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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[–] xkforce 4 points 9 months ago* (last edited 9 months ago) (1 children)

When it comes to food, there is a trade off between the cost of things and the amount of time needed to prepare those things. Cooking things from scratch is almost always cheaper in terms of money and most expensive in terms of time. If you are strapped for time, you're going to probably be more willing/need to pay more for food that doesn't require as much preparation. Even if you arent ordering uber eats every 5 minutes, there are a lot of other ways that people pay for more time. eg. canned beans instead of dry, tv dinners instead of literally anything else etc.

[–] shalafi -2 points 9 months ago

I argued some of that here. If you know how to cook, it's not time consuming at all. As I said, my wife can make delicious devilled eggs seemingly appear out of thin air, and we eat on those for days.

She just whipped up a batch of raw hamburger meat loaded with onions and garlic. I can make a hamburger out of that as fast, or even faster, than waiting 10-15 in the McDonald's drive through. And again, once made I can eat on that all week long.