In article >,
Julia Altshuler > wrote:

> Omelet wrote:
> >
> > I just never saw the point in peeling them other than aesthetics. The
> > ones I get in the store, the "peel" is already pretty clean and it's not
> > like it's hard or anything. After I steam them, there is not really a
> > notable "peel" at all.
> >
> > She could save herself a lot of effort just buying "baby" carrots that
> > are already well peeled.
>
>
> I could swear I can taste a difference between a well-scrubbed carrot
> and a peeled one. Maybe I need to do a side-by-side blind taste
> comparison. Or maybe I need to scrub better. Either way, scrubbed
> carrots taste earthy to me. Peeled ones are sweeter by comparison.
>
>
> The trouble with so-called baby carrots for the original poster's mother
> is that she needs 20 pounds of them a week. That's expensive.
>
>
> --Lia

To each their own. :-)

I don't know what it is, but I can't tell the difference between peeled
and unpeeled carrots. I DO peel them if they've sat in the refrigerator
too long and get "ugly". <g> The outer part dries out.

I try to use them before they get that way... and with dad's passion for
carrots, they rarely do.
--
Peace! Om

"If you don't read the newspaper you are uninformed; if you do read the newspaper you are misinformed." --Mark Twain