this post was submitted on 13 Oct 2024
665 points (99.3% liked)

Science of Cooking

1142 readers
1 users here now

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.

Background Information:

founded 2 years ago
MODERATORS
[email protected]
665
150 Years of Cooking (mander.xyz)
submitted 2 months ago by [email protected] to c/[email protected]
55 comments fedilink hide all child comments
 
you are viewing a single comment's thread
view the rest of the comments
[–] [email protected] 9 points 2 months ago* (last edited 2 months ago)

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.