this post was submitted on 26 Feb 2024
122 points (100.0% liked)

Science of Cooking

1612 readers
1 users here now

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.

Background Information:

founded 2 years ago
MODERATORS
AlchemicalAgent@mander.xyz
122
Here’s Why Jalapeño Peppers Are Less Spicy Than Ever (www.dmagazine.com)
submitted 1 year ago by fossilesque@mander.xyz to c/cooking@mander.xyz
32 comments fedilink hide all child comments
you are viewing a single comment's thread
view the rest of the comments
[–] fireweed@lemmy.world 2 points 1 year ago* (last edited 1 year ago)

I'm surprised the United States "canning authorities" haven't had something to say about reduced acid in tomatoes. They're so uptight when it comes to acidity levels in canning...