this post was submitted on 13 Oct 2024
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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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150 Years of Cooking (mander.xyz)
submitted 3 days ago by [email protected] to c/[email protected]
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[–] [email protected] 9 points 3 days ago* (last edited 3 days ago)

Counterpoint, while cook time might not make a direct profit like ~~fatter~~ faster-growing chickens do, it would probably still make the chicken more desirable due to the decreased cook time; especially if you could advertise it as a feature.

"Life's fast, so why isn't cooking faster? Are you tired of your chicken taking hours to cook? Buy Bryson's Chicken Breasts!

"Bigger!

"Fatter!

"Healthier!

"and faster!

"Our chicken breasts are designed, formulated and engineered to be as big, nutritious and delicious as possible; while also being faster and easier to cook than other brands. So why spend hours cooking normal chicken breasts, when you could cook Bryson's Chicken Breasts in a fraction of the time? Buy Bryson's; you won't regret it."

Edit: misread "faster" as "fatter" lmao. Point still stands though.