I wouldn't think this would matter but it sure seems to in terms of the
finished texture. My mom did the old standard pot roast with Lipton's onion
soup mix, carrot sticks and chunks of Russet potatoes. The carrots were
always my favorite part of that dish. They were still pretty crunchy.

When I started making pot roast, I used the soup mix once or twice but
really it has crap in it that I won't want to be eating so I just use real
onions. I also usually use red potatoes as my husband prefers those and I
was using baby carrots which went to mush. I also saw some recipes that
called for the carrots to be cut in slices or chunks. And those turned to
mush.

This last time, I found a good deal on precut carrot sticks at Target so I
bought three bags and tossed them in. OMG! The texture is perfect despite
them having roasted for hours. They are still nicely crunchy. Not as
crunchy as raw of course but perfect. For me anyway.

So assuming that you roast carrots... How do you cut them?

On Thu, 21 Aug 2014 21:03:25 -0700, "Julie Bove"
> wrote:

>I wouldn't think this would matter but it sure seems to in terms of the
>finished texture. My mom did the old standard pot roast with Lipton's onion
>soup mix, carrot sticks and chunks of Russet potatoes. The carrots were
>always my favorite part of that dish. They were still pretty crunchy.
>
>When I started making pot roast, I used the soup mix once or twice but
>really it has crap in it that I won't want to be eating so I just use real
>onions. I also usually use red potatoes as my husband prefers those and I
>was using baby carrots which went to mush. I also saw some recipes that
>called for the carrots to be cut in slices or chunks. And those turned to
>mush.
>
>This last time, I found a good deal on precut carrot sticks at Target so I
>bought three bags and tossed them in. OMG! The texture is perfect despite
>them having roasted for hours. They are still nicely crunchy. Not as
>crunchy as raw of course but perfect. For me anyway.
>
>So assuming that you roast carrots... How do you cut them?

As is typical whatever you write seriously lacks clarity... roasted
vegetables are NOT the same as *pot* roasted vegetables... you want to
try again? I am 100% positive that Julie Bove has never graduated
from high school, never received a GED, most likely dropped out of
school at 15.

On Thu, 21 Aug 2014 21:03:25 -0700, "Julie Bove"
> wrote:

>So assuming that you roast carrots... How do you cut them?

I cut them into slices about 1/2 inch thick. They soften up very
nicely, and carmelize well when roasted. When I'm making pot roast or
something similar, I like the carrots to be cooked enough so I can
mash them with a fork if I want. I don't care for cooked carrots that
are crunchy. If I want them crunchy, I leave them raw.

Doris

"Doris Night" > wrote in message
...
> On Thu, 21 Aug 2014 21:03:25 -0700, "Julie Bove"
> > wrote:
>
>>So assuming that you roast carrots... How do you cut them?
>
> I cut them into slices about 1/2 inch thick. They soften up very
> nicely, and carmelize well when roasted. When I'm making pot roast or
> something similar, I like the carrots to be cooked enough so I can
> mash them with a fork if I want. I don't care for cooked carrots that
> are crunchy. If I want them crunchy, I leave them raw.
>
> Doris

I don't like them crunchy unless they're raw either.

Cheri

On 8/22/2014 8:10 PM, Doris Night wrote:
> On Thu, 21 Aug 2014 21:03:25 -0700, "Julie Bove"
> > wrote:
>
>> So assuming that you roast carrots... How do you cut them?
>
> I cut them into slices about 1/2 inch thick. They soften up very
> nicely, and carmelize well when roasted. When I'm making pot roast or
> something similar, I like the carrots to be cooked enough so I can
> mash them with a fork if I want. I don't care for cooked carrots that
> are crunchy. If I want them crunchy, I leave them raw.
>
> Doris
>
Agreed, Doris. I slice them the way you do, about 1/2" to 3/4" thick.
Roasted carrots should be soft and carmelized. Carrots cooked with pot
roast should be fork-tender, not crunchy.

Jill

"Brooklyn1" > wrote in message
...
> On Thu, 21 Aug 2014 21:03:25 -0700, "Julie Bove"
> > wrote:
>
>>I wouldn't think this would matter but it sure seems to in terms of the
>>finished texture. My mom did the old standard pot roast with Lipton's
>>onion
>>soup mix, carrot sticks and chunks of Russet potatoes. The carrots were
>>always my favorite part of that dish. They were still pretty crunchy.
>>
>>When I started making pot roast, I used the soup mix once or twice but
>>really it has crap in it that I won't want to be eating so I just use real
>>onions. I also usually use red potatoes as my husband prefers those and I
>>was using baby carrots which went to mush. I also saw some recipes that
>>called for the carrots to be cut in slices or chunks. And those turned to
>>mush.
>>
>>This last time, I found a good deal on precut carrot sticks at Target so I
>>bought three bags and tossed them in. OMG! The texture is perfect
>>despite
>>them having roasted for hours. They are still nicely crunchy. Not as
>>crunchy as raw of course but perfect. For me anyway.
>>
>>So assuming that you roast carrots... How do you cut them?
>
> As is typical whatever you write seriously lacks clarity... roasted
> vegetables are NOT the same as *pot* roasted vegetables... you want to
> try again? I am 100% positive that Julie Bove has never graduated
> from high school, never received a GED, most likely dropped out of
> school at 15.

These vegetables were roasted in the oven. Not fixed with the roast. And
not only did I graduate, but I was on the honor roll and went on to college.

"Doris Night" > wrote in message
...
> On Thu, 21 Aug 2014 21:03:25 -0700, "Julie Bove"
> > wrote:
>
>>So assuming that you roast carrots... How do you cut them?
>
> I cut them into slices about 1/2 inch thick. They soften up very
> nicely, and carmelize well when roasted. When I'm making pot roast or
> something similar, I like the carrots to be cooked enough so I can
> mash them with a fork if I want. I don't care for cooked carrots that
> are crunchy. If I want them crunchy, I leave them raw.
>
> Doris

Ah, I see. And I don't care for them to be mushy. I will eat them that
way, but just a little bit. Not my favorite.

"Cheri" > wrote in message
...
>
> "Doris Night" > wrote in message
> ...
>> On Thu, 21 Aug 2014 21:03:25 -0700, "Julie Bove"
>> > wrote:
>>
>>>So assuming that you roast carrots... How do you cut them?
>>
>> I cut them into slices about 1/2 inch thick. They soften up very
>> nicely, and carmelize well when roasted. When I'm making pot roast or
>> something similar, I like the carrots to be cooked enough so I can
>> mash them with a fork if I want. I don't care for cooked carrots that
>> are crunchy. If I want them crunchy, I leave them raw.
>>
>> Doris
>
> I don't like them crunchy unless they're raw either.
>
> Cheri

Perhaps I just like them that way because that's what I grew up with. Then
again, I grew up with tough, overcooked meat.