Timeline for Why do we peel carrots?
Current License: CC BY-SA 2.5
7 events
| when toggle format | what | by | license | comment | |
|---|---|---|---|---|---|
| Oct 3, 2015 at 15:16 | comment | added | Wayfaring Stranger | I peel my old woody carrots from the supermarket just to get the little stringy rootlets that have grown out of them off. This would not be a problem if I could remember to check whether I need to buy fresh when I plan to cook with the things. | |
| Dec 16, 2011 at 16:08 | comment | added | rumtscho♦ | This depends on the carrot. A young carrot freshly pulled from the ground has no bitterness at all, it is even sweet. Old, woody carrots from the supermarket could be bitter, especially if the surface is treated. | |
| May 24, 2011 at 21:48 | comment | added | keithjgrant | +1 The latest issue of Cook's Illustrated (June 2011, I think) did a taste test where they found it's much better tasting after being peeled. | |
| Aug 19, 2010 at 10:07 | vote | accept | Joe | ||
| Aug 12, 2010 at 13:16 | comment | added | dassouki | @joe - indeed when raw as well however, I think it's more noticeable when the fruit is soft rather than crunchy. I find the bitterness acceptable in the raw state | |
| Aug 12, 2010 at 12:11 | comment | added | Joe | It it only when cooked? Michael's response seems to suggest it's in raw carrots, too. | |
| Aug 12, 2010 at 2:52 | history | answered | dassouki | CC BY-SA 2.5 |