I often buy “baby” carrots to snack on. Sometimes the contents of an entire bag will be “slimey” - which I find disgusting. It is hard to judge purely from appearance, as at other times, they will simply be wet, but not slimey.
A simple rinse does not seem sufficient to remove the slime, and I’m not about to scrub each individual carrot.
Does anyone know exactly what it is that makes some carrots slimey? Also, any way to prevent them from getting slimey, or to remove the slime?
Wasn’t sure whether to post this here or in GD . . .
The frustrating thing is that sometimes they come from the store slimey, so it isn’t that I am not eating them fast enough.
Sometimes if they are just a little slimey, I am unsure whether they really taste bad, or whether the texture makes me think they do. But these today definitely had a funk to go with their slime.
As I said, it can be very hard to tell in the store whether they are slimey or just wet. I guess I should just buy raw carrots and peel and slice them myself, but the peeled babies are so convenient to toss in my lunch - and I tend to not eat enough veggies. . .
I never buy peeled carrots, because they are not as good as whole ones freshly peeled. I’ve been eating one a day for a month from the garden. Time to go pull one.
As the linked-to blog post indicates, keeping them dry will cause them to turn kind of white-ish and eventually crack. But when that happens I just run them under cold water a bit to re-hydrate them.
Carrots should be stored in damp sand in a cool dark room. Not all root vegetables are to be stored dry. Most of those that require moisture are dipped in wax for store shelves.
