Talk:Cooking

message: Is there an article on the Fireless cooker, under a different name? I couldn't find one... it's basically an insulated basket or box for keeping food at a high temperature to finish cooking, while using less fuel (and creating less pollution) than usual cooking methods. If an article is to be created here, I think it should be placed in :Category:Cooking appliances, :Category:Appropriate technology and :Category:Sustainable technologies. --Singkong2005 talk 02:09, 13 September 2006 (UTC)
replies: text: This looks like a variation on haybox cooking, which is a form of retained-heat cooking, combined with a form of Slow cooker. --Coconino 10:14, 20 March 2007 (UTC)
thread_title:  Fireless cooker 

message: Do any of you think there should be a Wikicook book? I think there should. Come and tell me what you think! Asteroidz R not planetz 19:36, 26 November 2006 (UTC)
thread_title:  Wikicook book 

message: the food safety section is getting too big, particularly since there is also a whole page devoted to the topic. I propose cutting it back to just the part about heating food, which would be appropriate in context (under the 'effects of cooking' heading). FiveRings 17:35, 24 September 2007 (UTC)
thread_title:  Food safety 

message: "The term cooking encompasses all methods of food preparation including non-heated methods."
Says who? --MQDuck 22:10, 5 October 2007 (UTC)
replies: text: Says anyone who knows anything about the subject. Just go ask any professional chef. All preparation for final consumption is a form of cooking, and all stages of preparation are cooking. Consider that in professional restaurants prep cooks may undertake early phases of cooking by chopping vegetables, portioning steaks, shredding and slicing cheeses, and more. Many foods require no heat application in any stage at all, such as vegetable salads, aiolis and other condiments. Others may only involve heat application only during preparatory stages, like most sushi items (heat is used to prepare the sushi rice, but not in the preparation of the final dish).  There are also cases where only the pre-existing ambient heat is employed, such as sun brewed tea, oil infusions, or softening butter at room temperature for spreading on something.  In other instances still, chemical processes may be used in place of heat application, such as curing fish in lemon juice, or an (undesired) case of air exposure causing refridgerated meat to oxidize and prematurely brown.  And then there are the occasional instances still where refrigeration to avoid heat may actually be a necessary component, so that a perishable ingredient doesn't go bad before the cooking is complete. Look at overnight oats, which requires several hours, during which the milk could very possibly go bad if the whole process weren't taking place in the fridge.  — Preceding unsigned comment added by 2600:4040:B078:6C00:D5D6:3F78:2A9A:22FD (talk) 20:00, 4 February 2023 (UTC)

text: I've removed this. Chris Cunningham 10:44, 6 October 2007 (UTC)
thread_title:  Definition 

message: Canola is just a fancy marketing term for rapeseed oil.  That isn't made very clear in the reference in the article.  —Preceding unsigned comment added by 72.95.129.238 (talk) 16:13, 16 October 2007 (UTC)
thread_title:  Rapeseed and Canola 

message: (since nobody responded to my previous comment about this).  There are already pages on Food safety and Food and cooking hygiene that actually have less information than the Food Safety section on this page. I propose moving this page's information to the main Food safety page, and also merging the hygiene page into it. Comments? FiveRings (talk) 02:29, 23 November 2007 (UTC)
replies: text: It's been forever since you said this, so you probly did it already, but if not, then yes, I think your idea is good. Carl.bunderson (talk) 00:00, 16 February 2008 (UTC)
replies: text: yeah, I mostly did it. Still needs work though. FiveRings (talk) 21:32, 17 February 2008 (UTC)

text: The image that shows a lady using a chopping board seems an inadequate illustration for a food safety section, unless you want to show a bad example; she works with food with no hairnet, and even worse, wearing a few rings.--200.238.100.15 (talk) 18:52, 28 August 2008 (UTC)
thread_title:  Food safety 

message: There should be a wiki coookbook that would be a great idea. Everyone could edit their favourite recipes. I like bread making for example. Wikicookbook would be the ultimate in recipes.  —Preceding unsigned comment added by Catherinefionarichardson (talk • contribs) 12:32, 15 February 2008 (UTC)
replies: text: Try http://en.wikibooks.org/wiki/Cookbook for thousands of recipes. Velela (talk) 13:24, 15 February 2008 (UTC)
thread_title: Recipes

