Example questions: cooking myths and facts (4 of 10)
These are examples of how FactApp is played. Read each statement and decide whether it’s true or false. Then see the answer with a short explanation, and follow the source link to learn more for yourself. The real daily challenge mixes many categories.
“Onions taste sweeter when cooked slowly because of sugar caramelization.”
Reveal the answer
TRUE Onions contain natural sugars that caramelize under low heat, enhancing sweetness and complexity.
Fun fact: A pound of raw onions reduces to just a few tablespoons when fully caramelized.
Learn more for yourself: seriouseats.com
“Meat continues to cook after being removed from the heat.”
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TRUE Residual heat causes carryover cooking, which can raise internal temperatures by several degrees.
Fun fact: Letting meat rest helps avoid overcooking and retains juices.
Learn more for yourself: fsis.usda.gov
“Microwaves cook food from the inside out.”
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FALSE Microwaves excite water molecules near the surface first; heat then travels inward.
Fun fact: That’s why dense foods heat unevenly in a microwave.
Learn more for yourself: exploratorium.edu
“Raw potatoes are toxic if they turn green.”
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TRUE Green potatoes contain solanine, a glycoalkaloid toxin that can cause illness if consumed in quantity.
Fun fact: Always cut away green parts or discard the potato.
Learn more for yourself: ncbi.nlm.nih.gov
“Tofu is made from curdled oat milk.”
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FALSE Tofu is made from coagulated soy milk, not oat milk.
Fun fact: The curds are pressed into blocks just like cheese.
Learn more for yourself: nutritionfacts.org
“Air frying uses significantly less oil than deep frying.”
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TRUE Air fryers circulate hot air and use minimal oil to create crispy exteriors similar to deep frying.
Fun fact: You can 'fry' potatoes with just a teaspoon of oil!
Learn more for yourself: hsph.harvard.edu
“Cucumbers are technically fruits, not vegetables.”
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TRUE Botanically, fruits develop from flowers and contain seeds. Cucumbers fit this definition.
Fun fact: So are tomatoes, zucchini, and peppers!
Learn more for yourself: loc.gov
“Cooking meat at high heat always makes it more tender.”
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FALSE High heat can toughen proteins. Slow, moist cooking is often needed to tenderize tough cuts.
Fun fact: Tough cuts like brisket thrive with low-and-slow cooking.
Learn more for yourself: seriouseats.com
“Avocados ripen faster in a paper bag.”
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TRUE The enclosed space traps ethylene gas, a natural ripening hormone.
Fun fact: Add a banana to speed up the process even more.
Learn more for yourself: postharvest.ucdavis.edu
“Over-whisking whipped cream can turn it into butter.”
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TRUE Excess whisking breaks fat emulsions, separating butterfat and liquid whey.
Fun fact: That’s how old-fashioned butter is made.
Learn more for yourself: exploratorium.edu
“Cooking tomatoes increases their lycopene content.”
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TRUE Heat breaks down cell walls, making lycopene (an antioxidant) more bioavailable.
Fun fact: Cooked tomato products like sauce may be healthier than raw ones.
Learn more for yourself: ncbi.nlm.nih.gov
“The yolk contains all of an egg’s cholesterol.”
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TRUE Cholesterol is found in the egg yolk, not the white.
Fun fact: The yolk also has nearly all the egg’s vitamins and nutrients.
Learn more for yourself: nhlbi.nih.gov
“All canned foods are sterile and can be stored indefinitely.”
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FALSE Canned goods are sterile if properly processed, but still degrade over time.
Fun fact: High-acid foods like tomatoes have shorter shelf lives.
Learn more for yourself: fsis.usda.gov
“Fresh herbs should always be added at the beginning of cooking.”
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FALSE Delicate herbs like basil and parsley lose flavor with long cooking. Add them at the end.
Fun fact: Hardy herbs like thyme and rosemary can go in early.
Learn more for yourself: extension.umn.edu
“Boiling eggs for too long can turn the yolks green.”
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TRUE A green ring forms due to a reaction between sulfur and iron when overcooked.
Fun fact: It’s safe to eat, just not pretty.
Learn more for yourself: incredibleegg.org
“You can use expired baking powder indefinitely.”
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FALSE Old baking powder loses its leavening power and won’t make baked goods rise properly.
Fun fact: Test it by adding it to hot water—if it bubbles, it's still active.
Learn more for yourself: exploratorium.edu
“It’s safe to taste raw batter if it doesn’t contain eggs.”
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FALSE Even without eggs, raw flour can carry E. coli, making raw batter risky.
Fun fact: Heat-treat your flour for safe edible dough.
Learn more for yourself: cdc.gov
“Marinating meat in acid for too long can make it mushy.”
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TRUE Acids break down proteins over time, which can ruin texture.
Fun fact: Limit acidic marinades to a few hours for delicate cuts.
Learn more for yourself: seriouseats.com
“You can safely cook in non-stick pans that are scratched.”
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FALSE Scratched coatings may flake off into food or expose toxic materials if overheated.
Fun fact: Use wooden or silicone tools to protect your pans.
Learn more for yourself: healthline.com
“Eggs float in water when they’re fresh.”
Reveal the answer
FALSE Fresh eggs sink; older ones float due to air buildup inside the shell.
Fun fact: The water float test is a classic freshness trick.
Learn more for yourself: usda.gov