this post was submitted on 13 Oct 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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Completely by accident. If squeezing a little more profit had lead to meat taking ten times longer to cook, they would've done that
Indeed, profit is the only motive and everything else is an accident. People attribute positive effects to capitalism in the same way horoscopes work.
Sure capitalism might breed efficiency and innovation, well except for when it breeds monopolies, and price fixing rackets, and wage theft, and outsourcing, and enshittification, and horrible pollution, and anti unionization propaganda, and... Wait I forget what point I was going to make.
It very efficiently gets someone else rich!
Counterpoint, while cook time might not make a direct profit like ~~fatter~~ faster-growing chickens do, it would probably still make the chicken more desirable due to the decreased cook time; especially if you could advertise it as a feature.
"Life's fast, so why isn't cooking faster? Are you tired of your chicken taking hours to cook? Buy Bryson's Chicken Breasts!
"Bigger!
"Fatter!
"Healthier!
"and faster!
"Our chicken breasts are designed, formulated and engineered to be as big, nutritious and delicious as possible; while also being faster and easier to cook than other brands. So why spend hours cooking normal chicken breasts, when you could cook Bryson's Chicken Breasts in a fraction of the time? Buy Bryson's; you won't regret it."
Edit: misread "faster" as "fatter" lmao. Point still stands though.