Place carrots in a medium sized pot, and add enough water to cover the carrots. Add salt and stir the salt into the carrots. Add 1 tablespoon of butter to the carrots. Cook over medium heat for 10 to 12 minutes or until carrots are soft.

How Chef’s Cut Carrots

1. Hold a small chef’s knife or cleaver at a 45-degree angle to the vegetable.
2. Make the first cut. Continue making cuts at the same angle as the first cut, spacing the cuts evenly.
3. Thin bias slices should be no more than 1/8 to 1/4 thick. Roll-cutting.

To make “baby-carrots,” large carrots are put into a machine and cut into two-inch (51 mm) sections, then abraded (scraped) down to size, their ends rounded by the same process. In the field, two-story carrot harvesters use long metal prongs to open up the soil, while rubber belts grab the green tops and pull.

Carrots are known for their crisp, crunchy texture when eaten raw, but these root vegetables can get soggy and limp and even wilt you don’t store them correctly. That’s why Kitchn recommends storing fresh, unpeeled carrots in a shallow, uncovered container of water in the fridge.

Have you ever cooked something – like, a minestrone soup or a curry with a lot of vinegar – and noticed that the vegetables stay firm and hard even after long cooking? It’s not the vegetables or your cooking skills, it’s the amount of acidic liquids in the cooking liquid!

Some common traits of carrots going bad are tiny white dots (called “white blush”) on the surface, this is caused by dehydration on the cut surface of the carrots. When carrots have gone bad, they become mushy and slimy and should not be eaten.

Short-Term Storage: Carrots can be stored in the refrigerator for up to a month if stored properly. To prevent condensation from forming, wrap the carrots in a paper towel and then place them in a bag in the refrigerator, or use a perforated plastic bag. Excess moisture will cause them to rot.

White mold affects many vegetable crops but carrots are particularly susceptible, especially late in the season and during storage. Symptoms include characteristic white mycelial growth and hard, black sclerotia (overwintering structures), which can be seen on the crown of infected carrots.

A. The white appearance of carrots, often called “white blush,” is simply how they look when they get dehydrated. Carrots are a root vegetable, so they hold a lot of water that would normally nourish the plant as it grows. After the vegetable is picked, it naturally gives off the moisture to the atmosphere around it.

Sclerotinia (White Mold) Disease on Carrots. Sclerotinia disease on carrots is becoming a serious economic disease in many vegetable growing areas. It is considered to be the most destructive disease of stored carrots. Significant losses can occur during the long storage over the winter.

Firm fruits and vegetables with low moisture such as carrots, cabbage, and bell peppers can handle a little bit of mold. Molds have a harder time growing roots in dense foods, so if you cut off at least 1 inch around the spot of mold, you should be fine to eat your firm fruits and vegetables.

Does boiling water kill mold? Most molds are killed at a temperature of 60 to 70 degrees Celsius. Hence, boiling water is generally enough to kill mold. On the other hand, take note that molds do not only grow on the surface and heat needs to penetrate into whatever the mold is growing to effectively kill it.

Microbiologists recommend against scooping out the mold and using the remaining condiment. (such as cabbage, bell peppers, carrots, etc.) Cut off at least 1 inch around and below the mold spot (keep the knife out of the mold itself so it will not cross-contaminate other parts of the produce).