Science of Cooking

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Welcome to c/cooking @ Mander.xyz!

We're focused on cooking and the science behind how it changes our food. Some chemistry, a little biology, whatever it takes to explore a critical aspect of everyday life.

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Chemistry & Cooking - What you Need to Know

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150 Years of Cooking (mander.xyz)

submitted 6 months ago by [email protected] to c/[email protected]

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[–] [email protected] 0 points 6 months ago (2 children)

Innovation under capitalism definitely looks like determining what forms of animal cruelty will allow meat to cook twice as fast.

[–] [email protected] 0 points 6 months ago (1 children)

It’s more to do with fork tender. It cooks the same time, just one is much tougher due to well worked muscles.

[–] [email protected] 1 points 6 months ago

Case in point two meats that are uncommon in North America. Mutton and mature chicken.

Both benefit from much longer cooking times and are extremely tasty.