LurfysMa wrote:

> 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.
>
>
Oh, sorry about that. I thought you were referring to bits of carrot
skin in the stock. I keep the skins on the carrots used to make the
stock. If using carrots in soups or stews, I peel them.