Angry Rich

I exist only in a feverish nightmare of parody and APT

[angryrichbait]

Wherefor art thou, glycerol?

So like the Modernist Cuisine recipe for tomato confit (see http://jetcitygastrophysics.com/2012/12/06/modernist-cuisine-at-home-hungarian-beef-goulash/) talks about brushing on a mmix of glycerol and water, and no where does it explain why.

So? Thoughts?