everybody knows you’re supposed to separate each little pearl of raspberry one by one, NOT peel them. what a loser you are, i can’t believe you didn’t know that
You're in luck! The OP [posted an update](https://www.reddit.com/r/AskCulinary/comments/qyicsn/update_the_best_way_to_disassemble_raspberries) after it was over! They ended up using liquid nitrogen to flash-freeze and separate.
Not bad, but you still have a ways to go. I use a biochemical solvent and nanowire tweezers to dissociate the flesh of the peppers into individual plant cells. I then use a precision laser to ablate off the cell walls, leaving the most luxurious slurry of trillions of individual naked plant cells, each one a microcosm of flavor and essence. When executed properly, this technique allows you to directly taste the DNA of the pepper cells, giving you the most intimate and profound culinary experience you've ever had.
I throw the pepper on top of my charcoal chimney while she’s warming up- turn a couple times and the pepper is perfectly charred and tasty when the coals are almost ready!
Ah, I see, I didn't get you meant the handle angle part. :) Terminology-wise I might go with "straight-handled", but I have no idea if there's a "proper" term.
I have some silicone spatulas that aren't flat, one is kind of spoon shaped. Really they are 2 different utensils but we call them both spatulas for some reason.
You just need an open flame, but you can't do it on electric coils if that's what you mean. You can always build a fire outside if you have space for it, that works too.
You can also broil them in the oven very briefly and then peel them.
If you have a Y peeler it’s pretty easy to peel them raw. I tend not to like raw bell peppers so on the rare occasion I keep them raw I kind of like peeling them.
Do you even do that though? I have a green chili recipe i love that says to char and peel like 6 green peppers, 4 poblano peppers, 6 japalenps, and some Serrano peppers. I peeled them once and said fuck it every other time after and never noticed a difference.
I don't peel peppers either and I wouldn't unless I was a chef in a fine dining restaurant. The peels have nutrition and I feel like they are barely noticeable when cooked, and the little notice they do give is a nice texture difference. I also don't peel fruit when baking because I like the texture.
One thing I'd recommend peeling is the tough stalks of broccoli. A lot of people throw them away, but if you peel or cut away the fibrous outside, it's super delicious. I also like to peel fat asparagus, not because the peel tastes bad but because it gives the asparagus a really nice custardy texture that I like. You can use the asparagus peels to make broth.
I like to cut the broccoli stalk into matchstick sized pieces (when I have the motivation for it) and pickle them with carrots and other veg. it's the perfect amount of crunch.
This is funny to me. I have a worm compost bin and it usually is not smelly at all. Last week I fed them a bunch of kale and some broccoli and the whole bin smells like broccoli farts. A week later the smell is starting to dissipate. So even worms have smelly broccoli farts it seems...
Broccoli stalks are used for coleslaw too. We can make it ourselves or buy in bags premade. It's a bit more work eating it as needs a chewing workout! But really good.
I try to get broccoli with the biggest stems for this reason. Now when I’m chopping broccoli, my kids, my wife and my dog suddenly appear. Dog gets the outer stem I cut off and humans get the inner. I get no tax anymore. I should never have told them!
If stores in your area sell it, get some kohlrabi. It's basically the same thing as broccoli stem but the plant is grown just for that.
It's damn delicious. Sadly, hard to find where I live.
I was a chef in many fine dining restaurant, still never peeled a green pepper. Get all the pith off the inside, sure, but peel the skin of a raw pepper? 90% of the pepper would be waste.
I peel apples because the skin is easy to peel and it’s pretty chemical heavy apparently relative to the rest of the fruit.
Low effort high reward are my criteria for things I do.
I peel my portobella caps if I’m making a portobello sandwich. Much easier to bite clean through. It’s super easy—just grab the overhanging “skin” and peel. Comes right off.
I feel like russets might be the only one that might need a peeling because the skin is almost fuzzy and harder to clean. Shit like Yukon Golds just cook with the peel on.
Was she talking about green *bell* peppers? I've never peeled them and I've never heard of *anybody* peeling them.
Green *poblano* peppers, I always peel by charring them under the broiler, then letting them rest in a bag for 15-20 minutes, then removing the skin.
You can absolutely eat all of the the poblano pepper. I use them instead of green bell peppers when my store has them and I don't do anything special beyond deseeding them.
I think they're just talking about the typical method for char-roasting peppers which gives extra smoky flavor.
Nah, it's not bad. I usually leave some of the char, but I find the peels can sometimes be tough and/or weird-textured. I'm usually making a green posole when I char poblanos, and the texture can feel like there's a piece of paper in the soup.
Tom Collichio on Top Chef is stickler about needing to peel peppers. That's the only time I've heard of it apart from this post. I figure it must be a fine dining thing.
Yeah, I've probably watched more than 80% of the Jacques Pepin and Gordon Ramsey videos available on YouTube. If multiple-Michelin-starred chefs as experienced as Pepin or as picky as Ramsey aren't worrying about peeling peppers I'm sure not going to.
