Persistent culinary myths

Day Lewin

Today I read, in some well-meaning recipe, that I must slice up the aubergines and lay them in a colander sprinkled with salt "to get rid of the bitter juices"

Well, let me enlighten you, friends; this is no longer true.

The modern aubergine has had the bitterness bred out of it long since, but the myth persists.

There, I thought I would share that and spare you all a few minutes every time you plan to cook aubergines. You may prepare them entirely unsprinkled and undrained. Unless it is a home-grown, vintage variety, you will be perfectly safe.

What other persistent culinary myths have you come across that refuse to die, even though long out of date?

Minder

Frying meat seals in the juices. Debunked. Malliard reaction creates flavour compounds, but the juiciness of a piece of meat is only effected by the temperature it is cooked at.

Adding salt to beans toughens the skins. Debunked. Salting the soaking and cooking liquid actually tenderises the skins.

Adding oil to pasta water to prevent sticking. Debunked. A waste of good oil.

Salt kills yeast. Debunked. Yeast is quite resilient to the effects of salt.

Day Lewin

*smiling*

Great, thank you!

I'd occasionally temper the yeast+salt one: too much salt discourages fermentation. [Consider how it is used as a preservative]
- but there again, not-enough-salt is a common failing in bread (just my opinion)

kylith

Stephen Fry says that mussels that don't open when you cook them are fine to eat.

I haven't been able to work up the nerve to try it out though.

MissFlitworth

I'm delighted to hear I can salt my bean water! (although that sounds like a weird euphemism but, onwards). Going to give that a whirl tonight.

duploelabs

kylith wrote: »

Stephen Fry says that mussels that don't open when you cook them are fine to eat.

I haven't been able to work up the nerve to try it out though.

The reason they don't open after cooking is usually that they're filled with grit or sand, which won't poison you but will ruin your meal

Whistlejacket

The shiny side of the tinfoil reflects more heat, so put it facing the meat to keep the heat in.

This is bunkum!

the beer revolu

Minder beat me to the "sealing" meat thing.

I will sometimes salt aubergine to reduce the moisture content, if that's what I'm after.

Oil stops butter from burning.! Really?

Cornflour is a suitable thickener for a stew. Nope.

Guinness is great in a beef stew. Almost any other beer is better.

Pork must be cooked until it's dry and tasteless.

Chicken breast is the "best" cut of chicken. I can't think of any application where thigh isn't better.

OK, mostly just my pedantic opinions rather than myth busting but I like the thread idea.

Day Lewin

Agreed, mostly: though not about the Guinness - I think it contributes a sharpness as well as a black appearance, that plainer beers don't have. [being sweeter, usually]

But YEAH on the chicken breast! Mind you, the modern supermarket chicken is a sad apology for a bird anyway; pale, bland, spongy....not like chickens ought to be. (And used to be, back in the days when they were an expensive luxury. Ah, nostalgia!)

At least the thigh gets a bit of exercise, hopefully: which all helps to bring minerals and flavour into the meat, as well as "body" in the muscle.

duploelabs

Veering on the side of nutrition and health but one I hate is that MSG is harmful to your health, stems from one falsified report. Also that spinach is rich in iron, came from a data analysis that had a misplaced decimal point.

Day Lewin

WHAT!!

You mean, Popeye the Sailorman was really only a seven-stone weakling and all those tins of Spinach did him no good at all??

Oh, I am shocked - gutted :-(

On the other hand, tinned spinach is one of the most revolting substances on earth. A muddy suspension of dark-green metallic splashiness, tasting of soil and rust. So some people have been given a welcome escape from Purgatory.

Now, fresh spinach, lightly cooked and barely chopped and dressed with cream and a scrap of nutmeg - there's food for goddesses, iron or not!

Not G.R

The red jucies in Raw and rare meat is blood. It isn't it's a mixture of water and myglobin. 99% of blood is lost in slaughter and aging.

Subcomandante Marcos

Myth: Beef and lamb that is bright red is "fresh" and "better" than dark meat.

No.

