• 3 Posts
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Joined 1 year ago
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Cake day: July 9th, 2023

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  • Fast food is called “fast food” because it’s fast, not because it’s food.

    Apart from that, there is probably no production chain that has profited better from making things the cheaper way than anything related to food.

    So this does not just concern fast food, but the HFCS loaded soda you drink, your bread swimming in dough raising and stabilizing chemicals, or your tinned soup made from water, starch, food coloring, flavors, and preservatives.

    Just because of the masses produced and sold, any cent saved on a single Burger quickly adds up to a million dollar in extra profits. Don’t expect them to waste that money on better ingredients or flavor, as long as you keep buying that stuff, they keep on making it worse to save yet another cent.









  • The two issues with making soup without a lid: heat loss and evaporation.

    The first is important as the soup must simmer, not boil. With a lid, you can easily create a mostly uniform heat, without it will probably be too cold at the top, and, as you have to feed more heat, it will most likely be too hot at the bottom.

    The second is not unimportant, as you usually cook a good soup for quite some time (my beef broth takes about a day), so evaporation will be quite relevant to the overall consistency of the soup, too. Adding lost water will also add to the temperature inconsistencies.