Episode 182: Preserving Tomatoes

Dave Arnold invites Daniel Gritzer, Culinary Director of Serious Eats, to discuss tomatoes and their preservation. Daniel conducted an experiment with 2 batches of tomatoes. One batch was kept on the counter top at room temperature and the other batch was refrigerated. The results of his experiment perked his interest and he continued to look further into the idea of taste variation in fruit. Dave Arnold shares his thoughts on the experiment as well.
Dave answers some calls and emails on topics relating to Rotovap, Ice-cream makers and centrifuges.
Also, there is a discussion on the 25th anniversary of Slow Foods. This program was brought to you by Wilma Jean.

“A leaky rotovap is a key loss of flavor loss in distillation”. [24:00]

“Everything you boil – you have to condense. You have to have as much chilling power as you have heating power.” [35:00]

–Dave Arnold on Cooking Issues

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