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45 Wild Facts About Your Food to Know Before You Eat It

By:: Brian C. Miller; Cracked Writers

October 06, 2023

45 Wild Facts About Your Food to Know Before You Eat It

When it comes to food, there’s a lot of mystery and unknowns. From the farm to your fork, many things take place behind-the-scenes that we don’t often think about. But what if you knew some of the most interesting and lesser-known facts about the food you eat every day? Here are some wild facts about your food to know before you eat it…

45

Cooking with extra virgin olive oil on high-heat as you would with any kind of oil is a mistake. Extra virgin olive oil has a lower smoke point than other types of oil. When cooking with high-heat, a high smoke point oil should be used. CRACKED.COM — Source: 26 Food And Cooking Common Misconceptions

44

Pressure cooking does not destroy vitamins. In fact, out of all major cooking methods, pressure cooking retains vitamins the most. Boiling destroys up to a third of the vitamins, while pressure cooking cuts the losses at 10%. CRACKED.COM — Source: 26 Food And Cooking Common Misconceptions

43

When you're making lasagna, always make sure that the first layer is sauce, not noodle. Noodles on the bottom tend to get stuck to the pan, making serving a mess. By sticking with the order of sauce, noodle, filling, repeat, you'll get the cleanest, easiest to serve, most delicious lasagna possible. CRACKED.COM — Source: 26 Food And Cooking Common Misconceptions

42

Don't store basil leaves in the fridge. Keep them fresh by treating them like a bouquet of flowers. Trim the last inch off the stems, place them in a glass filled with cool water, cover loosely with a plastic bag, and then store the bunch at room temperature to make them last for up to a week. CRACKED COM — Source: 26 Food And Cooking Common Misconceptions

41

Eat your sushi upside down. The correct way to eat this kind of sushi is to have the fish side be the one that touches your tongue. GRACKED.COM — Source: 26 Food And Cooking Common Misconceptions

40

Storing your fruit together in the same bowl has a certain aesthetic appeal. However, this is likely causing your fruit to spoil faster. A number of fruits, including apples, bananas, and pears, produce a gas called ethylene as they ripen. Ethylene can contaminate other nearby fruits by causing a breakdown in their chlorophyll. Less chlorophyll leads to premature spoilage. GRACKED.COM — Source: 26 Food And Cooking Common Misconceptions

39

Never store tomatoes in the fridge. They lose their flavor when their temperature drops below 50°F. GRACKED.COM — Source: 26 Food And Cooking Common Misconceptions

38

Don't use spoons to stir sauce or soup as it cooks. The spoon's pointy tip makes it less effective in stirring the bottom part of the pan. To have an even cook and to prevent it from burning, use spatulas with blunt or flat tips instead. CRACKED.COM — Source: 26 Food And Cooking Common Misconceptions

37

When adding spices, don't confuse chile powder with chili powder. MARKET TERVES Guajillo Chile CHILI Powder POWDER OAKTOWN SPICE best - SHINE Chile powder has only one ingredient: a dried and ground chili pepper (like cayenne, ancho, or jalapeno). Chili powder is a blend that includes multiple other ingredients like oregano, garlic, and cumin. CRACKED.COM — Source: 26 Food And Cooking Common Misconceptions

36

Are you addicted to cheese? It's not entirely your fault, the blame is on Casomorphin which is derived from the digestion of the milk protein Casein. These casomorphins have opioid effects, and since producing one kilogram of cheese requires about 10 liters of milk you can imagine how much casomorphin is produced. So, you're basically just taking Dairy Crack $399 are MESANI GRAGKED.COM — Source: 19 Facts About Food We'd Bet Anything You Didn't Know

35

Think you hate Airline meals are hand prepared 8 hours before flight delays? a given flight. If the flight is delayed too long, hundreds of food trays are thrown out and remade by chefs working overtime. So you're not the UNITED only one who hates them. CRACKED.COM — Source: 19 Facts About Food We'd Bet Anything You Didn't Know

34

To stop ingredients in fruit-flavoured soft drinks from separating, companies use brominated vegetable oil (BVO). The additive is banned in Europe, Japan and many other countries, but not in North America. BVO is found in drinks like Mountain Dew, Squirt, Fanta Mtn Orange, Gatorade Orange, Dew Powerade Strawberry Lemonade or Fresca. and BVO can also be used as a flame retardant. the Overexposure to bromine can the lead to skin lesions, memory any loss and nerve disorders. CRACKED.COM — Source: 19 Facts About Food We'd Bet Anything You Didn't Know

33

CRACKED.COM Potato-based products like potato chips and French fries release a chemical known as acrylamide.when heated above 248°Fahrenheit. This chemical is a potential carcinogen, and is proven to cause neurological damage. — Source: 19 Facts About Food We'd Bet Anything You Didn't Know

