- 10 hours ago
Amazing everyday secrets you completely missed: why are chips curved + other things!
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00:00Many people try to store different types of food in the fridge, just in case.
00:04It seems like the smartest decision to extend a product's lifespan.
00:08But it's not that simple.
00:10For some foods, the fridge can be harmful.
00:13For example, sauces.
00:15If the package doesn't say otherwise, it's better to keep them outside the fridge.
00:19You can put them in a cupboard that is far from your oven to protect sauces from temperature changes.
00:25The worst enemy of coffee beans is moisture.
00:28Special oil in coffee beans is responsible for that pleasant and cozy coffee smell.
00:33When you place your coffee in the fridge, condensation changes its entire cell structure and makes all the magic disappear.
00:41But if your goal is to get off caffeine, maybe it is a good idea to store your beans in
00:46the cold.
00:47Rumor has it that honey is an immortal food.
00:50You can store it almost forever, but make sure to do it properly.
00:53Keep honey in a cold and dark place, but don't put it in your fridge.
00:58Otherwise, it may crystallize and lose some of its major beneficial properties.
01:03Putting tomatoes into the fridge seems pretty harmless, but it's not the best idea.
01:08It will make tomatoes lose their delicious flavor, because cold air slows down the natural ripening process.
01:14Thus, the thin membranes inside of the tomatoes get less juicy.
01:19And you don't want your salad to be watery and tasteless, do you?
01:22The best way to store tomatoes is in a well-ventilated box or basket at room temperature.
01:27If you want to keep sliced bananas from getting brown, use citrus juice.
01:33Just drizzle orange or lemon juice over the cut bananas.
01:36Unfortunately, this trick only works for a few hours.
01:40The perfect way to store your chocolate is inside your stomach.
01:44Ah, just kidding.
01:45Keep it away from the fridge and store it in a cool, dark place.
01:49This way, you don't only protect your dessert from your sweet-toothed roommates, but also keep its attractive appearance.
01:54It's not a good idea to put your chocolate in the fridge,
01:58because the temperature difference will create some condensed water on the surface of the chocolate bar.
02:03And keeping it away from the fridge is safer for your teeth.
02:06Chocolate tends to harden at low temperatures, which makes each bite more difficult.
02:11Don't keep your hummus at room temperature.
02:14It doesn't matter whether it's homemade or pasteurized.
02:17In both cases, it's not safe.
02:19If the hummus is traditional and doesn't contain any preservatives,
02:22its lifespan is up to one week.
02:25As for unopened supermarket hummus,
02:27you can store it in your fridge for about three months,
02:30and for one week once you've opened it.
02:32Let's say you've just baked the perfect cookies.
02:35It's time to put them in a jar or container.
02:38Unfortunately, the cookies will eventually lose that precious, out-of-the-oven feel,
02:42and keep getting harder and harder as the days go by.
02:46But if you add a slice of bread to that same container,
02:49the cookies will keep their soft texture for much longer.
02:52That's because cookies will absorb moisture from the bread.
02:56People usually wrap cheese in plastic packages,
02:59but this solution is far from perfect.
03:01Plastic wrap attracts too much moisture,
03:04which creates an ecosystem for mold to grow and prosper.
03:08If you want to protect your cheese from this bitter scenario,
03:11sprinkle it with vinegar.
03:13But don't use more than a few drops.
03:15Otherwise, it'll ruin the original taste of your cheese.
03:18After that step, wrap your cheese tightly in wax paper and put it in the fridge.
03:23There are no special rules about eggs.
03:26It's safe to store them both inside and outside the fridge,
03:29as long as their expiration date is fine.
03:32It's important to make sure the temperature is stable and consistent.
03:35If your choice is to put eggs in the fridge,
03:38don't keep them on the side shelf.
03:40To protect them from temperature fluctuations,
03:42put the eggs deeper in the fridge.
03:45Also, experts don't recommend removing the eggs from their package.
03:49These containers are actually meant to extend the lifespan of the eggs.
03:53Yes, the temperature is not equal all over your fridge.
03:57The shelves on the door are the warmest area, for example.
04:00And the closer the shelf is to the freezer, the lower the temperature gets.
