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nbardo · July 13, 2018

If ambient air temps are 115 the temp of the fruits will be higher from the sun... more like 125+. Is it the same thing everywhere on the vine or is there a difference between the lower fruits and the higher ones?

Either way, getting up into that 125+ range the fruits are close to temps used for sous-vide cooking. Multiple afternoons at these temps adds up. Long enough for some of those chemical reactions that happen during cooking to take place. Not only are they vine ripened, they are vine cooked! You could start a new culinary trend. 😊

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July 13, 2018	#10
nbardo Tomatovillian™ Join Date: Jan 2018 Location: St. Louis, Missouri Posts: 78	fruit cooked on the vine? If ambient air temps are 115 the temp of the fruits will be higher from the sun... more like 125+. Is it the same thing everywhere on the vine or is there a difference between the lower fruits and the higher ones? Either way, getting up into that 125+ range the fruits are close to temps used for sous-vide cooking. Multiple afternoons at these temps adds up. Long enough for some of those chemical reactions that happen during cooking to take place. Not only are they vine ripened, they are vine cooked! You could start a new culinary trend. 😊 Sent from my iPhone using Tapatalk Last edited by nbardo; July 13, 2018 at 02:23 PM.