Cooking Methods Debunked And what really happens during cooking

August 22, 2025

Discover which cooking methods are just myth

If ever the expression “old wives’ tale” is most apt, it can be applied to cooking as methods are passed down through the generations. Many of these ways of cooking are just myth as science now proves.

Here are some of those myths debunked.

🔥 Heat & Cooking Myths

Myth 1: Searing meat seals in the juices.
Truth: Searing triggers the Maillard reaction, which adds flavour and colour but does not seal juices. Meat still loses moisture as it cooks, regardless. The real key to juiciness is proper internal temperature and resting meat before slicing.

Myth 2: Cooking alcohol always burns off completely.
Truth: It depends on the method and time. Quick flambéing leaves ~75% of the alcohol. A stew simmered for 2 hours can still have ~10%. Only very long cooking times remove nearly all alcohol.

Myth 3: Pasta must be cooked in a huge pot of water.
Truth: As long as pasta can move around a bit and doesn’t stick, you can use less water. Stirring prevents clumping more than sheer water volume.

Myth 4: You should never cook with cold ingredients.
Truth: While room-temperature ingredients can help with some baking, for most cooking it doesn’t matter. A cold chicken breast in a hot pan won’t ruin the dish—it just takes slightly longer to cook.

🍳 Eggs & Dairy Myths

Myth 5: Adding milk makes scrambled eggs creamier.
Truth: Milk can actually water eggs down. Creaminess comes from low, gentle heat and constant stirring. Professional chefs often skip milk altogether.

Myth 6: Brown eggs are healthier than white eggs.
Truth: Shell color comes from chicken breed (white Leghorns lay white eggs; Rhode Island Reds lay brown). Nutrition depends on the hen’s diet, not shell color.

Myth 7: Raw eggs in mayonnaise or Caesar dressing are unsafe.
Truth: Pasteurized eggs are widely available and safe to eat raw. Traditional recipes rely on them for flavor and texture. The real risk comes from improperly handled eggs, not the recipe itself.

Myth 8: Eggs should be boiled in rapidly boiling water.
Truth: A gentle simmer prevents cracking and gives tender whites. A rolling boil makes whites rubbery and often causes cracks.

🥩 Meat & Protein Myths

Myth 9: You must let meat come fully to room temperature before cooking.
Truth: Thick roasts benefit a little, but for most cuts the difference is negligible. Food safety guidelines actually recommend not leaving meat out too long.

Myth 10: Flipping steak only once is the best method.
Truth: Multiple flips cook the steak more evenly and can prevent burning. Steakhouse chefs often flip frequently.

Myth 11: Pink pork is unsafe.
Truth: Pork cooked to 145°F (63°C) with a rest is safe, even if slightly pink. The old “cook until gray” rule is outdated and often leads to dry pork.

Myth 12: Chicken is done when the juices run clear.
Truth: Colour isn’t a reliable safety indicator. Use a thermometer: chicken is safe at 165°F (74°C).

🥦 Vegetables & Carbs Myths

Myth 13: Microwaving vegetables kills nutrients.
Truth: Microwaving often preserves nutrients better than boiling, because cooking time is shorter and less water leaches vitamins.

Myth 14: You need to salt beans only after cooking or they’ll toughen.
Truth: Adding salt during cooking actually seasons beans better and doesn’t make them tough. Acid (like tomatoes) is what slows softening, not salt.

Myth 15: You must rinse rice until the water runs completely clear.
Truth: Rinsing a few times is enough to remove excess surface starch. Perfection isn’t necessary.

Myth 16: Potatoes should be stored in the fridge.
Truth: Cold temperatures turn potato starches into sugars, leading to odd flavours and poor texture when cooking. Best storage: cool, dark, and ventilated space.

🍰 Baking Myths

Myth 17: Baking soda and baking powder are interchangeable.
Truth: They are chemically different. Baking soda (alkaline) needs acid to react, while baking powder already contains acid. Substituting without adjustments will ruin texture.

Myth 18: You must cream butter and sugar until it looks fluffy.
Truth: Over-creaming can trap too much air, leading to collapse. The right amount depends on the recipe.

Myth 19: Opening the oven door ruins baked goods.
Truth: Briefly opening the oven usually doesn’t matter, especially later in baking. Only very delicate soufflés or sponge cakes are at risk from sudden temperature drops.

Myth 20: Yeast dies if exposed to salt.
Truth: Salt regulates yeast activity and strengthens gluten. As long as you don’t dump salt directly onto yeast granules, it’s safe to mix them in the same dough.

🧂 General Food Myths

Myth 21: Fresh herbs are always better than dried.
Truth: Fresh herbs are great for finishing, but dried herbs (like oregano or thyme) can be stronger and better in long simmers.

Myth 22: Olive oil should never be used for frying.
Truth: While extra-virgin olive oil has a lower smoke point, it’s still fine for sautéing or shallow frying. Many Mediterranean cuisines fry with it traditionally.

Myth 23: All MSG is bad for you.
Truth: MSG is simply sodium + glutamate (an amino acid naturally found in tomatoes, cheese, and mushrooms). Scientific studies show it is safe for the general population.

Myth 24: Cutting onions only makes you cry if your knife is dull.
Truth: Sharp knives help reduce cell damage, but the sulphur compounds that cause tears will be released either way. Chilling the onion or good ventilation works better.

If you have any cooking methods that you believe are myths do let us know or if you have any useful cooking tips.

If you are interested in nutrition, read our post How to Improve your Nutrition