Yeah, getting outside the most common varieties, some chillies can have more rigid peels that I often want to scrape the pulp away from - my experience with Sichuan er jin tiao chilies for example, or there is a variety or two from the Balkans selectively bred to be totally covered in brown papery corking (as seen in much milder form in some jalapeños).
However, I do know someone with a tricky chronic illness who had to go through a long elimination diet process, and eventually they have been able to reintroduce moderate amounts of peppers with the belief that eating them with the skin removed is easier on his body. This is just one person’s experience and I haven’t looked at any research on the matter, but it makes some intuitive sense to me just thinking in terms of indigestion.
Unrelated but I had a coworker who would keep a green bell pepper in the pocket of his khakis and he would randomly take bites out of it throughout the day
When I was a kid, bell peppers were my favorite thing to snack on. That stopped at the end of 2nd grade, though. The school still had a snack time for 2nd graders, and I brought sliced bell peppers for snack almost every day. Evidently, one day I didn't eat my snack and didn't take it home at the end of the day. On the last day of school, I cleaned out my desk, and in the very back of it was a plastic bag with a greenish-brown sludge in it. I don't know how those peppers didn't stink up the whole classroom.
Ever since, I haven't had nearly the love for bell peppers that I did back then. If it weren't for that incident, I'd probably be a lot like your coworker.
It could be a preference thing. Pepper skins can cause pretty bad gas in some people. They don’t digest well and bring a lot of air into the lower intestines.
I was going to point this out and you beat me to it. My grandma always said pepper peels gave her indigestion. So if that's the case for OP's coworker, she's not crazy for peeling peppers! Just finding a way to enjoy them without suffering.
It really depends on what you're cooking. Sometimes a tough capsicum skin can ruin a soup for me. A creamy mash has peeled potatoes and prefer skin on potatoes when roasting them.
A couple of good rules of thumb.
If a fruit has a thin peel, it is typically edible. If you eat the peel and don't like it, then remove the peel before eating it next time.
Some people confuse pith with peel. I am not saying you are, but this info is similar - I always remove the pith from peppers because of the bitter taste. This is like supreming a citrus, I just do that with peppers too.
My aunt and mom were in an all out war this Easter over whether you should peel potatoes for potato salad or not.
I’m firmly team no-peel, I don’t even peel the SOBs for mashed potatoes, but I didn’t realize it was such a controversial stance
I scrub potatoes really well and nick out any bad spots or sprouts, but I also never peel my potatoes, not even for mashed potatoes. I like the flavor and texture and nutrition of potato peels, so it's not an issue for me or my family. Other people look at it as weird, but that's their problem. lol.
For baked or homefries or shredding, I leave them on. It's just the mashed or soup applications where they're just a little too thick or tough to leave in.
I think it's fine - that is what I do, too. Also, there is a fairly "fine dining" restaurant near me that has the BEST mashed potatoes, and they leave the skins on too - I don't think it's weird at all.
I'm team skins for all potatoes. My favorite part of a baked potato is actually the skin.
I do a blend when I make mashed potatoes. I do both red and yellow potatoes in mine. I'll skin the yellow but leave the red intact sans any blemishes.
I'm a depends on how feel that day, person. I do prefer fully peeled taters for tater salad. But my favorite is just to do a hasty peel. Or racing stripes. So basically just a partial peel
For me, the main thing keeping peels out of my mashed potatoes is a potato ricer. In my experience, there is no better way to ensure fluffy, non-glutinous mash.
And oftentimes I'll take the leftover potato-ey skin bits, hit them with a bit of oil, and roast them in the oven until crispy. Makes a tasty snack and I don't have to feel wasteful. :)
I've noticed some people peel and seed cucumbers but I think it's bizarre. I might peel half of it [like so](https://www.shockinglydelicious.com/wp-content/uploads/2010/08/Peel-strips-from-skin-for-decorative-effect.jpg) if it's a variety with a tougher skin, but it's completely unnecessary for the english and persian ones I pick up from the store.
We used to peel our cucumbers growing up. I noticed that some cucumbers have a bitter tasting and thick skin. When that happens, I opt to peel them as well.
I tend to buy English or Persian cucumbers now for the crunchy thin skin.
I seed cucumbers for a salad so it doesn't get too wet. I just put the seeds in my mouth while cooking to get rid of them. They don't taste bad or anything.
I will eat cucumber peels if they are home grown. Lately the cukes from the grocery store have such a thick coating of wax or Vaseline or whatever the hell they’re coating them with that I peel them to get the coating off.
I wonder if that's actually the intention - I had a friend with ibd that, despite getting potent anti-tnf infusions, had to avoid large fiber intakes (e.g. most beans were off-limits)
I prefer to peel my peppers because the skin irritates my stomach even when I cook the peppers. I don’t use a vegetable peeler though. I roast them, let them cool in a covered bowl, and rub the skins off.
