Timeline for How do banana peels reflect its ripening state? Can we influence that in our kitchen?
Current License: CC BY-SA 3.0
12 events
| when toggle format | what | by | license | comment | |
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| Feb 5, 2013 at 3:45 | vote | accept | rsegal | ||
| Feb 5, 2013 at 3:27 | answer | added | User1000547 | timeline score: 14 | |
| Feb 5, 2013 at 0:05 | comment | added | rsegal | These are spots I'd normally associate with bananas so overripe that they could only be used for cooking or with diseased bananas. For example, the spots on these bananas often have depth to them. | |
| Feb 5, 2013 at 0:00 | comment | added | Cascabel♦ | Don't Cavendishes always get spots when they're very ripe? | |
| S Feb 4, 2013 at 23:19 | history | edited | rsegal | CC BY-SA 3.0 |
i editied your question because almost every fruit's peel reflects how much it is ripe.
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| S Feb 4, 2013 at 23:19 | history | suggested | Sunishtha Singh | CC BY-SA 3.0 |
i editied your question because almost every fruit's peel reflects how much it is ripe.
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| Feb 4, 2013 at 22:47 | review | Suggested edits | |||
| Feb 4, 2013 at 23:19 | |||||
| Feb 4, 2013 at 22:19 | comment | added | User1000547 | It sounds to me like they were refrigerated. Cavendish/dessert bananas will develop a sickly grey-green hue when refrigerated. It doesn't affect the flavor or texture, though. | |
| Feb 4, 2013 at 22:07 | history | tweeted | twitter.com/#!/StackCooking/status/298553463913205760 | ||
| Feb 4, 2013 at 21:28 | answer | added | Sunishtha Singh | timeline score: 4 | |
| Feb 4, 2013 at 20:55 | review | First posts | |||
| Feb 4, 2013 at 22:35 | |||||
| Feb 4, 2013 at 20:36 | history | asked | rsegal | CC BY-SA 3.0 |