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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150 Years of Cooking (mander.xyz)

submitted 1 month ago by fossilesque@mander.xyz to c/cooking@mander.xyz

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[–] RebekahWSD@lemmy.world 63 points 1 month ago (8 children)

The egg yolk one fascinates me. Maybe I should make some custards, tempting.

[–] Revan343@lemmy.ca 16 points 1 month ago (7 children)

I wonder if home-raised chicken eggs are closer to old ones

[–] 0x0@lemmy.dbzer0.com 13 points 1 month ago* (last edited 1 month ago) (2 children)

Nah, it's not possible anymore. They were pre-atomic chickens and they are lost to the world.

[–] Schmoo 8 points 1 month ago (1 children)

You motherfucker, I believed you. For a split second "pre-atomic chickens" were a thing that existed and then you took it away from me.

[–] 0x0@lemmy.dbzer0.com 3 points 1 month ago

I mean they were a thing, they just didn't have bigger yolks. Or did they? We'll probably never know.

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