Sure but even when cleaned the outer layer has a rougher and less even texture than inside. I prefer ingredients to be uniform so they cook at the same rate.
It's whatever, you do you. I peel every carrot and potato every time tho.
You're not wrong. I'm personally a big fan of making fondant potatoes, which is all about cutting them uniform. You can always save the scraps to make mashed or fries.
Some people do, and panic a bit if the measurement is "a dash", or even "to taste".
I'm not one of them, but I do weigh ingredients for a different reason. Example, I want my two-pound bag of frozen whatever to last seven days, because I only shop once a week. So, I weigh out 1/7 each day. I'll leave it to others to decide if this is more, or less weird.
To be fair and balanced, I used to weigh everything when I was being super strict about my diet. I wanted to make sure I was hitting my macros exactly.
I would do shit like tare the scale with the bottle of olive oil on it, then add a few glugs to the pot, then weigh it again and write down how much I used. I'd do that with everything (even carrots) so that I would have a super accurate calorie/fat/protein count of the soup by the end.
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NICE.
It specifically said 225g carrots, not 225g carrot.
So if You peel it You won't have enough.
If they’re washed why peel it?
Some of the best carrots I’ve had were from a garden and washed off in a dishwasher solely for rinsing produce on cold.
I always peel carrots. And cut off the ends.
Cut off the ends, but don't peel, just give 'em a good scrub with a vegetable brush.
Sure but even when cleaned the outer layer has a rougher and less even texture than inside. I prefer ingredients to be uniform so they cook at the same rate.
It's whatever, you do you. I peel every carrot and potato every time tho.
You're never gonna get a curvy lumpy vegetable to be perfectly uniform without wasting a whole lot. Close enough is good enough.
You're not wrong. I'm personally a big fan of making fondant potatoes, which is all about cutting them uniform. You can always save the scraps to make mashed or fries.
Depends on the dish. The peel can be more bitter. Completely agree for most dishes though.
That's 0.53 - 0.56 regulation American footballs, for anyone needing the conversion.
Thank you. But i was able to calculate this out using drug references. It's 64.2 8-balls.
Sorry, I don't do coke, but I smoke hella ganja. Could I have that in slices or quops?
How does that carrot look uncircumcised
People follow recipes to the gram for soup/stew? Just chuck shit in the pot until it tastes good.
Some people do, and panic a bit if the measurement is "a dash", or even "to taste".
I'm not one of them, but I do weigh ingredients for a different reason. Example, I want my two-pound bag of frozen whatever to last seven days, because I only shop once a week. So, I weigh out 1/7 each day. I'll leave it to others to decide if this is more, or less weird.
To be fair and balanced, I used to weigh everything when I was being super strict about my diet. I wanted to make sure I was hitting my macros exactly.
I would do shit like tare the scale with the bottle of olive oil on it, then add a few glugs to the pot, then weigh it again and write down how much I used. I'd do that with everything (even carrots) so that I would have a super accurate calorie/fat/protein count of the soup by the end.
It's a handy guideline, especially for beginners.
It's oddly satisfying even if you don't follow it to the gram. I barely use recipes but why not.
I'm gonna make this soon as I figure out what a courgette is