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Get ready to unravel the mysteries of the kitchen as we bust some common cooking myths. We’re here to set the record straight, from ancient family secrets to widely accepted misconceptions. Prepare to up your culinary game and discover the truth behind these culinary legends.
To start, a surprising answer was, “It’s myoglobin, NOT BLOOD!!!!! Your steak is cooked just fine.”
Another answer was, “The number of people that actually think there is blood in a raw cut of steak is absolutely astonishing, at least in my experience. This comes back to people having a huge disconnect from what actually happens between killing an animal and processing it. Obviously, draining the blood will be one of the first things you do.”
One user replied, “You have to wash meat before cooking it.”
A second user added, “I watched a friend brown hamburger, strain it in the sink, and rinse the meat with hot water until there was no more grease. I refuse to eat anything she cooks.”
A comment was, “Don’t wash mushrooms because they’re SPONGES.”
Another comment was, “If you don’t rinse soak you will be eating dirt and microbes.”
One person shared, “Pork chops, especially thicker/fancier cuts (such as Berkshire) do not need to be cooked well done. They can safely be eaten at medium temp and will be much more flavorful and overall pleasant to eat.”
Another person commented, “Cuts of pork have to be heated to 160 f to be safe to consume.”
Oil in Pasta Water
One comment was, “Oil doesn’t keep the pasta from sticking, it does break the surface tension of the water so that the starch doesn’t form bubbles and boil over.”
A second comment was, “Nah don’t, just stir it while boiling and boom doesn’t sticky.”
Cast Iron Pans
A user shared, “You can’t use soap on a cast iron pan.”
Another user replied, “Yeah…the thing about no soap on cast iron comes from back in the day when soap was made with lye, and would strip the seasoning.”
One reply was, “Throwing spaghetti at the wall to check for doneness. I’m always surprised how many people still do this.”
Another reply was, “When I used to think oil in the water helped with sticking, my friend and I threw a noodle at the ceiling and it didn’t stick to the ceiling, but instead left an oily noodle outline on the freshly painted ceiling lol.”
Onions and Crying
A response was, “Any trick to make onions not burn your eyes is BS. Onions spray sulfur when they are cut. When the sulfur mixes with moisture in your eyes or nose, it becomes sulfuric acid and that’s why it burns. The only way to stop that is to wear a mask. I’ve heard so many crazy remedies and I just laugh. I once had a lady told me that if you hold a match in your mouth it will stop the burning. And she was dead serious.”
A seond response was, “Any kind of barrier between the sulfur spray and your tears will work. Chewing bread or staring into a pot of water will not. Lol”
A third response was, “Toothpicks stop eyes watering when cutting onions.”
One user wrote, “The shiny side of aluminum foil reflects heat.”
Another user replied, “You shouldn’t put the shiny side of the foil on the outside. It reflects the heat. No. That is wrong.”
A comment was, “Orchids make a good garnish.”
Another comment was, “Orchid is inedible, and the key for garnish is must be edible to eat.”
One reply was, “cold water boils faster” ??!!!”
A second reply was, “That you put salt in the water for pasta because it makes the water boil more quickly. It does not. You put salt in the water to season the pasta.”
A user said, “Searing does not “Seal In The Juices.”
Another user added, “You can seal the juices into the meat.”
A response was, “I know people who still put the avocado pit on their guacamole because they think it keeps it from turning brown.”
One person shared, “MSG is bad for you. No it’s not, it’s delicious. Shut up and eat it.”
A second person replied, “That salt is bad. I cooked for someone with issues trying to cut salt. Once you cut processed foods, can foods and build food salt is added with no problem and it’s still a reduced sodium diet.”
A comment was, “All of the alcohol cooks off if you flambé or simmer.”
Another comment was, “That all the alcohol is burned off instantly. It can take hours.”
One user said, “As a coeliac… That deep frying kills the gluten. Ah, you’ve one of those special deep fryers that reach temps that denature proteins, at about 600 degrees, and all the oil and food within is long gone. That, or you’re poor on your allergy training.”
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