9 Foods That Need to Be Prepared Differently Than You Think (But Cookbooks Get It Wrong)

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9 Foods That Need to Be Prepared Differently Than You Think (But Cookbooks Get It Wrong)

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Washing Raw Chicken Is Actually Dangerous

Washing Raw Chicken Is Actually Dangerous (image credits: pixabay)
Washing Raw Chicken Is Actually Dangerous (image credits: pixabay)

Here’s something that’ll make you rethink your grandmother’s kitchen wisdom: washing raw chicken is actually dangerous. According to food safety experts, pathogens don’t care where they are and will grow the same way in a home kitchen as they do in a professional kitchen. When you rinse that chicken under running water, you’re not cleaning it – you’re creating a bacterial explosion across your kitchen. Washing chicken is a wonderful way to spread bacteria and pathogens in your sink and beyond, as it increases the chance of splatter, spreading what was salmonella on the bird to your sink, faucet, and countertop. Washing meat isn’t necessary since the meat is sold as ready to cook, and doesn’t really significantly alter it other than removing surface blemishes. Instead of washing, just pat the chicken dry with paper towels and toss those towels straight into the trash – your kitchen will be much safer. Studies have repeatedly demonstrated that washing chicken only exacerbates the risk of infections like Salmonella due to the splashing of organisms onto and around your kitchen area.

Salting Meat Before Cooking Robs It of Flavor

Salting Meat Before Cooking Robs It of Flavor (image credits: flickr)
Salting Meat Before Cooking Robs It of Flavor (image credits: flickr)

Contrary to popular belief, you shouldn’t salt meat before cooking it – for a juicier steak, salt it on the cooked side after you turn it, and again on the second side before serving. Think about it like this: when you salt meat early, you’re essentially pulling moisture out of it, which is the opposite of what you want for juicy, tender results. Professional chefs know this trick, but somehow it never made it into most home cookbooks. For a roast, use a spice rub that contains salt to create a tasty outer crust. The salt works differently when it’s part of a dry rub – it creates that beautiful crust we all love without drawing out the precious juices. This technique is like the difference between adding salt to a wound versus using it to heal – timing changes everything. The same principle applies to mushrooms too: adding salt at the start can draw liquid out of mushrooms, and this liquid will inhibit browning, so add salt at the end of cooking.

Hard-Boiled Eggs Don’t Need to Start in Cold Water

Hard-Boiled Eggs Don't Need to Start in Cold Water (image credits: flickr)
Hard-Boiled Eggs Don’t Need to Start in Cold Water (image credits: flickr)

Many people hard-cook eggs by putting them in already-boiling water, claiming the temperature shock causes the shell to expand quickly and crack, but this is not true. Julia Child herself demonstrated this myth-busting technique on television. She took a bunch of raw eggs from an ice water bath directly into boiling water, and not one of them cracked. The science behind this makes perfect sense when you think about it – an expanding shell is not likely to crack, a shrinking shell is, and an egg might crack when it’s done cooking and transferred from boiling water to cold. Starting eggs in boiling water actually gives you more control over the cooking process and more consistent results. You can time them precisely from the moment they hit the water, rather than guessing when the cold water finally reaches a boil. This method also makes the shells easier to peel, which is what we all really want anyway.

Olive Oil Is Perfect for High-Heat Cooking

Olive Oil Is Perfect for High-Heat Cooking (image credits: unsplash)
Olive Oil Is Perfect for High-Heat Cooking (image credits: unsplash)

The myth that olive oil shouldn’t be used for high-heat cooking is completely wrong – good-quality extra virgin olive oil has a higher smoke point than many think (around 400°F), and it’s completely fine for sautéing or roasting. This misconception has probably cost home cooks countless delicious meals and wasted money on specialty oils they didn’t need. The confusion comes from not understanding the difference between refined and unrefined oils, plus a hefty dose of marketing from other oil companies. Think of it this way: Mediterranean cultures have been cooking with olive oil over high heat for thousands of years – they’re probably onto something. The idea that you need different oils for different cooking methods is largely a modern invention designed to sell you more products. The myth comes from confusion between refined and unrefined oils and a bit of marketing. Your olive oil can handle way more than you think, and your food will taste better for it.

