Debunking Common Cooking Myths

First and foremost, that featured picture took me 2 hours to get right so sorry it may look a little iffy but I tried! Anyway, enjoy!


To anyone that is reading this, your whole world may change before your very eyes. With this post I do not want to knock your hand me down cooking secrets but I may break a few hearts. We all have our tips and tricks to cooking the best meals we can, but today I am debunking some of the most common food myths. Buckle your seat belts folks, because here we go!


1) Storing Bread in the Fridge Keep its Fresh

I am guilty of all offenses in this one. I put my bread in the fridge for YEARS! I also put bread in the freezer if I bought one and didn’t actually need it. Putting bread in the fridge actually makes it stale faster because the more moisture bread absorbs, the faster bread the starches stiffen and turn hard which makes it crumbly. The more you know right?

Bread Photo (Debunk)


2) Salting Water Makes it Boil Faster

Salting water DOES NOT make the water boil faster. However, it does keep the pasta from sticking together in the pot. If you cooked it to fast and your waiting for the rest of your meal, pour just a dab of olive oil onto your pasta but be careful, you don’t want your pasta to sticky. I would say ⅛ teaspoon should do the trick. With this in mind, let’s check out the next myth!

Salt Fact (debunk)

3) Adding Oil to Boiling Pasta Keeps it From Sticking

I didn’t know people did this until I saw it on a cooking show and I was actually flabbergasted (yes I use that word what of it?). You may think it makes sense to keep the pasta sticking to each other, but you couldn’t be more wrong. As most of us learned in our science classes that oil is a base and that water is a neutral ph, the oil just floats to the top of the water. When you do this, you are actually just wasting expensive olive oil and making greasy pasta. When you have greasy pasta those amazing sauces it took you all day to make won’t stick! So if anything, add a little oil into your pasta (a very small amount, again about ⅛ teaspoon) while you are waiting for the rest of your meal to cook.


4) Lobsters Scream in Boiling Water

You’ve probably heard this tale that lobsters scream when they are dropped in hot water. If this was real, I don’t think you would be able to serve this legally. This is just a myth, and there is actually a bit of science behind it. Whether you own one or not, you’ve probably heard a tea kettle screaming when the water is boiling, whether in movies or in your own experience. This same process it’s what’s happening to the lobster. First off you should never drop a live lobster into boiling water, there are so many other painless ways you can enjoy the animal, without making it suffer. I won’t be going into the gory details but you can check out how pro chefs do it here:


5) Mushrooms Never Need to Be Rinsed

I don’t know where this came from but you should ALWAYS wash your veggies. Yes mushroom can absorb moisture but a quick wash and rinse in the kitchen sink won’t harm them. Please, wash your mushrooms.


6) Marinades Tenderize Meats

As delicious as marinades are, they don’t tenderize meats. Yes, the acidity in most marinades slightly changes the steaks structure, most of that marinade doesn’t go deeper than the surface! If you want it to penetrate a bit deeper into your steak, make light, shallow cuts to allow that marinade to flavor the inside of the meat as well.


7) You can Wing it With Baking

If there is anything you take away from this list, it’s this! DO NOT WING IT WITH BAKING, especially if you don’t have previous experience! When baking, each ingredient serves a specific purpose. Knowing the difference between baking powder and baking soda, along with what type of flour to use can really impact the flavor and texture of breads, cakes, and other typical baked goods.


8) If Pasta Sticks to the Wall it’s Done

As fun as it is to throw a piece of pasta to a wall, don’t do it. This is not true. The best way to test pasta is to simply taste it until it’s al dente. If you have never made box pasta (which frankly would surprise me) you can follow the instructions on the box or just taste test to your preference!


9) Searing a Meat Seals in the Juices

Searing your meat will not always seal your juices. You have probably heard this all over television food programs! If you do sear it, do a quick sear at high heat and then cook the rest at a lower heat setting! If you allow it to rest, those flavors will really come together!


10) Meat Needs to be Rinsed Before Cooking

I didn’t know people actually did this until I saw a live video of this in a cooking demo. Washing your meat is so unnecessary! When you wash meat your spreading all the dangerous bacteria all of over your sink and kitchen, and cause a serious illness.  


