fossilesque@mander.xyz to Science of Cooking@mander.xyzEnglish · 2 months ago150 Years of Cookingmander.xyzimagemessage-square60fedilinkarrow-up1533arrow-down16
arrow-up1527arrow-down1image150 Years of Cookingmander.xyzfossilesque@mander.xyz to Science of Cooking@mander.xyzEnglish · 2 months agomessage-square60fedilink
minus-squareA_Union_of_Kobolds@lemmy.worldlinkfedilinkEnglisharrow-up24·2 months agoI wonder if farm-raised chickens’ eggs are the exception to the last point? They’re pretty superior in most ways from what I know. Which, regarding baking, is nothing, to be fair.
minus-squareRai@lemmy.dbzer0.comlinkfedilinkEnglisharrow-up16·2 months agoMy chickens’ eggs have GIANT dark orange yolks inside of a plethora of different colored shells!
minus-squareAlbbi@lemmy.calinkfedilinkEnglisharrow-up13·2 months agoMake a custard and report back how many eggs it took!
minus-squareRai@lemmy.dbzer0.comlinkfedilinkEnglisharrow-up10·2 months agoI’ve never made a custard before! Maybe I’ll do that!
minus-squareJiggle_Physics@lemmy.worldlinkfedilinkEnglisharrow-up2·2 months agoIt is simple, and the concept behind it is used in a million different ways, other than custard.
minus-squareCobblerScholar@lemmy.worldlinkfedilinkEnglisharrow-up11arrow-down2·2 months agoI think that’s mostly incidental, more related to the time supermarket eggs spend in storage before they make it to your plate
minus-squareA_Union_of_Kobolds@lemmy.worldlinkfedilinkEnglisharrow-up5·2 months agoThat has a part in it for sure, but chickens raised on small farms are handled way better too. Better fed, better rested, better exercised. I’d have trouble believing that doesn’t have any impact on the final result.
minus-squareRevan343@lemmy.calinkfedilinkEnglisharrow-up3·2 months agoI wouldn’t be surprised if the difference in feed is the biggest thing
I wonder if farm-raised chickens’ eggs are the exception to the last point? They’re pretty superior in most ways from what I know.
Which, regarding baking, is nothing, to be fair.
My chickens’ eggs have GIANT dark orange yolks inside of a plethora of different colored shells!
Make a custard and report back how many eggs it took!
I’ve never made a custard before! Maybe I’ll do that!
It is simple, and the concept behind it is used in a million different ways, other than custard.
I think that’s mostly incidental, more related to the time supermarket eggs spend in storage before they make it to your plate
That has a part in it for sure, but chickens raised on small farms are handled way better too. Better fed, better rested, better exercised. I’d have trouble believing that doesn’t have any impact on the final result.
I wouldn’t be surprised if the difference in feed is the biggest thing