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 2 days ago by [email protected] to c/[email protected]

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[–] [email protected] 8 points 2 days ago (2 children)

Maybe in the olden days people liked their custards more fluid?

[–] [email protected] 8 points 2 days ago (1 children)

That tracks, though. If chicken tastes like everything and we are losing things to extinction. Obviously, chicken has less to taste like.

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[–] [email protected] -2 points 2 days ago

The world would be a better place if the gross shills at the NYTrash stuck to cook books.

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