04:04So, if you want to create perfect food distribution inside your fridge,
04:08don't skip the specific storage recommendations that are mentioned on some packages.
04:13If you store a loaf of bread in the supermarket package,
04:16get ready to see some mold in a couple of days.
04:18It's better to keep your bread in a firmly closed box with a little bit of salt.
04:23This tip will protect it from the mold.
04:26Also, avoid keeping bread in the fridge,
04:28because cold air will make it stale very quickly.
04:31But, when you need to save bread for a long time,
04:34you can put it in the freezer.
04:36This way, it'll stay fresh for up to six months.
04:39If you want to keep sliced cucumbers from drying out,
04:42put them in an airtight container and pour fresh water in it.
04:46Don't store them in the fridge for more than a week.
04:48As for the whole cucumbers,
04:50keep in mind that they rot in the cold air way faster than at room temperature.
04:55If you want to keep them fresh for as long as possible,
04:57store them outside the fridge.
05:00Avocado is a tricky fruit with tricky storage rules.
05:04If your avocado is hard and not fully ripe yet,
05:07keep it away from the fridge,
05:09because cold air will slow down the ripening process.
05:12Bananas emit high levels of ethylene,
05:15which helps avocados ripen faster.
05:17So, if you want to accelerate the process,
05:19put it in a bag with one or several bananas.
05:22At the same time,
05:24if your avocado is soft and ripe,
05:26storing it in the fridge will keep it from going bad.
05:29Some people prefer wrapping cut avocado in plastic wrap together with a slice of onion.
05:34This tip helps the fruit to stay fresh longer.
05:37Another way is to cover it with olive oil.
05:40Keep in mind that cut avocado can be stored in the fridge for no longer than three days.
05:45Keep your onions and garlic away from the fridge.
05:48Low temperatures will cause mold way faster.
05:51If you want to keep them fresh for a long time,
05:53store them in a cool, dry place.
05:55For example, in the kitchen cupboard.
05:58And if you don't mind some country house style in your kitchen,
06:01tie the onions to one another and keep them hanging.
06:04Also, avoid storing oranges and other citrus fruits in the fridge.
06:09Unfortunately, low temperatures make these fruits less tasty
06:12and less beneficial for your health.
06:14You can store them in a fruit bowl on a shelf or kitchen table.
06:18Don't worry, this won't speed up their rotting.
06:21Just like many other vegetables,
06:23eggplants don't like low temperatures.
06:26In the fridge, they get soft and lose their good qualities way faster.
06:30Keep these veggies away from direct sunlight in some dry space at room temperature.
06:35If you've sliced an apple, but you don't want to eat it right away,
06:39here's a tip.
06:40Put a rubber band around the slices to hold them together.
06:43It'll keep the apple from turning brown.
06:46This fruit will stay fresh and crispy for as long as a whole month
06:49when stored in a moisture-resistant bag in a fridge.
06:52It's advised to avoid washing apples before storing them,
06:55as it might cause spoilage.
06:57Never put olive oil inside your fridge.
06:59If you've made this mistake before,
07:01you've probably noticed those weird white pieces inside the oil.
07:05Don't worry, it's not toxic.
07:07In fact, low temperatures in the fridge cause water condensation,
07:11which looks like unpleasant impurities.
07:14It's better to keep your olive oil at room temperature
07:17and far from direct sunlight.
07:19Watermelons and other melons kept at room temperature
07:21contain more beneficial nutrients and antioxidants
07:25compared to those kept in the fridge.
07:27But once you cut your watermelon,
07:29it's better to store it in the fridge.
07:31Use plastic wrap to cover the cut side tightly
07:33and replace it each time you cut your watermelon.
07:37Also, you can cut your melon or watermelon in smaller slices
07:40and store them in an airtight container in your fridge
07:43for up to one week.
07:46Freezing ginger will allow you to keep it fresh
07:48for two to nine months and maintain its quality.
07:51You can also grate it in advance
07:53so you can take one spoonful at a time.
07:56This will save you time,
07:57especially on those busy days
07:59when you need to prepare something fast.
08:01Meet A.
08:03I'm guessing from Canada, eh?
08:05Just kidding.
08:06Now, A enjoys long walks on the beach.
08:09Oh, sorry, got the wrong script.
08:11Just a second.
