New answers tagged

10

It's supposed to be proof that the tomatoes were "vine ripened", instead of being picked green, but the definition is such that there only has to be some sign of color change when they're picked to be sold as "vine ripened", so they're generally still picked mostly green. So yeah, pretty much a marketing gimmick, although not all that new....


1

I don't know if much moisture leaves the meat through evaporation from more than just the very outside, even with a longer wait. I would be surprised if this made a big difference to the quantity of juices released during cooking, so intuitively I would not share your worry about the steak getting too dry. However, I would worry about an uncovered steak ...


Top 50 recent answers are included