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185 Comments
- hybam, on 10/12/2007, -5/+89This video and many other were uploaded here http://digg.com/science/VIDEO_:_Lots_of_Japanese_tips_to_save_your_time.
- commiecat, on 10/12/2007, -10/+74If by one step you mean score it, put it in boiling water, shock it and squeeze off the skin. :) Still kinda neat, though.
-commiecat - antoniusblock, on 10/12/2007, -7/+25it's a good thing they came up with this, the old method (picking profusely) really wasn't working too well for her...
- Dradis, on 10/12/2007, -4/+16Agreed! And lots of the nutrients are located in or near the skin. (http://www.healthypotato.com/nutrition/faq.asp)
That said, there are recipes that require skinless potatos. - ArmandoM, on 10/12/2007, -1/+12Longer if you watch it. :)
- timtop, on 10/12/2007, -8/+18it also has the most toxic parts. (some say potatos wouldnt pass FDA reg's as a food if discovered today)
- bede, on 10/12/2007, -7/+16But, but, the skin is the best part!
- T0PS3O, on 10/12/2007, -1/+10Yeah it's hardly one step:
- Circumsize potato
- Put in boiling water
- Put in freezing water
- Unpeel
Good find though. - jnorris441, on 10/12/2007, -16/+25First tentacle hentai and now this. Is there anything they can't do?
- edrift101, on 10/12/2007, -6/+14I've always just used a knife instead of my fingers. Seriously, who picks at the potato skin to peel a potato???
I'll have to try this next time I want to make some mashed potatoes. - BaCk1a5h, on 10/12/2007, -6/+14I love the lady picking at it.
I love that it's on a Mexican Website.
I love the bowl of ICE immediately followed by the crazy Japanese title!
Beautiful - mongrel, on 10/12/2007, -6/+14So how long does it have to boil?
- badminus, on 10/12/2007, -4/+11"yeah, but with a peeler, don't you lose some of that delicious potato???"
Yes you do. It's called the skin. - EvilBadger, on 10/12/2007, -3/+10I like how they show the first woman picking at it like a bad sunburn or something. Umm, USE A FREAKIN PEELER.
- juicehead, on 10/12/2007, -7/+13This may not be practical for one potato but for large catering events this could save some time.
- paulrus, on 10/12/2007, -0/+6Why is it that since they changed the way comments are posted TONS of old stories keep getting resubmitted and put on the front page?
This and all the other Japanese "tips" were posted like a month ago.
I put all of them on our blog after finding them here.
http://www.japancast.net/2006/02/amazing-tips-in-japanese.html - zopu, on 10/12/2007, -1/+7This also works for tomatoes.
- gluon, on 10/12/2007, -45/+51...and the academy award for the first person to prove they're a retard for making fun of Asian culture goes to.... envelope please... scoffee2002
- themulf, on 10/12/2007, -5/+10I feel like I'm watching a video game with all the sounds. The potato is peeled, IEEEEEEEEE! Bloop Bleeep, DING. Connnnngradulations! You win a bottle of orange Julius!!!!!
- 16bit, on 10/12/2007, -6/+11yeah, but with a peeler, don't you lose some of that delicious potato???
- BaCk1a5h, on 10/12/2007, -0/+5Putting it in the ice doesn't make it cold. It cools it down so you don't burn the hell out of your hand. Learn to cook!
- xunil2, on 10/12/2007, -3/+7Nope. DUH. We've been doing this for a long, long time. I do this with tomatos all the time when making sauce.
- tindenver, on 10/12/2007, -1/+5"Have you guys ever made mashed potatoes? You normally boil the potato and then peel the skin off while they are still extremely hot, and soft. If you took a peeler it would scald your hand holding it trying to peel it, and the peeler would rip off a ton of potato, and not just skin."
umm when you make mashed potatoes you peel the potato first, not after it's boiled. - kimos, on 10/12/2007, -4/+8This technique is far more useful for things like peaches or tomatoes, things that are softer and can't withstand a pealer or knife. Especially in large quantities, for canning preserving...
- BaCk1a5h, on 10/12/2007, -1/+5I don't think we dugg this for the Potatos, but rather the awesome video by the crazy japanese.
- deepsub, on 10/12/2007, -19/+23This is how McDonalds 'peels' potatos when the mass produce french fries.
- everfalling, on 10/12/2007, -1/+4i thought they used a tumbler device for their peeling. i know that's what they used to make super market frozen french fries.
- mpancha, on 10/12/2007, -0/+3digg for neat factor
this was timed perfectly too. This weekend is the wives/women fiance's/gf turn to cook in my little circle of friends. Needless to say I emailed them this link to give them a little cooking tip. - TVarmy, on 10/12/2007, -3/+6I've read about this. It's called "blanching." It's really more for overripe fruits, but I see how it could be helpful for mashed potatoes. By the way, it's better to cook the potatoes in the skin as that makes the inside retain more flavor, which is really good if you are using Yukon Golds or Russets.
