Example questions: cooking myths and facts (5 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.
“Cooking with cast iron increases your iron intake.”
Reveal the answer
TRUE Acidic foods, especially, can cause trace amounts of iron to leach into the food.
Fun fact: Tomato sauce cooked in cast iron can be a small source of dietary iron!
Learn more for yourself: ncbi.nlm.nih.gov
“Pasta should be rinsed after draining to stop it from sticking.”
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FALSE Rinsing removes surface starch that helps sauce cling to the pasta.
Fun fact: Only rinse if you're using pasta for cold dishes like pasta salad.
Learn more for yourself: fsis.usda.gov
“Adding lemon juice to rice can help prevent it from sticking.”
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TRUE The acid helps reduce starch stickiness during cooking, improving texture.
Fun fact: A teaspoon of lemon juice can yield fluffier rice.
Learn more for yourself: ncbi.nlm.nih.gov
“Putting oil on steak before grilling helps prevent sticking and promotes browning.”
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TRUE A thin layer of oil ensures better surface contact and enhances Maillard browning.
Fun fact: Avoid adding too much or flare-ups will ruin your sear.
Learn more for yourself: seriouseats.com
“Softened butter should be melted for better creaming with sugar.”
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FALSE Creaming requires softened, not melted, butter to trap air and build structure.
Fun fact: Melted butter creates denser, chewier baked goods.
Learn more for yourself: kingarthurbaking.com
“Reheating food more than once is always unsafe.”
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FALSE You can reheat food multiple times if it's cooled and reheated safely each time.
Fun fact: Bacteria don’t magically multiply on the second reheat if rules are followed.
Learn more for yourself: nhs.uk
“Adding vinegar to poaching water helps eggs keep their shape.”
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TRUE The acid in vinegar helps coagulate egg whites faster, minimizing feathering.
Fun fact: A gentle swirl helps too!
Learn more for yourself: exploratorium.edu
“Raw chicken is safe to eat if it's marinated in citrus juice.”
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FALSE Citrus may denature proteins, giving a 'cooked' look, but it does not kill bacteria.
Fun fact: Ceviche uses seafood and is safe only with proper handling and acid exposure.
Learn more for yourself: cdc.gov
“Sourdough bread rises from wild yeast and lactic acid bacteria.”
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TRUE Naturally occurring yeasts and lactobacilli in a starter drive fermentation.
Fun fact: Each sourdough starter is its own unique microbial world.
Learn more for yourself: ncbi.nlm.nih.gov
“Bread bakes best when placed in a cold oven to rise slowly.”
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FALSE Bread requires high, preheated temperatures to create oven spring and crust formation.
Fun fact: Steam at the start helps give artisan loaves their crusty exterior.
Learn more for yourself: kingarthurbaking.com
“Sugar helps cakes retain moisture and extend shelf life.”
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TRUE Sugar binds water and slows staling, keeping baked goods tender longer.
Fun fact: Honey and invert sugar are even better at this!
Learn more for yourself: bakerpedia.com
“Adding baking soda to beans while cooking keeps them firm.”
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FALSE Baking soda softens beans faster by raising pH, potentially making them mushy.
Fun fact: It’s sometimes used to reduce cooking time, but overuse ruins texture.
Learn more for yourself: seriouseats.com
“Duck fat has a higher smoke point than olive oil.”
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TRUE Duck fat has a smoke point around 375–400°F; extra virgin olive oil is lower.
Fun fact: It's prized in French cooking for confit and roasting potatoes.
Learn more for yourself: seriouseats.com
“Cracked eggs should always be discarded, even if refrigerated.”
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FALSE If cracked during transport, eggs should be cooked immediately—not stored. But freshly cracked for recipes are fine.
Fun fact: Cracked shells allow bacteria to enter if stored too long.
Learn more for yourself: fsis.usda.gov
“You should store spices over your stove for easy access.”
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FALSE Heat, light, and moisture degrade spices faster. Store them in a cool, dark place.
Fun fact: Whole spices last longer than ground—up to 4 years.
Learn more for yourself: extension.usu.edu
“Sous vide cooking involves boiling food directly in water.”
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FALSE Sous vide uses precise, low-temperature water baths with vacuum-sealed bags—not boiling water.
Fun fact: It allows you to cook steak perfectly edge to edge.
Learn more for yourself: nytimes.com
“Gelatin will not set properly if combined with fresh pineapple.”
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TRUE Fresh pineapple contains bromelain, an enzyme that breaks down gelatin proteins.
Fun fact: Canned pineapple works—it’s heat-treated and enzyme-free.
Learn more for yourself: exploratorium.edu
“You should flip pancakes once bubbles form and the edges look set.”
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TRUE This timing ensures the bottom is golden and the center is partially cooked, making for clean flips.
Fun fact: Too soon and they’ll be raw inside; too late and they’ll burn.
Learn more for yourself: kingarthurbaking.com
“Hot sauce becomes less spicy the longer it’s stored.”
Reveal the answer
FALSE Capsaicin is stable; flavor may change but heat levels remain constant or concentrate.
Fun fact: Fermented sauces can even intensify over time.
Learn more for yourself: ncbi.nlm.nih.gov
“Preheating your oven isn't necessary for most baking recipes.”
Reveal the answer
FALSE Baking requires precise temperature control from the start for proper rise and texture.
Fun fact: Oven thermometers reveal how often preheat signals are inaccurate!
Learn more for yourself: kingarthurbaking.com