I Tested Viral Food Myths

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

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.

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

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.

The mythbusters would be horrified by your methods, respectfully

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

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.

"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 😂

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

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.

Josh Weissman in a video literally 3 months ago: "Using soap on your cast iron strips it of its seasoning and will make it rust" Josh Weissman in this video: "Clean ya pan you nasty! Myth busted!"

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.

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

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

The shining side of aluminum foil is the film the aluminum is bonded to, face the metal to the heat and the film to the food.

Your other channel about staying flexible is also really nice David! 😁

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.

The thing with the bread is: The one in the fridge needs to be more like in a freezer for it to work. But at any rate, a cool environment slows down or even prevents the process of molding. A proper freeze actually can prevent it from being too stale even though you have to properly bring it back to room temp, like a short bake in the oven, to get back the crispyness. I'd say it's less about getting stale than preserving the bread over a longer time. PS: It might be added that ventilation is good, even if it makes you bread dry. Most bread in a regular fridge or even worse, plastic bags, will mold due to the condensation being trapped, creating a beautiful environment for mold to spawn.

Joshua! Please do a dive into Panamanian food. I think it’s something that’s slept on and I wanna see your creative take on it.. Points for using Yuca! 🎉❤❤❤

The MSG myth has always driven me bonkers. And it's myo-globe-in, not myo-globb-in