08:12Let me find the correct one.
08:14Here it is.
08:16Meet A, still from Canada.
08:19A enjoys long walks down the chips aisles in the supermarket.
08:23Well, that's curious.
08:24But okay, then.
08:25A also loves digging the internet
08:27to find out the original purposes of everyday objects.
08:30So, let's get to it.
08:34Now, have you ever wondered
08:36what those square patches
08:37attached to certain models of backpacks are for?
08:40They may look aesthetically pleasing,
08:42but that's not their only function.
08:44Actually, these little patches,
08:46also known as lash tabs, pig snouts,
08:48and hauling loops,
08:49wow,
08:50were designed for people
08:51to hang any number of things on them.
08:55Say you're going camping,
08:57or better yet,
08:58glamping,
08:58and you take your backpack with you.
09:01Well, you can use the embroidered four-sided patch
09:04to hang on a pair of ropes,
09:06a hanger with your wet swimsuit during a hike,
09:08or you can even hang your shoes by the laces
09:11and carry them floppily around.
09:13Is that really a word?
09:14It is.
09:17The little holes on the sides of your shoes
09:20are not only there to reduce the smell of your feet sweat.
09:23They were actually designed for people with narrower feet.
09:27This way, the shoelace can be tied passing through this hole
09:30and adjust better to more narrow feet.
09:33In any case,
09:34you can always try to pass your lace through there
09:36if you want to give an impression of having narrower feet.
09:41Now, back to A.
09:43It's time for A's favorite moment of the week,
09:45a trip to the supermarket to buy some potato chips.
09:49What, no poutine?
09:52If you've ever tried making crispy curved chips in your home oven,
09:56you probably had a confusing experience, to say the least.
10:00Even if we cut them extra thin,
10:02put the right amount of oil and the exact amount of salt,
10:05well, they still come out looking mushy, overbaked,
10:08and never, never shaped like Pringles.
10:12The truth is,
10:13it takes a little extra something
10:15to make chips exactly like the ones we buy in stores.
10:19According to chips experts,
10:21potato chip design was something
10:22that was carefully studied and researched
10:24before they achieved the ideal formula.
10:29For starters,
10:30that curvy shape we consciously and unconsciously associate with chips
10:34has an incredible scientific name,
10:37hyperbolic paraboloid.
10:39I came down with that once,
10:41but I took something and got better.
10:45This shape was believed to prevent
10:47some of the chip's biggest problems.
10:49First, they would break down into pieces
10:51once put into a bag.
10:52And second,
10:53they would become stale after a few days inside a packet.
10:57And this is where the famous curvy shape helps out.
11:02Cardboard boxes have waves inside their walls
11:05that give them the structure they need
11:07to carry heavy objects inside.
11:08We can notice a similar science in architecture,
11:11where domes and arches are used
11:13to provide strength and structure to a building.
11:16Well, this is exactly the mindset behind curvy chips.
11:20Speaking of chips,
11:21we're in a crunch here,
11:22so let's move on.
11:25Ah, permanent markers.
11:28As the name suggests,
11:29these are the type of markers
11:31that leave a permanent stain
11:32on whatever it is they touch.
11:34Say you used a permanent marker,
11:36thinking it was a regular marker,
11:38and you drew all over a whiteboard.
11:40No, that wasn't me.
11:42Really?
11:42Uh-uh.
11:43Well, I didn't throw a…
11:44I mean, you don't need to throw the board
11:46out the window or into the nearest trash can.
11:51There's still a way to salvage it.
11:53The ink is not that permanent after all.
11:56Get a normal marker
11:57and draw all over the traces
11:59of the permanent marker.
12:00You can create little circles
12:02around what you've previously drawn.
12:04No worries about ruining what you drew now.
12:06Let it sit for a while
12:07so that the ink of the impermanent marker
12:10blends in with the ink
12:11of the permanent one.
12:15It so happens
12:16that the normal markers ink
12:17contains a solvent
12:18that dissolves the pigment
12:20from the permanent markers ink.
12:22Now, grab a paper towel,
12:23rub it off,
12:24and it's clean again!
12:27Have you ever noticed
12:29that most pieces of clothing you buy
12:31come with tiny patches of fabric
12:33and sometimes even a button or two?
