No mention at all of taste!
The construction of the sandwich makes all the difference.
When you have to choose between a simple solution and a very complex solution with the chance of unexpected side-effects, which makes more sense.
Unuseless Inventions: Tomatoes That Don't Leak
To much fanfare, the British supermarket chain Tesco has begun selling the world's first "non-leaking tomato." Grown in Holland, the innovation is being pitched as a major discovery and a critical solution to the problem of soggy sandwiches, which is apparently a big issue in the UK.
“The arrival of the
non-leaking tomato may well be heralded by sarnie fans as the best
thing to hit the sandwich world since sliced bread," said Tesco's tomato buyer Emma Pettitt: As one of the most universally used sandwich ingredients
the problem is one that affects millions of people every day in the
UK."
According to Pettitt, a standard supermarket tomato will leak 12 percent of its moisture into the bread within an hour of the sandwich being made, while the non-leaking version tomato loses only 3 percent of is moisture.
The Guardian's Susan Smillie got her hands on some of the leak-less tomatoes, which to her "seemed entirely unappealing in theory, and in appearance," and took them for a test drive. She found that "the new tomato seems to live up to its non-sogginess claims. Said tomato is surprisingly juicier than I expected."
But, why go to such extremes, Smillie wonders, when there already exists a perfectly fine method of keeping your sandwich bread dry:
"Any sandwich maker worth his salt will have a protective layer of lettuce to one side, and cheese to the other, ensuring maximum bouncage of bread. What you might get is slightly limp lettuce, or wet cheese, but if the moisture has penetrated the bread, you're on to a really bad sandwich, and no breed of tomato's going to do anything for that."
Posted by Josh Friedland on Apr 30, 2009
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Business, Ingredient, Technology, What's Fresh
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Check out the link to the Guardian for more details. Don't have them here in the US . . .
Such a bizarre world we live in.
At school, it took them two seconds for the chefs (I'm a culinary school student) to show us how to remove the seeds and liquid from a tomato.
Better to get an amazing tomato and do that than to get a tasteless one where that has been done for you.
After all, if it doesn't taste great, no one will eat it.
Cheers!
First of all the test in the Guardian was onducted by 3 persons, not just one. And 2 of them had positive responses.
I think this is a major development especially for those making sandwiches professionally - i.e product developers.
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