digg

Join DiggAbout

Discover and share the best of the web!
Learn more about Digg by taking the tour.

How to peel a potato in one step

zonalibre.org — These japanese people are astonishing :p first they teach us how to fold a t-shirt and now how to peel a potato :p

Bury
show profanity settings
expand all
  • 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
    • scoffee2002, on 10/12/2007, -220/+41Me agree with first guy. rooks rike rot of steps. take rots of time.
    • 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
    • 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.
    • zopu, on 10/12/2007, -1/+7This also works 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.
    • 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?
    • sharpteacher, on 10/12/2007, -2/+2TVarmy, the rotato works great! It's very easy and it cleans up very fast.
    • 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.
  • 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.
  • hybam, on 10/12/2007, -60/+9This video and many other were uploaded here http://digg.com/science/VIDEO_:_Lots_of_Japanese_tips_to_save_your_time.
  • Blackscorpion, on 10/12/2007, -18/+6It is cool to watch but I don't know how much time it would save you. A good old potato peeler works just as good.
    • 16bit, on 10/12/2007, -6/+11yeah, but with a peeler, don't you lose some of that delicious potato???
    • TheCheeta, on 10/12/2007, -10/+5Works WELL. "Well"... not good.
    • 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.
    • whux, on 10/12/2007, -2/+2I don't how much time it would save me, either, but if you peel all your potatoes by angrily plucking bits of skin off for 20 minutes, then I could see how this would be a miracle.
    • pt4117, on 10/12/2007, -3/+4Have 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.

      This also explains why she was picking at it that way.
    • 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.
  • capellathestar, on 10/12/2007, -12/+10Awesome - potato haxxor. How did I not know this before??
  • juicehead, on 10/12/2007, -7/+13This may not be practical for one potato but for large catering events this could save some time.
  • blubloblu, on 10/12/2007, -18/+0useful!
  • 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...
  • spacenettnet, on 10/12/2007, -20/+4that is awesome
  • heymark, on 10/12/2007, -18/+12I love the Japanese.
    • wheremyarm, on 10/12/2007, -20/+6That totally deserved to be burried, you *****. [/sarcasm]
  • jnorris441, on 10/12/2007, -16/+25First tentacle hentai and now this. Is there anything they can't do?
    • AVStar, on 10/12/2007, -13/+0Yeah them Japanese just love to freak out American and Mexican boys with tips for stay-at-home mom on how to make a potato and beef croquet (have any idea what this freaky thing is?) a few seconds faster. They can do aaaaaaaaaany thing! I'm so easily impressed that I get a kick out of a show no one who has a JOB has ever watched in Japan. Yeah they Japanese do nothing but making video out of simple, time-honored cooking tips and tentacle porn. Yup, freaking inhuman Japanese.
  • SPNKrPunk, on 10/12/2007, -18/+7Im not the only one who screamed "duh" at the sight of this, am I?
    • 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.
  • bede, on 10/12/2007, -7/+16But, but, the skin is the best part!

    • 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.
    • 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)
    • 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.
  • Zjm7891, on 10/12/2007, -20/+4sing it with me now! "I like Chin..er..Japenese"
  • spih27, on 10/12/2007, -16/+4I always make fun of my g/f cuz her country always comes up with ridiculous things.

    They do tend to hit the mark occasionally, congrats to them for creativity.
  • mongrel, on 10/12/2007, -6/+14So how long does it have to boil?
  • ivaj, on 10/12/2007, -16/+3hacks! (I'll be sure to try this)
    • wheremyarm, on 10/12/2007, -14/+3OH MY GOD HOW DARE YOU! MINUS DIGS! [/sarcasm]
  • jk_baller23, on 10/12/2007, -11/+7Those japanese people, always thinking outside of the box...:-P
  • 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...
  • 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.
  • klane, on 10/12/2007, -36/+16I'm still curious as to why this is the number 1 Digg right now? I'm sorry, but this is retarded (and I usually hate people that say stuff like this).... I've been flamed for having a non-tech related post... but this is WAY worse!

    But this is truly pointless.... just go out a buy a potato peeler... it's faster. You've gotta realize, you have to wait for the water to boil which takes long enough on it's own.

    Just buy a potato peeler and use a little elbow grease!
    • punchingjudy, on 10/12/2007, -13/+7Hey, it's not easy for everyone. What about people without fingers or a thumb?

      I find this excellent! Now my pet monkey has no excuse for not peeling the damn potatos.
    • Bushikatagi, on 10/12/2007, -9/+5It could be considered science...
    • MadEnvoy, on 10/12/2007, -10/+4Agreed... It's neat but not tech...
  • 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...
    • Zipp425, on 10/12/2007, -8/+3Yes, we now know that the Japanese arent always technologically advanced...

      Who the heck picks their potatoes...
    • 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.
  • willthegeek, on 10/12/2007, -12/+1I can't believe I watched the whole thing! :)
  • mavranos, on 10/12/2007, -6/+8"This 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..."

