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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Here’s Why Jalapeño Peppers Are Less Spicy Than Ever (www.dmagazine.com)

submitted 8 months ago by [email protected] to c/[email protected]

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[–] [email protected] 0 points 8 months ago (1 children)

People? No.

Mindless consumers? Yes.

[–] [email protected] 0 points 8 months ago

Eh, consumer choice is kinda tricky.

How does one cross-shop a tomato? And if store tomatoes are all you ever had, why would you expect one to taste any different than another? One stores bland, out of season tomato tastes just like another.

Even in the case you do know the difference, there are caveats. I'm a fan of a few specific kinds of apples. Cheap, mealy apples I can find all over. The ones I actually like that I can get other than in September and October now cost about $2 per apple. That is too dang much for one apple for me to buy as much as I would like. So I'm left with buying crappy apples or no apples.

And now this makes farm stands and farmers markets trendy, so now they're expensive too. I never expected basic foods to be one of the trickier aspects of being an adult, but here we are.