Given the background description of some cooking related query, summarize the question into a title

Input: Consider Input: Everyone seems to think it is necessary to peel tomatoes before canning or freezing them. Since I do not peel tomatoes when I'm cooking with them (soups, salsa, etc.), I'm wondering if I can freeze them without peeling them. Does freezing/canning do something to the texture of the tomato that makes the peel a problem?

Output: Why peel tomatoes?


Input: Consider Input: I need to store a no yeast dough (water, flour, butter, salt) for verenyky for about 40 hours.What would be the best place: fridge or freezer?

Output: How to store no yeast dough


Input: Consider Input: Most recipes for sponge cake use a quantity of yogurt which sometimes is replaced with milk, or even soja or almond drinks. In those recipes (flour, sugar, eggs, butter/oil, yogurt/milk, some flavouring), what is the role of the dairy product? Is it about protein/fat/chs, about water, about flavour, about colour? Do the substitution for soja or almond drink make sense, or exist better ones?


Output: What's the role of milk or yogurt in sponge cake?