12:37Well, the buttons, we know,
12:39are used to replace the ones
12:40that usually do fall off.
12:42Clumsy me.
12:43And the tiny patches
12:44can be used to fix up
12:45any rips or holes
12:46that we eventually make.
12:48These tiny patches of cloth
12:50also serve to test
12:51what kind of washing
12:52is more suitable
12:53for that specific piece of clothing.
12:57Most sports courts in the U.S.
12:59have a tiny little door
13:01on one of their sides.
13:02They come in all different
13:03shapes and sizes,
13:04but one thing's for sure,
13:06it's too small
13:07for a regular-sized human.
13:09And we don't often see pets
13:10coming in and out of there either.
13:14It turns out that these doors
13:16were designed
13:16for the caretakers of the court.
13:18This way,
13:19anything that is swiped
13:20off the court's floor
13:21can be easily disposed of
13:23without having to cross
13:24the entire court
13:25to reach the entrance.
13:28Ah, batteries.
13:30Most of us spend hours
13:31trying to figure out
13:32if they still have
13:34any juice in them or not.
13:35And if the putting it
13:37on the remote
13:37and seeing if the TV
13:38turns on trick
13:39isn't working for you anymore,
13:41try this.
13:42Grab several batteries
13:44and drop them
13:44on a smooth surface
13:45from a relatively short height.
13:50Pay close attention
13:51to which batteries will bounce
13:53and which ones will not.
13:54It is important
13:55that you drop them
13:56in an upright position.
13:58Now,
13:58if there still is
13:59some juice left,
14:00the battery shouldn't bounce as much
14:02since it will still
14:03be a little heavy.
14:04If it bounces too much,
14:05you already know
14:06it's empty or depleted.
14:11And what about
14:12those classic salt-and-pepper containers
14:14we see at least once a day
14:15every day
14:16in restaurants,
14:17diners,
14:18and our grandma's house?
14:19It's usually difficult
14:21to get the content out of them,
14:22and yet people still love
14:24to keep them around.
14:27Next time,
14:28instead of shaking
14:29your entire arm
14:30really hard
14:30to try and get some salt
14:32out of the container,
14:33try rubbing the bottom
14:34of one container
14:35with the bottom
14:36of the other one.
14:36Grab the salt,
14:37for instance,
14:38hold it with the bottom
14:39downwards.
14:40Now,
14:41with the pepper shaker
14:41in an upright position,
14:43rub the two bottoms together,
14:45creating circular friction
14:46between them.
14:47The salt will flow out
14:48of the shaker
14:49effortlessly.
14:50Amazing, right?
14:53Now,
14:54have you ever noticed
14:55how sometimes
14:56the signal blinker
14:57inside your car
14:58starts blinking
14:59hectically?
15:00No,
15:00it's not a design error.
15:02In case this happens,
15:03make sure to check
15:04your bulbs.
15:07Maybe one of them
15:08is burnt,
15:09and your car
15:09is just trying
15:10to call your attention
15:11to this fact.
15:12Make sure you do this
15:13before you're pulled over
15:14in the middle of the night
15:15and have to pay
15:16that huge fine.
15:20Ooh,
15:20did you know
15:21that the little flaps
15:22on each side
15:23of the top
15:23of the juice box
15:24are there
15:25for a very specific purpose?
15:27They were actually designed
15:29to hold the boxes.
15:30This way,
15:31they would avoid
15:31overall squeezing
15:32and making a mess
15:33on the lunch table.
15:37Now,
15:37think of that
15:38hot summer day.
15:39After spending
15:40the day in the sea
15:41or immersed
15:42in your backyard pool,
15:43you are in dire need
15:45of a refreshing drink.
15:46If you kept
15:47any mason jars
15:48hidden in your cupboards,
15:50now is the time
15:51to take them out.
15:52If you own a blender
15:53with a screw
15:54on the bottom,
15:54this will work out
15:55just fine.
15:58Pro tip for you,
16:00mason jars
16:00can actually be screwed
16:02onto your blender.
16:03So,
16:03this way,
16:04you can mix
16:04that delicious fruit juice
16:06or smoothie
16:07directly into your mason jar.
