The 5-second rule of food is a cultural belief that if you drop food on the floor, as long as you pick it up within 5 seconds it is safe to eat. The reason people believe this is because bacteria need time to transfer to food so as long as the food is not on … Read more
Technically, there is no difference between sour and tart. Something that is has a tart taste has a sour taste. However, in some culinary circles tart flavors are differentiated from sour flavors. Generally, sour tastes from citrus, such as associated with citric acid, are described as “tart” while other sour flavors are called sour. This … Read more
Any food additive with “cyanide” in the name makes me pause. Cyanide is one of the deadliest poisons known to man. Cyanide releasing compounds are found in some of the foods we eat and these foods must be thoroughly cooked or processed to render them safe. So, why in the world add such a compound … Read more
The way most of us think about the concept of an acquired taste for particular foods is completely flawed. The concept itself is grossly misrepresented and misunderstood by almost everyone who talks about it! This is not to say that how tastes are acquired is completely understood in all its aspects and that we know … Read more
Can you eat raw pasta? Physically, yes, but your stomach might have a different answer. Many snackers assume that because pasta is dry and shelf-stable, it is “pre-cooked” or sterile. In reality, dried pasta is a raw agricultural product that hasn’t been treated to kill germs. Quick Answer: Is it Safe to Eat Raw Pasta? … Read more
This is how the story goes: In the UK, they don’t wash their eggs, so the protective coating on the shell—the bloom (or cuticle)—is not removed. This supposedly means they don’t have to refrigerate their eggs because they’ll last much longer at room temperature. Meanwhile, in the U.S., we wash our eggs and remove this … Read more