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Carrot Tips
By | May 2, 2009
• Carrots among the most versatile of vegetables, are large taproots. Although several kinds exist, the Imperator is the most common. It is long and pointed, with a medium to dark orange color. It has a mild, sweet flavor. Carrots can be cut into a variety of shapes and eaten raw, used for a mirepoix or prepared by moist heat cooking methods, grilling, microwaving or roasting. They are also grated and used in baked goods, particularly cakes and muffins.
• Choose firm carrots that are smooth and well shaped, with a bright orange color. If the tops are still attached, they should be fresh looking and bright green. Carrots are available all year
• Keep your carrot sticks in a container submerged in cold water in the refrigerator for longer lasting crispy carrots.
• Save your carrot peels and ends along with your celery leaves and onion peels for your stocks.
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