32

When you think of a chicken farm, you probably picture something like this Actually, most chickens raised for human consumption live in crowded housing. The guidelines of the United States' National Chicken Council allot 0.8 square feet of surface per bird, a little more than a letter-sized sheet of paper. GRACKED.COM — Source: 19 Facts About Food We'd Bet Anything You Didn't Know

31

WHAT MAKES CHEWING GUM CHEWY? In order to make chewing gum more chewy some gum brands use Lanolin, an oily secretion found in sheep wool. When added to gum and other items the oil changes the texture of the item, making it softer. CRACKED.COM — Source: 19 Facts About Food We'd Bet Anything You Didn't Know

30

It's common knowledge that all parts of a pig are edible, and this includes the animal's brains which used to be removed by inserting brains 90 psi compressed air the skull and a blasting the Foods into pink slurry which was then collected in buckets be to a shipped to food manufacturers worldwide. This method of removal aerosolized the brain matter and workers were covered in a fine red mist which never went away as over 1,350 pig heads were processed daily in one plant alone. Constant exposure to this mist was found to cause auto-immune diseases in workers and — Source: 19 Facts About Food We'd Bet Anything You Didn't Know

29

Some types of caviar contain your favorite cleaning product, Borax, or known as E285! It is used to improve the texture and sweetness of the delicacy, while extending its shelf life at the same time. Yummy! ALL NATURAL SINCE 1891 cm CRACKED.COM - 20 MULE TEAM 20MULE TEAM - BORAX DETERGENT - f - I BORAX — Source: 19 Facts About Food We'd Bet Anything You Didn't Know

28

The French delicacy Paté de Foie Gras is made by force-feeding ducks and geese to enlarge their liver. CRACKED.COM — Source: 19 Facts About Food We'd Bet Anything You Didn't Know

27

CRACKED COM Many fast food restaurants' hamburgers and chicken strips are imprinted with fake grill marks. — Source: 19 Facts About Food We'd Bet Anything You Didn't Know

26

CRACKED.COM Yolk color is serious business... ... and the egg industry has it down to a science. The DSM YolkFan measures yolk color within a range of 15 shades of orange and yellow. Hens are fed to produce yolks of a DSM shade that suits the regional preference, which can vary. Ultimately, while consumers do factor in yolk color when judging an egg's quality, it has little if any effect on how the egg actually tastes. — Source: 26 Food And Cooking Common Misconceptions

25

SiO 2 Silicon dioxide is an agent used in many foodstuffs and drugs to prevent caking. It's found naturally in quartz, and in turn, on beaches and in deserts throughout the world. So yeah, it's basically sand. CRACKED.COM — Source: 19 Facts About Food We'd Bet Anything You Didn't Know

24

Adding milk to your scrambled egg doesn't actually improve it in any way. In fact, you'll dilute its taste and give it a rubbery texture. CRACKED COM — Source: 26 Food And Cooking Common Misconceptions

23

Do not immediately cut cooked meat. Let it rest for a while. This gives the juices time to redistribute and make it tender and juicy. Rule of thumb: For every 100g, let it sit for one minute. GRACKED.COM — Source: 26 Food And Cooking Common Misconceptions

22

When cooking with a nonstick pan, don't use cooking spray. 12 that SET Aside from oil, cooking sprays also contain lecithin, an emulsifier that could build up on your pan and makes it stickier in the long run. CRACKED COM — Source: 26 Food And Cooking Common Misconceptions

21

CRACKED.COM For a more flavorful cup of coffee, don't use a coarse grind. The finer, the better. A finer grind means an overall greater surface area, which slows the water as it flows through the grounds. This gives it more time to bring out the flavor of the beans, resulting in richer tasting coffee. — Source: 26 Food And Cooking Common Misconceptions

20

For a mouth-watering, velvety cheesecake, bake it in a water bath. Because water boils and evaporates at 212°, the cheesecake will never get hotter than that in a water bath, giving it smooth, even heat. This results in less darkening, curdling, and cracking, giving the cheesecake a smooth texture you're sure to love. CRACKED.COM — Source: 26 Food And Cooking Common Misconceptions

19

If you're storing your vegetables in air-tight plastic bags in an attempt to increase their shelf life, you are actually accomplishing the opposite. and DE Vegetables need space for air circulation in order to avoid spoilage and should therefore be stored in reusable mesh bags or unsealed plastic bags. CRACKED.COM — Source: 26 Food And Cooking Common Misconceptions

18

When seasoning steak, you need to add more than what your gut tells you. You are only seasoning the surface of the steak, not the whole steak itself, which means that you'd have to compensate for the lack of flavor inside. CRACKED COM — Source: 26 Food And Cooking Common Misconceptions

17

GRACKED.COM Traditionally, female pigs are employed to find and extract truffles (a subterranean fungus considered a delicacy in many cuisines) due to their natural affinity for sniffing them out. That's because truffles contain androstenol, the same chemical found in boars' testes and saliva that makes female pigs horny. Your truffles are extracted by horny pigs. — Source: 19 Facts About Food We'd Bet Anything You Didn't Know

