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Some Cooking Myths You Should Never Believe

by Tampa's Home Team 08/11/2019

Even the most experienced chef can fall for most of these pervasive and ridiculous myths. Many of these cooking myths have been promoted as well-meaning culinary advice over the years; and have become a bedrock to many cook their meals. By now, you already know that lobsters don’t scream during cooking, that screeching sound is caused by the air trapped in the lobsters’ shell or stomach. There are more and more hilarious myths out there and if you want to know them, keep reading!

1. Alcohol doesn't burn off.

Complete alcohol burnoff is one of the countless cooking myths that experiments have proved to be false. According to studies published by the USDA, the alcohol retention for recipes that include alcohol as a primary ingredient is 40%. Also, another experiment proved that a Grand Marnier sauce boiled over hot steam could retain 83-85% of its alcohol.

2. Adding salt to water makes it boil quicker.

Another cooking myth to stop believing is that salted water boils faster. Many cooks also are convinced that watching water makes it boil slowly. Well, that's a whole bunch of mumbo-jumbo and is not true. Putting salt inside water increases the boiling point, thereby making it hotter. But it doesn’t make it boil faster.

3. Cooking removes nutrients from vegetables.

Some people hold on to this myth. According to many, cooking your vegetables breaks down the vitamins and minerals, making it less healthy. However, such isn't true because most vitamins aren't affected by heat. Apart from water-soluble like vitamin C and B which release some of their nutrients into the water, most of these nutrients don't get modified by cooking.

4. Rinsing pasta stops it from cooking.

Just as you rinse some things to stop them from overcooking, does the same apply to pasta? Will it overcook if not rinsed in cold water according to popular belief? The answer is NO! Pasta doesn't have much carryover cooking, which means there is no need to reduce the temperature unless perhaps you want to make a pasta salad.

5. Salt will break down your yeast.

Another popular cooking school myth is that salt kills yeast in food. But that is not true. Salt acts as a desiccant but won't affect the yeast in food. So, you don't need to worry about salt touching it if you bloom or add it to the dough, just the way everyone likes it.

If you're a fan of the kitchen and you have been hanging onto these lame cooking myths, now is the time to forget them.

About the Author
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Tampa's Home Team

When it comes to buying and selling real estate it takes a strong commitment. Serving in the Merchant Marines and holding a U.S.C.G Captain’s license, deeply qualifies me to help you navigate one of life’s biggest investments. I would like to discuss with you how my 10 year commitment to the Real Estate Industry and the Tampa market will be well worth your consideration.

I am a Licensed Real Estate Professional with RE/MAX Capital. I chose this firm over all others because they are committed to providing me with tools, resources and a compelling culture, coupled with my expertise, enable me to bring the highest caliber of buyers and sellers together. I personally specialize in asking good questions, customizing a marketing strategy and negotiation to ensure my Sellers receive the best opportunity for the highest net, most protection with the least amount of stress.

Since most people in our market own their homes for between 5-7 years, I would imagine in the near future you will have a need to sell or desire to buy. I am strongly committed to being the best at what I do which means doing the best for you.

When your time to sell is near, I commit to providing you with the most current information and a winning spirit to take you from where you are to where you want to be.