Reality: Lamb and beef that is bright red has been either wet aged or only hung for a few days, as a result it's still full of water, hasn't had the proper amount of time for the enzymes to do their job during ageing and as a result hasn't developed the delicious, deep, meaty flavour that properly aged meat has.

A properly aged piece of beef or lamb will have a lovely deep purple hue to it and be almost tacky to the touch, not bright red and wet!

Myth: Steaks shouldn't have much fat on them and should be almost completely lean.

No.

Reality: A good scattering of marbling adds flavour, keeps the steak moist during cooking and is a good sign that the animal was reared properly, had a good life and had a good diet.

kenco

Where to start! So much nonsense prescribed around meat and fish and the healthiest way to cook them....

My fav however is washing the bejaysus out of Mushrooms....

Subcomandante Marcos

kenco wrote: »

Where to start! So much nonsense prescribed around meat and fish and the healthiest way to cook them....

My fav however is washing the bejaysus out of Mushrooms....

Worst thing ever! End up with horrible soggy wet mushrooms!

LorMal

The myth that Nevin Maguire is worth listening to about cooking

Marcusm

Minder wrote: »

Frying meat seals in the juices. Debunked. Malliard reaction creates flavour compounds, but the juiciness of a piece of meat is only effected by the temperature it is cooked at.

I've always thought that this one came from a moron/half deaf person who couldn't discern the auditory difference between sear and seal.

Searing meat delivers flavour which, IMO, adds immeasurably to the final dish whether it be a roast, steak, braise or stew.

duploelabs

Other than if you're coeliac, reducing gluten has a health benefit

BaZmO*

Minder wrote: »

Adding oil to pasta water to prevent sticking. Debunked. A waste of good oil.

I've found that this does actually work.

Effects

katemarch wrote: »

Today I read, in some well-meaning recipe, that I must slice up the aubergines and lay them in a colander sprinkled with salt "to get rid of the bitter juices"

Well, let me enlighten you, friends; this is no longer true.

I often salt them to reduce the water content. I've never heard about the bitterness thing myself.

rubadub

That boiling stuff with alcohol for a few minutes magically boils or "burns" off ALL the alcohol.

I was disgusted to see that tv chef Simon Rimmer telling open recovering alcoholic Frank Skinner that it did.

Lots of these TV chefs are clueless about physics etc yet to save face some never simply admit they do not have a clue, or reiterate crap they never actually read up about. I get a dose of the trots just looking at the cross contamination that often goes on with tv chefs.

duploelabs

BaZmO* wrote: »

I've found that this does actually work.

No, it doesn't. Having enough water in your pan will but oil in the water does absolutely nothing for stopping the pasta sticking together. It will stop it bubbling over if you've a lid on but you shouldn't have that on anyway

BaZmO*

duploelabs wrote: »

No, it doesn't. Having enough water in your pan will but oil in the water does absolutely nothing for stopping the pasta sticking together. It will stop it bubbling over if you've a lid on but you shouldn't have that on anyway

I'm cooking long enough to know when something does or doesn't work, and as I said, adding a bit of oil to the water when cooking pasta has stopped it sticking any time I've done it.

Zelda247

Have to agree about the pasta and oil, it works for me!

Tompatrick

Zelda247 wrote: »

Have to agree about the pasta and oil, it works for me!

Agree. Definitely works

kylith

I don't really see how it could. The pasta is under the water and the oil is on top of the water. I find that giving it a stir early on stops it from sticking together, no problem, and no need for oil.

amdublin

Try it without the oil and give it a stir early on and see how you get on.

dee_mc

I cook my pasta without adding oil and I give it a stir at the beginning and again towards the end... and I have to add it to the sauce the second it's drained, otherwise it sticks. Never happened when I added oil. So IMO it works, but I got out of the habit of using it when someone confidently declared that it didn't work and was just a waste of oil!

Tompatrick

dee_mc wrote: »

I cook my pasta without adding oil and I give it a stir at the beginning and again towards the end... and I have to add it to the sauce the second it's drained, otherwise it sticks. Never happened when I added oil. So IMO it works, but I got out of the habit of using it when someone confidently declared that it didn't work and was just a waste of oil!

