My dinner isn't that pig I just dissected in science class is it???

A lot of people don't know this but, knowing the "in's and out's" of food is a science, whether you are eating it, cooking it or just :) preserving it.

Put a block of cheese in the freezer, yes, it freezes, then it turns to chalk, do you know why?

Forget about those mushrooms you bought last week, what happens?.... Slime.

OHH and they hate water NEVER submerge them in water to clean them, they are like little sponges that will soak up the water and taste just terrible in your salad or pasta, just wipe them, AND.. do not salt them in the early stages of cooking them the natural flavor will be camouflaged.

O.K. I know way too much about mushrooms. Never mind where they grow ;)

Tomatoes? They don't like to be cold, they like room temperature, they will last longer that way.

An unripe avocado will ripen in a paper bag in a matter of hours, and halt its ripening if you put it in the freezer.

Never store a tomato and a lemon OR lime in the same "room temperature bowl" even though they go lovely together on fish or even in salsa, they don't play nice when they decide to oxidase each other.

WHY????

Its chemistry, its physics, it's even biology.

Once you have "broken down" your thinking that food is only for consumption and nothing happens before or after you put it in your mouth, you will probably be a much happier, healthier food, consumer.

Ok class is over you may all be excused.