message: Nevermind no hairnet, the section is not about health, its about safety, just by the way she is holding the knife, sitting down instead of standing up and a series of factors that are just completely wrong with the example are just inadecuate.  I'm a Chef by profesion and know at leats how not to chop my fingers of.  I'll try to find a more adecuate example. .lrodilg (talk) 22:19, 9 December 2008 (UTC)
thread_title: Food Safety

message: I'm deleting the part about broccoli having more protien that groung beef because it is incorrect.  I did various comparisons using the Calorie King website and, whether you compare by wieght, proportion of calorie content, etc., broccoli has nowhere near the protien content of ground beef.  I know this wasn't exactly s scientific comparison, but it wasn't even close.  —Preceding unsigned comment added by 157.185.88.245 (talk) 20:23, 15 December 2008 (UTC)
thread_title: Protien

message: I removed a reference to cooking improving the digestibility of meats as that is controversial, while the reference to cooking improving the digestion of a few foods such as grains is factual, and undisputed, so I included the latter statement.  I can cite another scientific study, as an example, to show that cooking actually reduces the digestibility of meats:-
http://www.ncbi.nlm.nih.gov/pubmed/1897402
Loki0115 (talk) 12:08, 4 January 2009 (UTC)
thread_title:  Effect of cooking 

message: I have remove the paragraph "Vitamins from fresh vegetables and fruit may be destroyed or eluted by cooking and the greatest benefit is derived from uncooked material. Vitamin C is especially prone to oxidation during cooking and may be completely destroyed by protracted coking. Minerals may also be eluted by extended boiling." As stating that uncooked food better needs a citation given the content preceding it and the destruction of micronutriants is already mentioned and I see no reason why vitamin C needs any special treatment in this section. 203.213.75.70 (talk) 07:08, 1 September 2009 (UTC)
thread_title: Vitamins and Minerals

message: the content of the cooking methods section seems ot be lifted from this source:
:http://www.diet-and-health.net/articles.php?cont=cooking%20methods
Judging from the tone of the content (its concentration on minimizing fat addition) i would say it was copied from there (a diet site) instead of the reverse. It should be deleted. Vinithehat (talk) 06:09, 14 November 2009 (UTC)
replies: text: It was introduced in this diff. It is clearly the same text. It was introduced by a very infrequent contributor who probably saw the tag requesting expansion and didn't realise that he was doing anything wrong. I am going to rip the text out but keep the links to various individual methods. --DanielRigal (talk) 13:15, 14 November 2009 (UTC)
thread_title:  Probable copy-vio 

message: I often hear that eating burnt food can cause cancer. is this true?
Either way, i think there should be a sub-section in the food safety section about this, that adresses the possible dangers of burnt food.
First of all, is it true that burnt food can cause cancer?--CoincidentalBystander (talk) 08:10, 19 May 2010 (UTC)
replies: text: This is probably a reference to the synthesis of Acrylamide in overcooked starchy foods - please see the Acrylamide article for further information. This already mentioned in Cooking#Effects on nutritional content of food.   Velela  Velela Talk   09:55, 19 May 2010 (UTC)
replies: text: Well I've just read a bit about acrylamide, and maybe that is something that's formed when food is burnt, but this is not the section i'm talking about. I came to the article to find out whether if food is burnt, this causes cancer, or other deseases. So At that point I dont know what acrylamide is yet. And the section on raw foodism first of all, doesn't say anything about burnt food, but food cooking in general. and second. this is not where people will look, if they want to find out whether burnt food is dangerous. This is not a section where this should be discussed, or at least it should be very clearly stated, and the word "burnt" should be explicitly used. Even still, there is nothing in the section that clearly adresses the question of whether burnt food specifically is dangerous. Also you can't put that section in the acrylamide page, because people don't know what acrylamide is until they read that it is caused by burning food (I don't know if it does, but IF it does...).--CoincidentalBystander (talk) 10:34, 20 May 2010 (UTC)
replies: text: I completely disagree, mostly because the food doesn't have to be "burnt" for the compound to appear. Vinithehat (talk) 02:22, 21 May 2010 (UTC)
thread_title:  there should be a section on burnt food. 

