Not Feeling the Burn

Science continues to answer the important questions: an Illinois physicist explains why tomatoes in chicken soup burn the tongue, while other vegetables* do not:

Tomato chunks have a thick outer wall of plant material around a watery interior....the tomato insulates its interior water, keeping it hot. It's a tiny edible thermos.

But wait, that's not all. When bitten, the tomato's liquid bursts through all at once, magnifying the sensation of heat.

Most vegetables are inefficient heat-delivery systems. They're mostly solid all the way through, which means you have to mash them up to spread that inner heat around your mouth. But a tomato's liquid interior doesn't need slow chewing and mashing. As soon as a tooth punctures it, it explodes its insides all over the interior of your mouth, flame-thrower style.

Ready in 30 min with a pressure cooker.

I like tomatoes, but not in chicken soup.

(*Tomatoes are technically fruits, and there's something fundamentally wrong about putting fruits in soup.)

My favorite recipe calls for leeks, onions, carrots, celery, salt, and, of course, chicken. A big pot of soup provides a nutritious, low-calorie meal for two or more days Accompanied by pasta, rice, or bread, chicken soup sans tamates is plenty filling.

And you don't have to worry about burning your tongue.