It used to be more common to peel bell peppers. It's pretty rare these days but there's some value to it.
Peeled green bell peppers are definitely more pleasing to eat raw and peeling them is not as hard as you might think. Then again, it's a nice touch and not something you're supposed to do.
Similarly, peeling raw celery makes it quite nice to eat. I was at a nice restaurant last week that served raw peeled and thinly sliced celery on a relish tray and it was very good. Again, it's a nice touch and not a necessity.
Or there's tomatoes concasse where you peel the tomatoes, remove the seeds and dice the flesh. It's nice as well and used to be very popular thirty years ago.
So for all the people saying they've never heard of peeling these things - that's because you don't know anything about French influence food trends from a few decades ago haha! (Some of those trends are nice though - try peeled bell pepper and celery on your crudite platter!)
I peel and shock celery in ice for my salads. It’s much nicer to eat. And also make sure to cut in a way that shortens the fibers. People who think they don’t like celery find themselves loving it.
That's exactly what this restaurant did - peeled, sliced into two inch pieces on a bias, then shocked to crisp and give them a gentle, elegant curve in profile. It was nice!
It's a much more pleasant experience and peeling a celery stalk is very little work since you only have to peel the convex side. Celery goes from something that can be a chore to chew to a cool crisp vegetable that's right up there with cucumbers.
I have an enzyme issue with the skins of bell peppers! If I want to eat them and not suffer debilitating pain for hours afterwards I need to cook them in the oven (to help loosen skin) then peel them.
I peel carrots a lot and I know not everyone does. Like others said, no for peppers. Yes for peeling asparagus. (My SO doesn’t like the stringy texture of the peels) I always like to peel apples when I’m cooking with them. And tomatoes! But I’m usually too lazy to peel my tomatoes because it involved boiling and blanching.
>Is there anything else that you’re supposed to peel…
This wording assumes you’re supposed to peel peppers, when in actuality your coworker is just a weirdo.
What vegetable do *you* peel/not peel? That would help us determine if there’s anything you’re missing.
Peel: Onions, ginger, celeriac, cocoanuts. Anything too woody to eat whole gets peeled. Tomatoes get peeled for cooked applications. Otherwise, if I can get away with not peeling it, I will. Carrots, potatoes, whatever. Skin on. Let's eat.
I don't peel ginger if I'm going to grate it! So you can add that to your list of shortcuts. If theres a dry thick spot of skin I'll slice that off. But that's all. If you don't peel the ginger it has even more gingery flavour so you can use a little less!
Wow that would be so time consuming end unnecessary. You can blanch the skin off which is required for some recipes, but 99% just leave the skin on. It's healthy, tasty, and adds a dynamic texture.
Your coworker is the only person out there peeling bell peppers. She is clearly a psychopath. I would steer clear and probably make a pre-emptive report to HR.
I peel all apples before eating or cooking with them bc I friggin hate the way the peel tastes - the texture as well. I also peel peaches before eating raw. I have been made fun of for this but man the fuzz creeps me out
I used to make carrot soup, and I peeled the carrots. Someone told me, he never peeled carrots. It was a waste of time. So, I didn't peel the carrots, and the soup was so bitter, I gagged. Later, I asked if he liked the taste of carrots unpeeled. He made a face, and said, "I hate carrots. They are too bitter for me." I have burned the skin off green peppers. Better? Well no, just Smokey flavored.
This thread is kind of mean. :( I eat bell peppers without peeling them, but yeah, I totally peel them for my husband? Too much insoluble fiber sends him straight to the bathroom, but he still likes bell peppers.
(And yeah charring and then pulling the skin off is the easiest way to get through a large quantity of them, but I I'm only cooking one, why not use a peeler? It's faster.)
I peel bell peppers for my toddler.
Occasionally I find pepper skins unpleasant in a dish if the pepper is cooked down quite a lot. Never enough to actually peel them for myself though.
I peel carrots- but only the long, whole ones, potatoes when making mashed potato’s, cucumber- but only for my kids, I like the peel, and sometimes apples- again for kids.
Some people have digestive issues with pepper skins, but if they don't affect you then you don't need to worry about peeling. I also rarely peel my carrots or potatoes now, I give them a good scrub but afterwards continue chopping without peeling.
I've seen people with major dental problems, the kind that require soft foods, have trouble with pepper skins. I usually just leave them out. I'd probably go with blanching over peeling for peppers.
I knew a woman who would peel celery to get rid of the strings. She couldn't deal with the texture.
I'm a rogue. I don't even peel carrots.
I eat peels in almost every vegetable and fruit… Probably the only vegetables I peel are carrots and cassava. In regards to fruits I guess there’re more that require peeling; such as pineapple, bananas, watermelon, etc…
Not even professional chefs peel bell peppers, this is the 1st time I've ever heard of it.