You Should Flip Your Steak Multiple Times

You Should Flip Your Steak Multiple Times (image credits: flickr)
You Should Flip Your Steak Multiple Times (image credits: flickr)

The rule that you should only flip a steak or hamburger once is false – flipping multiple times actually gives you more control over the cooking process, and techniques like butter basting require multiple flips. Professional chefs have known this for decades, but somehow the “flip once” rule became gospel in home kitchens. Think of it like driving a car – you don’t just set the steering wheel once and hope for the best, you make constant small adjustments. The same logic applies to cooking meat. When you flip frequently, you’re essentially giving yourself more opportunities to check the progress and adjust the heat if needed. It’s more important to pay close attention and check the temperature than to follow arbitrary flipping rules. Multiple flips also help the meat cook more evenly, preventing that overcooked exterior with raw interior problem that plagues so many home-cooked steaks. The key is being attentive, not following outdated rules that were probably made up by someone who wasn’t even a chef.

Marinating Doesn’t Actually Tenderize Meat

Marinating Doesn't Actually Tenderize Meat (image credits: flickr)
Marinating Doesn’t Actually Tenderize Meat (image credits: flickr)

Most of the time when we use a marinade, we’re just imparting flavor and not tenderizing the meat like we think – all marinating does is put flavor on the outside part of whatever you’re marinating, and while acids can theoretically tenderize meat, they only work to the same depth as the marinade penetrated, making the outside mushy. This is one of those cooking myths that sounds so logical it has to be true, right? Wrong. Most marinades don’t actually penetrate deeper than the meat’s surface, and the real reason to use a marinade is to flavor your food and help it retain moisture. It’s like thinking you can soften a piece of leather by rubbing lotion on the surface – it might make the surface feel different, but the interior stays exactly the same. If you want to make a tough cut of meat easier to eat, slice it thinly instead. Your knife is actually a much more effective tenderizer than any acidic marinade could ever be.

Adding Oil to Pasta Water Is Pointless

Adding Oil to Pasta Water Is Pointless (image credits: flickr)
Adding Oil to Pasta Water Is Pointless (image credits: flickr)

Adding oil to pasta water will not prevent your pasta noodles from sticking together while they boil – the only thing you’re doing is wasting perfectly good olive oil. This myth persists because it seems logical, but physics doesn’t work that way. Oil floats on water, so it’s not actually touching your pasta while it cooks. As pasta noodles cook, the outside of the noodle cooks faster than the inside, creating a starchy, sticky coating. The oil you’ve added to the water might coat the pasta when you drain it, but that actually makes your sauce less likely to stick. It’s like putting a raincoat on your pasta – nothing’s going to stick to it, including the delicious sauce you spent time making. Rinsing pasta actually does some damage by removing the starchy coating that helps the sauce stick to it. The best way to prevent sticking is simply to use enough water and stir the pasta occasionally during the first few minutes of cooking.

Searing Meat Doesn’t “Seal in Juices”

Searing Meat Doesn’t “Seal in Juices” (image credits: flickr)

According to food scientist Harold McGee, searing meat actually forces it to lose moisture, making the meat less juicy – while searing does produce a delicious crust and creates texture, the best way to seal in the juices is to rest your meat for five minutes before slicing. This myth has been repeated so many times by TV chefs and cookbook authors that it’s become accepted wisdom, but it’s completely backwards. Think of searing like applying a hot iron to a wet towel – you’re going to create steam and drive out moisture, not trap it in. The sizzling sound you hear when meat hits a hot pan? That’s literally the sound of moisture escaping. The confusion comes from the fact that seared meat often tastes better, but that’s because of the Maillard reaction creating complex flavors, not because juices are being sealed in. The best way to actually keep meat juicy is to let it rest after cooking, allowing the muscle fibers to relax and reabsorb the juices that were driven toward the center during cooking.

Cooking From Cold Ingredients Ruins Everything

Cooking From Cold Ingredients Ruins Everything (image credits: flickr)
Cooking From Cold Ingredients Ruins Everything (image credits: flickr)

Food cooks unevenly when cold ingredients go straight from the refrigerator to the heat – meats will cook much more evenly if you allow them to stand at room temperature for 15 to 30 minutes, and a roast that goes into the oven refrigerator-cold will yield overcooked outside and undercooked center. This creates what professionals call the “bull’s-eye effect” where you slice into your beautiful roast only to find it looks like a target – raw in the middle, overcooked on the edges. Even smaller cuts like chicken breasts benefit from resting at room temperature for five or 10 minutes before cooking. It’s like trying to warm up a frozen water bottle by holding it – the outside gets warm while the inside stays cold. The same principle applies to baking too: cookies spread too much or cakes become too dense when butter hasn’t been properly softened, and microwaving butter to soften it quickly doesn’t work the same way. Taking 20 minutes to plan ahead and let your ingredients come to room temperature will dramatically improve your cooking results.

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