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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[–] antonim@lemmy.dbzer0.com 6 points 3 weeks ago (1 children)

I’m betting chicken always could have cooked faster.

A few months ago my mother bought a free range chicken for lunch. It took over twice the ordinary time needed for cooking a chicken. The difference was massive and obvious, no way is there an another explanation.

They just used to overcook chicken.

Do you look at the old pictures (photos, paintings) of food and see overcooked chicken?

[–] ColeSloth@discuss.tchncs.de 2 points 3 weeks ago* (last edited 3 weeks ago) (1 children)

You can look at a 100 year old picture and tell if it was cooked to over 165f?

[–] antonim@lemmy.dbzer0.com 1 points 3 weeks ago (1 children)

Is overcooking not visible?

[–] ColeSloth@discuss.tchncs.de 1 points 3 weeks ago

Burning the outside is visible. Over cooking meat definitely is not visible, unless you way, way, over cook it. A pork loin cooked to 145f can look almost exactly like one cooked to 170f from the outside.