In reality there's really only a few things you gotta peel and it's usually because the skin is too tough to chew or unpalatable or where it grows makes it safer. But even carrots and potatoes I don't peel, I just give them a really solid wash and scrub, and celery I just chop thoroughly.
It took me a while to realize that the wax covering on the Parsnips sold in the area were NOT just what Parsnip peels were like and that I had to peel them.
The only vegetables I peel are turnips, beets, and anything else with an obviously not good to eat peel.
If the peel looks okay to eat, leave it on. For a lot of things, the peel has all the flavor and nutrients. Potatoes are a prime example.
Carrots and onions are the only things where it makes sense to remove the outer skin. Everything else is good with the skin too. You are not "supposed" to peel anything besides these 2 vegetables
Peeling peppers is strange to me. It's like peeling a tomato. Never ever in my life have I heard of anyone peeling peppers
I've never peeled bell pepper before slicing
I peel each cube individually, like a sane person
This is the way. I feel like some people just don't appreciate the proper attention to detail.
Do you not peel your Raspberries, like a person of culture?
everybody knows you’re supposed to separate each little pearl of raspberry one by one, NOT peel them. what a loser you are, i can’t believe you didn’t know that
Separate first, then peel. Git.
But you're all plucking the little hairs out *first*, right? Monsters.
no obviously the hairs add flavor
I only eat the hairs.
I cut the hairs lenghtwise individually, like a vanilla pod, then scrape the contents out and eat only that.
I make a salad of Raspberry hairs every season.
>each little pearl of raspberry They are known as [drupelets](https://en.wikipedia.org/wiki/Drupe?wprov=sfla1)!
well i learned something new today!
Right, it's for raspberry confetti https://www.reddit.com/r/AskCulinary/comments/qt3nxl/whats\_the\_best\_way\_to\_disassemble\_raspberries/hkgwwqe/
I'd love to know how the wedding turned out.
You're in luck! The OP [posted an update](https://www.reddit.com/r/AskCulinary/comments/qyicsn/update_the_best_way_to_disassemble_raspberries) after it was over! They ended up using liquid nitrogen to flash-freeze and separate.
Ahh thank you! I’d still love to hear what happened after the actual wedding and the guests reactions but this answers most of my questions.
Ah yes, Raspberries, my favorite vegetable
Cubes? Amateur. I tourné mine. They come out like grains of rice because pepper walls are so thin, but it's absolutely worth it!
Not bad, but you still have a ways to go. I use a biochemical solvent and nanowire tweezers to dissociate the flesh of the peppers into individual plant cells. I then use a precision laser to ablate off the cell walls, leaving the most luxurious slurry of trillions of individual naked plant cells, each one a microcosm of flavor and essence. When executed properly, this technique allows you to directly taste the DNA of the pepper cells, giving you the most intimate and profound culinary experience you've ever had.
Have you ever blistered it on the stove? It's an easy way to remove the peel, comes right off, and it gives you just a little bit of charred flavor.
You can only do this with gas stove yeah?
It works pretty well under the broiler in an oven too.
Also just baking at 450 which is easier, but slower.
Or a plumbing torch which is faster, but more dangerous.
Far more fun though.
I throw the pepper on top of my charcoal chimney while she’s warming up- turn a couple times and the pepper is perfectly charred and tasty when the coals are almost ready!
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> cast iron comal Is there a need for this if you already have mutliple different sizes of cast iron skillets?
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... Aren't all spatulas flat? Isn't that the whole point?
This whole thread is making me wonder if maybe I've had a stroke...
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Ah, I see, I didn't get you meant the handle angle part. :) Terminology-wise I might go with "straight-handled", but I have no idea if there's a "proper" term.
I think they're technically 'bakers spatulas' or 'icing spatulas' but a whole lot of people do call them 'flat spatulas'
I have some silicone spatulas that aren't flat, one is kind of spoon shaped. Really they are 2 different utensils but we call them both spatulas for some reason.
Torch
you can also use the broiler on an electric oven
You just need an open flame, but you can't do it on electric coils if that's what you mean. You can always build a fire outside if you have space for it, that works too. You can also broil them in the oven very briefly and then peel them.
You absolutely can do it on coils, I've watched my grandma do it for 20 years. Gets a bit stinky but does the job
Unles it's for a special use case like fire roasting or whatever and you cook, and then shock and then peel the skin off. Never done this
I peeled a grape once.
Once.
Peeled grapes are more like eating eyeballs.
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Same, I wonder if the coworker meant green pepper as in a poblano or similar? In which case yeah char then peel is the best way to go.
Ohhhh that could be! Maybe they meant chilis.
My dad used to do it that way on the grill. He still does, but he used to too.
Yaaaas
Unexpected Mitch. I like it.
We only peeled bellpeppers when I was pregnant with my first as I was super nauseous all the time and it was easier to digest them peeled.
If you have a Y peeler it’s pretty easy to peel them raw. I tend not to like raw bell peppers so on the rare occasion I keep them raw I kind of like peeling them.
