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It Depends. First off, by 'goes bad' I'm assuming you mean both 'stale and unpalatable' and 'moldy and not food-safe'. And for both of those, it's going to greatly depend on what ingredient, what you're making, and how you're making it. In the case of tomatoes, if you take your batch of 'last-legs' tomatoes (and I'm assuming you mean there's almost an ...


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I don't claim that this is a canonical answer, but it seems to be a bit like the situation with apples. You have cooking apples and eating apples, which have been bred for different traits. Similarly you have juicing oranges, eating oranges, and bitter oranges (used for marmalade). The other citrus fruits which taste most like oranges (mandarins, ...



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