Food Myths - Cooking Mistakes

Your Mom Was Wrong!

Myth #1: Adding salt to water makes it boil faster.

Reality: Salt actually raises water's boiling point, thus taking it slightly longer to boil, but the amount of salt a home cook would likely add is too small to make a noticeable difference. Salt will, however, add flavor to almost anything you're cooking, so it's worth the extra millisecond or two.

You can't brine without salt

Myth #2: Boiling drains away all nutrients from vegetables.

Reality: While it's generally a tastier bet to steam veggies to your desired level of crispness, boiling them doesn't leach out all their benefits. Some vitamins are water soluble and may diminish, but many important minerals and fiber remain.

How to Cook Summer Vegetables

Myth #3: Adding oil to pasta water keeps strands from sticking together.

Reality: Oil can help keep pasta water from boiling over because it sits on the surface, but it makes it more difficult for sauce to adhere. Your best bet for non-sticky pasta is to use a large pot with plenty of water (five to six quarts for one pound), bring it to a fast boil, add all the pasta at once and stir frequently with a wooden spoon or fork.

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Myth #4: Don't wash mushrooms because they'll soak up too much water and lose flavor.

Reality: Yes, mushrooms are porous, but they're also 90% water. A rinse isn't going to make a noticeable difference in the flavor of the end product, and you'll be assured that they're grime free.

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Myth #5: Leaving an avocado pit in guacamole keeps it from browning.

Reality: The pit will keep any part of the guac it's touching from browning, but not through any magical chemical reaction; it's just blocking air from reaching the the dip and oxidizing. Tight plastic wrap against the surface works just as well, and covers a much larger area.

Try the best guacamole recipe on earth

Myth #6: Baking soda and baking powder keep forever.

Reality: This one's only partially false. A box of baking soda will keep fresh 'til the cows come home. Baking powder, on the other hand loses its potency after it's opened. Count on three to six months of effective leavening, check the expiration date, and store the can in a cool, dry place that isn't the fridge. If you're worried that your soda has lost its sizzle, add one teaspoon to 1/3 cup of hot water. If it doesn't bubble, buy a new can.

Wacky baking soda tips

Myth #7: Unrefrigerated butter will make you sick.

Reality: Salted butter won't spoil as quickly as other dairy products would if left at room temperature, as salt staves off the growth of the bacteria that causes spoilage. While of course it will spoil eventually, if you like your butter on the spreadable side, leaving it covered on the counter or in a butter bell is perfectly safe.

Make Grandma Schultz's Rich Butter Cookies

Myth #8: A potato will soak up excess salt in a soup or stew.

Reality: The potato will draw in some liquid, but it won't specifically attract salt or do much to counteract the flavor. Your best bet is to add more liquid, some sugar or an acid like vinegar to balance the brine.

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Myth #9: All alcohol burns off during cooking.

Reality: If you heat a booze-based concoction for a few hours, the alcohol level will significantly lessen, but a quick flambe, simmer or bake only knocks the potency back by 50% or less. So, while a slice of rum cake won't get you tipsy, it's still a good idea to warn folks who don't normally consume alcohol.

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Myth #10: Cold water boils faster than warm water.

Reality: Well, no. Cold water heats more quickly than warm water because the rate of heating depends on the difference in temperature between the liquid and its surroundings, but once it's caught up to the temp of the warmer water, it will take just as long to reach the boiling point.

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