10 Reasons Behind Strange Things You See In Food

Captions provided by CCTubes – Captioning the Internet! Food is great but its full of strange things. Have you ever paused mid-way through your meal to stare at the strange things in the stuff you were just about to eat? Like, why are the so many strange things like holes in foods like cheese and crackers? Well, get ready to be amazed by these strange facts that explain some of food’s biggest mysteries.
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Featuring… Cracker Holes – You may have noticed a recurring theme on most crackers – they all seem to exhibit holes, which some may perceive as a simple design element. And.. no, they’re also not an easy escape route for extra cheese dip. Powder on Chocolate – You’ve probably opened a chocolate bar and noticed a strange whitish residue on it. No, it’s not doughnut glaze—although a doughnut-glazed chocolate bar sounds awesome! It’s actually called “chocolate bloom” and it’s caused by two things—sugar bloom, which creates a dry, spotted coating, and fat bloom, which is streaky and greasy. Pineapple Internal Texture and Thorns – Pineapples taste sweet, but the inside has an odd texture and the outside can be pricklier than that Tinder date you went out with once and then ghosted. The inside flesh is actually a bunch of fruitlets fused together, which is why they break apart easily. Red Spot in Eggs – If you cook with eggs, you’ve probably cracked one open and seen a big red spot. No, the egg doesn’t have a pimple. It’s actually a “blood spot” or “meat spot” caused by a ruptured blood vessel during the egg’s formation. Contrary to popular belief, it does not mean the egg was fertilized, just that an error occurred when the egg was formed. Blue veins in cheese – Some kinds of cheese have blue veins running through them, and no, it isn’t necessarily just high class, “blue-blooded” cheese. It’s actually because blue cheeses are produced using a mold culture called penicillium roquefort. The mold is added to milk along with bacteria at the beginning of the cheese-making process. As the cheese ages, the mold continues to grow, and after it reaches a certain point of growth, it’s considered ready for consumption. Mushroom gills – You may have noticed mushrooms have structures like the gills on a fish. These are different from fish gills, although they look similar. Mushrooms are fruiting bodies produced by fungi. While gills help a fish breathe, mushroom gills help the mushrooms spread spores and reproduce. Red stuffing in olives – It’s hard to eat an olive without noticing the red stuffing. Those red strips are pimientos (or pimentos), a type of sweet chili pepper sometimes called “cherry peppers” stuffed inside olives at the factory. Donut Holes – When reaching for a donut, you might wish you still had that piece in the middle. No one knows for sure how the hole got there, but the most common story is that a sailor named Hanson Gregory invented the design, because fried cakes were always doughy in the middle. Oreo pattern – While twisting apart a delicious Oreo cookie, you might have wondered about the geometric design stamped on it. Swiss cheese holes – Swiss cheese is famous for being full of holes. Yes, holes are really making a comeback in this video. The ones in Swiss cheese are commonly attributed to bacteria cultures used to process the product, but it’s actually due to hay falling into the milk.