16:11For this,
16:11you'd have to take
16:12the blender's mouth out
16:14and then screw it
16:15directly into the mason jar
16:16before screwing it
16:17into your blender.
16:18Now,
16:19press the smoothie function
16:20and enjoy
16:21all those nutrients.
16:25Some plastic milk cartons
16:27have an indentation
16:28on them
16:28that is sort of
16:29an upgrade
16:30from the traditional
16:30paper cartons.
16:32This circular indentation
16:33near the base
16:34is there for a reason.
16:35Oh my,
16:36what could that be?
16:37Well,
16:38firstly,
16:39the indentation
16:39will pop outwards
16:41in case the milk
16:41has gone bad.
16:43So,
16:43no more drinking
16:44spoiled milk
16:45for you.
16:48Secondly,
16:49if you drop
16:49the milk
16:50on the floor,
16:50it will help
16:51to absorb
16:51some impact,
16:52reducing the risk
16:53of the bottle
16:54bursting open.
16:55Neat, right?
16:56Well,
16:57well,
16:57that's all I've got
16:58for this one.
16:59I do recommend
17:00you give these a try
17:01and tell us all about it
17:02in the comments below.
17:05So,
17:06Alexander the Great,
17:07one of the most famous
17:08figures in ancient history,
17:09was apparently
17:10a big fan
17:11of one summer treat
17:13beloved by many
17:14to this day.
17:15Marco Polo,
17:16the Italian explorer
17:17and writer,
17:18is said to have
17:19brought back from Asia
17:20a recipe resembling sorbet,
17:22a frozen dessert
17:23made by mixing
17:24sugar-sweetened water
17:25with different types
17:26of flavoring.
17:27This dessert,
17:28which was later named
17:30cream ice,
17:31was a frequent treat
17:32at the court of Charles I
17:33of England
17:34in the 17th century.
17:36In France,
17:37it was Catherine de' Medici
17:38who introduced
17:39the beloved frozen dessert
17:40soon after she married
17:42Henry II.
17:43The frozen treat
17:44became available
17:45for the general public
17:46somewhere in the 1660s
17:48when a Sicilian man
17:49blended milk,
17:50cream,
17:51butter,
17:51and eggs
17:51at Café Procope,
17:53the first known
17:54café in Paris.
17:55Thomas Jefferson himself
17:57had a preferred recipe
17:58for ice cream,
17:59which took a staggering
18:0018 steps
18:01to complete.
18:02Ice cream has become
18:04so important
18:05in popular culture
18:06that it even has
18:07its own laws
18:08and regulations
18:08to accompany it
18:09to make sure
18:10ice cream is always
18:11produced with its
18:12certain levels
18:13of quality.
18:14Not every frozen dessert
18:15you see out there
18:16is, in fact,
18:17ice cream.
18:18To be commercialized
18:19under this name,
18:21the Icy Delight
18:22needs to contain
18:22a minimum of
18:2310% dairy milk fat
18:25and mustn't weigh
18:26less than 4.5 pounds
18:28per gallon.
18:29Genuine ice cream
18:30doesn't actually
18:31need to be too fluffy.
18:33In technical terms,
18:34that means
18:35it must have
18:35no more than
18:36100% overrun.
18:38So,
18:39to get to that
18:39specific texture
18:40we've all come
18:41to know and love,
18:42the ice cream base
18:44needs to be
18:44sufficiently whipped,
18:46but only to
18:46a certain percentage.
18:48Specifically,
18:49for every gallon
18:49of ice cream base,
18:51the end products
18:52must not exceed
18:532 gallons
18:53after whipping.
18:55Your favorite
18:55summer dessert
18:56can yet again
18:57be broken down
18:58into many other
18:59subcategories,
19:00like reduced fat
19:01ice cream,
19:02low-fat ice cream,
19:04or non-fat ice cream,
19:05based on,
19:06what do you think,
19:07fat percentage.
19:08To have a solid idea
19:10of what you're ordering
19:11each time,
19:12it's best to look
19:12at the nutritional
19:13information of each product.
19:15One interesting type
19:16of frozen dessert
19:17is gelato.
19:19Although it literally
19:20translates to
19:20ice cream in Italian,
19:22there are differences
19:23between the two again,
19:24based on regulations
19:26on milk fat content.