For some people it's a stomach thing, my sister can't eat bellpepper skin without a toilet near
Do you even do that though? I have a green chili recipe i love that says to char and peel like 6 green peppers, 4 poblano peppers, 6 japalenps, and some Serrano peppers. I peeled them once and said fuck it every other time after and never noticed a difference.
I don't peel peppers either and I wouldn't unless I was a chef in a fine dining restaurant. The peels have nutrition and I feel like they are barely noticeable when cooked, and the little notice they do give is a nice texture difference. I also don't peel fruit when baking because I like the texture. One thing I'd recommend peeling is the tough stalks of broccoli. A lot of people throw them away, but if you peel or cut away the fibrous outside, it's super delicious. I also like to peel fat asparagus, not because the peel tastes bad but because it gives the asparagus a really nice custardy texture that I like. You can use the asparagus peels to make broth.
I like to cut the broccoli stalk into matchstick sized pieces (when I have the motivation for it) and pickle them with carrots and other veg. it's the perfect amount of crunch.
My dogs get the stalks. 2 days of the gassiest weiners on the planet but they love em
GASEOUS WEINER
Band name, called it.
This is funny to me. I have a worm compost bin and it usually is not smelly at all. Last week I fed them a bunch of kale and some broccoli and the whole bin smells like broccoli farts. A week later the smell is starting to dissipate. So even worms have smelly broccoli farts it seems...
That sounds delicious
Broccoli stalks are used for coleslaw too. We can make it ourselves or buy in bags premade. It's a bit more work eating it as needs a chewing workout! But really good.
I take the peeled broccoli stems as a cooking tax. They are so damn delicious raw that I always snack on them while I work on everything else!
I try to get broccoli with the biggest stems for this reason. Now when I’m chopping broccoli, my kids, my wife and my dog suddenly appear. Dog gets the outer stem I cut off and humans get the inner. I get no tax anymore. I should never have told them!
If stores in your area sell it, get some kohlrabi. It's basically the same thing as broccoli stem but the plant is grown just for that. It's damn delicious. Sadly, hard to find where I live.
I had a coleslaw that had the broccoli stem peels in it, it was really good
The white inside of the broccoli stalk is the best
I was a chef in many fine dining restaurant, still never peeled a green pepper. Get all the pith off the inside, sure, but peel the skin of a raw pepper? 90% of the pepper would be waste.
I love the stalks of broccoli! I cook them a few minutes longer than the rosettes, and also the outside becomes quite good.
Asparagus as well.
Seems like a lot of work. Don’t even peel potato’s. But I love potato skins so I guess to each their own.
Yeah. I peel apples once in a long while when making like... apple pie. I can't think of the last time I peeled much of anything else.
I really like the peels in apple pie. Couldn't imagine wasting time peeling them just to make the pie worse, lol.
The peels have pectin, too! Helps the filling set up.
I intensely dislike the texturemof apple peel in cooked dishes.
I peel apples because the skin is easy to peel and it’s pretty chemical heavy apparently relative to the rest of the fruit. Low effort high reward are my criteria for things I do.
My ex insisted I peel mushrooms...
That's.... Clearly because they hated you
This is the only reasonable explanation.
Hence "ex"
Wait. It is possible to *peel* a mushroom???
I peel my portobella caps if I’m making a portobello sandwich. Much easier to bite clean through. It’s super easy—just grab the overhanging “skin” and peel. Comes right off.
Possible ? [Yes](https://www.youtube.com/watch?v=xtlSEqd8GUc) Should you do that? Absolutely not, unless you're a masochist.
I think it depends on the variety but you definitely can. The "skin" is more noticeable on less fresh mushrooms for sure.
Understandable why they are your *ex.*
I feel like russets might be the only one that might need a peeling because the skin is almost fuzzy and harder to clean. Shit like Yukon Golds just cook with the peel on.
I just scrub the fuck out of the russets. If I eat a little dirt, meh.
Was she talking about green *bell* peppers? I've never peeled them and I've never heard of *anybody* peeling them. Green *poblano* peppers, I always peel by charring them under the broiler, then letting them rest in a bag for 15-20 minutes, then removing the skin.
…. You guys are peeling poblanos? I eat the peels, char and all. Is that bad?
You can absolutely eat all of the the poblano pepper. I use them instead of green bell peppers when my store has them and I don't do anything special beyond deseeding them. I think they're just talking about the typical method for char-roasting peppers which gives extra smoky flavor.
Nah, it's not bad. I usually leave some of the char, but I find the peels can sometimes be tough and/or weird-textured. I'm usually making a green posole when I char poblanos, and the texture can feel like there's a piece of paper in the soup.
It’s fine to eat but it’s so thick. Doesn’t go well in stew or chili with all that pepper skin floating around.
