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 2 years ago by fossilesque@mander.xyz to c/cooking@mander.xyz

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[–] evasive_chimpanzee@lemmy.world -1 points 2 years ago (1 children)

Yeah, definitely still possible, but my point is that wages no longer support having one person that can devote their whole day to cooking/cleaning/etc. No matter how good you are at cooking dinner in 30 minutes, you would be able to make better and cheaper meals given 8 hours.

[–] LemmyIsFantastic@lemmy.world -1 points 2 years ago (1 children)

I honestly don't think that really true though. Frozen and fresh produce + protein, beans, rice is about as cheap as you get. Maaaaybe you save a few bucks buying in bulk at Costco but that's an extreme for limited gains. And adding time to food prep doesn't necessarily make it better. You can eat very very well in the US on 5 hours and $100 a week.

[–] SpaceNoodle@lemmy.world 3 points 2 years ago

Buying in bulk can actually realize significant savings. It's definitely true that more active time does not directly translate to more savings, especially with just a little planning. Lots of food is happy to cook itself while you wait.