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Anonymous

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Anonymous Sat 08 Oct 2016 20:44:27 No.871597 View View Report

Quoted By:

Hey all,

I have 3 California Wonder 300 TMR sweet pepper plants, each with several large, green peppers on them.

The literature I find online is confusing as fuck concerning their final color.

Some sources say that different varieties are different colors, while other sources say letting them ripen will cause their color to change from green to their 'final color,' whatever that is.

They're all green now and quite large, with one of them starting to turn colors to purple/red or something like that.

The seed package shows both green and red peppers.

Should I assume then that with additional ripening time, all of the peppers on my plants will turn red to reach maximum sweetness?

Or are green peppers and red peppers inherently different and grow on different plants?

Anonymous

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Anonymous Sun 03 Jul 2016 04:08:42 No.806783 View View Report

Quoted By:

>>805787
>>805872
>>806012

Absolutely incorrect.

Food safety shit aside, there is absolutely no reason to 'let a steak sit at room temp' before cooking it because it would take an absurdly long amount of wait to let the whole piece of meat warm up to 70F from the fridge (we're talking hours or more, not 10+ minutes).

Maybe you should learn to cook before lecturing others.

See related,

http://www.seriouseats.com/2015/05/food-lab-how-to-grill-steak-cuts-of-steak-marbling-salting-charcoal-technique-resting-tips.html

>Q: I've heard people tell me to pull my steaks out and let them come to room temperature before cooking them. Is there any merit in that?

>A:...I found that with a thick steak, even after two hours of sitting out at room temperature, the center of the steak had risen by a measly 19 degrees or so, not even 15% of the way to its final target temperature. Not only that, but when cooked side by side with a steak straight from the fridge, the end results were completely indistinguishable.

>Here's the issue: Steak can't brown until most of the moisture has evaporated from the layers of meat closest to the surface, and it takes a hell of a lot of energy to evaporate moisture. To put it in perspective. It takes five times more energy to convert a single gram of water into steam than it does to raise the temperature of that water all the way from ice cold to boiling hot. So when searing a steak, the vast majority of energy that goes into it is used to evaporate moisture from its surface layers. Next to that energy requirement, a 20, 30, or even 40 degree difference in the temperature of the surface of the meat is a piddling affair.

>The Takeaway: Don't bother letting your steaks rest at room temperature.

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