It's actually a myth it doesn't work.

Melendez

This post has been deleted.

duploelabs

Nothing like anecdotal evidence to prove a scientific research. Oil in pasta water does not work

Markcheese

duploelabs wrote: »

Nothing like anecdotal evidence to prove a scientific research. Oil in pasta water does not work

Oil in pasta cooking water may not stop the pasta sticking during cooking.. but if the oil coats the cooked pasta as you drain it then the pasta won't stick together -

kylith

dee_mc wrote: »

I cook my pasta without adding oil and I give it a stir at the beginning and again towards the end... and I have to add it to the sauce the second it's drained, otherwise it sticks. Never happened when I added oil. So IMO it works, but I got out of the habit of using it when someone confidently declared that it didn't work and was just a waste of oil!

Yeah, it'll stick together when it cools, and if you're not using a sauce that'd be the time to dress it in a bit of oil. No point if you're going to put sauce on in though.

Melendez

This post has been deleted.

Tompatrick

duploelabs wrote: »

Nothing like anecdotal evidence to prove a scientific research. Oil in pasta water does not work

And vice versa. It does work.

BaZmO*

duploelabs wrote: »

Nothing like anecdotal evidence to prove a scientific research. Oil in pasta water does not work

Scientific research? I'd love to see that if you could post a link please.


I used to always add oil to the water and never had problems with it sticking. I think I originally got the tip from a TV chef. Then I heard other TV chefs saying that there is no need to add oil and that it's a waste of oil, so I stopped doing it, and the pasta kept sticking together.

I was complaining about the pasta sticking to the OH recently and she said that I should add some oil but I insisted that it was just a myth and that it doesn't work, but she insisted that it does work. So anyway, I've been adding oil since then and I haven't had a problem with it sticking.

Now you might be able to provide me with some amazing scientific research that says the contrary but the simple fact remains that when I add oil it doesn't stick and when I don't add oil it sticks. It may be considered anecdotal evidence but why would I stop doing it if it works for me?

Jawgap

kylith wrote: »

Stephen Fry says that mussels that don't open when you cook them are fine to eat.

I haven't been able to work up the nerve to try it out though.

Perfectly true - it goes back to Fanny Craddock who started that one.

Some mussels are just tough and the 'muscle' holding the shell closed is a bit stronger, that's all.

This is a great book for explaining and exploring what goes on in the kitchen and when we cook food......

MissFlitworth

^^^^^^^

*adds to Amazon Wishlist*

That looks fab Jawgap! I'll be giving that a read pronto.

Jawgap

MissFlitworth wrote: »

^^^^^^^

*adds to Amazon Wishlist*

That looks fab Jawgap! I'll be giving that a read pronto.

In the interim, follow him online......

http://topics.nytimes.com/top/reference/timestopics/people/m/harold_mcgee/index.html

He writes regularly in the New York Times and there's a (free) online EdX course you can do where he tutored.

EDIT: Actually his website is probably better for getting articles - http://curiouscook.com/

MissFlitworth

Awesome, Jawgap! Although my office might be pm'ing you with a bill for my missed hours today, so many interesting articles there...

the beer revolu

I had an argument on here not so long ago regarding the seal/sear thing.
They absolutely insisted that the seal idea worked as described for them. Got quite upset about it, too.
It is a very persistent myth.

BaZmO*

the beer revolu wrote: »

I had an argument on here not so long ago regarding the seal/sear thing.
They absolutely insisted that the seal idea worked as described for them. Got quite upset about it, too.
It is a very persistent myth.

Heston covered it (and debunked it) on one of his shows.

Carawaystick

BaZmO* wrote: »

I used to always add oil to the water and never had problems with it sticking. I ...
I stopped doing it, and the pasta kept sticking together.

Is the pasta sticking in the pot of water cooking without oil, or after draining?
Are you stirring the pasta while cooking with and without oil?

duploelabs

BaZmO* wrote: »

Scientific research? I'd love to see that if you could post a link please.


