Why let the truth get in the way of a good story, right? The history of cuisine is littered with common misconceptions, old wives' tales, and flat-out untruths, many of which we’ve fallen hook, line, and sinker for. Now’s the time to set the record straight.
Here are 20 of the most repeated food and cooking myths that you need to know about to help you steer clear of kitchen mistakes and take your cooking to the next level.
1. Lobsters scream when they’re boiled
That sound is most definitely not a scream. It’s actually the sound of trapped air from the lobster’s shell being released.
2. You need to blanch vegetables to keep them crisp
Actually, blanching vegetables can make them soft and mushy. Instead, steam them gently in seasoned liquid or stock until they’re softened but still have a nice bite to them.
3. You should only cook with high quality wine
Cooking wine doesn’t have to break the bank and doesn’t need to be the kind that tantalizes your taste buds. As long as it's decent, it’ll impart enough flavor and aroma to your dish to really give it a lift.
4. Rinsing rice removes nutrients
It’s untrue. Rinsing rice removes starch and can give certain types of rice a much fluffier texture. It can also help to speed up the cooking process.
5. You can’t use soap to clean a cast-iron skillet
Many people believe that using soap or washing up liquid to clean a cast-iron pan will remove the seasoning. However, a good-quality pan has seasoning that will withstand a light brush with soap on its surface.
6. Eating cookie dough is safe if there aren’t raw eggs in it
It’s not just raw eggs that could cause food poisoning. Eating raw flour can also be problematic, as it could contain harmful bacteria when not cooked.
7. The red juice from rare or medium-rare steaks is blood
It’s a substance called myoglobin mixed with water. When it's exposed to air, the myoglobin changes color and takes on a reddish appearance.
8. Microwaving food kills nutrients
Heating food kills nutrients to some degree, and microwaves aren’t any worse than other methods. The problem is that many people tend to overheat food in the microwave.
9. Adding oil to pasta stops it sticking together
Contrary to popular belief, adding oil to pasta water doesn’t stop it from sticking together. You’ll end up wasting oil, as it’ll be washed away when you strain the pasta. Instead, add salt to the pot to help prevent the starches from sticking.
10. Searing meat seals in the juices
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It’s the opposite. Searing meat can cause it to lose a lot of its juices. You’ll definitely end up with that wonderful golden coloring and barbecued flavor, but it could also dry out the meat.
11. Garlic should always be added first
Think about the number of times you’ve added garlic first, only to find it burning after a minute or two. Garlic adds a lot of flavor to oil or butter from the start but doesn’t necessarily need to be added from the beginning.
12. Food has to be completely cool before going in the fridge
Food should cool as much as possible – after all, there’s no point making your fridge work more than it has to – but there’s no need to worry too much. It’s more important not to leave food on the counter too long.
13. You have to wash chicken before cooking it
It can make things worse. Washing chicken has been shown to increase the risk of spreading bacteria around your kitchen. The best way to ensure your chicken is safe is to cook it properly, so always follow safe cooking guidelines.
14. Chicken is cooked when the meat is not pink
That’s not an indicator as to whether chicken is cooked or not. Different parts of the chicken have different tones. The best way to make sure your chicken is properly cooked is to use a meat thermometer.
15. Stale bread should be thrown away
Reviving stale bread is easy—just give it a quick rinse under water, wrap it in foil, and place it on the middle rack of an off-oven. Then, bake it at 300°F (150°C) for 15 minutes, remove the foil, and return it to the oven for five minutes. You can also use stale bread to make bread crumbs.
16. You shouldn’t use food past its best before date
Best-before or sell-by dates are just a marker of quality. If stored properly, you can use the product past the expiration date. Use-by dates for foods like meat and fish should not be exceeded.
17. Olive oil shouldn’t be used for high heat cooking
A recent study at the University of Barcelona showed that olive oil retains many of its nutrients and that, despite having a relatively low smoke point, it is far healthier than other oils for cooking at high temperatures.
18. You should only use unsalted butter when baking
Yes, unsalted butter gives you more control when baking, but it’s certainly not worth losing sleep over whether to use salted or unsalted butter. Most brands use the same salt in their butter, so you’ll get consistent results if you always stick to salted butter.
19. Milk makes fluffier scrambled eggs
While you might think adding dairy to your egg mixture would lead to a lovely fluffy texture, milk makes the mixture runnier. To make your scrambled egg fluffier, use quality fresh eggs at room temperature and a balloon whisk instead of a fork.
20. Fresh fish is better than frozen
In fact, all fish is frozen as soon as it comes out of the sea. Fresh fish has just been defrosted, whereas frozen fish has just stayed frozen, maintaining its peak freshness.
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