11) The Heat is in the Seeds

This is a very common misconception that I believed for a long time. I love heat so I always left the seeds intact. The spiciest part of a pepper is actually the white membrane inside of the pepper! That’s where the most capsaicin is held, and with the seeds being held to the white membrane, its very easy to believe.


12) Alcohol will Burn off While Cooking

Adding a cup of white wine to deglaze the bottom of the pan is not only delicious but fun to watch. If you are anything like me, you’ve probably heard that the intensity of the alcohol burns off when cooking, leaving only the taste behind. This is true to an extent, alcohol does burn off, just not all of it. There will always be a little bit of alcohol left behind. No you won’t get drunk having champagne chicken, but you have to cook alcohol for many, many hours for all of the alcohol will eventually burn off.

If there is anyone in your family that is intolerant, sub out wine or alcohol for broths! I do this all the time because chicken broth is so much cheaper than white wine!


13) You Cook Out the Nutrients When Cooking Veggies

I never knew that people actually thought this until doing some research to write this post. As much as I prefer raw veggies such as salads and so many other fresh veggies, cooking them helps digest and absorb nutrients better, so no, nutrients do not cook out.


14) Adding Vinegar to Water Makes Hard Boil Eggs Easier to Peel

I don’t like hard boiled eggs, deviled eggs, or frankly any eggs unless the words “over easy” or “scrambled” in front of it! I didn’t hear about people doing this until once again researching for this particular post! It turns out, all your doing is wasting vinegar! Bring a pot of water to a boil and gently lower the eggs in, let them boil for about 30 seconds then drop the temp to a very low simmer simmer (around 185 degrees F) and let them cook for 10 to 11 minutes, your eggs should be easy peasy to peel!

Eggs and Vinegar (Debunk)

15) Don’t Stop Whipping Cream or it Falls Apart

If you have to rest your arm after hand whipping cream for 10 minutes, you can take a small break. In fact, it’s good to give your cream a break momentarily so that it can stiffen up, as well as set and firm your cream, just leave in your whisk!


16) Chew Gum to Prevent Itchy Eyes While Cutting an Onion

Onion’s might as well be mustard gas because I am crying and suffering from cutting two onion slices. I tried EVERYTHING from chewing gum, to literally buying swimming goggles that cover almost my whole face. I almost began to use dried minced onions for onion flavor! I then found out if you put an onion in the fridge for 45 minutes and or the freezer for 15 and some super cool science things happen where the onion juices don’t fly everywhere. Just make sure you cover the chopped onions right after and incorporate them when it’s time!


17) Lard is Unhealthy

I was gonna try to explain this the best I could, but I will just let Laura Hohenstein from explain it in better terms, Lard has less saturated fat, more unsaturated fat, and less cholesterol than an equal amount of butter by weight. It also contains no trans-fats while Margarine and Shortenings do. The ‘lard is bad for you’ myth was started by the hydrogenated vegetable oil producers who wanted to push butter and lard off the shelves to make room for their chemical crapola.”


18) Rinse Your Pasta to Stop the Cooking Process

Rinsing your pasta to stop the cooking process doesn’t actually do anything. Pasta, doesn’t hold heat as well as other foods, so rinsing it to stop the process is silly. Rinsing off pasta does help wash off excess starch and keeps the pasta from sticking together and have more even forkfuls of your favorite pasta dish.


19) Flip Meat Once or it Won’t Cook Properly

I was watching King of the Hill and if you’ve seen that show, Hank is an expert at cooking steaks and burgers. Like him, most people only flip their meat once in the cooking process. While this is a fine way to cook meat but whether you flip the meat once or 20 times it really doesn’t matter. If you watch a piece of meat cooked in fast forward, you can see the meat changes it shape, and that the moisture distributes throughout the steak. If you do turn the meat frequently, you can get a more even cook as well as a delicious char on both sides.


20) Baking Soda Never Goes Bad

It can be tempting to think that you will almost never have to buy more baking soda because it’s physical appearance never changes. However, the chemicals within baking soda change over time and maybe not activate how they need to. Since this is the last item on this list, finish reading and check the date on your baking soda (usually 6-12 months out).


We made it through! To anyone that is still reading this please forgive me! If what you use works for you, continue doing what works for you! Did I miss something or want to discuss some more? Leave a comment do :)wn below! If you like the content I’ve been creating, consider pressing the FOLLOW button below!


Thanks for reading!

-Bre 🙂

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