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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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] 8 points 10 months ago (2 children)

It is not a skill issue that cabbage is more than a dollar per pound. Medieval pottage is too expensive now.

[–] [email protected] 1 points 8 months ago* (last edited 8 months ago) (1 children)

Right but what if the cheapest food is idk, something like celery root? I think the idea w/the thesis of the article is that a skilled cook can adapt to whatever ingredients are cheapest at any moment.

I think I’m a decent cook but I also think I need to improve because when I’m in the produce area and have no idea how to use like 15—20% of the options there. E.g. celery root, cactus, and ½ dozen things I don’t even recognize.

[–] [email protected] 2 points 8 months ago

Sorry, but my point was even shopping cheapest only is getting too expensive now. Poor people have always been buying cheap produce only. That strategy doesn't help when the floor for prices is rising. So if something as basic as cheap as cabbage—the canonical broke peasant food—is like $1.25/lb where it used to be $0.25/lb, the problem isn't the %15-20 of vegetables you don't know how to cook!