Carrots are a very popular root vegetable. They are very healthy and common in meals, as they have a variety of different applications, from stews, soups, salads and even carrot cake. They are usually orange in color, but there are some that are white. Blanched carrots are products that have been quickly heated to very high temperatures and then cooled just as quickly to preserve the color and flavor.
There are a lot of excellent health benefits that come from consuming carrots. They are the best vegetable source for vitamin A carotenes. They are also high in antioxidants, promote healthy lungs, protect against cancer and cardiovascular disease and help improve and promote good vision, especially during the night. The vegetable have great potential in cooking and baking. There are countless tasty and satisfying recipes you can make using them as a major ingredients.
Blanching is one of the most simple, healthy and tastiest ways to prepare carrots. If you want to blanch the vegetable, several methods exist for making blanched products. The first, and most common, is boiling. A large pot of unsalted water is brought to a rolling boil, to which sliced products are added. One may use an egg timer or stopwatch to limit the blanching process to about two minutes. The carrots must then be scooped directly into an ice bath to stop the cooking process.
After the process, freezing is relatively simple. They must be dried with thick paper towels or a clean cloth towel and then placed in a freezer-safe container. Plastic freezer bags or vacuum-sealed bags often prevent freezer burn better than rigid plastic containers because there is less airspace in the bags.
Home cooks may blanch whole carrots, but cutting them into small pieces often makes them easier to heat through quickly.
Frozen carrot is also very hard to cut. Those intending to freeze blanched foods should cut them up during preparation for convenience. For example, it is much easier to toss a few frozen carrot pieces into a stew than it is to thaw whole carrots.
Although they have a lot of positive benefits, excessive eating of this vegetable can lead to a condition called carotoderma, which can turn a person's palm or other skin areas orange or yellow colors, due to high levels of carotene existing in the blood. Reducing carrot intake can make the carotoderma go away gradually. Be sure to eat your carrots, but not excessively.
Ivan Yang is the freelance writer for e-commerce website in the food industry. 21food.com is just a place for you to look for any delicious foods! Our 21food.com provide E-commerce business directory for importing & exporting of global food products, especially Chinese food products. transglutaminase
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