Guest guest Posted September 24, 2007 Report Share Posted September 24, 2007 Hi Joe, May I suggest that leaving it sit is not primarily what's making your salad taste better. Not putting it into the refrigerator is! Once we cut open certain fruits, particularly tomatoes, they become really awful really quickly if we put them into the refrigerator. I won't even eat an assembled salad that's been refrigerated. Nothing to do with enzymes, just refraining from damaging the food. Best, Elchanan _____ rawfood [rawfood ] On Behalf Of Joe Postma Monday, September 24, 2007 9:58 AM rawfood [Raw Food] warm salad - enzymes Has anyone noticed that if you leave your salad to sit on the counter (covered or whatever) for a couple of hours, it tastes WAY better? I've been leaving my salad on my desk from 9 until noon instead of putting it in the fridge, and they taste way better than when eaten immediately after making or eaten cool. Do you think the enzymes have slightly fermented the salad in that time or something? Joe Quote Link to comment Share on other sites More sharing options...
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