I believe the cooking changes happened, but I don’t believe the authors conclusions as to why the changes happened. For instance, it was common place just 25 years ago that the Thanksgiving turkey was slow cooked for like 12 hours and basted while it sat in a pan, or kept and cooked inside an oven bag. More recent times, word has spread that it ends up way better to cook it faster at a higher heat. Not because anything about the birds changed, but because we became more educated at cooking and taking temps and different methods were able to be tried and shared faster due to the internet existing.
I’m betting chicken always could have cooked faster. I’m also betting something else is the reason for the custard recipe besides yolks binding less. Eggs changed a lot over the mass production thing, but nothing has reported a change or drop in the proteins. There’s also a 100 ways to make an egg custard so chances are more that the older recipe had several differences compared to the newer one. I’m sure more modern egg custard recipes are different again. A lot of the popular ones today don’t just use the yolks and don’t even use whole milk. Cooking methods always change.
I’m betting chicken always could have cooked faster.
A few months ago my mother bought a free range chicken for lunch. It took over twice the ordinary time needed for cooking a chicken. The difference was massive and obvious, no way is there an another explanation.
They just used to overcook chicken.
Do you look at the old pictures (photos, paintings) of food and see overcooked chicken?
The point the article is making is that it’s not just a matter of us having different ways of cooking for these recipes… it’s that the old recipes simply don’t work because of the differences in our ingredients now. Just because one can cook a custard differently isn’t the point: it’s that the old recipes simply don’t work now because the egg is different. Likewise follow the same chicken recipe and it calls for cooking 45 minutes and now we realize the chicken is done and tender in 20… this ain’t your great-grandmothers chicken.
I’d argue the chicken is because we have a better grasp of safe cooking temps. The chicken didn’t used to take longer. They just used to overcook chicken.
About 150 years ago they threw a doctor in an insane asylum for suggesting to wash hands between patients and until fairly recently no one used meat thermometers. So yes. They didn’t have a bead on it 100 years ago.
I believe the cooking changes happened, but I don’t believe the authors conclusions as to why the changes happened. For instance, it was common place just 25 years ago that the Thanksgiving turkey was slow cooked for like 12 hours and basted while it sat in a pan, or kept and cooked inside an oven bag. More recent times, word has spread that it ends up way better to cook it faster at a higher heat. Not because anything about the birds changed, but because we became more educated at cooking and taking temps and different methods were able to be tried and shared faster due to the internet existing.
I’m betting chicken always could have cooked faster. I’m also betting something else is the reason for the custard recipe besides yolks binding less. Eggs changed a lot over the mass production thing, but nothing has reported a change or drop in the proteins. There’s also a 100 ways to make an egg custard so chances are more that the older recipe had several differences compared to the newer one. I’m sure more modern egg custard recipes are different again. A lot of the popular ones today don’t just use the yolks and don’t even use whole milk. Cooking methods always change.
A few months ago my mother bought a free range chicken for lunch. It took over twice the ordinary time needed for cooking a chicken. The difference was massive and obvious, no way is there an another explanation.
Do you look at the old pictures (photos, paintings) of food and see overcooked chicken?
You can look at a 100 year old picture and tell if it was cooked to over 165f?
Is overcooking not visible?
The point the article is making is that it’s not just a matter of us having different ways of cooking for these recipes… it’s that the old recipes simply don’t work because of the differences in our ingredients now. Just because one can cook a custard differently isn’t the point: it’s that the old recipes simply don’t work now because the egg is different. Likewise follow the same chicken recipe and it calls for cooking 45 minutes and now we realize the chicken is done and tender in 20… this ain’t your great-grandmothers chicken.
I’d argue the chicken is because we have a better grasp of safe cooking temps. The chicken didn’t used to take longer. They just used to overcook chicken.
Are you suggesting that, over the 7000+ years, humans have only just now figured out how to cook chicken properly?
About 150 years ago they threw a doctor in an insane asylum for suggesting to wash hands between patients and until fairly recently no one used meat thermometers. So yes. They didn’t have a bead on it 100 years ago.