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?


--
For email, use

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.

I never freeze my stock, it has always seemed to go stale by the time i
take it out of the freezer.

If you want to preserve the stock for longer than immediate use try
boiling it down to a thick gel, a 'glace'. Instructions can be easily
found in most good french cook books, but its just a matter of time and
tediously skimming and transferring to smaller and smaller pans. Kept
tightly covered in the fridge it can keep for weeks if not months. But
it is very important to keep it in an air tight container, transferring
it to smaller containers as it is used up. I do this during the winter
holidays when there is an over abundance of stock making materials,
otherwise i just reheat my stock every day.

>
>
> 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?

Yes when eaten raw, but stock is for flavor not nutrition, yes there is
residual nutrition, mostly protean from any meat and i suppose a few
minerals, but nutrition is not the point of stock, rather taste or
flavor is what stock is made for.

A good veggie stock can then be heated up and a few fresh, peeled or un
peeled veggies simmered in the stock till the degree of doneness is
reached and then served.

>
>
> 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.

After my stock is completely done, skimmed and old bones, meats and
veggies removed i then filter it with several layers of cheese cloth,
this will remove any small bits that not only are unsightly but can
spoil and cause the whole stock to 'go off'.

There is a technique using egg shells to clarify stock but i have never
found it particularly helpful, if a meat stock is attended to properly,
started in cold water and allowed to heat up, and skimmed as the meat or
bones throw of particulate mater at various temperatures a non cloudy
stock should be the result. Same with veggies, usually the reason a
veggie stock is cloudy is that the veggies have been cooked too long and
have started to dissolve, this is only important from an aesthetic
perspective, a clear stock, it is argued, is better looking than a
cloudy stock.

>
>
> Suggestions?

See above.
---
JL

>
>
> --
> For email, use

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.

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

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.

In article >,
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?

That's what I have always been told too.

> 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?

Pour the stock throw a fine strainer to remove the skins if it bothers
you. After cooking, I doubt the skins still retain any of their
nutrients. I guess I am used to it, because my mom's chicken soup always
had some carrot skins floating around in the broth and we simply ate it
and enjoyed it; no big deal.

~patches~ wrote:
>> 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.

Perhaps you can peel the carrots for the soup when you are making the broth.
Add the peels to the broth and reserve the carrots for the soup. The best
of both worlds.


Debbie

"The two most common elements in the universe are hydrogen and
stupidity." Harlan Ellison

Debbie wrote:

> ~patches~ wrote:
>
>>>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.
>
>
> Perhaps you can peel the carrots for the soup when you are making the broth.
> Add the peels to the broth and reserve the carrots for the soup. The best
> of both worlds.

That would certainly be an option for LurfysMa who was making soup
immediately after making the stock. On occasion it would work for me
but most times it wouldn't as I make large batches of stock then can it
for future use.

In article >,
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 the broth.
--
http://www.jamlady.eboard.com, updated 11-9-05 finishing in four
parts the trip report from our vacation time in San Francisco
for Nephew Pat's wedding last weekend.

Stan Horwitz wrote:

> In article >,
> LurfysMa > wrote:

>>I did not peel the carrots because I have been told that I wouold lose
>>a lot of the vitamins. It that true?
>
>
> That's what I have always been told too.

From what I've read, the vitamins are more concentrated at the skin,
but so are the (mild) toxins, so it's a toss-up. I say peel them when
you want, and not when you don't.

serene

In article >, serene > wrote:
>Stan Horwitz wrote:
>> In article >,
>> LurfysMa > wrote:
>
>>>I did not peel the carrots because I have been told that I wouold lose
>>>a lot of the vitamins. It that true?
>>
>> That's what I have always been told too.
>
> From what I've read, the vitamins are more concentrated at the skin,
>but so are the (mild) toxins, so it's a toss-up. I say peel them when
>you want, and not when you don't.

Shit! You folk tellin' me carrots have skin?

Cheers, Phred.

--
LID