- Joined Apr 3, 2008
I see your point when it comes to onions and garlic etc, I peel these on a paper towel and then they go on my board. But when it comes to potatoes I put them in a big bowl and peel them (usually sitting infront of the tv watching a reality show) and then I was and dry each peeled potato to remove the dirt. Your method is making me paraoid... I'm prone to being paranoid about such things.Potatoes have to be hand scrubbed inder water to remove some of the dirt. If you drop potatoes in boiling water without washing them, the water will be a mess. If you slice them and fry them unwashed, the bottom of the pan will turn into a gunky mess. If you peel a russet without washing it, your peeler will be chewing through dirt and crud that will dull the blade faster.
MOST of what I cook will be peeled/pithed/pitted/seeded/whaever anyway - so why bother, right?
- Because if it hits the board dirty - all the clean insides will be as dirty as the outside as soon as the skin is broken.