What I remember hearing about nutrients and cooking was that there's no ideal temperature. Some nutrients get destroyed by any cooking, others are inaccessible until cooking. So if you want them all you should eat a combination of raw and cooked food. Of course the ideal might be to learn exactly which nutrients we're talking about, what they do in the body, and how the body reacts to different amounts of them.
Huh, that mushroom one surprised me. Especially since the packaging of the mushrooms I get explicitly tell me not to wash them! I've also heard that adding olive oil to a boiling pot of pasta doesn't do anything, since the oil will just sit on top of the water. When eating spaghetti (the only pasta dish where I don't pre-combine sauce and pasta), I do add a bit of olive oil after cooking, to keep it from getting all tangled up. Only a little bit though!
I think the microwave myth came about because the kind of things most people put in microwaves (frozen meals) are themselves devoid of nutrients. But that's not the microwave's fault...
Well, adding oil to the pastawater makes the starchy water produce less bubbles, minimizing ther risk of it boiling over. You dont need much, you just want enough top stop the big bubbles from forming. This is the only reason to add oil to pasta-water imo.
My family bought a Whirlpool microwave back in 1980, as of 20 years ago it was still working - things thing should hav ecome with a radiation suit, huge clunky box that might have powered a small spacecraft.
Myth 1: The Red Liquid in a Steak is Blood Explanation: The red liquid you see is primarily water mixed with a protein called myoglobin, which helps transport oxygen to muscle cells. Livestock is typically drained of blood after slaughter, so the presence of "blood" in a cooked steak is minimal and safe to eat. Myth 2: Searing Steak Locks in Its Juices Explanation: Searing does not create a seal to lock in juices. In fact, searing can cause the meat to lose moisture. The belief that searing preserves juices likely stems from the perception that a crispy crust makes the meat seem juicier. However, searing does enhance flavor through the Maillard reaction, which creates a desirable browned crust. Myth 3: You Shouldn't Wash Cast Iron with Soap Explanation: Modern dish soaps are milder and won't damage the seasoning of cast iron as previously believed. It's acceptable to use soap gently with a rough sponge (avoiding steel wool) to clean cast iron. After washing, it's important to dry the skillet thoroughly and apply a thin layer of oil to maintain its seasoning and prevent rust. Myth 4: You Shouldn't Wash Mushrooms Explanation: Washing mushrooms briefly under cold water won't ruin them. Fungi can absorb moisture, so it's best to rinse them quickly and cook them immediately to retain their texture and flavor. Cleaning mushrooms thoroughly ensures that dirt and grit are removed without making them mushy. Myth 5: Microwaving Food Makes It Less Nutritious Explanation: Microwaving preserves nutrients effectively, often better than methods like boiling, where nutrients can leach into the water. The quick cooking time minimizes nutrient loss, making microwaving a nutritious and convenient cooking method. Myth 6: Adding Olive Oil to Pasta Water Prevents Noodles from Sticking Explanation: While adding olive oil can prevent pasta from sticking together in the pot, it also makes the noodles slippery, preventing sauce from adhering properly. Instead, it's better to stir the pasta during cooking and add it to the sauce promptly after draining to ensure the sauce clings to the noodles effectively.
I add a little butter to the boiling water before I add my pasta. It seems to prevent spaghetti sticking together and thus not cooking completely. It seems to prevent the problems with the sauce that olive oil can cause.
Nutrients is lost from: -boiling (lots is lost unless you drink the water: stew) -overcooking (wide variable, includes denaturing, you also lose chemicals that give important flavor, eg: Cold = Vanilla beans, Hot = Vanilla "essence") -steam escaping food(negligible amount)
Seared meat is more juicy than boiled. You salt the meat when you sear it. The juices you notice are your own. The salt makes you salivate. How else can beef jerky ever be juicy?
This isn't your fault, but make a short on TH-cam saying that you're JD Vance, nobody will bat an eye. See if it works, just implying you are hin is all you need to do. No politics, just on a human level I think nobody will notice. Try it...
@ Directly from google. I asked is myoglobin blood? "Yes, myoglobin is a protein found in the blood when muscle or heart tissue is damaged." So what part do you want me to correct? Myoglobin is just one of the many components of blood.
What I remember hearing about nutrients and cooking was that there's no ideal temperature. Some nutrients get destroyed by any cooking, others are inaccessible until cooking. So if you want them all you should eat a combination of raw and cooked food.
Of course the ideal might be to learn exactly which nutrients we're talking about, what they do in the body, and how the body reacts to different amounts of them.
Huh, that mushroom one surprised me. Especially since the packaging of the mushrooms I get explicitly tell me not to wash them!
I've also heard that adding olive oil to a boiling pot of pasta doesn't do anything, since the oil will just sit on top of the water. When eating spaghetti (the only pasta dish where I don't pre-combine sauce and pasta), I do add a bit of olive oil after cooking, to keep it from getting all tangled up. Only a little bit though!
