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Cooking like a master #4
3 years ago
9
Browned red tomatoes have a somewhat acrid (but not in a terrible way), tart flavor that's complimented by the fricasseed, crunchy coating. The acidic green tomatoes smooth out when cooked and the firm to the point of being crunchy surface mellows but don't turn to mush.
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3 years agoCooking like a master
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