15 Outrageous Cooking Myths You Won’t Believe You Fell For
Cooking myths are like kitchen gossip—somehow, they spread far and wide, and next thing you know, everyone believes that searing meat locks in the juices (spoiler: it doesn’t). These myths have been passed down like bad family recipes, convincing us that we need to follow rules that actually make no sense. Prepare to roll your eyes as we bust 15 of the most outrageous cooking myths that you probably fell for at some point.
1. Searing Meat Locks in the Juices
Let’s get this out of the way—searing meat doesn’t lock in anything. In fact, it’s the culinary equivalent of burning the edges of your sandwich and hoping it fixes the soggy middle. Searing adds flavor by caramelizing the surface, sure, but the idea that it magically seals in moisture? Not so much. Your steak will still release juices, but at least it’ll have a nice crust to distract you.
2. Salted Water Takes Longer to Boil
Somewhere along the way, someone decided that adding salt to water turns your pot into a never-ending waiting game. In reality, while salt does technically raise the boiling point, it’s so small that you’d barely notice the difference—unless you’re adding an entire bag of salt. And if you are, maybe your pasta deserves an apology.
3. Rinsing Pasta Prevents Stickiness
Nope, rinsing your pasta doesn’t prevent it from sticking together—it just washes off all that starchy goodness that helps the sauce cling to it. The only reason you should ever rinse pasta is if you’re making a cold pasta salad or trying to water the plants at the same time. Otherwise, keep that rinse to yourself.
4. Alcohol “Burns Off” During Cooking
We hate to break it to you, but if you’ve been cooking with wine and assuming all the alcohol vanishes into thin air, think again. Alcohol does evaporate somewhat during cooking, but not completely—about 40% can stick around depending on how long you cook it. So, no, your boozy dessert isn’t exactly a kid-friendly treat.
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5. Adding Oil to Pasta Water Stops Sticking
Adding oil to pasta water is like throwing money down the drain—literally. The oil just floats on top, doing absolutely nothing to prevent your noodles from clumping together. Want to stop pasta from sticking? Stir it occasionally while it’s cooking. Save the olive oil for the sauce where it can actually make a difference.
6. You Need to Cook Veggies Until They’re Soft
There’s no rule that says vegetables must be mushy to be edible. In fact, overcooking them turns your nutrient-packed greens into sad, flavorless blobs. Most veggies are better when they’re bright, crisp, and slightly tender—not cooked to the point where they dissolve into soup at the sight of a fork.
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7. Baking Soda and Baking Powder Are Interchangeable
Sure, they sound similar, but mixing up baking soda and baking powder is like swapping sugar for salt. Baking soda needs an acid to activate, while baking powder already comes with its own built-in acid. Use the wrong one, and you’ll end up with flat cookies or volcanic muffins. Not exactly the rise you were hoping for.
8. You Should Always Preheat Your Oven
Preheating your oven is essential for some recipes, but not every dish demands it like a diva on stage. If you’re roasting vegetables or cooking a casserole, starting with a cold oven can actually work in your favor, allowing the heat to build gradually. Just don’t try this with baked goods unless you enjoy raw dough disguised as cake.
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9. Cooking Meat Rare Is Dangerous
The idea that rare meat will send you straight to the ER is a bit overblown. As long as you’re cooking high-quality cuts and they’re properly handled, a nice medium-rare steak isn’t a health hazard waiting to happen. The real dangers lie in undercooked poultry and ground meat, not a perfectly pink filet mignon.
10. Microwaves Destroy Nutrients
Poor microwaves—they’ve been blamed for everything from ruining leftovers to annihilating nutrients. But here’s the truth: microwaving actually retains more nutrients than some other methods, like boiling, because it cooks food quickly with minimal water. So go ahead, nuke those veggies. They’ll survive the radiation.
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11. You Have to Peel Everything
Peeling every fruit and vegetable is a waste of both time and nutrients. Many peels are packed with fiber and vitamins that you’re just tossing in the trash. Sure, nobody wants to gnaw on a tough orange rind, but leaving the skin on cucumbers, potatoes, and apples? Now that’s the smart (and lazy) move.
12. You Should Only Flip a Steak Once
The myth of the single steak flip has become almost religious in some circles, but the truth is, you can flip your steak as many times as you want. Frequent flipping actually cooks the meat more evenly, avoiding that charred outside and raw inside situation. Just don’t get too carried away—it’s not a pancake.
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13. You Need a Giant Knife for Everything
Just because chef knives look cool doesn’t mean you need to use one for every task in the kitchen. If you’re struggling to chop an onion with a blade the size of a machete, maybe it’s time to switch to a smaller knife. It’s like using a sledgehammer to hang a picture—impressive, but totally unnecessary.
14. Fresh Is Always Better Than Frozen
While fresh ingredients often get all the glory, frozen produce is no slouch. In fact, fruits and vegetables are usually frozen at peak ripeness, meaning they can actually be more nutritious than their fresh counterparts that have been hanging out in the store for days. So don’t be afraid to grab that bag of frozen berries—they might just be fresher than you think.
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15. Mushrooms Soak Up Water Like Sponges
For years, people believed you should never wash mushrooms because they’d soak up water and become soggy. Turns out, mushrooms are way less absorbent than they’ve been given credit for. A quick rinse under cold water won’t ruin them—just don’t leave them soaking like a bath toy. They’ll be fine, and you’ll finally get rid of that dirt.
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