Could you perhaps add a little orange juice or apple juice?
On 8/24/2020 4:10 PM, Jude DaShiell via Cookinginthedark wrote:
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
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