A raw potato will suck the salt out of a pot of soup or stew!
I haven’t heard that one before. Seems a little ridiculous to me.
That's one I've been hearing since I was a child!A raw potato will suck the salt out of a pot of soup or stew!
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 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.
The key to becoming a good cook is "buying" the right talisman.What is the #1 cooking myth that you wish would disappear?
Plastic cutting boards are safer wrt food pathogens than wood. Nope.
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]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.