Two guest posts in one week?
In fairness, I’m not doing guest posts in place of recipe posts, just in addition to.
And you know how I love to debunk cooking and food myths. I may add to this one myself at a later date.
Cooking Myths that Aspiring Cooks Need to Know
Separating culinary fact from fiction can mean the difference between a good cook and a bad one. Culinary myths are passed down from generation to generation by well-meaning home cooks, but in reality, they have no factual basis. And the worst part is that many aspiring cooks, whether at home or in restaurants, believe them without giving them a second thought. This is because, on the surface, they seem to make a lot of sense. That is why we are dispelling a few of the common cooking myths. Read on!
Chicken Should Be Rinsed Before Cooking
Many people think that chicken needs to be washed before it is cooked, but chances are you will just be splashing around water that has been contaminated with whatever was on the chicken. This contaminated water can get on your skin, clothes and the other food that you are preparing. That is why you should not rinse chicken but allow the contaminants to be burnt, fried or grilled off when it is being cooked.
There is Nothing Safe About a Sharp Knife
If you think sharp knives are the most dangerous type of knives in the kitchen, then guess again. In fact, dull knives are even more dangerous. For example, if you are peeling a potato with a dull knife, there is a high chance that knife can slip on the edge and cut you instead while having a sharp knife can prevent such accidents from happening.
Adding Oil Prevents Pasta from Sticking
If you find out that your pasta keeps sticking, people will recommend that you add some oil to remedy this problem; this is just a waste of oil. What you need to add is more water. When you cook pasta, it expands, leading to the starch sticking together and bonding your pasta. Adding more water keeps the pasta apart from each other as it boils.
You Don’t Need an Apron to Cook
A lot of home cooks don’t think they need an apron, but that is further from the truth. An apron protects the wearer’s skin and clothes from spills and splatters from liquids. It is also hygienic as it prevents dirt, bacteria and hair present on your clothes from getting onto the food. The best types of aprons for homemakers are Chefworks’ womens aprons since they are comfortable, breathable and are made from high-quality fabric (usually a poly-cotton blend).
Searing Meat Makes it Juicier
The logic here, which makes sense on the surface, is that searing meat to form a “crust” on the outside will seal in the juices. As a matter of fact, all searing meat does, besides imparting flavor, is make the meat more porous, thus, allowing more juices and moisture to escape. If you want to enjoy some succulent meat, let it rest after cooking it.
Salt Makes Water Boil Faster
Adding salt to water is a great way to season food or counteract starch cohesion when cooking pasta, but it does not make water boil faster. What it does do, however, is raise the boiling point of water. So, the next time your water is taking too long to boil, adding salt will not speed up the process.
As you can see there are quite a number of myths that circulate in the culinary world when it comes to cooking. That is why knowing how to separate fact from fiction is a must for every aspiring chef who wants to cook the right way.