this post was submitted on 26 Feb 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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Here’s Why Jalapeño Peppers Are Less Spicy Than Ever (www.dmagazine.com)
submitted 11 months ago by [email protected] to c/[email protected]
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[–] fireweed 2 points 11 months ago* (last edited 11 months ago)

I'm surprised the United States "canning authorities" haven't had something to say about reduced acid in tomatoes. They're so uptight when it comes to acidity levels in canning...