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150 Years of Cooking
(mander.xyz)
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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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The point the article is making is that it's not just a matter of us having different ways of cooking for these recipes... it's that the old recipes simply don't work because of the differences in our ingredients now. Just because one can cook a custard differently isn't the point: it's that the old recipes simply don't work now because the egg is different. Likewise follow the same chicken recipe and it calls for cooking 45 minutes and now we realize the chicken is done and tender in 20... this ain't your great-grandmothers chicken.
I'd argue the chicken is because we have a better grasp of safe cooking temps. The chicken didn't used to take longer. They just used to overcook chicken.
Are you suggesting that, over the 7000+ years, humans have only just now figured out how to cook chicken properly?
About 150 years ago they threw a doctor in an insane asylum for suggesting to wash hands between patients and until fairly recently no one used meat thermometers. So yes. They didn't have a bead on it 100 years ago.
You don't need a thermometer to cook chicken.
You cook it and taste it.
Was it raw? Was it tough? You cook it slightly longer or shorter next time.
People didn't have microscopes hundreds of years ago, but they were as intelligent as we are.
And you don't need to understand germ theory to know what tastes good.
The fact that you're even entertaining this is ridiculous, and I refuse to engage further.