Is there any merit to the claims that carrots can enhance your vision or that coffee can help you sober up? These popular food myths have been circulating for years, but it’s time to separate fact from fiction. After conducting a thorough investigation into various food and cooking beliefs, here are 11 myths that you should definitely stop believing—and the reasons why they are completely untrue.
1. Myth: You Shouldn’t Wash Mushrooms
One common misconception is that washing mushrooms will cause them to absorb water quickly and become waterlogged. However, this is not the case. As proven by Harold McGee in his book *The Curious Cook*, mushrooms do not absorb water any faster than other produce. It is safe to rinse mushrooms under running water before cooking. Just be sure to wash them right before use and pat them dry if sautéing to avoid splattering.
2. Myth: You Shouldn’t Cook Tomatoes in Cast Iron
There is a belief that cooking tomato products in cast iron can damage the pan’s seasoning due to the acidic nature of tomatoes. While prolonged exposure to acidic ingredients may affect the pan, quick cooking with tomato-based sauces is generally safe. Just be cautious with simmering highly acidic sauces for extended periods.
3. Myth: Fresh Fruits & Vegetables Are Always Best
While it’s easy to assume that fresh produce is superior, this is not always the case. Often, fruits and vegetables labeled as “fresh” have been picked unripe and transported long distances, compromising their flavor and nutritional value. On the other hand, frozen fruits and vegetables are picked at peak ripeness and frozen, preserving their nutrients and flavor. In some cases, frozen produce may be a better option than fresh.
4. Myth: Acidic Marinades Tenderize Meat
Contrary to popular belief, marinades do not tenderize meat. While salt in marinades can enhance moisture retention, it does not tenderize the meat. Acidic components in marinades may break down meat fibers over time but do not tenderize them. For tenderizing meat, mechanical methods like pounding are more effective.
By debunking these food myths, we can make more informed choices in our kitchen practices and enjoy a better culinary experience.
1. When working with ground or thinly sliced meat, a small amount of baking soda can provide some chemical tenderization. However, this should not be confused with a traditional marinade.
2. Coffee does not sober up a drunk person, despite the common misconception. While caffeine can counteract the sedative effects of alcohol, it does not speed up the body’s metabolism of alcohol. A person consuming coffee while intoxicated remains both drunk and stimulated.
3. Contrary to popular belief, egg yolks do not significantly raise cholesterol levels. Recent studies show that the body’s cholesterol levels are primarily influenced by the cholesterol produced in the liver in response to saturated and trans fats intake. Eggs have relatively low saturated fat content compared to other foods, such as ice cream.
4. Celery is often touted as a calorie-negative food, but this concept is not entirely accurate. While it is true that digesting certain foods may expend more calories than they contain, the calorie burn from chewing and digesting celery does not outweigh its caloric content.
5. While carrots are known to contain beta carotene, which the body converts to Vitamin A, they do not directly improve eyesight. Vitamin A supports overall eye health but does not enhance vision. Carrots cannot magically restore perfect eyesight.
6. Alcohol does not completely evaporate during cooking. Even when heated, a significant amount of alcohol content remains in dishes such as penne alla vodka or caramel sauce. Studies show that up to 60% of the initial alcohol content can persist even after prolonged cooking.
7. Sweet potatoes are often considered healthier than regular potatoes due to their vitamin and mineral content. However, white potatoes also provide essential nutrients such as potassium and Vitamin B. Both types of potatoes offer similar macronutrient profiles and can be part of a balanced diet.
8. The saying “beer before liquor, never been sicker” is a common myth. The order in which different types of alcohol are consumed does not necessarily affect how one feels the next day. This belief likely originated from anecdotal experiences rather than scientific evidence.
ngover. According to a 2019 study, the order in which we consume different types of alcohol has absolutely no impact on how badly we feel the next day. Starting out with beer before hitting the hard stuff might mean we end up drinking more beer than if we had started with shots in the first place, but if we’re talking about the same amounts of each alcohol in a different order, there’s absolutely no difference. What other food myths do you want us to bust? Drop them here in the comments. You Might Also Like Insanely Easy Weeknight Dinners To Try This Week 29 Insanely Delicious Vodka Cocktails
