Why do we cook food?
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To preserve it for later consumption.
To soften tough cuts of meat and make them more tender.
To break down toxins and anti-nutrients that can make certain foods harmful or indigestible.
To enhance food presentation and create visually appealing dishes.
To provide a sense of comfort, pleasure, and social connection through shared meals and culinary experiences.
To improve its flavor and texture.
To make it easier to digest and absorb nutrients.
To kill harmful bacteria and parasites.
To increase food safety and reduce the risk of foodborne illness.
To expand our culinary horizons and explore new flavors and cuisines.