In The Kitchen Scientist, The Flavor Equation author Nik Sharma breaks down the science of good food, from rinsing rice to salting coffee. Today: the right way to store carrots.
I rarely buy a lot of carrots unless I’m making carrot cake, a large pot of soup, or gajjar ka halwa, a carrot-based Indian dessert. The refrigerator I’m stuck with is tight on space and its temperature seems irregular. Sometimes the vegetables in the crisper turn frosty. We even had a frozen carrot situation once, and the only “person” who loves that is my puppy—it helps with his teething. But carrots are one of those vegetables that can last for a good amount of time if stored properly (and if you have a proper refrigerator).