Cooking Myths Debunked: Exposing Untrue Common Beliefs

In the world of cooking, everyone’s got an opinion – but not all of them are based on facts. From "never salt your pasta water" to "only use fresh herbs," there are countless cooking myths that have been passed down for generations. While these myths may have been well-intentioned, it’s time to separate fact from fiction and finally set the record straight. 

Unveiling 15 Common Myths about Cooking  

Whether you’re an experienced chef or a home cook, busting these common misconceptions will elevate your culinary game. So, let’s get into the truth behind some of the most widely believed cooking myths! 

1. Eggs Raise Cholesterol 

First of all - the myth that eggs raise cholesterol is outdated. While eggs do contain cholesterol, research shows that for most people, they don’t significantly affect blood cholesterol levels. The real culprits for high cholesterol are trans fats and processed foods. So go ahead, and enjoy your eggs in moderation! 

2. Anything Low-Fat is Better  

Secondly, the idea that low-fat foods are always better is a myth. Many low-fat options are loaded with sugar or artificial additives to make up for flavor loss. Also, removing the fat is usually paired with removing plenty of the nutrients. In other words, one cup of full-fat milk may have more calories than fat-free milk, but it also contains more essential nutrients and vitamins. Additionally, healthy fats, like those from avocados or olive oil, are essential for good health. Balance is key - fat isn’t the enemy!  

3. Always Cook Garlic First  

Many recipes begin with sautéing garlic in hot oil, making it seem like delaying garlic is a culinary sin. However, that’s not entirely true. Garlic burns quickly and turns bitter, ruining your dish. It’s better to add garlic later in the cooking process, or at a lower heat, to allow its flavor to develop without sacrificing its delicate taste. 

4. Ground Beef Fat Should be Drained  

While draining fat from ground beef is common advice, it’s not always necessary. Some fat can actually enhance the flavor of your dish, especially in recipes like chili or tacos. Instead of discarding it, consider using the fat to sauté vegetables or incorporate it into your sauce for added richness and depth. It’s all about balance and making the most of the ingredients you have.  

5. Food is Cooked in 6 Minutes with an Instant Pot  

The idea that food is cooked in just 6 minutes with an Instant Pot is a myth. While cooking time may be quick once it reaches pressure, the pot itself needs time to build up pressure, which can take several minutes. So, while fast, it’s not quite as instant as it sounds. 

6. Not Sifting Flour Ruins Baking  

Not true – the fact is, you only need to sift your flour when it is old and crumbled. Other than that, you simply need to whisk your flour well and you will be good to go. Not sifting flour doesn’t always ruin baking. Also, many recipes don’t require it, and properly measuring flour without sifting can still yield great results.  

7. Washing Chicken Before Cooking  

Washing chicken before cooking is a common practice, but it is actually a myth. In fact, washing it can spread a lot of bacteria. Rinsing chicken can cause water droplets to splash harmful bacteria onto kitchen surfaces. The only healthy way to handle chicken is to marinate - although not entirely necessary - and to cook it thoroughly at the right temperature. This will kill bacteria, so there’s no need to wash it beforehand. 

8. Mushrooms Must not be Washed  

The myth that mushrooms must never be washed is only partially true. While it's best not to wash them if you plan to store them, rinsing mushrooms before cooking is fine as long as you cook them immediately afterward. This helps remove any dirt without affecting their texture or flavor. 

9. MSG is Bad  

In addition, the myth that MSG (monosodium glutamate) is bad for you has been debunked. Numerous studies show that MSG is safe for consumption in normal amounts. While some individuals may experience mild sensitivity, the majority of people can enjoy MSG without any adverse effects. It enhances flavor and is used in many foods worldwide. 

10. Moldy Cheese Should be Tossed  

Whoever said this does not like gorgonzola (blue cheese). If your favorite cheese block is moldy, simply chop off the moldy part and toss it out - you don't have to toss the whole thing. Hard cheeses like Parmesan or cheddar can be salvaged by cutting off the moldy part with a generous margin. This way you will enjoy your cheese for a longer time without worry. 

11. Salted Butter Ruins Cakes  

Most baking recipes call for unsalted butter but then ask you to add a pinch of salt to "enhance the flavors." Let’s be real—using salted butter in your sweet bakes works just as well, and it saves you the trouble of measuring out that quarter teaspoon of salt you probably always forget anyway. Plus, it adds a little extra depth of flavor to your treat, so why not skip the extra step? 

12. Salt Makes Water Boil Faster  

Furthermore, it is a common myth that adding salt to water makes it boil faster - that is not entirely true. While salt does raise the boiling point of water, the effect is so minimal that you won’t notice a significant difference. In fact, it may take longer for salted water to reach a boil than plain water. The only real reason to add salt to pasta water is to enhance the flavor. 

13. Butter Should Be Stored in the Fridge  

No - you do not need to keep your butter in the fridge as many people believe. On the contrary, if you use butter frequently, keeping it at room temperature will make it easier to spread. Whether you want it over your toast, to cook, or to grease a baking dish - room-temperature butter is always better. Keep in mind that what you must do is store it in a covered dish and keep it far away from heat sources. 

14. The Best Part of Tomato is its Flesh  

Many believe the best part of a tomato is its flesh, but the seeds and gel surrounding it are just as important. They contain the tomato’s natural flavor and sweetness. In fact, the flesh alone can sometimes be bland, but when combined with the seeds and gel, you get the full, rich taste of a tomato. 

15. Cooking in Liquid Seals Meat Moister 

Lastly, while cooking meat in liquid may seem like a way to lock in moisture, it’s actually not always effective. Meat can release its natural juices into the liquid, which can result in a drier texture. To retain moisture, it's better to focus on cooking at the right temperature and using methods like searing or roasting that help retain natural juices.  

In the world of cooking, it’s easy to fall victim to myths passed down through generations. However, as we've seen, not all of these "rules" hold up to scrutiny. From the misconception that eggs raise cholesterol to the idea that garlic must always be cooked first, there’s a lot of room for flexibility in the kitchen. By debunking these myths, you can approach cooking with more confidence and creativity. So, next time you're in the kitchen, trust your instincts and don’t be afraid to break a few rules. After all, cooking should be about enjoying the process as much as the result!