22. Stewed Carrots

The thought of stewed carrots takes me back to the post-war period of the 1950s when stewed and tinned was the most common way to purchase tomatoes. Even if eaten without further cooking, the tomatoes still seemed overcooked.

The method of stewing is a subset of boiling in that the boil is kept to its lowest possible point of boiling and the food is cooked until soft. The water temperature still needs to be above the 85°C (185°F) point where the cellulose that holds the carrot toget