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

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

Is overcooking not visible?

[–] ColeSloth@discuss.tchncs.de 1 points 2 months 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.