Food Meets Science

🧂 Don’t be fooled – Himalayan pink salt is largely a marketing scam.

There are no magical properties here. While pink salt does contain trace minerals like iron, which gives it its distinct color, you would have to consume a toxic amount (six whole teaspoons!) to get a meaningful dose.

The real difference between kosher, sea, and table salt lies in the shape of the crystals. Flaky salts look nice and are easier to grab, but they differ significantly in weight and volume.

Due to these differences, swapping salt in a recipe one-to-one can easily ruin your dish. Before you start cooking, make sure to use the conversion chart at the end of this video! 🍳

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🥚💧 Ever wondered how old an egg is without cracking it open?

Just drop it into a glass of water.

If it sinks and lies flat, it’s very fresh.

If it stands upright on the bottom, it’s older - but usually still fine to eat.

And if it floats?

That egg is probably past its prime.

But why does this happen? 🤔

Eggshells are full of tiny pores.

Over time, water slowly escapes while air enters the egg.

As more air accumulates inside, the egg becomes more buoyant and starts to rise.

The famous egg float test doesn’t actually measure spoilage directly.

It measures how much air has built up inside the egg over time.

So what looks like a simple kitchen trick is really a lesson in density and physics. 🧠⚖️

Have you ever tested your eggs this way?

The 5-second rule is a myth, but the science behind it is fascinating! 🦠

Find out more in our new YouTube series "Food Meets Science: The Food Lab,” where we take everyday food phenomena into the laboratory to uncover the truth. 🧪

We teamed up with the Faculty of Food Technology at the University of Agriculture in Kraków and dr inż. Katarzyna Petka to put the "5-second rule" to the absolute test. You don’t want to miss the results! 🔬

Click the link in bio to watch the full episode on YouTube! 🔥

Ever opened chocolate and noticed a strange white coating on the surface? 🤔🍫

That is called fat bloom — and surprisingly, it usually does not mean the chocolate has gone bad.

Chocolate contains cocoa butter, a fat that can crystallise in different ways. When chocolate gets too warm or goes through temperature changes, some of that fat melts and moves to the surface. 🌡️

As the chocolate cools again, the cocoa butter recrystallises, creating the pale white layer you see on top. ✨

This changes the texture and appearance, but the chocolate is often still safe to eat.

Poor tempering during production can also create unstable crystal structures that lead to bloom later on.

So that white coating is usually not mould — it is food chemistry happening in real time. 🧠🔬

💬 Have you ever thrown away chocolate because of fat bloom?

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