Kitchen Myths #1
After gaining 4 pounds, by eating every burger that you saw on Madame Ginger’ “Burger Week”, I thought that it would be a good idea to discuss a few myths regarding cooking and food, in general. You will be amazed by the misleading information that is given out there, information that is promoted and consequently adapted. In the first part of Kitchen myths, you will find 10, out of many, cooking myths.
Myth #1.. If you burn yourself during cooking, immediately cool it down with ice!
That is not true. Due to its very low temperature, ice can cause skin damage and a serious amount of pain. The best tip when lightly burnt, as chef Christofer Peskias would say, is to put olive oil and salt! If the pain continues, the best thing to do is to apply a burn relief cream.
Myth #2. Raw foods are more nutritious than cooked foods because their enzymes are still alive!
Since food enzymes are broken apart in our digestive system, many minerals and vitamins are better absorbed when food is cooked and tender.
Myth #3. Adding salt before cooking makes meat juicier and tenderer!
In some cases, that is true. If, however, add salt to a piece of meat before cooking it, most of its juices will go away. Therefore, we must be very careful when we cook it, since it may become dry and chewy. Also, we must be very careful when we use these juices on preparing a sauce, since the percentage of salt is very high, and consequently, our food may become very salty.
ΜMyth #4. Searing meat at a high temperature, seals in all its juices!
That, again, is not true. When we sear meat, it usually becomes less juicy since it loses its moisture. The searing process has to be done only for better taste results.
Myth #5. The best way to understand if meat is cooked properly is to check its color in the center!
As you understand, this is not the best way. Occasionally, undercooked meats can look brown and well done, whereas overcooked meats can look pink. The best way to understand when meat is cooked properly is to check its temperature and its texture.
Myth #6. For safety reasons, meat has to be cooked, until it’s well done!
Meat is completely safe to eat, if cooked at the proper temperatures, to ensure its juiciness. In our previous article on meat, “Meat: Myths and facts”, you will find the right, and of course safe, temperatures, as given by the U.S.A’s, Food and Drug Administration (F.D.A).
Myth #7. When cooked, alcohol completely evaporates!
We wish! The truth is that only a small percentage of alcohol evaporates quickly when cooked. For alcohol to be evaporated completely, we have to cook it for at least 3 hours.
Myth #8. When boiled, lobsters scream!
Bearing in mind the fact, that lobsters do not have vocal cords and also have a very complex nerve system, (they may not even understand pain at all), that is not true. The “scream” that you think you hear is basically the sound of the steam trying to escape through their shell. Just like a tea kettle!
Myth #9. A good guide to understand if pasta is done is to throw it on the wall!
Seriously, if you want to decorate your kitchen, there are better ways to do so! If we want to check our pasta, we simply taste it occasionally. A good tip is to start tasting 3 minutes before the time that is given in the package.
Myth #10. Any pasta for any sauce!
Again, that is not true. The fact that there are so many different shapes of pasta means that every one of them has its use. Here you will find a great chart that shows different kinds of past and their use