But for peeling potatoes without cooking, I've heard of a gizmo called the "rotato" at http://www.amazon.com/gp/product/B00028I3LS/ref=pd_lpo_k2a_2_txt/102-7284345-1472126?%5Fencoding=UTF8&v=glance&n=284507
The reviews seem to like it, but I fear that they might be fake because it is an "As Seen On TV" product. Have any of you tried it? Is it hard to clean or anything? - snakeyes, on 10/12/2007, -0/+3This is somewhat similiar to peeling the shell off a hardboiled egg. After you boil it you want to put the eggs in ice cold water for roughly 2 minutes. Then it will allow for easy peeling of the shell. This is for those who eat tons of hardboiled eggs like me!
- TheCheeta, on 10/12/2007, -0/+3We had such a machine on the USS Eisenhower. When you are cooking up mashed taters for 6,000 sailors, any type of process that involves handling individual potatoes is not an option. Check this monster out: http://www.vanmarkcorp.com/peeler2800.html
- AVStar, on 10/12/2007, -1/+4Maybe perhaps, just perhaps, that this is just a dramatization and a lame attempt a humour from a show for bored housewives? Just maybe that this little show does not represent the technological-coolness of every frigging Japanese on the planet? That the mythical people called the Japanese maybe do not take themselve too seriously in MOST of their TV shows? That most views the English-speaking folks on Japan don't even register with the normal Japanese? Gosh, I should post this to 2ch.net and see how the Japanese internet otakus reply to this kind of western myopia. Must be a fun read.
- inactive, on 10/12/2007, -2/+5@DeepSub
"This is how McDonalds 'peels' potatos when the mass produce french fries."
Actually, you should really do your homework. Mcdonalds buys their fries at 30 cents a pound pre made (all they have to do is heat them up). They then charge $3.65 for them in pretty red boxes. That's a markup of 1,100 percent. - thebudgie, on 10/12/2007, -6/+9I've never seen it done like that before. That's really interesting, and I can see myself using it in future...
- karthurneil, on 10/12/2007, -0/+3yeah, this is a really simple technique thats been used in kitchens worldwide for centuries...not new, not unique to any culture, and a fairly intuitive process...
hot potato expands, cold potato contracts, skin peels away from meat.....no big surprise - slartibartphast, on 10/12/2007, -0/+3It's called blanching, yea more used for tomatoes.
- 5blocksfree, on 10/12/2007, -1/+4And I think, hard-boiled eggs - except instead of scoring, you just crack the shell a bit before putting it in to the cold water.
- ani-pockdotnet, on 10/12/2007, -0/+2O.o I got lost reading your far simpler method..
- Tirus, on 10/12/2007, -0/+2I think that it was the British that taught/gave us the gizmo to fold shirts. Someone please check for me.
- AVStar, on 10/12/2007, -1/+3Asians eat plenty of butter. They just don't slathered it on something all the time and let it be the sole source of the flavor. Ever tried a Japanese buttery white-bread? It's 10x better than anything baked in the US. When you toast the thing, the whole room filled with buttery aroma... and that's even before butter is applied! Not to mention it's fluffy and chewy at the same time... Goodness I need to get some shoku-pan right now...
- ArmandoM, on 10/12/2007, -1/+3The skin only contains toxins if there is green... you should peel away green spots on the skin first. Other than that, they're fine.
- sstidman, on 10/12/2007, -0/+2Because the normal process involves a lot of effort and your own time actually standing there peeling the potatos. This method is very simple and requires very little of your attention (i.e. you don't spend much of your time tending to the potatos). I think it makes a lot of sense, even if you are only peeling enough potatos for your family for dinner.
- yjacket12090, on 10/12/2007, -0/+2HOW did this make it to the front page?
- dbxz, on 10/12/2007, -0/+2heres the actual link to the YouTube video http://youtube.com/watch?v=37GVvxcyz6I
- inactive, on 10/12/2007, -0/+2hardly 1 step, but still neat in a mr. wizard way
- EDantzer, on 10/12/2009, -0/+2dugg for weirdness and cool sounds effects
- klane, on 10/12/2007, -0/+2"quite possibly the coolest thing i have ever seen"
You sir, lead a sad sad life..... - davidemm, on 10/12/2007, -0/+2This is also a great trick for tomatoes. I make tomato sauce every year and it works like a charm, but you don't need to cut around it first like in this video.
For tomatoes, it's in boiling watter for about 2 minutes. I assume this takes longer ~ 5 minutes+. - TheGalacticFork, on 10/12/2007, -1/+3I think it's pretty clear, the Japanese are the 1337'est people on the planet...
Digg, I think I'll try it too. - zigziggityzoo, on 10/12/2007, -0/+2OMG! They figured out how to blanch a potato. yay.
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