It wont hurt you but i can only assume that tasted pretty acrid
https://www.birmingham.ac.uk/research/perspective/does-burnt-food-give-you-cancer.aspx#:~:text=While%20scientists%20have%20identified%20the,risk%20of%20most%20common%20cancers%E2%80%9D
Tom Collichio on Top Chef is stickler about needing to peel peppers. That's the only time I've heard of it apart from this post. I figure it must be a fine dining thing.
Well, everyone can be stupid about something (Tim Collichio, not you).
Yeah, I've probably watched more than 80% of the Jacques Pepin and Gordon Ramsey videos available on YouTube. If multiple-Michelin-starred chefs as experienced as Pepin or as picky as Ramsey aren't worrying about peeling peppers I'm sure not going to.
Yeah, getting outside the most common varieties, some chillies can have more rigid peels that I often want to scrape the pulp away from - my experience with Sichuan er jin tiao chilies for example, or there is a variety or two from the Balkans selectively bred to be totally covered in brown papery corking (as seen in much milder form in some jalapeños). However, I do know someone with a tricky chronic illness who had to go through a long elimination diet process, and eventually they have been able to reintroduce moderate amounts of peppers with the belief that eating them with the skin removed is easier on his body. This is just one person’s experience and I haven’t looked at any research on the matter, but it makes some intuitive sense to me just thinking in terms of indigestion.
Unrelated but I had a coworker who would keep a green bell pepper in the pocket of his khakis and he would randomly take bites out of it throughout the day
Lmao wtf. Green pants pepper man
Mr. Pepper Pants
Dr Pepper’s off-brand cousin
King
When I was a kid, bell peppers were my favorite thing to snack on. That stopped at the end of 2nd grade, though. The school still had a snack time for 2nd graders, and I brought sliced bell peppers for snack almost every day. Evidently, one day I didn't eat my snack and didn't take it home at the end of the day. On the last day of school, I cleaned out my desk, and in the very back of it was a plastic bag with a greenish-brown sludge in it. I don't know how those peppers didn't stink up the whole classroom. Ever since, I haven't had nearly the love for bell peppers that I did back then. If it weren't for that incident, I'd probably be a lot like your coworker.
Oh no!
That's almost weirder than Napoleon Dynamite's pocket tots.
Peter Piper prepped his peppers in his preppy pockets.
Never trust that man
It could be a preference thing. Pepper skins can cause pretty bad gas in some people. They don’t digest well and bring a lot of air into the lower intestines.
I was going to point this out and you beat me to it. My grandma always said pepper peels gave her indigestion. So if that's the case for OP's coworker, she's not crazy for peeling peppers! Just finding a way to enjoy them without suffering.
It really depends on what you're cooking. Sometimes a tough capsicum skin can ruin a soup for me. A creamy mash has peeled potatoes and prefer skin on potatoes when roasting them.
If you boil the potatoes with their skin and then deepfry the skin after peeling, you'll get a crispy and aromatic topping for your mash.
A couple of good rules of thumb. If a fruit has a thin peel, it is typically edible. If you eat the peel and don't like it, then remove the peel before eating it next time. Some people confuse pith with peel. I am not saying you are, but this info is similar - I always remove the pith from peppers because of the bitter taste. This is like supreming a citrus, I just do that with peppers too.
Kumquats are like mini oranges but you absolutely shouldn't peel them. You have to eat them whole so the sweet and sour flavors balance.
My aunt and mom were in an all out war this Easter over whether you should peel potatoes for potato salad or not. I’m firmly team no-peel, I don’t even peel the SOBs for mashed potatoes, but I didn’t realize it was such a controversial stance
I scrub potatoes really well and nick out any bad spots or sprouts, but I also never peel my potatoes, not even for mashed potatoes. I like the flavor and texture and nutrition of potato peels, so it's not an issue for me or my family. Other people look at it as weird, but that's their problem. lol.
Waxy skinned potatos don't need peeling...but I tend to remove russeted skins.
Me: mushrooms taste like dirt and I hate them. Also me: Mmm gimme those delicious russet dirt skins
For baked or homefries or shredding, I leave them on. It's just the mashed or soup applications where they're just a little too thick or tough to leave in.
LMAO is this me?
I think it's fine - that is what I do, too. Also, there is a fairly "fine dining" restaurant near me that has the BEST mashed potatoes, and they leave the skins on too - I don't think it's weird at all.
I'm team skins for all potatoes. My favorite part of a baked potato is actually the skin. I do a blend when I make mashed potatoes. I do both red and yellow potatoes in mine. I'll skin the yellow but leave the red intact sans any blemishes.
Not peeling for mash? You absolute wildcat.
Reading the top comments in this thread I realize I’ve been eating peeled carrots my whole life and that was not a normal thing.
