Kitchen Crocks: 7 Cooking Myths You Might Still Be Making

person cutting vegetables with knife

Cooking is an art, and like any art, it has its share of myths and misconceptions that have been passed down through generations. While some of these myths are harmless, others can ruin the taste and nutritional value of the food. In this article, we’ll debunk seven common cooking myths that you may have encountered.

Myth 1: Cooking Vegetables Destroys Nutrients

Many people believe that cooking vegetables destroys their nutritional value. While it’s true that some nutrients, such as vitamin C, can be lost during cooking, other nutrients are actually made more accessible by cooking. For example, cooking breaks down the cell walls of vegetables, making it easier for our bodies to absorb nutrients like lycopene and beta-carotene.

Myth 2: Searing Meat Seals in Juices

Searing meat at high temperatures is often recommended to lock in the juices, but this is a myth. In reality, searing only caramelizes the surface of the meat and doesn’t have any effect on the moisture inside. To keep your meat juicy, you should let it rest for a few minutes after cooking to allow the juices to redistribute.

Myth 3: Adding Salt to Water Makes It Boil Faster

Many people believe that adding salt to water will make it boil faster, but this is not true. In fact, adding salt to water can actually increase the boiling time, as it raises the boiling point of the water. The only reason to add salt to water is to enhance the flavor of the food being cooked in it which most chefs recommend.

Myth 4: Washing Chicken Before Cooking Prevents Food Poisoning

Some people believe that washing chicken before cooking it will prevent food poisoning, but this is actually counterproductive. Washing chicken can spread bacteria all over your kitchen, increasing the risk of cross-contamination. The best way to prevent food poisoning is to cook chicken to the proper internal temperature of 165°F, no extra rinsing necessary.

Myth 5: You Should Never Cook with Wine You Wouldn’t Drink

While it’s true that cooking with low-quality wine can affect the taste of your food, you don’t necessarily have to use the same wine that you would drink. Cooking wine is specifically designed for cooking, with a higher salt content and fewer subtle flavors. If you don’t have cooking wine on hand, you can substitute with a dry, inexpensive wine.

Myth 6: You Shouldn’t Put Hot Food in the Fridge

Many people believe that putting hot food in the fridge will raise the temperature inside and spoil other food, but this is not true. The real danger is allowing food to cool down to room temperature before refrigerating, as this gives bacteria more time to multiply. To safely cool hot food, divide it into smaller portions and place it in shallow containers in the fridge.

Myth 7: Oil Prevents Pasta from Sticking Together

Adding oil to pasta water is a common practice, but it doesn’t actually prevent the pasta from sticking together. The best way to prevent sticking is to use a large pot of boiling, salted water and to stir the pasta frequently during the first minute of cooking. After that, the pasta should be left alone to cook.

By debunking these seven common myths, you can improve the taste and nutritional value of your meals and become a more confident and knowledgeable cook. Best of luck with your next dish!

Related Posts

boy in gray long sleeve shirt drinking from bottle

How Different Generations Have Learned to Cook

Cooking has always been an essential life skill, and throughout American history, the ways in which different generations learned to cook have evolved significantly. From the early…

Blueberry Fruit on Gray Container

Blueberry Benefits and Top uPick States

Blueberries, with their vibrant color and sweet-tart taste, are not only a delightful summer treat but also a nutritional powerhouse. Packed with essential nutrients and antioxidants, these…

coned ice cream with blueberries and flowers

We All Scream: Ice Cream Around the World

Ice cream is a beloved dessert enjoyed around the world, and different regions have their unique take on this frozen treat. Here are eight regionally specific ice…

lunch tray with ham rolls fruit chips

5 Changes to US School Lunches Over the Years

School-provided lunches have been a part of American public education since the late 19th century, but they have undergone significant changes over time. Here are five ways…

Man at Work in Cheese Manufacturing

6 Fascinating Advances in Food Technology

Food technology has come a long way in recent decades, with countless innovations and breakthroughs improving the safety, efficiency, and quality of the food we eat. From…

closed rax restaurant

Not Lovin’ It: 8 Failed Fast Food Chains

Fast food is a major industry that caters to millions of customers every day. While some fast food chains have achieved massive success and continue to thrive,…

Leave a Reply

Your email address will not be published. Required fields are marked *