Talk:Cooking

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Fireless cooker

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)

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)

Wikicook book

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)

I would just like to ask if there's anyone else that thinks having a Wikicook book is a good idea. I think it is. Tell me what you think! Asteroidz R not planetz 19:37, 26 November 2006 (UTC)

Hi, first of all, new comments/questions should be added to the end of Talk pages, or the end of any sections on that particular issue. Secondly, there is already a Wiki Cookbook in Wikibooks Cookbook. --Macrakis 22:49, 26 November 2006 (UTC)

Food safety

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)

Shouldn't the "danger zone" be expressed in Celsius with the F given in brackets (SI units)? Scratchedguitar (talk) 19:18, 21 May 2011 (UTC)

Definition

"The term cooking encompasses all methods of food preparation including non-heated methods."

Says who? --MQDuck 22:10, 5 October 2007 (UTC)

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)

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

Ask yourself why not. I see no reason this is false. I am putting it back if no one objects.--209.80.246.13 (talk) 15:51, 24 November 2009 (UTC)

OED definition of cooking "the process of preparing food by heating it." (http://oxforddictionaries.com/definition/cooking) Scratchedguitar (talk) 19:21, 21 May 2011 (UTC)

Rapeseed and Canola

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)

• Actually, canola is a specific cultivar of rapeseed, cultivated for it's lower erucic acid content. It's a subtle distinction, but not one without a difference, so the term gets a pass. -Munkel (talk) 19:55, 22 October 2009 (UTC)

History of Cooking

I feel that the history of cooking deserves its own section, in terms of why humans began cooking at all, and the cultural and physical changes that occurred as a result. In other words, at what point (besides after the discovery of fire) did the human race feel the need to heat their foods? JezSmitty (talk) 11:51, 18 November 2007 (UTC)

Agreed. I would also like some archaeologists to weigh in on the claim of "systematic production of flint blades, the habitual use of fire, evidence of hunting, cutting and sharing of animal meat, mining raw materials to produce flint tools from subsurface sources," etc. at the Qesem Cave, a site 400k to 200k years old.

However, it's not outside the realm of possibility that humans were not the first hominins to cook.

Human remains spark spat, Nature (2010)

300,000-Year-Old Caveman 'Campfire' Found, Live Science (2014) — Preceding unsigned comment added by 99.118.9.187 (talk) 05:33, 28 January 2014 (UTC)

Actually, by definition, it IS outside the realm of possibility. The distinction between humans and non-human predecessors is the making of tools. Even the most primitive acts of cooking would have required a manufactured tool of some sort. Even picking up a burning piece of tree from a lightning strike and placing it on an assembled pile of kindling to create a controlled fire would constitute tool making. — Preceding unsigned comment added by 2600:4040:B078:6C00:D5D6:3F78:2A9A:22FD (talk) 20:11, 4 February 2023 (UTC)

Food safety

(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)

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)

yeah, I mostly did it. Still needs work though. FiveRings (talk) 21:32, 17 February 2008 (UTC)

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)

Recipes

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)

Try http://en.wikibooks.org/wiki/Cookbook for thousands of recipes. Velela (talk) 13:24, 15 February 2008 (UTC)

Split into food heating and food preparation

I think this article should be made a disambiguation page to the following articles:

• food heating
• food preparation (generally)

Some sources define cooking as both, some as food preparation and some as food heating only

As it is not the article is a confusing mix of them both. The "Fat"-section for instance doesn't mention the heating effect on fats, but only deals with general preparation. Mikael Häggström (talk) 13:11, 2 May 2008 (UTC)

This is a more complex problem, since some languages and dialects consider "cooking" to be any kind of food preparation (the Germans cook coffee, for example), and others consider it only to be food preparation that involves heat (see Levi Strauss' culinary triangle).

I would propose creating a new page called "food preparation" that encompasses all preparation forms (with many, many, links to other pages), and leaving this one to the heat methods. FiveRings (talk) 16:09, 2 May 2008 (UTC)

Sounds like a good idea. This article may then be tagged with:

This article is about food heating. For general food preparation, see Food preparation.

Mikael Häggström (talk) 17:41, 2 May 2008 (UTC)

Yes. We should probably let this marinate for a while (I usually wait a week) to elicit other ideas. And then start spinning info off of the cooking page. FiveRings (talk) 19:56, 2 May 2008 (UTC)

ok, undid the redirect from food preparation to cooking, and put in an under-construction tag FiveRings (talk) 20:24, 11 May 2008 (UTC)

I'm readding in the previous reference re Advanced Glycation Endproducts as it was mysteriosuly deleted, without any justification.Loki0115 (talk) 13:55, 7 September 2008 (UTC)

References

Food Safety

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)

Protien

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)

Effect of cooking

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)

Vitamins and Minerals

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)

Probable copy-vio

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)

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)

--90.192.0.16 (talk) 19:31, 15 November 2009 (UTC)

there should be a section on burnt food.

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)

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)

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)

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)

Quality seems better than "start"

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

Vandalism

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)

plagiarism in History of Cooking section

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)

tooken care of, me thinks. ViniTheHat (talk) 02:42, 3 June 2011 (UTC)

Cooking methods section

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)

This "Methods" section is somewhat thorough in its list, but whoever wrotes this section doesn't really seem to understand how these basic concepts or methods of cooking relate to one another. It's not really very accurate, and it's jumbled in a way that's confusing, or misleading. Looking at the other talk notes on this page, this section appears to have been "lifted" from another source without proper evaluation. Furthermore, going to List of cooking techniques is even more confusing, although the two pages don't really correspond in the same logic. — Preceding unsigned comment added by 107.3.162.39 (talk) 09:44, 17 October 2018 (UTC)

Home-cooking vs. factory cooking section - inconsistent style?

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)

It's gone now. Thanks for pointing that out. __Just plain Bill (talk) 13:52, 14 May 2013 (UTC)

Inappropriate lead image?

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)

Good point. I've gone ahead and cut the image. --McGeddon (talk) 10:10, 16 February 2015 (UTC)

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)

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)

• 
  A - Example, but not a great one. Instead of cooking with fire, it looks like he is actually cooking fire.
• 
  B - A Utah kitchen

How about a non-Westerncentric image? Maybe some wok cooking? Anna Frodesiak (talk) 17:16, 8 August 2015 (UTC)

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)

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Contradict

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)

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)

Cooking vs Food preparation

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)

corn

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)

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Deleted "Some modern cooks apply advanced scientific techniques to food preparation to further enhance the flavor of the dish served." This is a misrepresentation and over-generalization of the reference cited. The reference is a five paragraph popular article describing the use of centrifuges in an unspecified number of "high end" restaurants. Changed to "A few restaurants use centrifuges to enhance the flavor and consistence of the dish served." This statement accurately reflects the reference. — Preceding unsigned comment added by 104.232.80.66 (talk) 23:50, 23 December 2018 (UTC)

Lack of information

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))

https://www.fsis.usda.gov/wps/wcm/connect/d468f3d9-fb6c-4109-88d7-2931f7132098/Barbecue_Food_Safety.pdf?MOD=AJPERES

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)

Wiki Education assignment: Introduction to Technical Writing

This article is currently the subject of a Wiki Education Foundation-supported course assignment, between 13 August 2024 and 17 December 2024. Further details are available on the course page. Student editor(s): Javier0192 (article contribs).

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