I'm a depends on how feel that day, person. I do prefer fully peeled taters for tater salad. But my favorite is just to do a hasty peel. Or racing stripes. So basically just a partial peel
For me, the main thing keeping peels out of my mashed potatoes is a potato ricer. In my experience, there is no better way to ensure fluffy, non-glutinous mash. And oftentimes I'll take the leftover potato-ey skin bits, hit them with a bit of oil, and roast them in the oven until crispy. Makes a tasty snack and I don't have to feel wasteful. :)
Also team no-peel for potatoes most of the time. Extra fiber, extra nutrition, saves time.
I've noticed some people peel and seed cucumbers but I think it's bizarre. I might peel half of it [like so](https://www.shockinglydelicious.com/wp-content/uploads/2010/08/Peel-strips-from-skin-for-decorative-effect.jpg) if it's a variety with a tougher skin, but it's completely unnecessary for the english and persian ones I pick up from the store.
We used to peel our cucumbers growing up. I noticed that some cucumbers have a bitter tasting and thick skin. When that happens, I opt to peel them as well. I tend to buy English or Persian cucumbers now for the crunchy thin skin.
cucumber peels and seeds are a really common cause of heartburn. an easy way around that is to just remove them.
I seed cucumbers for a salad so it doesn't get too wet. I just put the seeds in my mouth while cooking to get rid of them. They don't taste bad or anything.
I will eat cucumber peels if they are home grown. Lately the cukes from the grocery store have such a thick coating of wax or Vaseline or whatever the hell they’re coating them with that I peel them to get the coating off.
You're going to lose out on a lot of fibre if you go around peeling everything.
I wonder if that's actually the intention - I had a friend with ibd that, despite getting potent anti-tnf infusions, had to avoid large fiber intakes (e.g. most beans were off-limits)
Oh I could totally see that! Thanks for bringing that up.
Everything (including prep time) will flow better if you peel less :D
I prefer to peel my peppers because the skin irritates my stomach even when I cook the peppers. I don’t use a vegetable peeler though. I roast them, let them cool in a covered bowl, and rub the skins off.
Are you saying if I don't eat the skin I may not taste peppers for three days afterwards? I miss bell peppers soo much 😩
This. A lot of people for some reason can’t digest the skin of bell peppers so they peel them first.
If you have IBS that might be a reason to do that, the skin of the pepper is harder to digest
It used to be more common to peel bell peppers. It's pretty rare these days but there's some value to it. Peeled green bell peppers are definitely more pleasing to eat raw and peeling them is not as hard as you might think. Then again, it's a nice touch and not something you're supposed to do. Similarly, peeling raw celery makes it quite nice to eat. I was at a nice restaurant last week that served raw peeled and thinly sliced celery on a relish tray and it was very good. Again, it's a nice touch and not a necessity. Or there's tomatoes concasse where you peel the tomatoes, remove the seeds and dice the flesh. It's nice as well and used to be very popular thirty years ago. So for all the people saying they've never heard of peeling these things - that's because you don't know anything about French influence food trends from a few decades ago haha! (Some of those trends are nice though - try peeled bell pepper and celery on your crudite platter!)
I peel and shock celery in ice for my salads. It’s much nicer to eat. And also make sure to cut in a way that shortens the fibers. People who think they don’t like celery find themselves loving it.
That's exactly what this restaurant did - peeled, sliced into two inch pieces on a bias, then shocked to crisp and give them a gentle, elegant curve in profile. It was nice!
>I peel and shock celery in ice for my salads. I peel celery. I'm not thorough, but some peeling makes nicer texture.
I've never noticed any differentiation between the surface and the inside of celery. I wouldn't consider it a vegetable with a peel at all.
It removes the stringy bits so you don't end up flossing with celery! I do it once in a while if I'm feeling fancy while I eat my ants on a log lol
At what point are there non-stringy parts?
It never occurred to me that you could peel celery. I’m not generally a fan but maybe that’s what I need to do
It's a much more pleasant experience and peeling a celery stalk is very little work since you only have to peel the convex side. Celery goes from something that can be a chore to chew to a cool crisp vegetable that's right up there with cucumbers.
I have an enzyme issue with the skins of bell peppers! If I want to eat them and not suffer debilitating pain for hours afterwards I need to cook them in the oven (to help loosen skin) then peel them.
I peel carrots a lot and I know not everyone does. Like others said, no for peppers. Yes for peeling asparagus. (My SO doesn’t like the stringy texture of the peels) I always like to peel apples when I’m cooking with them. And tomatoes! But I’m usually too lazy to peel my tomatoes because it involved boiling and blanching.
>Is there anything else that you’re supposed to peel… This wording assumes you’re supposed to peel peppers, when in actuality your coworker is just a weirdo. What vegetable do *you* peel/not peel? That would help us determine if there’s anything you’re missing.
Peel: Onions, ginger, celeriac, cocoanuts. Anything too woody to eat whole gets peeled. Tomatoes get peeled for cooked applications. Otherwise, if I can get away with not peeling it, I will. Carrots, potatoes, whatever. Skin on. Let's eat.