16

Salad carries more health risks than meat. Because vegetables are grown in the soil, they are exposed to pathogens that can only be killed by cooking them or really strong detergents, And salad is supposed to be raw. GRACKED.COM — Source: 19 Facts About Food We'd Bet Anything You Didn't Know

15

CRACKED.COM Coffee Carbon dioxide is used to decaffeinate your coffee! — Source: 19 Facts About Food We'd Bet Anything You Didn't Know

14

One single burger can contain parts from over 100 different cows because manufacturers think that it is more cost-efficient to grind multiple cows at once than to grind one cow at a time. That means the Big Mac you ate was a Frankenstein burger made from hundreds of different cows that once grazed in a field together. CRACKED COM — Source: 19 Facts About Food We'd Bet Anything You Didn't Know

13

Did you have cheese on your sandwich today? Then you might have ingested an enzyme made from the stomach of a calf. An important ingredient in making cheese is rennet, which is used by young ruminants to help them digest their mothers' milk. CRACKED.COM — Source: 19 Facts About Food We'd Bet Anything You Didn't Know

12

Do you eat dairy while avoiding veal? In reality, the two are closely linked. Male calves are taken away from their mothers soon after birth, so that the mother cow will still be lactating, without the milk going to the calf. - - 0245 GRACKED.COM — Source: 19 Facts About Food We'd Bet Anything You Didn't Know

11

Livestock companies want their animals to be as healthy and strong as possible in order to survive the horrible conditions they're kept in. To achieve that, farm animals are given many different kinds of antibiotics and antimicrobials. This widespread usage of drugs in livestock has lead to the emergence of CRACKED.COM multidrug-resistant bacteria in our food products. When not handled or cooked properly the drug-resistant bacteria that remained on the meat can spread to humans. — Source: 19 Facts About Food We'd Bet Anything You Didn't Know

10

CRACKED COM Don't use cubes of cheese when making cheese sauce; make sure it's shredded. Using cubes of cheese risks the sauce burning in the time that it takes for them to melt. Grated cheese melts faster, mixing with the roux base, resulting in liquid cheesy goodness. — Source: 26 Food And Cooking Common Misconceptions

9

won't ruin your cast iron pans. With repeated use and proper care, cast iron cookware will build up a non-stick finish that won't require soap to clean. But until it forms, using a CRACKED.COM little soap won't hurt it. — Source: 26 Food And Cooking Common Misconceptions

8

Stop using room temperature butter when you're making a pie crust! Handling room temperature butter could start warming the dough, which results in the creation of gluten. Excess gluten can make your crust tough instead of buttery and flaky. Instead, use cold butter for the perfect pie crust. CRACKED.COM — Source: 26 Food And Cooking Common Misconceptions

7

YOU DON'T NEED TO SOAK LENTILS BEFORE COOKING THEM. Cooks soak beans to eliminate gas-producing compounds that cause bloating and flatulence. But lentils don't contain sulfur, so they don't cause gas in the first place. CRACKED.COM — Source: 26 Food And Cooking Common Misconceptions

6

If you can still see blood or pink juices on your chicken, it's not done. Even overcooked chicken can sometimes have blood on it. The bones of younger chicken haven't calcified enough to hide the blood in the marrow. As long as the temperature reaches 165°F, it is safe to eat. CRACKED COM — Source: 26 Food And Cooking Common Misconceptions

5

Some of the most delicious recipes call for garlic but you should never add it to hot oil. When chopped into tiny pieces, garlic burns easily, leaving a bitter taste. Add garlic and oil to a cold pan and raise the heat slowly, or add at the end of the recipe, to avoid burning it. CRACKED.COM — Source: 26 Food And Cooking Common Misconceptions

4

Don't just leave your vegetables on the table after boiling them. Shock them with cold water instead. This stops the cooking process, letting them retain their color and crunchiness. CRACKED.COM — Source: 26 Food And Cooking Common Misconceptions

3

Don't wash chicken before cooking it! Water splashing from the chicken will spread bacteria all over the place. Just cook it as it is. GRACKED.COM — Source: 26 Food And Cooking Common Misconceptions

2

When searing meat, avoid overcrowding the pan. That will trap the steam and prevent browning. Leave some space so that the steam can circulate properly. GRACKED.COM — Source: 26 Food And Cooking Common Misconceptions

1

- S Raw Shr Large - 40 your EZ PHR CHELLE 40 -40 и watertrontAISTA waterteud - Raw Shr Raw Shrimp S EZ PEEL SHELL & KZ PEEL SHELL &TAILON E Large Large 31-40 COUNT PIRLE 31-40 COUNT PER LB. Buying unfrozen shrimp isn't necessarily better than buying frozen. Almost all fresh shrimp is frozen on the boat CRACKED.COM after they're caught and defrosted before being sold. — Source: 26 Food And Cooking Common Misconceptions

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