Persistent culinary myths

duploelabs · 13-09-2015 7:15pm

Myth: Cream should be in a carbonara

katydid · 13-09-2015 10:40pm

duploelabs wrote: »

Myth: Cream should be in a carbonara

No way! No need...

katydid · 13-09-2015 10:43pm

syklops wrote: »

I always soak them first and nearly always end up with lasagne more like something you would get in an italian restaurant. If I follow the instructions and cook them as is, I end up with something amateurish.

I tried pre-cooking the lasagne sheets, but I found it very awkward. I used a big oven tray on the hob, and tried cooking three or four at a time, but they were hard to handle, and stuck together. I really would like to pre-cook them, because they made a much better lasagne, but that put me off.

Any tips to make it easier?

syklops · 13-09-2015 10:46pm

katydid wrote: »

I tried pre-cooking the lasagne sheets, but I found it very awkward. I used a big oven tray on the hob, and tried cooking three or four at a time, but they were hard to handle, and stuck together. I really would like to pre-cook them, because they made a much better lasagne, but that put me off.

Any tips to make it easier?

I just soak them, I dont cook them. Leave them soaking like an hour before you put the lasagne into the oven.

katydid · 13-09-2015 10:47pm

syklops wrote: »

I just soak them, I dont cook them. Leave them soaking like an hour before you put the lasagne into the oven.

Ahhh. Thanks. That sounds like a plan.

unkel · 13-09-2015 11:18pm

If you make sure you completely cover the sheets with the top layer of sauce, there is no need to pre cook or soak the sheets up front.

Thephantomsmask · 13-09-2015 11:22pm

katemarch wrote: »

NO FOOD SAFETY ADVICE OR COMMENTS PLEASE!!

****************************************************
now read on....

Well, as regards the scallions, it's mainly a difference of opinion, I think.

But here's another tale of genuine misconception:

At one time, when Spaghetti, Macaroni, and their ilk, were new end exotic foodstuffs to these Celtic islands, it used to be recommended to soak them before cooking.
Terrible idea! - you don't see that one mentioned any more, (although Elizabeth David alludes to it)

But I've still got a cookery book that earnestly warns me that rice must be thoroughly washed in several waters before cooking, "to rinse away the starch"

Well -- mythology for sure.

You don't need to do this: there are pages of superstition written about the proper ways to cook rice, and maybe some, (or many) of them have a grain of substance (ha, ha)

But as for a "necessity" to wash starch out before cooking, well, just No.

For Japanese/Sushi rice, rinsing and soaking is important, leaving starch on the rice stops it getting the right separate but sticky grain texture. I fully agree with it not being needed for general long grain rices and, on the flipside, keeping the starch is essential to a good risotto texture.

Myths that annoy me:

Sushi = raw fish
Pork is unsafe if eaten in any form other than cremated/boiled until white.
MSG is somehow artificial and "more toxic" than table salt (it occurs naturally in savoury foods)
All Scotch is peated

Mellor · 14-09-2015 1:34am

katemarch wrote: »

But I've still got a cookery book that earnestly warns me that rice must be thoroughly washed in several waters before cooking, "to rinse away the starch"

Well -- mythology for sure.

I'm with the poster above, it actually is a requirement for certain kinds of rice. Sushi rice and stick/glutinous rice are the two that spring to mind.

I soak stick rice for a few hours, then rinse it. Even then its still completely starchy and sticky. If you cooked it straight you'd prob end up with a pot of glue.

hdowney wrote: »

Agree re the last comment above. Every single person does stuff differently. As long as your food turns out the way YOU like to eat it, what's the problem?

I don't think the issue should be with different methods to cook a particular food. But rather methods, or parts of method that have no affect on the end results, or don't do what people think they do. (eg searing meat to seal in juices)

Lovely Bloke · 14-09-2015 8:40am

kylith wrote: »

which is why people used to drink the cabbage water.

Used to?

the beer revolu · 14-09-2015 10:01am

A drink rather than food myth:
Poiteen was/is made from potatoes.

No, no, no, no. Not true.
Never was.

Tompatrick · 14-09-2015 10:14am

the beer revolu wrote: »

A drink rather than food myth:
Poiteen was/is made from potatoes.

No, no, no, no. Not true.
Never was.

Well you're incorrect there. Not exclusively spuds. But spuds are used in the manufacture.

the beer revolu · 14-09-2015 10:23am

Tompatrick wrote: »

Well you're incorrect there. Not exclusively spuds. But spuds are used in the manufacture.

Of Irish poiteen, historically?
Show me evidence.
It makes no sense.
Of course, alcohol can be made from potatoes, is made from potatoes and was made from potatoes but not by bootleggers up a mountain in rural Ireland avoiding the law.
The only suggestion I've heard from anyone who has researched this that involved potatoes is the possibility that the hot water from boiling pots of potatoes might have been used in the mash but that is speculation.

Apart from commonly held ideas, why do you suggest that potatoes are/were used in the process?

syklops · 14-09-2015 10:37am

the beer revolu wrote: »

Apart from commonly held ideas, why do you suggest that potatoes are/were used in the process?

Because they are cheap and easily accessible?

Are you suggesting potato vodka is a myth?

Tompatrick · 14-09-2015 10:41am

the beer revolu wrote: »

Of Irish poiteen, historically?
Show me evidence.
It makes no sense.
Of course, alcohol can be made from potatoes, is made from potatoes and was made from potatoes but not by bootleggers up a mountain in rural Ireland avoiding the law.
The only suggestion I've heard from anyone who has researched this that involved potatoes is the possibility that the hot water from boiling pots of potatoes might have been used in the mash but that is speculation.

