I Tested Viral Food Myths

Food has some of the most famous myths in the world. So let's debunk them.

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Ingredients: silly goose myths to bust

[andrewhngle]

the biggest food myth ive been told was "im just going to get some milk"

[Jjjipoasdp]

The no soap in cast iron thing comes from when soap was made with lye, not modern detergents. Supposedly the harsher chemicals could strip the seasoning.

[mattp]

The main thing with refrigerated bread REALLY helps with mold since that grows in warmer/room temp environments. Had an old loaf in the back of my fridge for like a month with no mold.

[ryancasey]

Just want to point out the marinade you use as a massive difference on whether or not it makes the meat more tender or not, if you marinate your steak in barbecue water it's not going to do anything, but if you puree a whole pineapple and marinate it with your seasonings in that, it will come out of the marinade almost already fallen apart, choosing a marinade carrier liquid that has natural enzymes in it like pineapple will break down the tough parts of the steak like connective tissues. If you tenderize and marinate even the toughest worst cuts of meat in enough fresh pineapple puree for long enough, you can basically turn any steak into a tender cut

[arjunkishore]

The salt myth wasn’t necessarily tested fairly because I feel that the default test should be salt vs no salt. That being said, salt shouldn’t make the water boil faster, but should increase the boiling point of the water (which would make it boil slower), but cook whatever you are preparing faster

[GoMathewVideo]

Fun fact, the person who wrote the non peer reviewed article that MSG was bad for you retracted their statement but it was too late the damage was done.

[glacier-]

Hey, chemist here. Adding salt to water actually increases the boiling point of water due to the colligative property of solutions that states that adding a solute to a solvent decreases its vapor pressure. The boiling point is the temperature at which the vapor pressure of the liquid/solution is equal to the external pressure, causing the liquid to quickly change into the gaseous state. So, TLDR, adding salt to water should theoretically INCREASE the amount of time it takes to boil, since the temperature at which it reaches its boiling point is higher.

[jennapolowsky]

The mythbusters would be horrified by your methods, respectfully

[TheInfinityzeN]

There are several videos where they tested flipping frequency and movement in the pan. The single flip normally results in the thickest (though not always nicest) crust but has more inconsistent cooking and a larger gray band. Not moving the steak at all tends to result in an inconsistent crust. The best results were flipping every 30 seconds ~ 1 minute and placing the steak onto a different part of the pan with each flip, giving a smaller gray band, nice even crust, and consistent cook.

The reason this works is that it keeps each side of the steak from getting too hot, gives a more balanced overall temperature, and the steak is placed on a hotter part of the pan with each flip which helps with the crust.

EDIT: I would recommend Chris Young's video "Why Flip Your Steak Every 30 seconds?". He was a chef at the Fat Duck and actually goes into the science of why.

[leviharrison]

Depends on the marinade. Pineapple will absolutely tenderize, I feel like Worcestershire sauce does help as well.

[bogchampclips]

I was always told and had thought that salt SLOWED DOWN the time it takes to boil, which is why i always added salt to the water after its already boiling

[SunnyMiniFood]

Thanks for your sharing. I love cooking the most and you are definitely the motivation for me to try
Does anyone here love cooking like me? Please share so I can have more motivation to learn to cook more delicious dishes

[atriyakoller]

Regarding the chicken colour myth: I think it implies the same cooking method, frying or baking or even boiling, not curing or smoking. Cured and smoked chicken will retain some pinkness, but completely cooked chicken when fried is not pink

[suveerkota]

165 degrees for chicken is just the temp for instantaneous bacteria sanitization. Pasteurization at lower temps for longer times is also possible, but not instantaneous. See: sous vide chicken Pasteurization.

[DevilboyScooby]

"I'm going to toast this bread"
*Proceeds to fry it*

As a Brit...toast comes from a toaster. Fried bread comes from a frying pan 😂

[dhanyaa-hltu]

Don't let Uncle Roger near a person saying that MSG is bad

[azyfloof]

The shiny side/matt side thing with foil is a consequence of how it's manufactured.
A block of aluminium is squashed between progressively closer together rollers making the foil thinner and thinner. At the final stage the foil is fed between the rollers two layers at a time, and that point where the foil layers are pressed together and then peeled apart to be spooled onto rolls is what creates the matt side <3

[micheldroz]

Hey my friend, as a chemist allow me to correct the myth 5. There IS a difference between the shiny and matte side but nothing to do with heat conduction. The thing is the shiny side is alluminium on its metallic form (Al) where the matte side reacted with oxygen to create a thin layer of aluminum oxyde (Al2O3), that's the same concept as when you season a cast iron pan, create a thin layer of another material with different properties (non stick in this example). This reaction is called "passivation". This layer of aluminum oxyde is less reactive and will therefore not react with acidic cooking juices to create aluminum salts in your food. And you don't want aluminum salts in your food due to their toxicity. So i'd rather want to cook food on the matte side !

[afriendofcheese]

I just can't believe he said store bought dry pasta is the same as fresh pasta after I bought his book *and* a pasta maker and started making my own pasta every time I eat pasta that I am so proud I made from scratch haha.

[SanJoseDale]

The myth that drives me nuts is that mixing oil with butter increases the smoke point, which is ridiculous, it’s the milk solids that burn. I see many famous chefs still say this.

GREAT VIDEO