10 Food Myths Dispelled
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- White Chocolate
- What is White Chocolate
- Thermic Effect
- There are No Negative Calorie Foods
- Metabolism Myths
- Negative Calorie Food
- Misconceptions Surrounding Carbohydrates
- History of Pasta
- History and Origin of Pasta
- Did Marco Polo Bring Pasta Back From China
- Fortune Cookies Were Not Invented in Either China or America
- The Red Juice in Raw Meat Isn’t Blood
- The Difference Between Jam and Jelly
- Alcohol Doesn’t Really Cook Out of Food
- French Toast Was Not Invented in France
- Coffee Beans Aren’t Beans
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While white chocolate contains no cocoa solids, it is still made of an ingredient that was taken from cocoa beans, so saying that it isn’t “chocolate” is just semantics taken from food regulations.
We don’t say a tomato is a vegetable because the government taxes it as such, we call it a fruit because that’s what it IS.
I think this azeotrope argument is wrong. to my knowledge unless you start out with more than about 96% alkohol in the pot you shold expect the alkohol to be boiled off before all liquid is vaporized.
@The Engineer. It turns out, it’s actually correct. You can read more about it here: http://www.todayifoundout.com/index.php/2011/11/alcohol-doesnt-really-cook-out-of-food-in-most-cases/ and from the sources there.
Cool facts but way too much text for an infographic especially
Well, I’ll be… I always thought the red liquid in meat was blood. But now that I think about it, that would be awfully thin blood. Also interesting about cooking with alcohol. I didn’t know the size of the pot or pan mattered.
Did anyone proof read this? Hard to understand many statements in this mishmosh. Poor grammar/spelling, punctuation, and repetitive phrases are not getting your points across as well as you think.