Hot answers tagged carrots
Probably not. Carrots naturally (or due to selective breeding) come in an extremely wide variety of colors from white to yellow to orange to red/pink to purple. It's likely that you were simply looking at two different varieties, one of which was more pale than the other. click image for source Even the color being only "skin deep" isn't necessarily a ...
One option is to cut the carrots slightly diagonally instead of perfectly square. The resulting pieces are not perfectly cylindrical, but they tend to tipping instead of rolling all over the cutting board. (Note that this method only works if the diameter of the carrot is substantially larger than the thickness of a piece.)
If you juice your own carrots you would see how sweet carrots actually are. When you juice a carrot, you are extracting the liquid portion (which contains the majority of the sugars) from the cellulose. Since the cellulose is somewhat flavorless — it tastes pretty much like paper pulp — you are essentially creating ...
I find when cooked, the skin retains a bit of bitterness and toughness, so in desserts, juices or when shaved/julienned , I'm inclined to peel them. In fast salads, quick application, I usually don't bother.
It's probably not anything so sinister. Even typical orange carrots do vary somewhat in hue. And as with many other vegetables, "heirloom" varieties of carrot have started to make a bit of a comeback in the US. As you can see here there's a wide variation in color among these heirloom versions; they can range from very pale, almost white to brilliant ...
I'd like to add that you'll get additional nutrients from the peel, same as with potatoes and some other vegetables.
And you don't have to let your carrot peelings go to waste -- use them in making vegetable stock, along with bits from other vegetables. Mushroom stems, corn cobs, potato peels, etc. can all be used in stock as long as you strain it after cooking. (I keep large plastic bags in my freezer that hold vegetable trimmings and leftovers, and when the bag gets ...
The style of cut is called julienne. True, a mandoline can make a julienne cut, as well as thin slices. However, you can also use a knife to achieve a julienne cut. First, cut the carrot into manageable lengths--2 or 3 inches. Cut a piece into 1/8 inch slices lengthwise. Stack several slices on top of one another and cut lengthwise through all layers to ...
According to the History of Carrots page from the World Carrot Museum: The current yellow/orange varieties (containing carotene) through gradual selection in Europe, now form the basis of the commercial cultivars around the world, mainly through their superior taste, versatility, nutritional value and cultural acceptance. It is clear that until ...
If your carrots are going soft after just a few days, you're not storing them properly. Mine keep for weeks and weeks. I leave them in the plastic bag, and keep that in one of the vegetable drawers in my fridge. How are you storing yours? A rubbery soft carrot isn't bad for you, it just isn't very pleasant. A slimy carrot is bad for you, don't eat it.
Store them in the bag in your fridge. Also, if you take the greens off they will last longer. I keep mine in the drawer at the bottom.
If you take a slender slice off the carrot (down the length), then your carrot is no longer round, and it'll nicely sit on that now-flat side. (You can do this with a sharp knife, or with a few passes of the vegetable peeler). Visually, though, it's hardly noticeable especially after cooking.
I can see this as being similar to a sweet potato pie. Best bet in that case would be to cook the carrots, then puree and mix with eggs, milk, etc. just as if it were a sweet potato or pumpkin pie. Two alternatives that come to mind would be to treat it like a fruit pie, as you say. Because of the texture of the carrots, I would grate them with the large ...
When carrots turn black, it is almost always caused by rot. I would definitely not eat them.
One thing I've done in the past is use the tendency to roll to my advantage, rather than fighting it. I position a shallow dish to collect the carrots at the "bottom" of the cutting board (the edge furthest away from me), and prop the cutting board up slightly at the "top" end (where I stand). I use a kitchen towel, since that keeps things from sliding ...
Cayenne pepper. I'm actually serious. I haven't tried it in carrot cake but a little capsaicin actually works well with a little sweet to offset it. Chile powder also works well in sweet things. Cardamom is my wife's favorite and so it goes into many baked goods I make. It would work and be interesting but not spicy. You can always put in a good extra ...
If you're talking about fast food, you can rest assured that their carrots arrive that way from the distributor, who is probably using industrial machinery to do the cutting. If you want to achieve this at home with minimal effort then your best bet is a piece of equipment called a mandoline. Normally it has a top piece that you use to pierce the vegetable ...
Even raw, in some carrots the peel will have slightly bitter or soapy taste. Less so with very fresh, young farmer's market or homegrown varieties. Taste a little bit and see if it needs peeling.
You use the leaves, not the carrot themselves. I don't know for sure this is what your Russian Civil War book was talking about, but I know it works, and besides, if they were desperate enough for acorn coffee and carrot tea, I imagine they were eating the carrots. This site suggests that you might need 1/4 cup of carrot greens per 1 cup of water; you can ...
The other answers did not mention the packaging. Carrots that come in bags (like baby carrots) often have an orange grid pattern painted on the bag. This makes the carrots look significantly more orange than their non-bagged counterparts.
I've never had them, but they are indeed edible. Due to the high amount of potassium in them they can be bitter. The World Carrot Museum (lol) even has an entire page for carrot greens, including several recipes. Excerpt: They ARE edible and are highly nutritive, rich in protein, minerals and vitamins. The tops of the carrots are loaded with potassium ...
When it comes to spicing cakes I tend to err on the side of heavy handed as I like them to have a bit of punch. I'd go for more cinnamon definitely, and I'd also consider a good pinch or more of powdered ginger. i love the combination of cinnamon and ginger in a cake. I also like to butter my cake tin, then sprinkle a layer of sugar over the butter and ...
There are no real doneness rules on mirepoix per se (even raw is used in some dishes). However, the recipe designer may say sweat versus sauté to give an indication of colour and flavour depth to match the 'headliner' of the dish (usually the meat). Although not a rule, you may generally see sweat used more for lighter meats like fish and fowl and sauté ...
They're just roots. Don't forget that carrots are a taproot and this one seems to be trying to grow. The carrots are still fine to eat, though they use the internal sugars to grow the roots, so they may not taste as sweet. They'll also get soft really quickly, so if you're going to eat them, do it soon. Related question here.
There is a relatively cheap kitchen utensil for julienne cuts. It's basically a vegetable peeler with teeth. I use it to julienne carrots and other vegetables a lot when I'm making all sorts of dishes. It takes a bit of getting used to, but is a good compromise for the amateur.
I scrub carrots with warm water and a brush, I usually don't peel them unless appearance is going to play a factor.
To get the dirt off? I'm not sure if this answer is a joke or not. All of our carrots now are local. They're nobbly and dirty. Peeling seems the easiest way to clean them.
It's all a matter of aesthetics; peeled carrots are pretty carrots. I never peel mine unless the application calls for it (which is usually only when guests might mind the peel).
Carrots come in lots of colors from pure white, yellow, orange up to and even including deep purple. They are not dyed.
I like hobodave's answer, but I'll put my .02 bucks on a negative answer: I tend to throw cooking debris in the stock pot. Onion skins, garlic peels, anything I might otherwise throw away. It's stock, right? Stock and stuffing exist to make use of leftovers. But don't do this with carrot tops, it'll make your stock taste wonky. Had to make thanksgiving ...
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