Originally Posted by KYHeirloomer
First of all, Siduri, I scub any vegetable that comes from a supermarket or other commercial source, no matter what the end goal will be. Carrots, to put a point on it, get scrubbed soon as they're brought into the house. Then, depending on final use, they either get peeled or not. If peeled, the peeling go in the stock bag.
I really need to watch you at work, though. I know we have totally different views on food prep: your's is based on shortage of time and lack of patience, mine is based on doing the job that needs to be done. Even so, I can't imagine how peeling can take any less time than washing let alone be way faster.
Yeah, but you never saw me peel a carrot, KY! or even a potato. I do carrots with a carrot peeler, the kind that are sold for potatoes, but i choose one that works by drawing it away from the body, not towards it (as you would pare something, for that a knife is faster) and i make sure it has a loose blade thingy, so that it follows the curves easily - and in i guess 6 or 7 very quick swipes, turn it around and another few swipes to get the end i was holding and the carrot is peeled. Scrubbing carrots is probably not a long process, because usually they come from the supermarket already washed of the surface dirt, but scrubbing with a brush is a longer process than swiping quickly with a carrot peeler. Once the peel is off, the surface is clean of any residue that hasn;t absorbed into the carrot itself. I can't see washing it and THEN peeling, which would double the work. And for something i am going to eat raw, i really want it clean, so peeling is quicker than thorough scrubbing.
For potatoes, with my very thin and sharp paring knife i can get that done very fast too. Long, even potatoes (rarely found here) can be done like carrots, but most are uneven and roundish, and the knife goes fast. I can get them done faster than i can get the dirt off the skins with a brush, at least to my satisfaction. I used to use one of those rough dark green squares of rough stuff you use to scrub pans - but that would often just completely rub the peel off the potato, and kind of defeated the purpose. .
I can't imagine bringing the shopping home and then washing everything - it's all i can do to get it into the fridge, and those things that don;t go into the fridge will often stay in bags a couple of days before i find room for them.
I guess you must be very methodical and relaxed in your kitchen work, while i'm fast and disorganized, chased by time. At the supermarket i put all the cold things in the same bags, so i get them put away right away and the rest sits in their bags on the floor while i start dinner, peels flying. When i cook a big dinner (or my christmas party which is a meal with some 20 different dishes that i cook all myself) i really have a hard time if anyone offers to help because i don't know with my mind what i will have to do next, i only know it in my hands do i don't know what to ask them to do. But I find this work extremely relaxing, surprisingly enough, and i enter into a rhythm, cooking for two days straight, going from one dish to another, but with nothing more than a list of dishes as a guide and cross them out as they're done. I admit I'm probably unusual in this. But all my cooking is fast, but I almost always enjoy it. If i have to write a paper or prepare a course, though, it;s the same, papers spread all over the desk, piles i know how to find things in with my hands, stuff spread all around me even on the floor. Definitely not a linear mind! But, as the Bard says, Though this be madness, yet there be method in't.