness, and a willingness to admit all you're doing is removing the outer rind more than anything else.

I don't know why anyone would bother peeling zucchini - the rind grates easily, and it adds a bit of colour to things.

With kiwifruit, I learned to eat them on their own by cutting them in half, and scooping the innards out of the skin, much like you'd eat a passionfruit.

(no subject)

Date: 2013-10-03 08:11 am (UTC)
vass: Small turtle with green leef in its mouth (Eat your greens)
From: [personal profile] vass
I would add eggplant to your field of enquiry. (I don't peel it, I think a lot of people would.)

And I wouldn't peel the kiwi fruit or mango, but I would discard the skin after eating the fruit out of the skin.

Pumpkin (which in my Australian classification also encompasses butternut squash and kabocha squash) used to be one of my least favourite vegetables to prepare, because of the skin. But then I discovered that if you just cut it into chunks and then roast until soft, the skin becomes soft too. Not as soft as the inside, but still perfectly edible.

I like the flavour of potato with the peel on, and I like that it keeps more of the nutrients prepared that way. I even mash it peel-on.

BTW, hi. I just added you because I've seen you around on Geek Feminism and liked your posts there.

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