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I Tested Viral Food Myths

Byamazingfoodstv


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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31 Comments

  1. 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

  4. 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

  5. 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.

  6. 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.

  13. 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.

  21. 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

  25. 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.

  28. 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

  31. 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.

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