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Old 07-11-2014, 01:08 PM   #21
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Reading all the posts I see that I am nt doing anything different than what has been describe, flour or no flour affects the breading not the taste. And my problem was always the taste. I've tried few different types of tomatoes, and have done it at the different time during growing season, still they are either very tart or even bitter.
They're supposed to be tart, since they're unripe. If they're bitter, they may have been picked too soon.
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Old 07-11-2014, 01:39 PM   #22
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Quote:
Originally Posted by CharlieD View Post
Reading all the posts I see that I am nt doing anything different than what has been describe, flour or no flour affects the breading not the taste. And my problem was always the taste. I've tried few different types of tomatoes, and have done it at the different time during growing season, still they are either very tart or even bitter.
It occurs to me that you might not have this problem if you use some heritage varieties of tomatoes which are green when ripe.
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Old 07-11-2014, 01:46 PM   #23
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It occurs to me that you might not have this problem if you use some heritage varieties of tomatoes which are green when ripe.
Those won't work. Ripe tomatoes are too soft and juicy and won't stand up to frying.
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Old 07-11-2014, 03:19 PM   #24
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I actually have tried frying ripe tomatoes with moderate success. And, as GotGarlic says, they are quite moist because of their ripeness but they can be fried if one has the patience. I have tons of patience but I much, much prefer the green variety.
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Old 07-11-2014, 05:45 PM   #25
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I fry medium size ripe tomatoes for breakfast. I cut the tomato in half, dip the cut side in a little seasoned flour and put it into a cast iron pan with some sizzling bacon grease. I cook it until the top half of the tomato 'sweats' profusely and the cut side is quite dark.

I only fry green tomatoes in the early fall when we are about to get our first real frost and tomato season is ending in my area. I dip thick slices in flour, beaten egg, seasoned bread crumbs and 'fry' them in the oven on a oiled cookie sheet at 425 degrees for 20 to 25 minutes, I usually flip them once after about 15 minutes.
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Old 07-11-2014, 05:56 PM   #26
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It makes sense that if you cut them in half, they would hold together better than if you cut them into several slices.
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Old 07-12-2014, 10:50 AM   #27
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I don't use an egg wash, I do it like my mother and grandma did... a light film of mayo and then the flour or bread crumbs. I've even used Ranch Dressing instead of mayo. There are a few recipes that mayo works well in place of eggs.
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Old 07-12-2014, 11:21 AM   #28
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I don't use an egg wash, I do it like my mother and grandma did... a light film of mayo and then the flour or bread crumbs. I've even used Ranch Dressing instead of mayo. There are a few recipes that mayo works well in place of eggs.
I like that idea!
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