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Old 09-15-2011, 10:45 PM   #1
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Cooking myths

I wonder what cooking myths we can come up with? Off the top of my head I can think of:

1. Pepper heat is in the seeds. It's actually in the midrib that the seeds are attached to:


Anatomy of a Chili Pepper - Premium Hot Sauce

2. Browning meat keeps juices in. What makes the sizzling sound then? I think Harold McGee addresses this in On Cooking.

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Old 09-15-2011, 11:03 PM   #2
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Put a raw potato in a soup or stew that's too salty and the potato will draw the salt out.

All it does is absorb some broth (not just the salt out of the broth). You could accomplish the same thing by taking out a ladle of broth and replacing it with water.
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Old 09-15-2011, 11:26 PM   #3
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Myth: Searing a steak seals in the juices.
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Old 09-15-2011, 11:44 PM   #4
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Rubbing the end of a cucumber on the counter will draw out bitterness.

Salt in pasta water will keep it from boiling over
Oil in pasta water water will keep the pasta from sticking to each other.
IT IS THE OTHER WAY AROUND! Don't believe it....try it! I have.

A watched pot never boils...It does....It is just boring! lol
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Old 09-15-2011, 11:46 PM   #5
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Myth: You should clean mushrooms with a brush, mushrooms soak alot of water if you wash them.

That is just not the case. They may take a little bit of water, but not enough to make it significant.
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Old 09-16-2011, 03:06 AM   #6
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One of the greatest myths I know of is that food needs to be complicated to be fancy. There is nothing better than something simple created with only two or three ingredients (spices included!) and presented in a beautiful way.

Cooking is an art. A very, very simple art.
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Old 09-16-2011, 08:51 AM   #7
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I came to post the potato one Andy posted. Thanks for saving me the keystrokes Andy.

Myth: leaving the pit in a cut avocado will keep it from browning longer.
Truth: air is what browns the avocado. The pit will keep the area directly under it from browning because it is keeping the air from contacting it, but it does nothing for the avocado around the pit.

Myth: all the alcohol cooks out.
Truth: it is impossible to cook out all the alcohol. Quite a lot can remain depending on cooking method and time. Google alcohol cook off chart to see actual amounts.
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Old 09-16-2011, 10:18 AM   #8
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Quote:
Originally Posted by baking fool View Post
Pepper heat is in the seeds. It's actually in the midrib that the seeds are attached to...
To be more precise, it's in the placenta which is attached to the mid ribs and the seeds. If you wash the placenta from the seeds and ribs, neither has very much capsaicin, (the chemical that makes peppers have a hot feel).
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Old 09-16-2011, 10:20 AM   #9
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Also, too continue the more prcise route, it is true that the seeds to no contain capsaicin, however due to their proximity to the placenta where there is actual physical contact the capsaicin rubs off on the seeds. So even though the seeds do not produce the heat causing chemical, they are still hot because the chemical attaches to them.
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Old 09-16-2011, 12:31 PM   #10
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I forgot all about the "alcohol cooking out" one & the rest I hadn't heard of before. keep 'em coming everybody
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