Comments on: I Tested Viral Food Myths

By: @f4rensabri

@f4rensabri — Tue, 16 Apr 2024 11:10:46 +0000

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.

By: @jamesbaxter3444

@jamesbaxter3444 — Tue, 16 Apr 2024 11:10:46 +0000

Salt doesn't make water boil faster, it increases the water's boiling point. Around +0.5c per 50g salt.

By: @drift7770

@drift7770 — Tue, 16 Apr 2024 11:10:46 +0000

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……

By: @scottyharp

@scottyharp — Tue, 16 Apr 2024 11:10:46 +0000

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 👏👏).

By: @sheenadenae3156

@sheenadenae3156 — Tue, 16 Apr 2024 11:10:46 +0000

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

By: @kurtcoblamo5032

@kurtcoblamo5032 — Tue, 16 Apr 2024 11:10:46 +0000

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.

By: @VINsational331

@VINsational331 — Tue, 16 Apr 2024 11:10:46 +0000

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.

By: @itachiuchiha.7235

@itachiuchiha.7235 — Tue, 16 Apr 2024 11:10:46 +0000

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

By: @HighSpeedForLives

@HighSpeedForLives — Tue, 16 Apr 2024 11:10:46 +0000

The 2nd 'myth' – put bread into the fridge for a couple of months, it gets even tastier.

By: @itsmeyoufool37

@itsmeyoufool37 — Tue, 16 Apr 2024 11:10:46 +0000

Mash avocado and it can last weeks in the fridge if in a plastic container with a thin layer of lemon juice