this post was submitted on 26 Feb 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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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] 2 points 8 months ago* (last edited 8 months 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...