this post was submitted on 05 Nov 2024
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I was explaining this to my daughter in quite simplified terms the other day- we evolved to taste sugar and enjoy it because finding a sweet edible plant meant we had a source of energy to help us hunt that day. Pretty useful if you're a hunter-gatherer.

So we seek out sugar. Now we can get it whenever we want it, in much more massive quantities than we are supposed to be processing. Most of us are addicted. I'm not an exception.

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[–] Cris_Color@lemmy.world 15 points 1 day ago (1 children)

Your sauce will still have less sugar than others, but if I understand correctly, simmering for hours will break down the more complex sugars in tomatoes into simpler sugars resulting in a somewhat sweeter taste

I think cooking does also dull the percieved acidity of food though, hence lemon juice or other acids often being added at the end so as to keep the brightness. But I'm not actually sure if the pH changes or if it's just a change in the tartness we associate with acidity, maybe someone can chime in with more information :)

[–] rhombus@sh.itjust.works 2 points 17 hours ago (1 children)

The actual acid (acetic in vinegar, citric in citrus and tomatoes) actually boils off with the water. So a long simmer actually removes the acid and changes the pH of the dish.

[–] Cris_Color@lemmy.world 2 points 17 hours ago

Oh shit, that's super interesting! Really appreciate you sharing that, now I wanna go read more about that some time!