Candelestine t1_ixzt618 wrote on November 27, 2022 at 5:59 PM

Reply to comment by bbbbaconsizzle in What happens at a molecular level to soften food when it cooks? Why do things become harder when charred? by Singhilarity

I'd put forward the hypothesis that maybe some of the fats had time to polymerize? Once that process is done, you're not going to be able to undo it by cooking.

Normally a lot of the fat will render out and get discarded. But if enough was still present and had enough time, or maybe the presence of a catalyst, maybe that could explain it?

Would be my first guess anyway.