everything you know about cooking is wrong




Well, maybe not everything. But it turns out that much of the wisdom you soaked up in the family kitchen is, scientifically, untrue.

Kenji Lopez-Alt's latest entry in Serious Eats' Food Lab series busts the "top six food myths." Take a look to find out why braising doesn't necessarily give you juicier meat, high-temp frying doesn't guarantee crispier fries (or prevent greasy ones), flipping burgers and steaks more than once won't make them cook unevenly, searing doesn't "lock in" juices, you don't need to cook pasta in a huge pot of rapidly boiling water, and salting beans will not make them tough.

So that's us told, huh? Anyone who's ever scraped stuck orzo off the bottom of a too-small pot might take issue with number 5, but I guess there's a difference between "cooking" and "cleaning up." And I'm intrigued by number 6: "... When you soak beans in salt water, sodium ions end up replacing some of the magnesium and calcium, effectively softening the skins. Your beans come out creamier, better seasoned, and have a much smaller likelihood of exploding while cooking ...." That's worth a try.

We welcome readers to submit letters regarding articles and content in Orlando Weekly. Letters should be a minimum of 150 words, refer to content that has appeared on Orlando Weekly, and must include the writer's full name, address, and phone number for verification purposes. No attachments will be considered. Writers of letters selected for publication will be notified via email. Letters may be edited and shortened for space.

Email us at feedback@orlandoweekly.com.

Support Local Journalism.
Join the Orlando Weekly Press Club

Local journalism is information. Information is power. And we believe everyone deserves access to accurate independent coverage of their community and state. Our readers helped us continue this coverage in 2020, and we are so grateful for the support.

Help us keep this coverage going in 2021. Whether it's a one-time acknowledgement of this article or an ongoing membership pledge, your support goes to local-based reporting from our small but mighty team.

Join the Orlando Weekly Press Club for as little as $5 a month.