message: Any objections to moving to "C"?  It seems to meet all the criteria. dm (talk) 03:44, 7 June 2010 (UTC)
thread_title:  Quality seems better than "start" 

message: Just undid some.  Given the recent history I suspect there's more coming.  Could the mods temporarily lock it or something? --Corona688 (talk) 03:42, 22 March 2011 (UTC)
thread_title:  Vandalism 

message: An entire portion is lifted word for word from this article: http://cogweb.ucla.edu/Abstracts/Pennisi_99. ("in earnest ...").
Someone should fix this up, I guess. 66.108.199.84 (talk) 01:44, 3 June 2011 (UTC)
replies: text: tooken care of, me thinks. ViniTheHat (talk) 02:42, 3 June 2011 (UTC)
thread_title:  plagiarism in History of Cooking section 

message: Does the phrase "cooking methods" have a different definition than "methods of cooking"? If not, shouldn't one of the sections be deleted and have its contents merged into the other section? Thought I would ask before deleting the Cooking methods section.Music+mas (talk) 01:54, 13 August 2011 (UTC)
thread_title:  Cooking methods section 

message: In the following line:
Home cooking can be done by the "reasonable cook in the street" using simple (non-heating) recipes (of which there are heaps!). Cheers.
I'm not sure if this is intentional, but has the language/style/register changed, a bit (too) casual? The language doesn't seem to sound consistent from the previous paragraphs, but I'm not too sure. Weaktofu (talk) 10:29, 14 May 2013 (UTC)
replies: text: It's gone now. Thanks for pointing that out. __Just plain Bill (talk) 13:52, 14 May 2013 (UTC)
thread_title:  Home-cooking vs. factory cooking section - inconsistent style? 

message: Is it me, or does it seem odd that an article on cooking specifically by heating leads with an image of a dish (the fruit salad/cheese pastry) which, I assume, needs no heating at all? --TheSophera (talk) 18:11, 15 February 2015 (UTC)
replies: text: Good point. I've gone ahead and cut the image. --McGeddon (talk) 10:10, 16 February 2015 (UTC)

text: In fact, a lot of these images are of cooked dishes when we could have a photo of the dish being cooked, and images are stacking up in the middle of the article without corresponding to anything being said at that point in the text. I've cut the images back and replaced some with more active pictures of food being prepared. --McGeddon (talk) 10:30, 16 February 2015 (UTC)
replies: text:  Now is it a steak what the cook is making? The picture file says so but I can't see any steak there. --Bakebread (talk) 16:39, 6 August 2015 (UTC)

text: An image of Wok cooking could be an improvement, as would an image showing a variety of ingredients instead of just meat.Dialectric (talk) 15:09, 10 August 2015 (UTC)
thread_title:  Inappropriate lead image? 

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thread_title:  External links modified 

message: The dates for the invention of cooking are all over the place in this article and Control of fire by early humans. It seems clear to me that the 250,000 ybp figure is much too conservative and relies on the absence  of one kind of evidence to make claims. But in fact the Control of fire by early humans article says that there is good archeological evidence of fire pits going back 400,000 years. Abductive (reasoning) 09:47, 29 September 2015 (UTC)
replies: text:  Since both dates are now in the article, I think we can now remove the tag. Chiswick Chap (talk) 12:45, 1 February 2016 (UTC)
thread_title:  Contradict 

message: If cooking is heating food and food preparation is a broader category, then make Food preparation more informative. As of presently, it is useless. It only lists English words for methods of food preparation. What about history? Personally I came here to get information about food processing in non-human animals, but I did not find any.176.15.77.168 (talk) 18:10, 25 August 2016 (UTC)
thread_title:  Cooking vs Food preparation 

message: I'm surprised the maize militants have not swooped down upon this article to remove the use of the forbidden "corn". --23.119.204.117 (talk) 05:24, 2 September 2016 (UTC)
thread_title:  corn 

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thread_title:  External links modified 

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message: While I was reading the page I found that in the section of food safety. I didn't see the writer mention of grilling food safety. So, I found the source that talks about it. I hope the writer refers to the website below and talk a little bit more about that issue.
Here is the link that I found on the internet (Cxchey (talk) 19:25, 29 January 2019 (UTC)
replies: text: Thanks. That is useful. I have added it to the food safety section. If you feel that that section needs amplifying based on the content of the reference, please feel free to make some additions (although not directly copied from the source. Regards  Velella  Velella Talk   01:49, 30 January 2019 (UTC)
thread_title:  Lack of information