You know what really drives me crazy? When I ask for soft boiled eggs, and they overcook them, so they come out hard boiled! How can you dip your toast into a hard boiled egg?
If this is overcooked, you're gonna see that this is, like, a big mosh, and it's gonna look very very moist and wet, and you'll see that the grains aren't individually distinct.
Take this foie gras back as well, it's rubbery and completely overcooked. And look at the portion size! How can you charge twenty-five dollars for a sliver of duck liver?
Scientists have launched other studies to better understand how acrylamide forms in some overcooked foods and how cooking traditions may affect people.