Example questions: cooking myths and facts (6 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.
“You should use a wet measuring cup to measure flour.”
Reveal the answer
FALSE Flour should be measured with dry measuring cups for accuracy. Wet cups can lead to overpacking.
Fun fact: Spoon and level is the gold standard for flour accuracy.
Learn more for yourself: kingarthurbaking.com
“Washing rice reduces arsenic levels.”
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TRUE Rinsing rice can remove some surface arsenic, particularly in white rice.
Fun fact: Boiling in excess water and draining reduces arsenic even more.
Learn more for yourself: fda.gov
“Shrimp should always be cooked until they curl tightly into a circle.”
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FALSE Overcooked shrimp curl tightly and become rubbery. A loose “C” shape indicates perfect doneness.
Fun fact: “C” is for cooked, “O” is for overcooked!
Learn more for yourself: seriouseats.com
“Boiling eggs with baking soda makes peeling easier.”
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TRUE Baking soda raises the pH of egg whites, helping them separate cleanly from the shell.
Fun fact: Older eggs also peel more easily than fresh ones.
Learn more for yourself: ncbi.nlm.nih.gov
“Cooking destroys all nutrients in vegetables.”
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FALSE While some nutrients degrade with heat, cooking improves absorption of others like beta-carotene and lycopene.
Fun fact: Cooked carrots may be healthier than raw ones in some cases.
Learn more for yourself: hsph.harvard.edu
“You should never cook acidic foods in cast iron.”
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FALSE You *can* cook acidic foods in *well-seasoned* cast iron briefly. Long cooking may affect flavor or damage seasoning.
Fun fact: Enamel-coated cast iron is great for tomato sauces.
Learn more for yourself: lodgemfg.com
“Whipped egg whites will deflate if overbeaten.”
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TRUE Overbeating causes proteins to break down, leading to a grainy foam that collapses.
Fun fact: Add cream of tartar early to help prevent this.
Learn more for yourself: exploratorium.edu
“You can slow the browning of cut avocados with olive oil.”
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TRUE Oil forms a barrier to oxygen, slowing oxidation.
Fun fact: Plastic wrap or citrus juice works too—but don’t use all three at once!
Learn more for yourself: ncbi.nlm.nih.gov
“Whole milk makes fluffier scrambled eggs than water or cream.”
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FALSE Water helps create steam, making eggs fluffier. Cream can weigh them down.
Fun fact: The secret is low heat and patience, not milk.
Learn more for yourself: seriouseats.com
“Carrots help improve night vision dramatically.”
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FALSE Carrots contain beta-carotene, good for eye health, but won’t give you superhuman night vision.
Fun fact: This myth was popularized during WWII as wartime propaganda.
Learn more for yourself: bbc.com
“Scoring meat before marinating helps absorption.”
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TRUE Shallow cuts increase surface area and allow the marinade to penetrate more effectively.
Fun fact: Don’t cut too deep—just score the surface.
Learn more for yourself: seriouseats.com
“Hot pans are essential for good stir-frying.”
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TRUE High heat ensures ingredients sear quickly, preserving texture and flavor.
Fun fact: This technique is called *wok hei* in Cantonese cooking.
Learn more for yourself: seriouseats.com
“Adding salt early to soup helps flavors meld better.”
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TRUE Salt enhances flavor development throughout the cooking process. Adjust at the end.
Fun fact: Add in layers, not all at once.
Learn more for yourself: cooksillustrated.com
“Ghee is lactose-free and safe for people with dairy allergies.”
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FALSE Ghee has trace amounts of milk proteins and may not be safe for people with severe dairy allergies.
Fun fact: It’s often tolerated by those who are *lactose intolerant*, but not allergic.
Learn more for yourself: ncbi.nlm.nih.gov
“Cold butter creates flakier pie crusts.”
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TRUE Cold fat forms pockets as it melts during baking, creating a flaky texture.
Fun fact: Use frozen butter for extra flakiness.
Learn more for yourself: kingarthurbaking.com
“Potatoes absorb most of the salt in overly salted soup.”
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FALSE This is a myth. Potatoes absorb water, not dissolved salt. Dilution is more effective.
Fun fact: Add unsalted stock or more veggies to fix oversalted soup.
Learn more for yourself: bonappetit.com
“Toasting nuts enhances their flavor and texture.”
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TRUE Toasting releases oils and develops deeper, nuttier aromas.
Fun fact: Even store-bought roasted nuts benefit from a fresh toast.
Learn more for yourself: seriouseats.com
“Silicone bakeware browns food better than metal.”
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FALSE Silicone insulates, which can prevent browning. Metal is better for crisp textures.
Fun fact: Use silicone for moist, gentle baking like muffins or custards.
Learn more for yourself: kingarthurbaking.com
“Bread dough rises faster in a humid environment.”
Reveal the answer
TRUE Warmth and humidity promote yeast fermentation, helping dough rise.
Fun fact: Professional proofing boxes mimic this environment.
Learn more for yourself: kingarthurbaking.com
“Adding cornstarch to scrambled eggs makes them creamier.”
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TRUE Cornstarch stabilizes the proteins, helping prevent overcoagulation and yielding a creamier texture.
Fun fact: It’s a trick borrowed from Chinese-style egg dishes.
Learn more for yourself: seriouseats.com