Apart from commonly held ideas, why do you suggest that potatoes are/were used in the process?

https://www.thewhiskyexchange.com/C-376.aspx

http://www.yourirish.com/poitin

http://www.independent.ie/life/the-spirit-of-the-irish-31071185.html

Etc etc etc

syklops · 14-09-2015 10:51am

Tompatrick wrote: »

https://www.thewhiskyexchange.com/C-376.aspx

http://www.yourirish.com/poitin

http://www.independent.ie/life/the-spirit-of-the-irish-31071185.html

Etc etc etc

In fairness, the independent is about as trust worthy as that astrologist they used to have on live at 3.

the beer revolu · 14-09-2015 10:52am

Tompatrick wrote: »

https://www.thewhiskyexchange.com/C-376.aspx

http://www.yourirish.com/poitin

http://www.independent.ie/life/the-spirit-of-the-irish-31071185.html

Etc etc etc

One of those is just a header on a Scotch whisky sales site.

The next is a recipe blogger.

The last is by a journalist who doesn't know the difference between proof and ABV.

Hardly credible sources.

the beer revolu · 14-09-2015 10:57am

syklops wrote: »

Because they are cheap and easily accessible?

Are you suggesting potato vodka is a myth?

I'm not suggesting that large scale potato alcohol production is a myth.

Potatoes are bulky and relatively low in sugars that are not easy to extract. You need an vast amount of potatoes to make a small amount of alcohol. It really doesn't make any sense that producers were doing it in secret in inaccessible locations.
I have yet to be presented with any evidence that goes beyond folklore or heresay to suggest that poiteen was made from potatoes and I have spoken to people in the industry who have done quite a bit of research.
No doubt, someone, somewhere did actually make poiteen from spuds but it was never commonly used.
No doubt, somebody somewhere made hooch out of turnips too but we don't hold true that poiteen is made from turnips.

Tompatrick · 14-09-2015 10:57am

the beer revolu wrote: »

One of those is just a header on a Scotch whisky sales site.

The next is a recipe blogger.

The last is by a journalist who doesn't know the difference between proof and ABV.

Hardly credible sources.

So what? You're obviously incorrect. A cursory look on the net brings these up. I couldn't be bothered looking any more as you are being deliberately obtuse.

Mellor · 14-09-2015 12:24pm

Tompatrick wrote: »

So what? You're obviously incorrect. A cursory look on the net brings these up. I couldn't be bothered looking any more as you are being deliberately obtuse.

The links you are posted are simply reiterating the notion that it's made from spuds. Hardly proof of anything.

the beer revolu wrote: »

A drink rather than food myth:
Poiteen was/is made from potatoes.

No, no, no, no. Not true.
Never was.

A myth that it was exclusively made from spuds. Absolutely.

But "never" may be a bit extreme. It would make the most sense to make it from whatever was availible. Various grains would obviously give you more carbs per kilo. Probably 4 times more. I But with nothing else availible or not enough grain for a full batch, if sure they have no problem supplementing with spuds.

But yeah, I think they are a bit bulky to be a main source of starch.

implausible · 15-09-2015 6:34pm

Baldy Conscience wrote: »

Used to?

My mother referred to it as 'gravy' when we were growing up!

Spanish Eyes · 16-09-2015 3:58pm

Just back to the lasagne sheets for a minute tks.

Do you soak them in hot or cold water?

Dizzyblonde · 16-09-2015 4:24pm

I soak them in cold water, as suggested by someone here on the forum. It doesn't cook them but it makes them start to soften so they cook through properly in the oven.

duploelabs · 16-09-2015 5:17pm

Myth: Chorizo should be in paella (like cream in carbonara but it doesn't stop people doing it)

Username exists · 16-09-2015 5:30pm

duploelabs wrote: »

Myth: Chorizo should be in paella (like cream in carbonara but it doesn't stop people doing it)

Real Spanish Paella doesn't have chorizo in it

RDM_83 again · 16-09-2015 5:40pm

duploelabs wrote: »

Myth: Chorizo should be in paella (like cream in carbonara but it doesn't stop people doing it)

Isn't Paella one of those peasant dishes though where different regions have different types, or is this really a hard and fast rule?

syklops · 16-09-2015 5:43pm

RDM_83 again wrote: »

Isn't Paella one of those peasant dishes though where different regions have different types, or is this really a hard and fast rule?

Yeah I thought Paella is like irish Stew, every Spannish mama has a slightly different method.

duploelabs · 16-09-2015 6:06pm

syklops wrote: »

Yeah I thought Paella is like irish Stew, every Spannish mama has a slightly different method.

Well, Yes there are variations in the extra bits, chicken, rabbit, peas, snails, seafood, all regional variations. Then there are staples that make it standard throughout like rice, peppers, saffron, stock. And one of those staples is that it doesn't have chorizo in it.

syklops · 16-09-2015 7:19pm

duploelabs wrote: »

Well, Yes there are variations in the extra bits, chicken, rabbit, peas, snails, seafood, all regional variations. Then there are staples that make it standard throughout like rice, peppers, saffron, stock. And one of those staples is that it doesn't have chorizo in it.

So we are back to the poitin then.

duploelabs · 16-09-2015 7:23pm

syklops wrote: »

So we are back to the poitin then.

No, paella may have many things in it. But it definitely does not have chorizo in it. I was told by my spanish colleagues (in a spanish company) this is was as culturally insensitive as calling the 17th of March 'St. Patty's day'

kylith · 16-09-2015 7:58pm

syklops wrote: »

So we are back to the poitin then.

Is there chorizo in poitin? :pac:

Persistent culinary myths

Comments