I used to always add oil to the water and never had problems with it sticking. I think I originally got the tip from a TV chef. Then I heard other TV chefs saying that there is no need to add oil and that it's a waste of oil, so I stopped doing it, and the pasta kept sticking together.

I was complaining about the pasta sticking to the OH recently and she said that I should add some oil but I insisted that it was just a myth and that it doesn't work, but she insisted that it does work. So anyway, I've been adding oil since then and I haven't had a problem with it sticking.

Now you might be able to provide me with some amazing scientific research that says the contrary but the simple fact remains that when I add oil it doesn't stick and when I don't add oil it sticks. It may be considered anecdotal evidence but why would I stop doing it if it works for me?

Well what happens with the sticking pasta is due to the starch being leeched during the cooking process, an acid in the water will help to dissolve this but is not commonly employed as it affect the flavour of the pasta. Oil will not homogenize with the water and hence will not adhere to the pasta thus will not affect any frictional qualities of the pasta.

If you'd like to know more, I suggest you read the harold McGee book quoted in a previous post or you can buy it here.
http://www.amazon.co.uk/McGee-Food-Cooking-Encyclopedia-Kitchen/dp/0340831499
It is the forefront of the scientific method being the culinary arts and is referenced by everyone when asked about the science being cooking. Scientific method being the key as it ensures that repeated process' and methods produce identical results, essential to a professional environment.
What do I know about it? well these are process' I have learnt from having a professional culinary training and also many years working in professional kitchens as well as running my own food production business.
If you feel you'd like to address your concerns about my professional knowledge in person, please come and attend my talk in the theatre of food at the Electric Picnic where I will be speaking alongside the likes of Kevin thornton, JP McMahon, Martin Shanahan, and Kwanghi Chang. What will I be speaking about??
The Science of Food and Cooking!

P.s the simpsons sums up how anecdotal evidence works, tiger-proof rocks!

duploelabs

Markcheese wrote: »

Oil in pasta cooking water may not stop the pasta sticking during cooking.. but if the oil coats the cooked pasta as you drain it then the pasta won't stick together -

Yeah, when you drain the pasta it will stock it sticking then if you add the oil when it's drained as it seals the pasta against the starch bonding each pasta piece together

Subcomandante Marcos

But the freshly cooked pasta should be going directly into whatever sauce/dressing it's being served with instantly anyway, so no need for all that extra oil anyway :P

rubadub

There is usually some truth behind these "myths". Like did someone start searing beef and say it tastes nicer and someone asks why they reckon it is and they mistakenly say/guessed "I reckon it seals in the moisture".

The the pasta thing the oil is also said to stop frothing, this would mean people may be able to heat it at a higher power than normal. This higher power would usually cause more natural stirring to go on.

So if doing side by side testing it may not actually reflect what people are doing and seeing.

I have been surprised at some of Heston's instructions too, being less exact and scientific than I would have expected.

Loire

Minder wrote: »

Frying meat seals in the juices. Debunked. Malliard reaction creates flavour compounds, but the juiciness of a piece of meat is only effected by the temperature it is cooked at.

Hi Minder,

Anytime I cook a stew or lasagne etc, I'll brown the meat in a pan first. Are you saying not to bother?

Thanks,
Loire.

Loire

Just on the pasta thing. For me, anytime I use cheap pasta it sticks, anytime I use something decent it doesn't. If I'm going to re-heat pasta later on (cook ahead), I will drain in a colander with cold running water. Then I'll drissle oil over it in a bowl.

The Hill Billy

Loire wrote: »

Hi Minder,

Anytime I cook a stew or lasagne etc, I'll brown the meat in a pan first. Are you saying not to bother?

Thanks,
Loire.

It's still worth browning to get the flavours enhanced in the meat.

Minder

Loire wrote: »

Hi Minder,

Anytime I cook a stew or lasagne etc, I'll brown the meat in a pan first. Are you saying not to bother?

Thanks,
Loire.

No, you must brown the meat to get that malliard reaction and develop the flavour. But it doesn't seal in juices.