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-   -   Cooking myths (http://www.discusscooking.com/forums/f17/cooking-myths-102717.html)

kbreit 08-11-2019 02:46 PM

Cooking myths
 
What is the #1 cooking myth that you wish would disappear? For example, mine is that a ton of water is needed to cook pasta.

roadfix 08-11-2019 03:00 PM

Sear to seal in the juices!

Andy M. 08-11-2019 03:10 PM

A raw potato will suck the salt out of a pot of soup or stew!

kbreit 08-11-2019 03:32 PM

Quote:

Originally Posted by Andy M. (Post 1601470)
A raw potato will suck the salt out of a pot of soup or stew!

I havenít heard that one before. Seems a little ridiculous to me.

Andy M. 08-11-2019 06:29 PM

Quote:

Originally Posted by kbreit (Post 1601471)
I havenít heard that one before. Seems a little ridiculous to me.

I know. I even see it on the Food&Wine/Epicurious Twitter posts. Drives me crazy.

kbreit 08-11-2019 06:44 PM

What is their reason for it working? Is there an explanation or just “it works!!!”

Andy M. 08-11-2019 07:55 PM

As the story goes, if you have a soup that's too salty, you cut up a raw potato and cook it in the soup for 15 minutes then take it out. Apparently they think a potato has magical qualities that table it to uncombined salt dissolved in liquid and selectively remove it. If anything, the potato can absorb some of the salty liquid. You can accomplish the same thing by using a ladle to take out the salty liquid and it's much faster.

Your best bet for a too salty soup is to add more unsalted liquid and herbs etc. to dilute the salt.

caseydog 08-11-2019 11:03 PM

Pork Roll is Taylor Ham. :rolleyes:

C'mon Bucky, you gotta' reply to that. :glare:

CD

pepperhead212 08-12-2019 01:32 AM

Quote:

Originally Posted by Andy M. (Post 1601470)
A raw potato will suck the salt out of a pot of soup or stew!

That's one I've been hearing since I was a child!

There are so many myths, I can't pick a favorite! The worst ones are substitutes, that taste absolutely nothing like the real thing.

CraigC 08-12-2019 06:59 AM

Beer butt chicken will taste like beer. Maybe if you beer brine the chicken first.

larry_stewart 08-12-2019 07:31 AM

I was at a cooking demo by a chef who was once popular on the food network, and she insisted that Cold water boils faster than hot water.

I never quite understood the logic or physics in that.
I guess its possible that it may heat at a quicker rate ( initially ) do to the state of the water molecules when cold ( and this is just a guess), but it once it reaches the same temp as its competitor, then would boil at the same rate.

kenmiller 08-12-2019 08:46 AM

Mine was, to use turmeric powder in making macaroni.

kbreit 08-12-2019 09:44 AM

Quote:

Originally Posted by larry_stewart (Post 1601523)
I was at a cooking demo by a chef who was once popular on the food network, and she insisted that Cold water boils faster than hot water.

I never quite understood the logic or physics in that.
I guess its possible that it may heat at a quicker rate ( initially ) do to the state of the water molecules when cold ( and this is just a guess), but it once it reaches the same temp as its competitor, then would boil at the same rate.


I heard this one too at some point but never understood how that would work. I fill up with cold water to avoid the wait and wasted water while the water heats up, but that has nothing to do with the speed of how fast it gets hot.

Andy M. 08-12-2019 10:32 AM

Quote:

Originally Posted by larry_stewart (Post 1601523)
I was at a cooking demo by a chef who was once popular on the food network, and she insisted that Cold water boils faster than hot water...


I've heard that boiling water freezes faster than not boiling eater.

larry_stewart 08-12-2019 10:59 AM

Quote:

Originally Posted by Andy M. (Post 1601530)
I've heard that boiling water freezes faster than not boiling eater.

Ive heard that too. Apparently with that there is a physical explanation for it.

skilletlicker 08-12-2019 11:09 AM

Quote:

Originally Posted by kbreit (Post 1601468)
What is the #1 cooking myth that you wish would disappear?

The key to becoming a good cook is "buying" the right talisman.
Examples:
  • Knife
  • Pot or Pan
  • Small appliance
  • Book
  • Online subscription or membership

GotGarlic 08-12-2019 12:28 PM

Plastic cutting boards are safer wrt food pathogens than wood. Nope.

taxlady 08-12-2019 12:54 PM

Quote:

Originally Posted by GotGarlic (Post 1601540)
Plastic cutting boards are safer wrt food pathogens than wood. Nope.

Good one. I am fussy that I only ever cut raw meat on one of my two wooden cooking boards.

taxlady 08-12-2019 12:56 PM

Here's one: that pork has to be cooked to well done. That used to be true. But, in countries that have been trichina-free for a number of years, it just isn't necessary anymore.

GotGarlic 08-12-2019 01:20 PM

Quote:

Originally Posted by taxlady (Post 1601545)
Here's one: that pork has to be cooked to well done. That used to be true. But, in countries that have been trichina-free for a number of years, it just isn't necessary anymore.

This is a good one, too. I made a pork loin roast for my FIL and DH when we were up in Michigan and he insisted it had to be heated to 160F because that's what was on the ancient meat thermometer he had. He did eat it, but I think he was dubious [emoji38]


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