this post was submitted on 10 Jan 2024
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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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Loss of cooking skills has hurt our ability to adapt to rising food prices, experts say (www.cbc.ca)
submitted 10 months ago by [email protected] to c/[email protected]
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[–] [email protected] -1 points 10 months ago (1 children)

Yeah, definitely still possible, but my point is that wages no longer support having one person that can devote their whole day to cooking/cleaning/etc. No matter how good you are at cooking dinner in 30 minutes, you would be able to make better and cheaper meals given 8 hours.

[–] [email protected] -1 points 10 months ago (1 children)

I honestly don't think that really true though. Frozen and fresh produce + protein, beans, rice is about as cheap as you get. Maaaaybe you save a few bucks buying in bulk at Costco but that's an extreme for limited gains. And adding time to food prep doesn't necessarily make it better. You can eat very very well in the US on 5 hours and $100 a week.

[–] [email protected] 3 points 10 months ago

Buying in bulk can actually realize significant savings. It's definitely true that more active time does not directly translate to more savings, especially with just a little planning. Lots of food is happy to cook itself while you wait.