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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150 Years of Cooking (mander.xyz)
submitted 3 weeks ago by fossilesque@mander.xyz to c/cooking@mander.xyz
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[–] bleistift2@sopuli.xyz 8 points 3 weeks ago (2 children)

Maybe in the olden days people liked their custards more fluid?

[–] Rai@lemmy.dbzer0.com 17 points 3 weeks ago

Mayyyybe but generic store-bought eggs have TINY yolks compared to my chickens’, so I’m guessing it’s also the cruelty.

[–] ursakhiin@beehaw.org 8 points 3 weeks ago (1 children)

That tracks, though. If chicken tastes like everything and we are losing things to extinction. Obviously, chicken has less to taste like.