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

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

[-] Rai@lemmy.dbzer0.com 17 points 2 months 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 2 months ago

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

this post was submitted on 13 Oct 2024
660 points (100.0% liked)

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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