In the world of cooking, there’s no shortage of advice, tips, and “rules” that we all follow—or think we should follow—when preparing meals. But are these cooking conventions always based on fact Okking? Or are some of them just myths that have been passed down through generations, leaving us misinformed? In this blog post, we’ll bust some common cooking myths and separate fact from fiction to help you become a more confident and knowledgeable home cook.
1. Myth: You Should Always Rinse Pasta After Cooking
The Truth: Don’t rinse your pasta! While rinsing pasta might seem like a good idea to remove excess starch or prevent sticking, it’s actually counterproductive. The starch released during cooking helps the sauce adhere better to the noodles. Instead of rinsing, simply toss the pasta with a little olive oil or directly with your sauce for the best results.
2. Myth: Adding Oil to Pasta Water Prevents It from Sticking
The Truth: This is another common misconception. While adding oil to pasta water might make it slippery, it doesn’t actually prevent sticking. In fact, the oil can make it harder for sauces to stick to the pasta. The real key to preventing sticking is to use plenty of water (at least 4-6 quarts per pound of pasta) and stir occasionally.
3. Myth: Searing Meat Locks in the Juices
The Truth: Searing meat does not “lock in juices.” The process of searing is primarily about developing flavor through the Maillard reaction, which creates a caramelized, flavorful crust on the outside of meat. While it adds texture and flavor, it doesn’t keep the juices from escaping. To keep meat moist, focus on cooking it properly by using the right temperature and don’t overcook it.
4. Myth: You Should Always Use Cold Butter for Baking
The Truth: The temperature of your butter depends on the recipe. While cold butter is necessary for flaky pastries like pie crusts and croissants (where you want to create a layered, flaky texture), softened butter is essential for most cake batters and cookies. Softened butter allows for proper creaming with sugar, which helps incorporate air and create a light texture. So, check the recipe to determine which is best!
5. Myth: You Should Only Use Non-Stick Pans for Eggs
The Truth: Non-stick pans are popular for cooking eggs because they make it easier to prevent sticking. However, they’re not the only option. Cast-iron skillets, well-seasoned, are a fantastic alternative and can yield deliciously crispy edges on fried eggs or omelets. Plus, cast-iron retains heat better, which helps cook eggs evenly. If using a stainless steel pan, just make sure to preheat it well and add some oil or butter before cooking.
6. Myth: Salt Makes Water Boil Faster
The Truth: While it’s often said that adding salt to water helps it boil faster, this isn’t exactly true. In fact, salt increases the boiling point of water, meaning it actually takes slightly longer for salty water to reach a boil. The increase is negligible, though, so this myth doesn’t have a major impact in most cases. If you’re adding salt for flavor, go ahead, but don’t expect it to speed up your cooking time.
7. Myth: You Should Always Wash Meat Before Cooking
The Truth: Rinsing raw meat is not only unnecessary, but it can actually be harmful. When you rinse meat, you risk spreading bacteria around your kitchen as the water splashes. Instead, simply pat meat dry with paper towels before cooking to ensure a good sear and reduce the risk of cross-contamination.
8. Myth: Fresh Herbs Are Always Better Than Dried Herbs
The Truth: Fresh herbs certainly add vibrant flavor and color, but dried herbs can be just as effective, especially when cooking long-simmered dishes like soups, stews, and sauces. Dried herbs are more concentrated than fresh, so you’ll need to use less. As a general rule, use 1/3 of the amount called for when substituting dried herbs for fresh.
9. Myth: You Need Expensive Knives to Cook Like a Pro
The Truth: While a good-quality knife certainly makes cooking more efficient and enjoyable, you don’t need to splurge on an expensive set to cook like a pro. A sharp, well-maintained knife is far more important than the price tag. In fact, a basic chef’s knife and a paring knife are all you really need to tackle most tasks in the kitchen.
10. Myth: You Should Always Use the Highest Heat When Cooking
The Truth: High heat is great for some tasks (like searing), but cooking at the highest heat possible is not always the best choice. Cooking at a lower heat for longer allows for better flavor development, especially with delicate ingredients or dishes that need to be cooked slowly, such as braises and sauces. Don’t be afraid to adjust the temperature according to what you’re making.