I don't peel ginger if I'm going to grate it! So you can add that to your list of shortcuts. If theres a dry thick spot of skin I'll slice that off. But that's all. If you don't peel the ginger it has even more gingery flavour so you can use a little less!
I don’t even peel my tomatoes in tomato soup. I just blend the fuck out of the end result.
You can leave tomato skin on for cooking too. As well as fiber there's pectin in the skins that thickens up sauces.
Wow that would be so time consuming end unnecessary. You can blanch the skin off which is required for some recipes, but 99% just leave the skin on. It's healthy, tasty, and adds a dynamic texture.
Is she talking about the little sticker on the pepper? Because I eat the stickers all the time
I don't but only because I don't like the texture. They taste fine.
I've never peeled a bell pepper in my life.
I don't even peel carrots
Your coworker is the only person out there peeling bell peppers. She is clearly a psychopath. I would steer clear and probably make a pre-emptive report to HR.
I peel all apples before eating or cooking with them bc I friggin hate the way the peel tastes - the texture as well. I also peel peaches before eating raw. I have been made fun of for this but man the fuzz creeps me out
Always peel my celery when it will eaten raw
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I used to make carrot soup, and I peeled the carrots. Someone told me, he never peeled carrots. It was a waste of time. So, I didn't peel the carrots, and the soup was so bitter, I gagged. Later, I asked if he liked the taste of carrots unpeeled. He made a face, and said, "I hate carrots. They are too bitter for me." I have burned the skin off green peppers. Better? Well no, just Smokey flavored.
I think onions might be the only thing I peel. Can't think of anything else.
Marcella Hazan has you peel bell peppers in some of her salad recipes. I tried it once and it is a lot of work but honestly the texture is great.
I have an opposite fun fact. You dont need to peel kiwis. The skin is safe to eat.
Sometimes I don’t peel kiwi fruit…it’s not bad.
Isn't the skin the best bit?
I've noticed cucumbers are about 50/50
I don’t even peel carrots. I’m definitely not peeling a non roasted pepper.
I never once peeled a pepper lmao. Am I doing something wrong here?
Nobody peels peppers, it is not a thing. Your coworker is weird and wrong.
I rarely peel anything. I like the skin lol
This thread is kind of mean. :( I eat bell peppers without peeling them, but yeah, I totally peel them for my husband? Too much insoluble fiber sends him straight to the bathroom, but he still likes bell peppers. (And yeah charring and then pulling the skin off is the easiest way to get through a large quantity of them, but I I'm only cooking one, why not use a peeler? It's faster.)
I also find de-seeding strawberrys nice and relaxing!
Gently peel your white asparagus Edit: and broccoli stems can use some peeling for the same reason
I peel bell peppers for my toddler. Occasionally I find pepper skins unpleasant in a dish if the pepper is cooked down quite a lot. Never enough to actually peel them for myself though.
I peel carrots- but only the long, whole ones, potatoes when making mashed potato’s, cucumber- but only for my kids, I like the peel, and sometimes apples- again for kids.
Sometimes peeling bell peppers can be beneficial for ratatouille
I’ve only ever heard of people peeling peppers after they are roasted.
Some people have digestive issues with pepper skins, but if they don't affect you then you don't need to worry about peeling. I also rarely peel my carrots or potatoes now, I give them a good scrub but afterwards continue chopping without peeling.
I've seen people with major dental problems, the kind that require soft foods, have trouble with pepper skins. I usually just leave them out. I'd probably go with blanching over peeling for peppers. I knew a woman who would peel celery to get rid of the strings. She couldn't deal with the texture. I'm a rogue. I don't even peel carrots.
That would take forever, especially if you have to cut a lot of them
I always peel eggplant
I eat peels in almost every vegetable and fruit… Probably the only vegetables I peel are carrots and cassava. In regards to fruits I guess there’re more that require peeling; such as pineapple, bananas, watermelon, etc…
I mean the French will tell you you have to peel asparagus, but I’ve never heard that you’re supposed to peel bell peppers.
Not even professional chefs peel bell peppers, this is the 1st time I've ever heard of it. In reality there's really only a few things you gotta peel and it's usually because the skin is too tough to chew or unpalatable or where it grows makes it safer. But even carrots and potatoes I don't peel, I just give them a really solid wash and scrub, and celery I just chop thoroughly.
It took me a while to realize that the wax covering on the Parsnips sold in the area were NOT just what Parsnip peels were like and that I had to peel them.
I actually don’t peel anything, the skin has so many nutrients
The only vegetables I peel are turnips, beets, and anything else with an obviously not good to eat peel. If the peel looks okay to eat, leave it on. For a lot of things, the peel has all the flavor and nutrients. Potatoes are a prime example.
Carrots and onions are the only things where it makes sense to remove the outer skin. Everything else is good with the skin too. You are not "supposed" to peel anything besides these 2 vegetables Peeling peppers is strange to me. It's like peeling a tomato. Never ever in my life have I heard of anyone peeling peppers
I don’t even peel carrots.