It seems like we all have a bunch of so-called facts about food preparation and eating that have been passed down to us like they are the wisdom of some kind of cooking wizard. However, it turns out that a lot of the things that our grandmothers and mothers have been telling us aren't exactly true.
These 5 myths are often thought to be valid, but they are actually not based on any true facts. While they may have been habits we have formed over the years, these myths aren't actually true at all.
1. Myth: Wood cutting boards have more bacteria in them than plastic cutting boards
People often think that by using a plastic cutting board they will be able to stop a lot of the bacterial build-up that can get into the grains of a wooden cutting board, however scientists have proved this isn't true.
In a research study done by Dean O. Cliver Ph.D, he found that even plastic cutting boards are prone to bacteria build up.
"Although the bacteria that have disappeared from the wood surfaces are found alive inside the wood for some time after application, they evidently do not multiply, and they gradually die. They can be detected only by splitting or gouging the wood or by forcing water completely through from one surface to the other. If a sharp knife is used to cut into the work surfaces after used plastic or wood has been contaminated with bacteria and cleaned manually, more bacteria are recovered from a used plastic surface than from a used wood surface."
2. Myth: Adding salt to water makes it boil faster
The fact of the matter is that while salt water technically has a different boiling point than regular water, there is no way that the amount of salt you add will make any kind of difference. If you were going to add enough salt to alter the boiling point, the water would become basically inedible.