Aren’t we just supplying heat to the food? What causes the drastic difference in taste?
In: Chemistry
There are a number of chemical reactions that occur during cooking. Just like applying heat to many other things actually changes their physical state (like paper or water) the chemicals in the food change as well. This change also produces a change in the texture and “flavor” of the chemicals within the food, sometimes to the point of being edible when before they were inedible or even poisonous to humans before.
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