Personally, I don’t* but I was curious what others think.
*some sandwiches excluded like a Cubano or chicken parm; those do require cooking.
Personally, I don’t* but I was curious what others think.
*some sandwiches excluded like a Cubano or chicken parm; those do require cooking.
Just for the heck of it, if you heat protein enough to denature it but have no Maillard reaction (let’s say you’ve just made a hard boiled egg), would that not be considered cooking by that definition?
My understanding is that denaturing is a physical structure change, not a chemical one (and according to Wikipedia can be reversible in some cases), not a biochemist or food scientist though so totally accepting that my understanding is incorrect/incomplete.