Ever tossed salt into boiling water because “it makes it boil faster”? Or avoided washing mushrooms because they “absorb too much water”? You’re not alone—these kitchen “rules” have been passed down for generations. But guess what? Science says they’re mostly nonsense. Let’s crack open these culinary lies and serve up the truth.
Myth 1: Searing Meat “Seals in” Juices
This one sounds logical—sear meat to lock in moisture, right? Wrong. High heat creates a flavorful crust, but it doesn’t trap juices. In fact, studies show searing can cause meat to lose *more* moisture. The real trick? Resting your steak after cooking lets juices redistribute. So, sear for taste, not for an imaginary moisture barrier. Your taste buds will thank you.
Myth 2: Salted Water Boils Faster
Grandma swore by this, but physics disagrees. Adding salt raises water’s boiling point slightly, meaning it actually takes *longer* to boil. The difference? Maybe a second or two. Salt’s real job is seasoning food, not speeding up your pasta prep. Save your impatience for something else—like waiting for cookies to cool.
Myth 3: Don’t Wash Mushrooms—They’ll Get Soggy
Mushrooms aren’t sponges. Research proves they absorb minimal water, even when rinsed. Dirt, however, ruins texture and taste. A quick wash won’t hurt, but avoid soaking them. Pro tip: Use a damp paper towel for stubborn grit. Your risotto deserves clean fungi.
Myth 4: Alcohol Burns Off Completely When Cooking
Flambéing doesn’t erase all the booze. Science says up to 85% of alcohol can remain after cooking, depending on time and heat. Simmering for 2.5 hours still leaves 5%. So, that “kid-friendly” rum cake? Maybe rethink portions.
Myth 6: Oil Prevents Pasta from Sticking
Oil floats on water, doing zilch for noodles below. Stirring is the real anti-stick hero. Plus, oil coats pasta, making sauce slide right off. Save the EVOO for your salad.
Myth 7: Rinsing Raw Chicken Removes Bacteria
Spoiler: It spreads germs everywhere. The USDA confirms rinsing splatters salmonella around your sink. Cooking to 165°F kills bacteria—no splash zone required.
Myth 8: You Can’t Put Metal in a Microwave
Metals with smooth edges (like spoons) are microwave-safe. Avoid pointy forks (sparks!), but a spoon in your tea won’t cause Armageddon.
Myth 9: Nonstick Pans Are Toxic
Modern PTFE-coated pans are safe unless overheated (above 500°F). No birds will drop dead—just don’t blast them empty. Cast iron’s great, but nonstick has its place.
