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
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Chemical engineer here. What the salt does is elevating the boiling point of the water, i.e. it boils at a higher temperature, meaning that it would reach boiling point later, but reaching that (around) 100 degrees C mark potentially quicker. However to get an actual time difference the concentration would have to be very high and that amount of salt is not worth the amount of time you can save. I think the highest amount in the video was above saturation and at first it used some energy (heat) to dissolve more of the salt into the water. But don't quote me on that last bit
Mash avocado and it can last weeks in the fridge if in a plastic container with a thin layer of lemon juice
The 2nd 'myth' – put bread into the fridge for a couple of months, it gets even tastier.
The reason for the salt water to boil slower is cuz the bond btw salt and water is stronger than bond btw water water. Nacl breaks down into na and cl and forms an ionic bond with water but once saturation is reached it doesn't matter how much more salt you put it
For the cooking pasta in a small pot myth, you need to be actively pushing the pasta into the water. One time I left it without pushing it and all the dry ends sticking out of the pot burst into flames.
Dry pasta is super flammable. If enough heat from the element gets to the pasta without the water medium, you can definitely get fire.
I would like to add that there is not a difference in the sides on regular aluminum foil, my mother worked for Reynold's until the place closed and almost immediately got another job from someone who bought all the old equipment. she ran the cold rollers that got it down to that super-thin size. also id like to add that they make nonstick aluminum foil and the matte side on the nonstick version is the nonstick side.
I was agreeing with you until you said dried pasta is as good as fresh pasta, now I can’t trust you 😂 because fresh pasta is far better
Man, you do look much skinnier in this video than some from just a year ago (new subscriber and just binge watching. Saw your post today online of going from 240 to 191 👏👏).
the msg myth always reminds me how much more scientific education the public needs, yeah I do still remember you guys have 70% of your population believing in angels……
Salt doesn't make water boil faster, it increases the water's boiling point. Around +0.5c per 50g salt.
lol I had a Jamie Oliver ad before this vid
50 Food Mistakes You Need To Avoid you said NOT to use soap in cast iron. here you say TO use it. make up ya mind xD
LOL! I love Uncle Roger, thanks! My wife is Asian and we have MSG in the spice rack and on the table with other table spices. All my in-laws cook with it sometimes, for select dishes. At least in my in-laws Asian houses it's used in maybe 5% of what they cook. I know because when I got to know them I did ask how often they use it.
So you quite literally shown AND SAID that seared steak had more juice in and then came up with MYTH BUSTED? … ok….
I miss papa talking to us in his cabinet
I really wish the word "Myth" was in the thumbnail because these brainrots will just look at the thumbnail, be influenced, and move on.
Alcohol causes cancer too. Sugar too. Josh STFU. Please.
We get you cook an eat MSG. It does cause cancer. It does.
The pot with the most burners next to it boiled first, myth unbusted, each of the of the other pots had more surface area exposure to unheated air and boiled slower. And where's the control unsalted water?
Who hired Paul Greengrass to man the camera?
Soap used to contain lye and that's what it would wash off all the seasoning. Not a myth, just not a big deal anymore. I still personally don't use soap because I can taste it/smell it when the pan is heating/cooking
Will never stop using the King of Flavour!
13:20 ew wtf is wronf with you. White people ah nonsense. Wash your chicken. Wash your sink if you're so scared of bacteria. Usda nonsense
It’s called a smoothie not a clumpy
One thing I heard, tried and saw to be true, is that once an avocado reaches that ideal ready to use ripeness, you can submerge it underwater and chuck it in the fridge to keep it fresh. I forgot it for over a week, maybe two, and it was perfect coming out.
Adding salt raises boiling temperature because it has a lower lower vapor pressure.
I guess considering the volume of water taken should be a major factor
Salt water will boil faster than non-salt water… your experiment was flawed. The salt breaks apart the hydrogen bonds of water and lowers the freezing and boiling temperatures of water. That's why you put salt on ice in the winter time to melt it and make sure no one slips on the ice. Geesh
Yo Josh. Just seen you jogging bud. Huge fan!!
If you'd mixed the salt in the water you'd have had different results, the salt was just left to sink to the bottom
I guess USDA/CDC doesn't apply to Asia. We wash out poultry all the time, never heard any case of people getting salmonella poisoning due to washed chicken so far, at least in the country where I live.
The reason people wash chicken in this part of the world is because we buy chicken from the wet market where they are sold just after they were slaughtered. Most of these chicken are not factory processed, precleaned or packaged, and they are exposed to dirt, blood, chicken feathers, etc. However if you buy those packed chicken from the supermarket, they are most likely cleaned at the slaughterhouse/factory, so washing them at home seems unnecessary. To make it short, we wash chicken not because of bacteria, it's more about the dirt that comes with it, like organs, feathers, etc. But somehow probably the habit gets carried over when Asians go to western country.