i made tomato soup today from scratch
On 3/14/2021 7:47 AM, Cindy Hamilton wrote:
> 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
>
wrong.
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