Everyone has grown up with at least one kitchen myth. These could be old wives tales,family lore or just lies that somehow become truth. There are certain stories and suggestions that do have a base in science and truth .It's just hard to discern what's good to follow and what's not.
Regular contributor Julia Moskin wrote about this in todays' New York Times Wednesday Food section.Everyone has grown up with all sorts of kitchen mysths. Some are grounded in reality like the old chestnut "Only eat seafood in miths that have an "r" in the." This comes out from when their was a lack of refrigeration and seafood could only keep during the colder months.Then there's the one that has against washing mushrooms. This is a restaurant based myth that's actually a truth . Just rinse them off only when you ready to use them. There's also tbrown eggs that are healthier than white. An egg is an egg.The color has to do with the ehn's feather color , not if the brown eggs have more protein. She also explores the myth of not using soap on a cast iron pan. This comes from over a c entury ago when most household soaps contained lye which could erode the top layers.Some tales include wetting the pans. then scrubbing them burying in sand. You can just wash it with warm water.If there are stuck pieces like bacon or steak then add a few drops of dish detergent to clean it.
Other myths include that old chestnut pasta water should be salty as the ocean.Here Ms. Moskin tried out this , using salinity levels from one to the Pacific Ocean and Mediterenean Sea. She prefers a saltiness that's similar to chicken both. Anything too powerful, and the pasta loses its' flavor.What about washing rice until it runs clear before cooking.Years ago , rice did have to be washed to remove everything from chaff and dust to vermin! She also experimneted with this and it turns out washing the rice does nothing to it. Besides most rice is bought clean anyways. Then there's the fairy tale of having your ingredients prepared and your're cooking oil heated befiore starting to cook.Is this true?No. you can start the oil cooking and add the ingredients at the same time.I always do this and everything tastes just fine. I think it's adds to a dish, give such -proteins as mushroom, tofu and meat extra flavor.What about browning meat at the start of the cooking process to seal in the juices. This is a falsity too. Brown only steaks and roasts. Stew meat doesn't;t need to be browned It can be cooked with other ingredients .The same applies to meats cooked for soups too.
Myths abound everywhere. They're especially prevalent in the kitchen, Yet there's a lot of truth in these sayings. It does pay to experiment
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