There is a very good reason why food and the like is called sustenance. Because everything about it is sus.
Just think about it. Why wouldn't you be suspicious of food if there are allergies that could potentially kill you if you're not aware of your body's nuances? Why wouldn't you be suspicious if nearly all recipes give you a very precise "estimate" for how long you'll be prepping it, and you end up spending twice as much time? Why wouldn't you be suspicious if most people can't taste the difference between potato and zucchini if you make pancakes out of them? It's all lies!
But all conspiracies aside... there is some truth to it, as folks on Reddit have been sharing cooking myths that frustrate the living heck out of them. And believe you me, there are far too many myths folks have debunked, whether through their own empirical studies, or by being chefs and just knowing all too well what the biochemical composition of an onion is and how to actually avoid its tear-jerking superpowers.
Scroll on down to check out the best responses to the now-viral question what are some "cooking myths" that frustrate you? And while you're at it, comment, upvote, share this list with your grandma (grandma, if you're reading this, your kids and grandkids love you dearly), or tell us some of your experiences with cooking myths!
More Info: Reddit
#21 Washing Chicken Is A Must
phrendo said:
Washing chicken.
Washing chicken.
congratulations_dude replied:
Why would you wash chicken? Pat it dry I get. Trim up the fatty bits sure but like wash it?
Why would you wash chicken? Pat it dry I get. Trim up the fatty bits sure but like wash it?
fishydogs replied:
In some parts of the world, store/market bought chicken/meat can actually benefit from being washed. This generally isn't the case in western countries.
In some parts of the world, store/market bought chicken/meat can actually benefit from being washed. This generally isn't the case in western countries.
I try not to judge how people do it due to this, but it's good to know the risks of washing chicken/meat (spreading salmonella/bacteria in your kitchen).
oby100 replied:
From what I hear, those parts of the world wash chicken because the chicken was sloppily butchered and will still have feathers and crap on it. I would be inclined to wash chicken if there was all kinds of inedible bits hanging on to it.
From what I hear, those parts of the world wash chicken because the chicken was sloppily butchered and will still have feathers and crap on it. I would be inclined to wash chicken if there was all kinds of inedible bits hanging on to it.
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53points
#22 Always Assume What Food Tastes Like
A hard lesson that myself and others have faced: taste as you go. Taste constantly. Never assume you know what the food tastes like. Taste!
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52points
#23 "Alcohol In Food All ‘Cooks Off’ Or Evaporates"
woodgie2 said:
That alcohol in food all ‘cooks off’ or evaporates. It doesn’t. Please bear this in mind when cooking for addicts in recovery or people with other dietary or religious restrictions.
That alcohol in food all ‘cooks off’ or evaporates. It doesn’t. Please bear this in mind when cooking for addicts in recovery or people with other dietary or religious restrictions.
Source (among others): USDA Table of Nutrient Rentention Factors, Release 6, page 12
Kryddersild replied:
Doesn't this paper only show alcohol retention when stirred into a liquid volume, though? I imagine a deglaze allows for much faster evaporation.
Doesn't this paper only show alcohol retention when stirred into a liquid volume, though? I imagine a deglaze allows for much faster evaporation.
ErnieAdamsistheKey replied:
Yes, a deglaze is different.
Yes, a deglaze is different.
Nikiaf replied:
Adam Ragusea did a video on this at some point. Essentially unless you’re cooking something for a really long time, you won’t “cook off” the alcohol, and even then a percentage of it will remain. For most people this doesn’t matter, but if you have addiction issues or potentially adverse reactions to it, it’s important to remember that it won’t boil off in a couple minutes.
Adam Ragusea did a video on this at some point. Essentially unless you’re cooking something for a really long time, you won’t “cook off” the alcohol, and even then a percentage of it will remain. For most people this doesn’t matter, but if you have addiction issues or potentially adverse reactions to it, it’s important to remember that it won’t boil off in a couple minutes.
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47points
#24 There Is Only One Way To Cook
The idea that there's a correct way to cook. Like, there are wrong ways to cook, but if you like putting apples on pizza or whatever, you aren't enjoying food wrong.
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47points
#25 Dry Pasta Is Inferior To Fresh Pasta
CR7_Bale_Lovechild said:
That dry pasta is somehow inferior to fresh pasta. They both have a time and a place.