    I use this trick with tomatoes when making salsa, panzanella or somethin'. Score, blache, cold shock and peel. Very handy!
    • WocEnasni, on 10/12/2007, -0/+1I do the same thing when making salsa, so I was well aware of the technique. This is a good tip though for the less culinary adept.
    • DoMaGe, on 10/12/2007, -0/+1all bow to the salsa chef.
  • MasterDwarf, on 10/12/2007, -6/+6A lot less labor intensive. Just the way i like it.
  • almost_crazy, on 10/12/2007, -9/+2HAHAHAHAHAHAHAHA why did I watch this, I don't cook?
  • docxxvi, on 10/12/2007, -6/+3all these years, 20 odd peelers later and i could have done this just like that! how will i ever get those 18hrs 32mins and 23 seconds back - really!
  • 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
    • royeiror, on 10/12/2007, -2/+3actually it's spanish, but no harm done
    • ochito, on 10/12/2007, -7/+2hmmm.. spanish language = mexican? yeah.. I guess they don't speak it anywhere else right? Watch your biases.
  • karch, on 10/12/2007, -9/+4hahahaha, pick pick pick that skin off.
  • opps12, on 10/12/2007, -11/+5gotta love it...a Japanese video on a Spanish site...submitted to English speaking digg users
  • hassanmiah, on 10/12/2007, -5/+1how long do you keep it boiling for?
  • riddlebox, on 10/12/2007, -12/+2Your putting the potatoe in cold water...which in return would lower the tempature of your potatoe...who wants a cold potatoe...those asian people need to invest in some good old butter too. Which makes Rice/Potatoes, and any other grainy...high in startchy foods 10x better. A least my Indiana native self.
    • boohiss, on 10/12/2007, -12/+8You better not ever make fun of Dan Quayle.
    • MWWLSE, on 10/12/2007, -5/+3excellent reference
    • 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...
    • noone1776, on 10/12/2007, -1/+1Damn, I was gonna say that
  • 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!!!!!
  • SidewalkPilot, on 10/12/2007, -17/+3Lame / off topic
  • Darkshine, on 10/12/2007, -4/+3I've heard of this before but never actually saw it until now.
  • ajbalash, on 10/12/2007, -3/+4A buried comment said: You've gotta realize, you have to wait for the water to boil which takes long enough on it's own.
    In case anybody else is confused, they are cooking the potato. Note that this method could make making mashed potatoes much easier and faster! (A potato peeler is pretty quick too though. Maybe some people don't have them?)
    • klane, on 10/12/2007, -13/+2Ahhh... thanks for getting that out there for me!
      People once again... this is lame....
  • Aero1, on 10/12/2007, -4/+2that video sounded like chun li from street fighter! with sound effects and all!
  • dignick, on 10/12/2007, -5/+5You've gotta love the japanese.
  • BaCk1a5h, on 10/12/2007, -5/+5Considering it is Monday and we should be doing work or be at school, what the hell is everyone not doing while they're commenitng on super potato peel wow? =-)
  • treehead, on 10/12/2007, -2/+1;in japan, there's a right way to do most any task:

    http://video.google.com/videoplay?docid=4776825453418327083
  • longman2g, on 10/12/2007, -10/+4this is just stupid, what is this doing on a technology webpage? and besides, now you've got a cold potato
  • 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!
  • 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!
    • longman2g, on 10/12/2007, -12/+3I assume that restaurants don't serve people potatoes that have been sitting out for half an hour so you don't "burn the hell out of you" mouth, nor do they stick them in cold water. People would complain about their potatoes not being hot enough.
      And to reitterate my main point, what the hell does this have to do with technology? If I wanted to learn how to cook I'd go to a culinary webpage. Ass.
  • Namco, on 10/12/2007, -5/+1Dude, that's friggin leet... but there's something unpleasantly phallic about peeling off those skins like that. Yeeech!
  • dclowd9901, on 10/12/2007, -2/+2Can I say something? Why not just peel the damn thing for all the time and resources it takes to boil the water, score the tater correctly, boil it without cooking it, and dip it in a vat of ice?

    I'll stick to folding t-shirts ninja style, thank you.
    • 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.
    • twinklyJesus, on 10/12/2007, -2/+2They are ALSO cooking the potato...ASSHAT!
    • 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.
  • 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+.
  • dbxz, on 10/12/2007, -0/+2heres the actual link to the YouTube video http://youtube.com/watch?v=37GVvxcyz6I
  • Jyuu, on 10/12/2007, -4/+1My aunt taught me 10 years ago.
  • slartibartphast, on 10/12/2007, -0/+3It's called blanching, yea more used for tomatoes.
    • bluemath, on 10/12/2007, -0/+1I was thinking the same thing: blanching. Never thought to use it on a potato. I'm just wondering how time saving it is unless you're peeling a ton of potato's.
  • sixister, on 10/12/2007, -0/+1Has nothing to do with technology... but I dugg anyways. couldn't help myself.
  • Fetching more discussions...
    Show 51 - 100 of 119 discussions
  •  

    Login or register to add a comment

    Create a new account or login to join in the conversation on Digg. You'll also be able to Digg stories to help promote things you like.


© Digg Inc. 2008 — Content posted by Digg users is dedicated to the public domain.
DIGG, DIGG IT, DUGG, DIGG THIS, Digg graphics, logos, designs, page headers, button icons, scripts, and other service names are the trademarks of Digg Inc.