3 ms·

I mean, so do cows and chickens. Moving a chemical process out of a living being and into a lab can make it safer: you’re doing it without the bacteria and vir

• fakedang 1y ago
  > When you “cook” a piece of fish in salt and lime (a la Ceviche) you are also altering the protein structures). When you're cooking a piece of fish, you're not changing its structure using heat and pressure so that globular plant cell structures are transformed into stuff resembling fibrous animal cell structures. https://youtu.be/uTHCqjIspKU?si=pFqoQOuGbIPNnJox https://youtu.be/uTHCqjIspKU?si=pFqoQOuGbIPNnJox Around the 1:30 mark.
  • ben_w 1y ago
    > When you're cooking a piece of fish, you're not changing its structure using heat and pressure so that globular plant cell structures are transformed into stuff resembling fibrous animal cell structures. You are if the fish ate any plants before they died (and you cooked with heat, I'm vegetarian so am unfamiliar with the other poster's a la Ceviche). And even if the fish didn't eat any plants, you're still changing the protein structures — this is even part of the point of cooking, as amongst other things this does, changing the proteins inside the food is a process that kills any bacteria and other parasites.
    • cpfohl 1y ago
      If you ever marinate broccoli in balsamic (a favorite in our household) it’s the same technique: it precooks from the acid. Try it with dried cranberries and sunflower seeds for a great salad! (Don’t forget the salt, pepper, and garlic)