On Sunday, March 14, 2021 at 10:35:19 AM UTC-4, Taxed and Spent wrote:
> On 3/14/2021 7:29 AM, Cindy Hamilton wrote:
> > On Sunday, March 14, 2021 at 9:54:54 AM UTC-4, Gary wrote:
> >> On 3/14/2021 8:55 AM, Cindy Hamilton wrote:
> >>> On Sunday, March 14, 2021 at 8:10:25 AM UTC-4, Gary wrote:
> >>>> Bruce wrote:
> >>>>> songbird wrote:
> >>>>>> when doing tomato chunks we scald the tomatoes to be able
> >>>>>> to remove the skins and then core them and cut into chunks
> >>>>>> removing any parts we don't want.
> >>>>>
> >>>>> To me, that sounds like cutting the crust of white bread. It's all
> >>>>> perfectly edible.
> >>>> I've never removed skins either and never had to "core" a fresh tomato.
> >>>
> >>> You eat the nasty, hard, stem scar? Of course you do.
> >> Sigh.. I do cut out that stem connection in a small cone. That's not
> >> coring to me. (like an apple or winter tomato)
> >
> > Ah. That's commonly called "coring", even though the entire center
> > of the tomato isn't removed. There are any number of instructions
> > online for "how to core a tomato" that describe exactly what you do.
> > (It would appear that there are millions of people out there whose
> > mothers never taught them how to do that. Or much of anything.)
> >
> > Cindy Hamilton
> >
> Yes, people often say coring when the correct term is de-stemming.
>
> de-stemming and coring are two different things.

De-stemming would be removing the stem. Unless one buys those
tomatoes still on the vine (like a bunch of grapes) or is using tomatoes
that are picked woefully underripe, the stem is gone. Removal of the
stem scar and underlying hard tissue is commonly called "coring".

Cindy Hamilton