I watched all those videos. They were helpful. One wouldn't load, can look for it later.
I thought he wasted too much when he peeled the broccoli. I would get these coins about the size of a 50-cent piece and cook them with carrot coins.
And the carrots. I can peel them faster, essentially the whole way up and down (except there are bumps and stuff which it sometimes takes a quick second pass or two and sometimes cleaning up with a paring knife. I go from the green end with my cheapo (have a couple more expensive ones) veggie peeler, and cut the tops and bottoms off after they've been peeled. Then rinse under cold water or hold in a bowl of cold water.
I never thought of peeling a pepper but sometimes I guess I'd rather not have it roasted and the pieces not have the skin either. So that was a great tip!
Thank you for those.
I peel the portion of the peppers that I leave un-pureed, in Gazpacho; if I don’t, the peppers are often unpleasantly fibrous. in that particular recipe. It’s easy, using a veggie peeler. I’m not worried about nutrition, then, because most of the pepper-skin gets pureed, and goes into the recipe. (I think Gazpacho is an especially ‘healthy’ way to eat veggies, because it’s all raw.)
If I’m using peppers in salads, I just leave the skin on, and do the same in any cooked/baked application.
I’ve read recently that one shouldn’t peel carrots - just scrub them off really well. Apparently, if you peel them, you lose a lot of the nutrition.
(It may have been Liz -?- who told me this about carrots...)