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5

Regarding the chemistry of what happened here, @rumtscho's comment addresses that very nicely. Quoting from the relevant portion of the linked answer: This scum is made from proteins. Meat contains muscle fibers (the proteins actin and myosin) as well as some loose proteins swimming in the fluids within the meat (the cell plasma). When you cook meat, ...


2

Smell and touch your tomato. The softer it is, the riper. Also, the more it smells like a sun-ripened tomato, the riper. The smell is not only stronger, it is different from the smell of a badly ripened (but still red) tomato, or worse, previously refrigerated tomato. If you don't know how a good tomato smells, you'll have to learn it by smelling tomatoes ...



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