Food Safety

Debunking the Biggest Cooking Myths: Fact vs Fiction

Cooking is an art that has been passed down through generations, rich with traditions and techniques. However, along the way, certain myths and misconceptions have taken root, leading to confusion and misguided practices in the kitchen. By debunking these myths, we hope to empower chefs and home cooks with accurate knowledge that will elevate their culinary skills to new heights. Let’s look at 5 of the most common cooking myths and unravel the truth behind them.

Myth 1: Searing meat seals in juices

sear steak

Truth: Searing meat does not actually seal in juices. The high heat used in searing caramelizes the surface of the meat, creating a flavorful crust. While searing does enhance the taste and appearance of meat, it does not prevent moisture loss. To retain the juiciness of meat, it is best to focus on proper cooking techniques, such as using a meat thermometer to cook to the desired internal temperature and allowing the meat to rest before slicing.

Myth 2: Adding salt to water makes it boil faster

salt water

Truth: This myth has been perpetuated for years, but the truth is that adding salt to water does not significantly affect the boiling time. Salt does, however, enhance the flavor of the food being cooked in the water. The main factor that affects boiling time is the amount of heat applied to the pot, not the presence of salt.

Myth 3: Rinsing pasta after cooking prevents it from sticking

drain pasta

Truth: Rinsing cooked pasta actually removes the natural starches that help sauce cling to the noodles, resulting in a less flavorful dish. Instead of rinsing, it is best to cook pasta al dente and toss it immediately with sauce to prevent sticking. If you’re concerned about excess starch, simply use a larger pot of boiling water and stir the pasta occasionally during cooking

Myth 4: Wood cutting boards are less sanitary than plastic cutting boards

wood cutting board

Truth: Contrary to popular belief, studies have shown that wooden cutting boards can be just as safe, if not safer, than plastic cutting boards. Wood has natural antimicrobial properties that can inhibit the growth of bacteria, whereas plastic cutting boards can develop deep grooves where bacteria can hide. It is important to properly clean and maintain any cutting board, regardless of material, to ensure food safety.

Myth 5: Alcohol completely cooks off when added to dishes


Truth: While alcohol does evaporate during cooking, it does not entirely disappear. The amount of alcohol that remains in a dish depends on various factors, including cooking time, temperature and the amount of alcohol used. Generally, the longer and hotter the cooking process, the more alcohol will evaporate. However, some residual alcohol can still be present, especially in dishes where alcohol is added towards the end of cooking or not cooked for an extended period.

Cooking myths can often lead to unnecessary confusion and misinformation in the kitchen. Remember, cooking is an ever-evolving journey, and staying informed about the facts will help you unlock your true culinary potential. Embrace the truth, experiment with techniques and let your passion for cooking shine through!


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