19:28Gelato normally
19:29has less milk fat
19:30than ice cream
19:31officially should have,
19:32but since it has
19:33a low overrun,
19:34about 20-30%,
19:36the end result
19:37is still dense
19:38and rich in texture.
19:39The Italians
19:40also mention
19:41that gelato
19:42shouldn't have less
19:43than 3.5% of fat.
19:45If this doesn't seem
19:47complicated enough,
19:48the French also
19:49bring their own twist
19:50to the dessert.
19:51French ice cream,
19:53also known as
19:54frozen custard,
19:55apart from the
19:55standard ingredients,
19:57also needs to have
19:58eggs added to the mixture
19:59with no less than
20:001.4% egg yolk.
20:02You've probably
20:03mislabeled many
20:04other food items,
20:05like, say,
20:06raspberries,
20:07as they're actually
20:08a member of the
20:09rose family,
20:10along with cherries,
20:11apricots,
20:12plums, pears,
20:12apples, peaches,
20:13or blackberries.
20:15They are added
20:16to this category
20:17based on their flowers.
20:18They bloom
20:19in five equal petals
20:20arranged around
20:21the central core.
20:23Bananas are
20:23considered berries,
20:24while strawberries
20:25aren't since
20:26they belong
20:27to the same
20:27rose family.
20:29We also share
20:30about 50%
20:30of our DNA
20:31with bananas,
20:32which explains
20:33why both bananas
20:34and certain
20:35attractive people
20:36can both have
20:37appeal.
20:39Another common
20:40misconception,
20:41white chocolate
20:41isn't actually
20:42chocolate,
20:43since it doesn't
20:44contain any
20:44chocolate solids.
20:46It's made only
20:47from a mixture
20:47of sugar,
20:48milk products,
20:49vanilla,
20:50lecithin,
20:50and cocoa butter.
20:52Parents all
20:53over the world
20:54don't try to
20:54convince their
20:55kids to eat
20:56broccoli for no
20:56reason.
20:57On a calorie-by-calorie
20:59basis,
20:59it turns out that
21:00broccoli has nearly
21:01as much protein in
21:02it as a steak.
21:03Now, I'm not convinced
21:05parents actually know
21:06that, but given
21:07the low-fat content,
21:08broccoli has many
21:10other health benefits
21:11as opposed to meat.
21:12We now see it as
21:13the mandatory
21:14companion for fries,
21:16but at some point
21:17in time, ketchup
21:18was actually considered
21:19to have healing
21:20properties.
21:21In the 1880s,
21:22a doctor based
21:23in Ohio indicated
21:24that tomatoes could
21:26help treat digestive
21:27issues, publishing
21:28a ketchup-like formula
21:29that was later
21:30transformed into a
21:31pill.
21:32Hey, you want to
21:33have a pill with
21:33those fries?
21:34Speaking of French
21:35fries, it turns out
21:37one of the most
21:37popular side dishes
21:39in the world isn't
21:40actually French.
21:41Potatoes served
21:42this way actually
21:43originated in
21:44Belgium, but they're
21:45called that because
21:46of how they're cut,
21:47and maybe also
21:48because the name
21:49Brussels sprouts
21:50was already taken.
21:52I'm almost certain
21:53there's a jar of
21:54peanut butter
21:54somewhere in your
21:55cupboard, but I'll
21:57bet you didn't know
21:58how valuable it
21:59actually was, and I'm
22:01not talking about
22:02peanut butter and
22:02jelly sandwiches.
22:03Studies have shown
22:04that Americans go
22:05through enough peanut
22:06butter to coat the
22:07floor of the Grand
22:08Canyon each year.
22:10Just to be a bit
22:11more precise here,
22:12that's about 500
22:13million pounds.
22:14Hey, if somebody did
22:15that on YouTube,
22:16I'd watch.
22:18The pink coloring
22:19of salmon isn't
22:20always like that
22:21by default.
22:22Wild salmon is
22:23pink due to a
22:24large amount of
22:25shrimp they consume
22:26natively.
22:27Farm-raised salmon,
22:28however, is
22:29generally white, so
22:30producers need to
22:31add plant-based
22:32pigments to get
22:33that light pink
22:34hue.
