Asserting up front that this was an awful waste of fresh tomatoes, we just tried making bloody mary mix from scratch and had something very strange happen. We're hoping someone with some chemistry knowledge can help explain it.
Following a standard recipe, we put into a blender the following ingredients:
3 lbs tomatoes
1 cup parsley
juice of 1 lemon
tsp salt
3 stalks of celery
tobasco
wasabe
I blended it until smooth, and then set it aside. Within about 3 minutes, the mixture began to congeal, almost turning to jello. It continued to get more and more firm over the next 15 minutes before it became completely disgusting and we threw it out.
I double checked the recipe, and it said to add the lemon juice, salt, and hot sauce after blending, not before. Did we inadvertently cause a chemical reaction? If so, what happened?
HELP SOLVE THE MYSTERY!
Following a standard recipe, we put into a blender the following ingredients:
3 lbs tomatoes
1 cup parsley
juice of 1 lemon
tsp salt
3 stalks of celery
tobasco
wasabe
I blended it until smooth, and then set it aside. Within about 3 minutes, the mixture began to congeal, almost turning to jello. It continued to get more and more firm over the next 15 minutes before it became completely disgusting and we threw it out.
I double checked the recipe, and it said to add the lemon juice, salt, and hot sauce after blending, not before. Did we inadvertently cause a chemical reaction? If so, what happened?
HELP SOLVE THE MYSTERY!
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