Because I haven't done a poll in a while
Oct. 1st, 2013 11:27 pm![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
timOpen 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)(no subject)
Date: 2013-10-02 08:32 am (UTC)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)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)(no subject)
Date: 2013-10-02 06:37 pm (UTC)(no subject)
Date: 2013-10-02 10:27 am (UTC)(no subject)
Date: 2013-10-02 06:37 pm (UTC)Still short, though!
(no subject)
Date: 2013-10-02 10:56 pm (UTC)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)(no subject)
Date: 2013-10-02 02:42 pm (UTC)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 08:06 pm (UTC)(no subject)
Date: 2013-10-02 07:19 pm (UTC)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 08:08 pm (UTC)As well, I don't peel carrots solely out of laziness; I don't think it makes them more nutritious :-)
(no subject)
Date: 2013-10-02 10:52 pm (UTC)(no subject)
Date: 2013-10-03 01:13 am (UTC)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)
(no subject)
Date: 2013-10-03 06:52 am (UTC)...and I learned something by posting this poll! :-)
(no subject)
Date: 2013-10-03 01:24 am (UTC)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)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.