the calcium . . . gets cooked
ahhduhh
That happens during the cooking process.
Since calcium is a metal, it gives up electrons.
The chemical composition of foods is changed during cooking.
it fizzes for 20 minutes
When calcium is heated in air, it reacts with oxygen to form calcium oxide (CaO) and calcium nitride (Ca3N2). The calcium oxide is a white solid, while the calcium nitride is a grey powder. Heat is also produced during the reaction.
It tends to slow down the coagulation of its protein.
During cooking, the cells in potatoes undergo several changes. The heat causes the starch granules in the cells to absorb water and swell, leading to the softening of the potato. Additionally, the heat breaks down the cell walls, releasing the starches and creating a smoother texture in the potato.
If you get too much calcium you may get calcium deposits on your bones.
It decomposes into calcium oxide and carbon dioxide
The cooking that happens after you remove pan from the heat source?
The bogey falls into the food you are cooking
Caramelization which is a knowncarcinogen. For instance, when you make toast,that is caramelization. The blacker it gets, themore carcinogenic it becomes.