This is all I'm gonna say-- do not store whole tomatoes in the fridge, never-ever-ever-ever. If you've pre-diced some for your chili or salsa, or pasta, okay, fine, because they're cut up and you need to keep them from spoiling. But the whole ones? Room temperature. Always.
They will be so much more sweet, pleasantly textured, and not mealy, gritty and cold. It's an actual fact that cold temperatures make the cells in tomatoes burst, which is why they change texture. I'm pretty sure most people who think they don't like tomatoes are basing that belief on having eaten mealy, pale, and unpleasantly bland tomatoes from a fridge. Think about the peachy-pale colored ones sliced on top of the average hamburger, and you'll know what I'm talking about. So remember: Tomatoes stay at room temperature.
Otherwise, stay tuned for a yummy couple of recipes when time allows-- on deck, I have a potential recipe for eggplant-pork stir fry, brie-stuffed chicken breasts with cranberries and fresh herbs, as well as a segment on kitchen organization that I have been wanting to do for a while.
Jeanette - Off The Cuff
- Off The Cuff Cooking
- My name is Jeanette, and I was born in Sweden, but unlike the famous Muppet, I am not a professional Swedish Chef. I actually went to school for art, design, and photography. Beyond that, I worked as a freelance indie-rock critic for several magazines in the late 90s and early 2000s. I even took a crack at running a PR company for a while. However, cooking has always been in my DNA--my dad's brother was a chef and culinary arts instructor, my dad's father was a pastry chef, and my mom's mother was a caterer, and at the age of 92, she published a cookbook of traditional Finnish breads and pastries. Everyone else in my family loves to cook, too, and we're not afraid to experiment. Usually I end up inventing dishes (with or without outside inspiration) with whatever I have on hand, hence "Off the Cuff." I might make very Scandinavian dishes (meatballs, and salmon with dill-potatoes) or ethnic like Thai, Japanese, Mexican, Italian or Spanish. By the way, you can put bell peppers in almost all cuisine! (Drop me a line, at o f f t h e c u f f c o o k i n g "at" g m a i l followed by the dot-com. :)