On Wed, 09 Nov 2005 22:55:45 -0500, ~patches~
> wrote:

>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.

It was soup, not stock. I first made the stock and strained it. I then
immediately used it to make soup with fresh carrots etc. It is this
second batch of carrots that I am referring to -- the ones in the
soup. Some of the pieces discarded a very fine skin-like strip. It
looks like orange parchment -- similar to an onion skin.


--
For email, use