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.
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