Truth Behind the Flames: Separating Culinary Fact from Fiction
Explore the science and logic behind the most debated cooking beliefs
Cooking is an art, but it’s also deeply influenced by science, tradition, and common belief. Many of us learned how to cook from family members, television chefs, or trial and error—and along the way, we’ve absorbed a collection of so-called kitchen “truths”. But how many of those are actually rooted in evidence, and how many are simply myths passed down over generations?
In this article, we’ll break down 15 popular cooking myths and provide clear, factual insights. Whether you’re a beginner in the kitchen or a seasoned home cook, these revelations will transform the way you think about food preparation, and help you make better culinary decisions.
Does searing meat really seal in the juices?
One of the most widespread beliefs in home kitchens is that searing meat “seals in” moisture. The logic goes that by browning the outside quickly at high heat, you create a crust that traps the juices inside.
In reality, this is not accurate. Searing does produce a flavorful crust due to the Maillard reaction, a chemical process that enhances taste and texture. However, it doesn’t prevent juices from escaping. In fact, the longer meat is exposed to heat, the more moisture it loses. The best way to retain juices is to cook meat to the right internal temperature and allow it to rest before slicing, so juices redistribute evenly.
Is washing raw chicken before cooking necessary or harmful?
Many people still rinse raw chicken before cooking, thinking it helps remove bacteria. However, washing poultry under the tap can actually do more harm than good. Splashing water spreads harmful bacteria like salmonella around your sink, countertops, and nearby utensils.
Instead, trust the cooking process itself. Heating chicken to an internal temperature of 75°C (165°F) is the only reliable way to kill bacteria. If you’re concerned about cleanliness, sanitize surfaces after handling raw meat and avoid cross-contamination.
Does adding oil to pasta water prevent noodles from sticking?
Adding a few drops of oil to the pot is a classic suggestion intended to prevent pasta from sticking. But this is a misleading tip. Oil floats on the surface and rarely interacts with the pasta below. Moreover, it can leave a greasy film on noodles, making sauces slide off instead of clinging.
To avoid sticky pasta, stir it in the first few minutes of cooking and use plenty of water. That allows the starches to dissipate, preventing clumps and sticking.
Does cooking with alcohol completely eliminate its content?
The idea that all alcohol burns off during cooking is widespread, but the truth is more complex. While heat does cause evaporation, some alcohol remains depending on cooking time, method, and temperature.
For example, a quick flambé or short sauté may leave behind up to 75% of the alcohol. A dish simmered for 2.5 hours or longer may retain as little as 5%. This matters for people who are sensitive to alcohol for health, religious, or dietary reasons.
If complete removal is your goal, consider using alternatives like grape juice, broth, or vinegar to mimic the flavor profile.
Is it true that microwaving food destroys its nutrients?
Microwaves have long been viewed with suspicion, often blamed for destroying nutrients in food. However, microwave cooking is actually one of the gentlest ways to preserve nutrients, especially compared to boiling.
Nutrients like vitamin C and B vitamins are water-soluble and sensitive to heat. When you boil vegetables, these vitamins often leach into the water. Microwaving, on the other hand, uses short cooking times and minimal liquid, preserving more nutrients overall.
So yes, the microwave can be a nutritious and convenient cooking method.
Does salted water boil faster than unsalted water?
This myth is based on half-truths. Adding salt to water technically increases the boiling point, but the change is so minor that it’s virtually unnoticeable in a kitchen setting. You’d need a large amount of salt to raise the temperature significantly.
That said, you should still salt your water—for flavor. Salted water enhances the taste of pasta, vegetables, and grains as they cook. Just don’t expect it to speed things up.
Should you always cook with unsalted butter?
Many recipes specify unsalted butter not because it’s better, but because it allows the cook to control the amount of salt in the dish. Salted butter contains varying amounts of salt, depending on the brand, which can throw off seasoning.
