The Cellar - How to Peel a Potato

The Cellar (http://cellar.org/index.php)

- Food and Drink (http://cellar.org/forumdisplay.php?f=26)

- - How to Peel a Potato (http://cellar.org/showthread.php?t=22393)

Taters aren't bad: they has Vitamin C, Vitamin B6, Folate, dietary fiber and several important trace minerals.

http://www.nutritiondata.com/facts/v...roducts/2770/2

Quote:

Originally Posted by Undertoad (Post 644586)

Taters aren't bad: they has Vitamin C, Vitamin B6, Folate, dietary fiber and several important trace minerals.

http://www.nutritiondata.com/facts/v...roducts/2770/2

I think all of that is in the skin (the part being tossed out, here). The "meat" of the potato is just like eating spoonfuls of sugar.

Ya even wheb you bake them instead of boiling/peeling, the C is lost when you cut them open. According to my home ec teaher anyway...

Yeah I usually bake 'em in the microwave.

I'm not buyin' yer home ec teach's theory though... doesn't seem plausible

I think the skin is the best part...soaked in a little butter...mmmmm.

the fuck.

eta: really?

Potatoes Rule. They each have individual strengths and weaknesses and there is not a single way to prepare them that suits all varieties. Soem make better fries, some are better boiled, etc.

Everyone who want to disparage the awesome majesty of the potato can go suck a free range egg.

Cretins and Philistines.

Let's see spoonfuls of sugar braised in garlic, olive oil, and fresh rosemary, WHO'S YOUR GOD NOW?

Quote:

Originally Posted by squirell nutkin (Post 644630)

WHO'S YOUR GOD NOW?

Spud! Spud! Spud! All hail Spud!

Quote:

Originally Posted by Undertoad (Post 644600)

Yeah I usually bake 'em in the microwave.

I'm not buyin' yer home ec teach's theory though... doesn't seem plausible

My memory of the info is that the C evaporated/oxidized when a hot baked potato was cut open. I always wondered if it was retained if you let them cool first but never cared enough to google - till now.

The wiki page on bakes potatoes says

Quote:

Once a potato has been baked, some people discard the skin and eat only the softer and moister interior, while others enjoy the taste and texture of the crispy skin. From a nutrition standpoint, a large percentage of the vitamins, minerals, and trace elements in a potato are found within or immediately below the skin. Potatoes baked in their skins may lose between 20 to 40% of their Vitamin C content because heating in air is slow and vitamin inactivation can continue for a long time. Small potatoes bake more quickly than large ones and therefore retain more of their Vitamin C.[2

Says here that boiling in the skin and adding 1% table salt to the water seems to allow the least C loss, but I don't think they took microwaving into account.

I've read that vitamin C can withstand 10 minutes of boiling temperature. After that, it's sayonara, baby.

What if I told you that I am just too lazy to find it and you'll have to take my word for it. I'd still like to see the original research that shows "all the vitamins are in or near the peel" I think that was some BS invented by some overworked mom who didn't want to peel another fucking apple for her kids.

Huh. I was thinking "isn't that where are the poison is too?". Apparently only if green.

Yeah, green is bad news. I just got back from a fascinating trip to wikipedia's page on Vitamin C.

no news about how long you can cook it though. Skip oranges though.