That dry pasta is somehow inferior to fresh pasta. They both have a time and a place.
MaxWannequin replied:
A friend of mine would balk at the idea of making her own mayonnaise or other quick to make dressings and instead buy bottled ones, saying it would take so much time, but she then spends hours making homemade pasta or wontons, which are not comparatively better than any decent quality ones you can buy in the store.
A friend of mine would balk at the idea of making her own mayonnaise or other quick to make dressings and instead buy bottled ones, saying it would take so much time, but she then spends hours making homemade pasta or wontons, which are not comparatively better than any decent quality ones you can buy in the store.
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45points
#26 The Only Seasoning That Belongs On A Steak Is Salt And Pepper
Salt and pepper should only be put on steak. Get you some good salt free Cajun, great steak seasoning (or let's be real, Montreal steak), onion garlic, let that rest for 30 minutes, sear it, let it rest. How my grandma does it and ooh is it homely.
Sugar and cornbread. They can go together, but I do recommend honey over sugar. In the batter or not. Maple syrup too!
Also that some foods have to be eaten how it is eaten where it's from. I am all for respecting culture, but if I wanna eat sushi with a fork a my house then let me be. Just sometimes its easier to eat something with a fork than chopsticks or my hands 🤷♂️
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43points
#27 Potatoes Are A Magical "Fix Oversalted Dishes" Solution, And Other Myths
Number 1: that one where people say adding a raw potato to an over-salted dish will fix it by "drawing the salt out". Potatoes may absorb some minuscule amount of the salted water but they aren't some kind of magic salt-absorbing sponges.
Number 2: searing meat "seals in the juices" - nope, it gives it a tasty crust, that's all
And Number 3 would be that old chestnut that you can keep guacamole from turning brown by adding the pit to the dish. No, just no
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39points
#28 "Margarine Is A Substitute For Butter"
12dogs4me said:
[It's a myth that] margarine is a substitute for butter.
[It's a myth that] margarine is a substitute for butter.
NatAttack3000 replied:
Well it is... It's not a very good one, but it is also a fat.
Well it is... It's not a very good one, but it is also a fat.
AsherGray replied:
A lot of transfat.
A lot of transfat.
UndercoverFBIAgent9 replied:
Yeah, it totally is.
Yeah, it totally is.
Sure it might not be as good, but name one lower-calorie version of an ingredient that is.
Miracle whip is a substitute for mayo.
Turkey bacon is a substitute for pork bacon.
Skim milk is a substitute for 2%, which is a substitute for whole, which is a substitute for cream.
It’s not as good because it has half the fat. Fat adds flavor but also has the unfortunate side effect of making your pants smaller.
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37points
#29 "Uncured" Meat Products
speakajackn said:
"Uncured" meat products. It's still using a form of nitrites to convert to nitrates to create a longer life span of the food. If it was uncured it would turn grey, not bright ass red.
"Uncured" meat products. It's still using a form of nitrites to convert to nitrates to create a longer life span of the food. If it was uncured it would turn grey, not bright ass red.
THElaytox replied:
Yup, "nitrate free" cured meats usually contain large amounts of "celery salt" which is just a source of nitrates. If you buy "nitrate free" bacon I can almost guarantee celery salt is on the ingredient list.
Yup, "nitrate free" cured meats usually contain large amounts of "celery salt" which is just a source of nitrates. If you buy "nitrate free" bacon I can almost guarantee celery salt is on the ingredient list.
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37points
#30 No Need To Wash Your Mushrooms
curryp4n said:
Not washing mushrooms because “it absorbs” the water.
Not washing mushrooms because “it absorbs” the water.
throwaway20698059 replied:
I've never heard this one but it's funny. Mushrooms are 80-90% water already - and they are covered with dirt.
I've never heard this one but it's funny. Mushrooms are 80-90% water already - and they are covered with dirt.
7h4tguy replied:
Leave the dirt on the bok choi for extra flavor /s
Leave the dirt on the bok choi for extra flavor /s
This is how ridiculous I think they're being, and it's a die on this hill common thing as well. Baffling.
Hugepepino replied:
That’s silly logic. You are 65% water, so is your skin which will deteriorate in water after left too long.
That’s silly logic. You are 65% water, so is your skin which will deteriorate in water after left too long.
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35points