The people who add oil to pasta water have clearly never heard the expression "like oil and water".
Me: I bet there isn't a fact in here that I didn't know.
Mental Floss: "Searing your steak doesn't help lock in moisture."
Me: 😐😑🥲
I think the microwave myth came about because the kind of things most people put in microwaves (frozen meals) are themselves devoid of nutrients. But that's not the microwave's fault...
was that before some governments forced companies to add supplements to stop people getting scurvy despite drinking ultra processed orange juice?
I think it comes from the incorrect belief it uses ionizing radiation.
alton brown tackled all these on his show nearly 20 years ago.
Also don’t wash ur chicken in the sink
Well, adding oil to the pastawater makes the starchy water produce less bubbles, minimizing ther risk of it boiling over. You dont need much, you just want enough top stop the big bubbles from forming. This is the only reason to add oil to pasta-water imo.
I really don't like searing beef. I want my meat to be cooked evenly all the way through.
My family bought a Whirlpool microwave back in 1980, as of 20 years ago it was still working - things thing should hav ecome with a radiation suit, huge clunky box that might have powered a small spacecraft.
Anyone who puts soap on my cast iron gets smacked w said skillet!!
Happy New Year
The oil polymerises, it doesn't carbonize, if it carbonis you've gone too far
Classic video
Myth 1: The Red Liquid in a Steak is Blood
Explanation: The red liquid you see is primarily water mixed with a protein called myoglobin, which helps transport oxygen to muscle cells. Livestock is typically drained of blood after slaughter, so the presence of "blood" in a cooked steak is minimal and safe to eat.
Myth 2: Searing Steak Locks in Its Juices
Explanation: Searing does not create a seal to lock in juices. In fact, searing can cause the meat to lose moisture. The belief that searing preserves juices likely stems from the perception that a crispy crust makes the meat seem juicier. However, searing does enhance flavor through the Maillard reaction, which creates a desirable browned crust.
Myth 3: You Shouldn't Wash Cast Iron with Soap
Explanation: Modern dish soaps are milder and won't damage the seasoning of cast iron as previously believed. It's acceptable to use soap gently with a rough sponge (avoiding steel wool) to clean cast iron. After washing, it's important to dry the skillet thoroughly and apply a thin layer of oil to maintain its seasoning and prevent rust.
Myth 4: You Shouldn't Wash Mushrooms
Explanation: Washing mushrooms briefly under cold water won't ruin them. Fungi can absorb moisture, so it's best to rinse them quickly and cook them immediately to retain their texture and flavor. Cleaning mushrooms thoroughly ensures that dirt and grit are removed without making them mushy.
Myth 5: Microwaving Food Makes It Less Nutritious
Explanation: Microwaving preserves nutrients effectively, often better than methods like boiling, where nutrients can leach into the water. The quick cooking time minimizes nutrient loss, making microwaving a nutritious and convenient cooking method.
Myth 6: Adding Olive Oil to Pasta Water Prevents Noodles from Sticking
Explanation: While adding olive oil can prevent pasta from sticking together in the pot, it also makes the noodles slippery, preventing sauce from adhering properly. Instead, it's better to stir the pasta during cooking and add it to the sauce promptly after draining to ensure the sauce clings to the noodles effectively.
When they leave, maybe we can finally heal the earth. Oo! And invite the martians to come live with us to escape their soon-to-be-destroyed planet
I add a little butter to the boiling water before I add my pasta. It seems to prevent spaghetti sticking together and thus not cooking completely. It seems to prevent the problems with the sauce that olive oil can cause.
Misconceptions about Mental floss
Nutrients is lost from:
-boiling (lots is lost unless you drink the water: stew)
-overcooking (wide variable, includes denaturing, you also lose chemicals that give important flavor, eg: Cold = Vanilla beans, Hot = Vanilla "essence")
-steam escaping food(negligible amount)
Seared meat is more juicy than boiled. You salt the meat when you sear it. The juices you notice are your own. The salt makes you salivate. How else can beef jerky ever be juicy?
Salt is a desiccant and draws out moisture.
@ yup, that’s why your saliva glands flood your mouth with saliva. To dilute the salt (or sour) taste to protect your teeth.
Any half cook knows these things and more. +
Sared to death, scared to look, they shook. Ain't no such thing as half way cooks.
This isn't your fault, but make a short on TH-cam saying that you're JD Vance, nobody will bat an eye.
See if it works, just implying you are hin is all you need to do.
No politics, just on a human level I think nobody will notice.
Try it...
Myoglobin is a part of blood 🤦♀️ it's blood!
Break the word down and look it up. Then correct your little announcement.
Water is also a part of blood. Is water blood?
I think you are thinking of haemoglobin being in the blood, myoglobin does a similar thing but stays in the muscle.
@ Directly from google. I asked is myoglobin blood? "Yes, myoglobin is a protein found in the blood when muscle or heart tissue is damaged." So what part do you want me to correct? Myoglobin is just one of the many components of blood.