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forated plastic bags.
From time to time carrots are found limp. Usually this can be overcome by soaking limp carrots in ice water for 30 minutes.
New carrots should be scrubbed but not peeled. Older carrots should be peeled.
Carrots cook quickly to a bright orange color and tender crisp texture. Cooking times vary according to method used: steaming (thinly sliced or diced) 5-7 minutes; blanching (thinly sliced or diced) 4-6 minutes; stir-fried 4-8 minutes; parboil for salads 2-3 minutes.
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