I felt carrot pulp after having done some juicing myself. It's as dry as dry string. It would make for good roughage in a bread but no more than that. That bread would need some increased flavoring to make it edible once carrot pulp had been added.
On Mon, 24 Aug 2020, diane.fann7--- via Cookinginthedark wrote: > Date: Mon, 24 Aug 2020 18:52:48 > From: diane.fann7--- via Cookinginthedark <[email protected]> > To: [email protected] > Cc: [email protected] > Subject: Re: [CnD] Substituting Carrots for Zucchini in Bread? > > How dry is carrot pulp after the juice is out? I think I would try it rather > than throw it out. > > -----Original Message----- > From: Cookinginthedark <[email protected]> On Behalf Of > Dani Pagador via Cookinginthedark > Sent: Monday, August 24, 2020 6:36 PM > To: [email protected] > Cc: Dani Pagador <[email protected]> > Subject: [CnD] Substituting Carrots for Zucchini in Bread? > > Hi, Everyone. > My Mom's in to juicing and has a ton of leftover carrot pulp. I'd hate to > see it go to waste, and am wondering if I can substitute it for zucchini in > bread? Are their other uses for the leftover pulp? > > Thanks, > Dani > _______________________________________________ > Cookinginthedark mailing list > [email protected] > http://acbradio.org/mailman/listinfo/cookinginthedark > > > -- _______________________________________________ Cookinginthedark mailing list [email protected] http://acbradio.org/mailman/listinfo/cookinginthedark
