The world of gastronomy is full of tricks and methods to achieve the best flavors and experiences, but there are also many curiosities. All good chefs must know them to get the most out of their recipes, or simply to be up-to-date within their sector. Here are some gastronomic curiosities that you may read for the first time.
Carrots do not improve eyesight
This myth has been with us for decades, and many children who were not very fond of carrots have generated more than one problem. The truth is that carrots have many properties, and that there are products such as spinach or blueberries that provide us with vitamin A, which is very necessary for our eyes, but we are not going to eliminate our myopia by eating a specific food.
This belief arose during World War II, where the British began using efficient airborne radar to shoot down German bombers. Its existence was secret to avoid plagiarism, so the excuse given by the British Royal Air Force is that their pilots had a diet of carrots that improved their abilities and their vision.
Pasta can be cooked without fire, a top in gastronomic curiosities
Cooking dry pasta (the one we usually find in the supermarket) is, finally, rehydrating it so that it is juicy and rich together with the sauce that we like the most. This hydration process is usually done with hot water, but you should also know that, if you find yourself without the possibility of heating the water, it can also be prepared with cold water in about 30 minutes.
So why do we do it with heat? There are several factors. The first is the time, it will take less time to absorb the water if it is hot. Another factor is the final result, since with cold water we run the risk that we soak that pasta too much, and it ends up stuck, burned or stay chewy. On the other hand, with high temperatures it will take on a more elastic texture.
Potatoes, apples and onions taste the same
This is one of the gastronomic curiosities that we most wanted to tell you about. Potato, apple and onion have similar textures and flavors, and although it sounds crazy they can be confused if we have a covered nose and eyes. There have been numerous experiments (mostly homemade), including Popular Science, and the conclusion is clear. If you have a cold, you may not be able to distinguish between any of these vegetables when you bite and chew them. Apparently the same happens with melon and cucumber, do you dare to do the test?
The expiration date of honey
There has been a debate for many years around the expiration of honey. The reality is that honey has a high conservation potential due to its compounds, since it has a low percentage of water, a lot of sugar, a notable acidity and a high osmotic pressure, which prevents the proliferation of microorganisms that can spoil the food.
In summary, well-preserved honey can be ingested after 2 or 3 years of recommendation prior to expiration, but be very careful because there may be external elements that make it not in optimal conditions for consumption.
There are food-related phobias
These gastronomic curiosities seem the most difficult to believe, with the experiences that food gives us! Unfortunately, there are those who are afraid of certain foods or actions, and of course those fears are registered and have their own name. For example:
- Canophobia: irrational fear of vegetables
- Mageirocophobia: fear of cooking (this can also be an excuse, be careful)
- Araquibutyrophobia: fear of peanut butter sticking to the palate leading to suffocation (it is very specific, we know)
- Mycophobia: fear of inferring depths and that they may be poisonous
- Turophobia: fear of cheese or that the cheese may be in bad condition.
