Tuesday, August 3, 2021
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9 Cooking Lies You Have Always Accepted

Our list of 9 common cooking lies that almost all of us have blindly accepted at some point, many of which dating back to your great great grandmother will change the way you’ve always done things in the kitchen. We expose each myth and give you the juicy antidote to some of these ancient delusions. We’ve had enough!









Bread Kept in the Fridge Stays Fresh Longer?

Nope. Fridges don’t keep everything fresh… Storing bread in the fridge will actually make it go stale quicker. When bread absorbs too much of the moisture occurring in the fridge, and the starches in the bread begin to crystallize, it gives the loaf a stiff and frail texture.

Keep bread fresh by properly sealing it in wrap and storing somewhere dry and at room temperature.


Sharper the Knife, Fewer the Fingers

We’ve all been afraid of chopping our fingers off at some point, but a dull knife is far more dangerous.

Chef Claire Tansey says, “If the knife is dull, it’s more likely to just sort of slip off the edge of the onion and cut your hand. For that reason, sharp knives actually prevent cuts.”

Tansey also said she sharpens her knife every time she cooks and recommends never putting quality knives into the dish washer.

CBC’s full article by Matt Humphrey:
Kitchen Myths Busted – Matt Humphrey, CBC


Cooking in a Microwave Lowers a Meal’s Nutrition Value.

Well, any heated cooking method will lessen a food’s nutrient content, so we’ll give this one the benefit of the doubt in our list of common cooking lies.

But the lower amount of time it takes to cook something in a microwave can actually allow the food to retain more nutrient value compared to cooking on a stove or in an oven.

However, your food will undoubtedly contain more radiation… It’s Godzilla!








You Should Rinse Your Chicken Before Cooking

Raw meat and hygiene are often brought up in the same sentence, however, anything potentially harmful to you on the outside of a piece of raw chicken will be burned off once you throw the chicken onto the pan or grill.

What’s more of a concern, is if you ARE rinsing the uncooked chicken, you’ve got all that contaminated water splashing all over the place… It can get on your hands, clothes, other ingredients in the vicinity during preparation, or other by-standing cooks and kitchen staff. Please leave “Steve The Dishwasher” out of your shenanigans.







Alcohol Burns Off When Cooking.

Yes and No.

Many dishes would need to cook for up to three hours for the alcohol completely dissolve. Thus, most dishes that use alcohol, such as wine in pasta, do contain some levels of active alcohol.

However, the alcohol’s potency is significantly reduced in the high heat, burning off the majority of the alcoholic content.


Add Oil to Boiling Pasta to Reduce Sticking

Are your noodles getting harassed? BACK OFF!

Adding oil to a boiling pot of pasta has been done time and time again. Heck, your Italian-pasta-aficionado-grandma may still be doing it – BUT it’s just a WASTE of good olive oil! Dio mio!

Just add more water, or get a bigger pot ya dummy. It’s the starch that makes your pasta stick, so you can just change the factors that are making your pasta get all “touchy feely.”


Searing Meat Seals in Juices.

Searing locks in flavour, not exactly the “juices”. When searing, steak loses more moisture than cooking it slowly over lower heat.

For a juicy piece of meat, let it sit for four to five minutes after cooking.


Softening Butter in the “Nuker”

Many a cook has shamelessly resorted to throwing the butter in the microwave for a bit, after forgetting to take it out of the fridge prior to cooking with it, but what you do to the butter in the process may not be suitable for your dish. “Just pop it in the microwave.”

When you heat butter, you lose its ability to cream as well as it should.

It’s best to just set a reminder or alarm to remember to take it out an hour or so in advance (depending on your climate).

Alternatively, you could just pound it into a thin sheet or put it in a slightly above room temperature bath. So think twice before you “throw some waves on it”, you’ve got options.


Barbecuing Steak

Barbecuing steak, the all-American man’s go-to alternate therapy. While it can be relaxing and fun, the practice of placing steak directly on the racks actually burns off previous fat that is important for flavour. And for the health conscious, it also adds harmful carcinogens.






Instead, use a cast iron skillet. Place the steak in the skillet on top of the grill, and you’ll have a full-fat delicious steak, with only half the cancer.