20 Cooking Myths Debunked by Professional Chefs
Some cooking myths just refuse to die, but pro chefs know better. These culinary myths have been passed down from one kitchen to another, often with zero scientific backing, yet they linger like the aroma of overcooked Brussels sprouts. Let’s cut through the fiction with facts that chefs rely on to make food taste its best. Here are 20 common myths about cooking that don’t hold up when put to the test.
1. Searing Meat Locks in Juices
This classic myth has been seared into our brains, but unfortunately, it’s not true. Searing meat creates a flavorful crust due to the Maillard reaction, but it doesn’t seal anything in. Juices escape whether you sear it or not. However, that crispy crust adds texture and a depth of flavor, which is why chefs still recommend it.
2. Salt Makes Water Boil Faster
Adding salt to water does technically raise the boiling point, but the difference is minimal and won’t actually speed up the process. Salt is added for flavor, not to turn the pot into a fast track to boiling. So, feel free to add salt, but don’t expect it to save time.
3. Alcohol Completely Cooks Out of Food
Despite what you may have heard, cooking doesn’t remove all the alcohol. Some of it does evaporate, but depending on cooking time and method, a portion remains. So, while that wine reduction sauce won’t get you tipsy, know that a bit of alcohol sticks around.
4. You Can’t Reheat Fish Without Ruining It
Many believe reheating fish means guaranteed rubbery disaster, but it’s all in the technique. Use low, gentle heat, or try steaming it to prevent drying out. Professional chefs do this all the time, proving reheating fish is very doable if done carefully.
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5. Olive Oil Shouldn’t Be Used for High-Heat Cooking
Olive oil’s smoke point is lower than some oils, but it’s still perfectly safe for medium to high-heat cooking. High-quality extra virgin olive oil has a smoke point around 400°F, making it suitable for most sautéing and frying. Save the extra pricey stuff for dressings, but don’t be afraid to cook with it.
6. You Need to Rinse Pasta After Cooking
This myth started in kitchens concerned about clumpy noodles, but rinsing pasta washes away the starchy surface that helps sauce stick. Chefs know it’s best to leave the pasta as is, except when making cold pasta salads. Embrace the starch for saucier pasta dishes.
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7. Fresh Produce Is Always Better Than Frozen
Frozen veggies are often flash-frozen at peak freshness, locking in nutrients that may degrade in “fresh” produce sitting on the shelf. In many dishes, frozen is just as good, if not better. Don’t shy away from the freezer aisle—it’s a chef-approved shortcut.
8. You Can’t Add Oil to Pasta Water
Some claim adding oil keeps pasta from sticking, but it mostly just floats to the top, doing little for your noodles. Chefs agree it’s better to stir pasta as it cooks to prevent clumping and save the oil for the sauce instead.
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9. Steak Should Be Flipped Only Once
Old-school wisdom says to only flip steak once for the perfect sear, but chefs know multiple flips can cook it more evenly. Flipping every 30 seconds or so actually leads to a juicier steak with a nicely browned crust on the outside and pink perfection inside.
10. Marinating Meat for Hours Adds Flavor Deep Within
Marinades only penetrate the outer layer of the meat, so leaving it for hours or even overnight doesn’t push the flavor deeper. Instead, focus on using marinades for surface flavor, or try brining if you want the flavor to reach further in.
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11. Microwaving Kills All Nutrients
Many believe microwaves zap the nutrition out of food, but studies show they can actually preserve nutrients better than other methods. Since microwaving cooks quickly and requires minimal water, fewer nutrients are lost compared to boiling. Chefs know a microwave isn’t the enemy; it’s just a tool.
12. Cooking With Wine Means You Can Use Cheap Wine
The wine you cook with matters. If it doesn’t taste good to drink, it won’t taste good in your dish either. Many chefs recommend using a decent bottle that you’d actually enjoy sipping, as it will enhance the flavor rather than adding a flat, sour note.
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13. Salt Is Best Added at the End
Salting as you cook builds layers of flavor, as salt extracts and enhances flavors. Adding it only at the end results in a salty surface without deeper seasoning. Professional chefs season at every stage, making the end product much more flavorful.
14. If a Dish Is Bland, Just Add Salt
While salt is crucial for enhancing flavor, it’s not a cure-all. Bland food often needs acid—like lemon juice or vinegar—or a bit of spice. Professional chefs know it’s about balancing salt, fat, acid, and sweetness to achieve a well-rounded flavor.
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15. More Garlic Equals Better Flavor
Garlic is powerful, and too much can overpower rather than enhance. For depth of flavor, use it sparingly and consider roasting or gently sautéing it for a softer, more complex taste. Chefs know garlic can be a superstar in small doses, so it’s about quality, not quantity.
16. You Must Rest Meat for Half Its Cooking Time
While it’s true that resting meat helps juices redistribute, you don’t need a stopwatch. Five to ten minutes is often enough for small cuts, while larger roasts benefit from a longer rest. Overdoing it can make meat lukewarm, and that’s not ideal for a hot meal.
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17. Adding Oil to Butter Prevents It From Burning
This myth started as a way to prevent butter from browning too quickly, but adding oil only raises the overall smoke point slightly. Chefs know clarified butter (ghee) is a better option if you need to avoid burning, as it removes the milk solids that brown.
18. Acid Makes Beans Tough
Some believe adding acid to beans (like tomatoes or vinegar) before they’re fully cooked keeps them hard. While acid does slow softening, it doesn’t prevent it altogether. Chefs will often add acidic ingredients after beans are mostly cooked to add brightness without any risk of toughness.
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19. Brown Sugar Is Just White Sugar with Added Molasses
Technically true, but the differences go beyond color. Brown sugar has moisture that changes both texture and flavor in baked goods, making them chewier with a hint of caramel. That touch of molasses also adds depth, so brown sugar isn’t just “tinted” white sugar in chef-approved recipes.
20. Eggshell Color Affects Taste and Quality
The color of an eggshell only indicates the breed of the chicken. Taste and quality come from the diet and treatment of the chicken, not the shell color. Chefs know a high-quality egg, whether brown or white, will always have a bright yolk and richer taste.
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