I will be heating an otherwise perfectly-seasoned casserole dish for an hour. (Time constraint non-negotiable! But temperature flexible.) I want to add fresh
After placing meat on a bed of veg and braising in a wine/stock mixture for a few hours, the carrots taste great, but they don't have a nice texture. How do I
If carrots use their sugar reserves to start the sprouting process, does that mean that the sugar content is lower? Does the sprouted carrot lose any of its nut
I understand this is basically just a question of laziness and as such if the answer is 'no' that's perfectly fine, but as someone that enjoys the convenience o
I want to plate a carrot sphere, made using reverse spherification, for a hot entrée. How do carrot spheres hold up to heat?
Is this rhombus-like pattern in carrot totally random or is it a specific variety? If so, good to know for decorating ideas.
I am experimenting with increasing the amount of carrot in carrot cake. The original recipe uses 3 cups of carrots to 2 cups of flour; how much more carrot can
I have a carrot cake recipe I have been using for years that always produced a nice evenly cooked cake. The last 3 times I made it, it is super thin in the cent