July 22, 2013
James Briscione, Chef-Instructor at the Institute of Culinary Educaion, gives his expertise on selecting the perfect type of greenmarket tomato for sandwiches, salads and entrees.
“There are many times I might prefer a regular round red tomato to some of those,” he said. “Some of them tend to be very, very soft. They don’t really hold up well. They’re tough to pick up with a fork and when you take a bite, they don’t have any type of texture that make them interesting or exciting.”
Click here to view the article at DNAinfo.com.