A Scientific Response to Kitchen Myths: “Gıda Bilmeceleri 2”

Is it true that some people have “good hands” when it comes to cooking? Can flour really explode in a kitchen? And why should babies never be given honey? Let’s take a closer look at Gıda Bilmeceleri 2, written by Prof. Sibel Özilgen.

Even when science says otherwise, many of us choose to believe certain long-standing myths. In the kitchen, it is tough to let go of the idea of “hand taste,” the belief that flavor comes from the cook rather than the method. What are your own kitchen legends? Written by Prof. Dr. Sibel Özilgen, Head of the Department of Gastronomy and Culinary Arts at Yeditepe University, and published by Yeditepe University Press, Gıda Bilmeceleri 2 examines widely shared food myths through scientific evidence. We spoke with Prof. Özilgen about what people think they know and what science actually says.

The second volume of Gıda Bilmeceleri has just been released. Why are misconceptions about food so widespread?

Much of what we believe about food is shaped by habits passed down verbally from generation to generation, hearsay, and popular culture. Scientific facts, however, often do not align with this commonly accepted knowledge. The only real way to counter food-related myths is to become food literate. I wrote Gıda Bilmeceleri and its sequel Gıda Bilmeceleri 2 precisely for this purpose.

Does “good hands” really exist, or is it purely psychological?

Cooking is the practical application of food chemistry. Every ingredient in a recipe has its own chemical structure, and each serves a specific function during preparation. When ingredients are processed through actions such as cooking or drying, a series of chemical reactions occurs, resulting in entirely new products.

Factors such as cooking temperature, the chemical properties of other ingredients in the environment, stirring speed and duration, cooking time, ingredient quantities, and the order in which ingredients are added all influence the nature of these chemical reactions and, consequently, the sensory properties of the final product.

Even when we believe we are following the same recipe as someone else, slight differences, such as stirring a bit less, adjusting the oven temperature by a small margin, or heating for a few seconds longer, can trigger different chemical reactions and produce entirely different outcomes. In addition, the composition of the same ingredient may vary depending on geography or brand. In short, it is not our hands that create flavor, but rather the standardized recipe we apply.

Is the reason babies should not be given honey only related to allergy risk, or is there more to it?

Clostridium botulinum is a pathogenic bacterium that can produce highly potent toxins under suitable conditions. The illness caused by these toxins is known as botulism. Muscle weakness, visual disturbances, difficulty swallowing, and, in advanced cases, paralysis are among its primary symptoms.

Although honey has antibacterial properties due to its chemical composition, it is not a sterile product. Clostridium botulinum spores can contaminate honey naturally through pollen, soil, or dust. In adults, the digestive system is sufficiently developed, making it unlikely for these spores to become active and produce toxins. However, in infants whose digestive systems are still developing, these spores can cause infant botulism, which is extremely dangerous.

For this reason, the World Health Organization strongly advises against giving honey to infants under 12 months of age. For children older than one year, honey consumption should be introduced gradually.

What Is a Flour Dust Explosion, and Is It Really Dangerous in Home Kitchens?

A flour dust explosion is a combustion event that can occur when grain dust, such as wheat flour, is suspended in the air at high concentrations. For a flour or grain dust explosion to occur, four elements must be present simultaneously: a combustible material, sufficient oxygen, an appropriate dust concentration, and an ignition source. The carbohydrates found in grains such as wheat, corn, and oats act as the combustible material. The oxygen present in the air is sufficient to support combustion. The most critical factor is the presence of very fine dust particles remaining densely suspended in the air. This increases the surface area of the particles exposed to oxygen and accelerates the combustion process. These conditions are almost never present in home kitchens. The amount of flour dust generated during household use does not reach levels capable of causing an explosion. In addition, kitchens are not enclosed, pressure-retaining environments like industrial facilities. For this reason, the greatest risk in a home setting is flour igniting when it comes into contact with an open flame, not exploding..

Why Food Tastes Sweeter When It Is Hot, Even With the Same Sugar Content?

Heating or cooling the tongue alone can alter taste perception, a phenomenon known as “thermal taste.” Taste perception begins with taste buds on the surface of the tongue, which contain taste receptor cells. When food comes into contact with the tongue, changes occur in the electrical charge of these cells depending on the food’s chemical composition, activating the receptors. These signals are transmitted to the brain through nerves, where taste is perceived.Research shows that temperature increases the activation of certain taste receptors, leading to heightened sweetness perception. This effect becomes particularly noticeable when temperature rises between 15°C and 35°C. As a result, sweetness is perceived more intensely when food is hot. As it cools, this effect diminishes, and the taste becomes less pronounced. Even with the same amount of sugar, we scientifically perceive sweet foods as sweeter when they are hot.