22:34Carrots weren't
22:35originally orange
22:36either.
22:37The red-yellow tint
22:38we are now familiar
22:39with comes from a
22:40genetic mutation of
22:42the well-known
22:42vegetable that occurred
22:44somewhere in the
22:4416th century.
22:46Carrots were
22:46initially white or
22:48purple.
22:49Just like you add
22:50ketchup to the side
22:51of fries, you're
22:52most likely having a
22:53dab of wasabi with
22:54every plate of sushi.
22:55Well, it's most
22:57certainly dyed
22:58horseradish.
22:59The Japanese
22:59alternative to
23:00horseradish is quite
23:01expensive.
23:02That's why 99% of
23:04restaurants in the
23:05U.S. actually use
23:07regular horseradish
23:08instead.
23:09You may see them
23:10packed together in
23:11the supermarket, but
23:12red, green, and
23:13yellow peppers aren't
23:14actually the same
23:15vegetable.
23:16You'd need different
23:17types of seeds to be
23:18able to grow them
23:18individually, as
23:20they're each their own
23:21type of plant species.
23:23Did you know one in
23:24four hazelnuts ends up
23:26in a Nutella jar?
23:27The creamy spread is so
23:29popular that scientists
23:30are looking into ways to
23:31grow hazelnuts in labs to
23:33counteract the global
23:34shortage.
23:35That's something to think
23:36about when you ask for an
23:37extra topic.
23:38Sure, there's an
23:39expiration date on each
23:41bottle of water, but the
23:42water itself doesn't
23:43actually expire.
23:44The date mentioned
23:45there is, in fact, for
23:47the bottle itself, since
23:48the Platte can eventually
23:50leak harmful substances
23:51into the water.
23:52Ever wondered why
23:53airplane food sometimes
23:55tastes bland?
23:56The chef may not always
23:58be to blame.
23:59The altitude you're
24:00flying at has some
24:01effects on your body
24:02chemistry, making you
24:04taste things differently.
24:05You've added it to a
24:07salad at least once, but
24:09you may be surprised to
24:10know that cilantro and
24:11coriander are not, in
24:13fact, the same thing.
24:14Coriander is what the
24:15dried seeds are called,
24:17while the leaves and the
24:18stems go by cilantro.
24:20So now you know.
24:22For all the fruit lovers
24:23out there, scientists came
24:24up with a fruit salad tree.
24:26Yep, that's right, a tree
24:28that can grow different
24:29types of fruit at the same
24:30time.
24:31They were developed in
24:32Australia and can support
24:34up to six different types
24:35of fruit.
24:36There's a stone fruit
24:37variation that features
24:39peaches, plums,
24:40nectarines, apricots,
24:42and peach cots, and a
24:43citrus variation for those
24:45who prefer lemons, limes,
24:46mandarins, oranges, or even
24:48tangellos, pomelos, and
24:50grapefruits.
24:51You most likely avoid it
24:53because it can give you
24:54bad breath.
24:55But garlic is considered
24:56one of the most nutrient-dense
24:58foods out there.
24:59A single clove of garlic can
25:01contain 2% of your vitamin
25:03B6 the whole day.
25:05Studies have shown that the
25:06chemical that gives garlic
25:08its distinctive flavor, called
25:09allicin, is good for your
25:11health.
25:12The only type of food that
25:13never spoils when stored
25:15properly is honey, or at
25:17least the only one we've
25:18discovered so far.
25:19That's because it contains a
25:21high amount of sugar and has a
25:23low moisture content.
25:24An enzyme created by bees also
25:27helps do the trick, as it can
25:28suppress any bacterial growth.
25:30Of course, if you store your
25:32honey the wrong way and expose it
25:33to additional moisture, it can go
25:35bad, but honey that is sealed and
25:37stored correctly technically has
25:39no expiration date.
25:41Now, if you're just starting out
25:43with your cooking skills, you'll
25:44be pleased to know mushrooms can't
25:46be overcooked.
25:47That's because they contain a
25:49polymer called chitin.
25:51This chemical allows them to
25:52remain tender, even if you cook
25:54them from a few minutes to up to
25:56an hour.
25:57Hey, just add some butter and
25:58garlic.
25:59Nobody will ever know.