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He's talking about batter and sauce, the way it's prepared in many Asian cuisines. You might want to look up the definition of highly processed foods. Hint: it
by puchatek 3y ago
He's talking about batter and sauce, the way it's prepared in many Asian cuisines.
You might want to look up the definition of highly processed foods. Hint: it's not the things you do in a normal kitchen.
- TeMPOraL 3y ago> Hint: it's not the things you do in a normal kitchen. No, it's something with much greater control over quality, safety and consistency than I could ever hope achieve in the kitchen. The difference between process chemistry and cooking is like between civil engineering and playing with mud in your back yard. Now it's true that industrial processing of food optimizes for different features than my own cooking (e.g. shelf-stability, bacteriological safety, process consistency, and of course, cost, vs. taste customized to my liking) - but that alone does not warrant saying "highly processed = bad", or playing motte-and-bailey with the "definition" of the term. EDIT: see also the edit to comment here https://news.ycombinator.com/item?id=37632381 https://news.ycombinator.com/item?id=37632381 for an actual definition of "processed food" as this term is used in the industry and regulations, which reinforces my point, and happens to cover everything you do to food in your kitchen.