Every family has its “old wives tales”, and plenty of them start in the kitchen.
Maybe it was your mum who told you off for using the microwave, or your dad who showed you how to sear meat “to keep the moisture in”, but there are lots of cooking myths out there. And when we say myths…! Here are seven you probably should stop believing!
1. “Vegetables are healthier raw.”
Yes, it’s true that in their raw form, many vegetables have more nutrients. But our bodies actually need us to cook many of these veggies to break down tough cell walls so we can absorb those nutrients better. Cooked veggies can also be easier on the gut – so sautée that spinach!
2. “Sear meat to keep in moisture.”
Anyone who’s watched Masterchef knows how obsessed foodies are about searing their meat. But, while it’s good for flavour and colour, it’s actually useless for “sealing in” meaty juices. For juicy, tender results, choose a fatty cut of meat instead.
3. “Using a sharp knife causes accidents.”
It can be scary wielding an ultra-sharp knife… but it might actually prevent more accidents in the kitchen. Why? When we use blunt knives, you struggle to cut through food, and they can even give way on slippery surfaces (we’re looking at you, capsicum). But whatever knife you have, being careful is key!
4. “Microwaves are dangerous – and destroy nutrients!”
Microwave radiation has not been found to be dangerous. And, while they do emit “possibly carcinogenic” electromagnetic fields, so does WI-FI, mobile phones and the sun. If you’re worried, just stand a couple of metres away.
Microwaves don’t “zap” nutrients, either. Studies have shown that microwave-cooked vegetables may retain more water-soluble vitamins and antioxidants (compared to boiling). Honestly, the biggest downfall of microwaves has to be the effect on taste!
5. “Olive oil goes rancid when heated.”
We’re not sure why people think “vegetable oils” are less likely to go rancid when cooked… because they are probably more likely to be rancid in the bottle! Vegetable oils like canola or rice bran are also high in omega-6 fatty acids, which is linked to inflammation.
Anti-inflammatory extra virgin olive oil, however, can withstand temperatures between 200 and 215 degrees Celsius. Just make sure you buy a good quality EVOO which is cold-pressed, locally produced and stored in a dark glass bottle.
6. “Baking paper is toxic.”
This one’s a bit complicated. Some brands of baking paper are made with harmless amounts of sulfuric acid, while others are coated in a substance called quilon, which becomes toxic when burned. If you’re not sure what your baking paper is made of, why not do as Sarah does and splash out on some reusable silicone baking sheets?
7. “Freezing kills bacteria.”
Uh-oh, is that bread looking a little mouldy? Chucking it in the freezer won’t help. Bacterias, yeasts and moulds simply become dormant when frozen, and reactivate when thawed. If it grows, it’s time to throw.
Did we bust any myths you’ve been believing? What other crazy cooking myths have you heard?
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