LurfysMa wrote:

> Thanks to the help I received here and elsewhere, my chicken
> stock/soup and beef stock/stew results are steadily improving.
>
> I just took a tub of chicken soup out of the freezer -- made about a
> week ago. It was pretty good. Not great, but good.
>
> However, I noticed that there were a lot of little pieces of orange
> "paper" floating here and there. I think it's carrot skin -- as that's
> the only orange ingredient.
>
> I did not peel the carrots because I have been told that I wouold lose
> a lot of the vitamins. It that true?
>
> I just scrubbed them well with a coarse sponge pot scrubber.
>
> I don't mind the skins. They are not at all tough, but they look a
> little funny. I would feel odd serving them to anyone.
>
> Suggestions?
>
>
Strain your stocks before using or freezing. Use a fine mesh strainer
and if that doesn't get your stock free of little pieces add a layer or
two of cheesecloth to the strainer then pour you stock through.