However, for some uses like spreading on toast or baking traditional cookies, salted butter is fine—sometimes even preferred for its flavor. Use unsalted butter for precision cooking or baking, and keep both types on hand for flexibility.
Does marinating meat tenderize it?
Marinades can be flavor powerhouses, but they aren’t always the tenderizers people think they are. Acidic ingredients like vinegar, lemon juice, or wine can actually toughen meat if left on too long, especially for lean cuts.
What marinades do best is flavor the surface of the meat. To tenderize effectively, use enzymatic ingredients like papaya or pineapple (which contain natural enzymes), or mechanical methods like pounding or scoring the meat.
Short marination enhances flavor; for real tenderness, consider slow cooking or using fattier cuts.
Is it necessary to rinse grains before cooking?
Rinsing grains like rice, quinoa, and barley is generally a good practice. It removes surface starches that can cause clumping and eliminates residual dust or debris from processing.
For rice, rinsing can result in fluffier, separate grains, particularly for long-grain varieties. Quinoa has a natural coating called saponin, which can taste bitter if not rinsed.
That said, there are exceptions—enriched rice in the US often comes fortified with nutrients that can wash away. Always read the packaging and adapt based on the type of grain.
Does adding baking soda to beans reduce gas?
This is a tip many swear by, and it has some scientific backing. Baking soda can help soften beans faster and reduce certain complex sugars that contribute to gas.
However, too much baking soda can affect the flavor and texture, sometimes making beans mushy. An alternative is to soak beans overnight and discard the soaking water. This reduces oligosaccharides—the culprits behind gas—while preserving taste and structure.
You can also add herbs like bay leaf or kombu during cooking for a gentler effect.
Is it safe to use soap on cast iron cookware?
The traditional wisdom warns: never use soap on cast iron, or you’ll ruin the seasoning. But this myth is outdated. Modern soaps are milder and will not strip away the polymerized oils (seasoning) if used occasionally and sparingly.
What’s important is to avoid soaking the pan and always dry it thoroughly afterward. Apply a thin layer of oil to maintain the non-stick surface and rust protection. Soap won’t hurt it—but neglect will.
Does leaving the avocado pit in guacamole prevent browning?
Many people believe placing the pit back in guacamole will slow browning. Unfortunately, this only works for the small area the pit physically covers. Oxidation happens when avocado flesh is exposed to air, and the pit doesn’t stop that.
A better approach is to cover the guacamole with plastic wrap, pressing it directly against the surface, or drizzle with citrus juice. The acid helps delay oxidation, keeping your dip fresher longer.
Is fresh produce always better than frozen or canned?
“Fresh is best” is often true, but not always. Frozen vegetables are typically blanched and flash-frozen soon after harvest, preserving nutrients efficiently. In some cases, they can be more nutritious than fresh items that spend days in transport and storage.
Canned vegetables may lose some texture and vitamin content, but they’re long-lasting and budget-friendly. Choose low-sodium options when possible.
So the real answer is: use what’s available, affordable, and suited to your recipe.
Does adding salt to water make vegetables cook faster?
The idea is tempting, but salted water doesn’t significantly speed up cooking. Like with pasta, the temperature increase is negligible.
However, salt does enhance flavor and helps vegetables retain color and firmness. Blanching green beans or broccoli in salted water, for instance, results in vibrant, crisp-tender vegetables. So while the myth of faster cooking is false, the culinary benefit is real.
Is it true that all processed foods are unhealthy?
Not all processed foods are created equal. While highly processed items like sugary cereals, instant noodles, and packaged snacks are often high in sodium, sugar, and preservatives, there are also minimally processed foods that are both convenient and nutritious.
Examples include frozen fruits and vegetables, canned legumes, whole grain bread, and yogurt. The key is reading labels and choosing options with minimal added ingredients.
Processing is not inherently bad—it’s the degree and content that matter.
By addressing these persistent myths, we hope to arm you with accurate knowledge and help you approach cooking with confidence and clarity. Great cooking is not just about flavor—it’s about making informed choices that improve your meals and your health.