While ice cream technology has certainly advanced in the past few hundred years, the basic recipes geared toward the home cook are pretty much what they've always been. That means old myths about making ice cream have never been questioned, and newly fashionable fancy foodists are spouting a lot of nonsense with no one holding them accountable. Today we put those myths to bed.
'myth' on Serious Eats
Whatever the reason you started drinking tea, chances are you have some questions about it. Fortunately there are many, many sources out there that simplify the vast world of tea into digestible nuggets of knowledge. Unfortunately, a lot of those sources—often the very companies selling you their tea—get some basic points pretty wrong.
It's common to hear that olive oil shouldn't be subjected to high-heat cooking applications like deep frying and searing because of its low smoke point. But does the science back that idea up? We looked into the existing research and did some taste tests of our own to find out from both a health and flavor perspective.
The world of pie making abounds in myth, legend, tradition, tall tales, short tales, and other manner of never-been-blind-tested theory. And while learning at your grandmother's (or grandfather's) knee may lead you to excellent pie crust, you're more than likely to pick up a couple of bad habits and un-truths along the way. Today we're going to look at a some of the most common myths in the land of pie crust, poke a few holes in those theories, and come away with some better recipes in the end. Are you ready?
Most people say to cook with a wine you'd be willing to drink, but is that always true? We tested all kinds of wine, from cheap to expensive, light to big—and even flawed—to find out what matters and when.
There's a mysterious, myth-packed lore when it comes to cast iron pans. On the one hand there's the folks who claim you've got to treat your cast iron cookware like a delicate little flower. On the other, there's the macho types who chime in with their my cast iron is hella non-stick or goddam, does my pan heat evenly! In the world of cast iron, there are unfounded, untested claims left right and center. It's time to put a few of those myths to rest.
Cooks are often told that even the tiniest bit of yolk or fat in egg whites will prevent them from whipping properly. Is it true? We put this common piece of kitchen lore to the test.
I've heard chefs on TV and in books say that combining both oil and butter in a skillet when you sauté lets you heat the butter to a higher temperature without smoking. Is there any truth in this?
Many recipes instruct you to add garlic to the pan only after the onion has already cooked for a few minutes. Why is that? And why can't you just add them both at the same time? We ran some tests to find out.
I've spent my whole life soaking black beans before cooking them just like every other bean around. But Russ Parsons of the L.A. Times recently chastised me for it, claiming that un-soaked black beans are better in almost every way. I put it to the test, comparing soaked and un-soaked beans for flavor, texture, color, ease of preparation, and, er, digestibility. Guess which method came out on top?
The rules of vegetable blanching say to use a big pot of water, salt, and then shock in ice water. Is any of this true? We tried a series of tests to find out which you should do and which you should forget.
Are decaf drinkers really so teaseworthy? Does drip coffee really have less caffeine than espresso? Today we debunk five common coffee myths.
"I've seen a number of recipes in magazines, newspaper, and online recently that say that soaking shucked corn in salt and sugar water before grilling will make it plumper and juicier. Is this true?"
I'm not generally a negative person, and my normal reaction to seeing misinformation spread through the internet is to simply try and dilute it by spreading some verity and beauty—I've produced more than my share of articles about how to grill steaks (baked up and backed up by real science and research, no less!) in the name of truth and pageviews, and if you want to take a look at those, you can scroll on down to the bottom of this article for some links. But today, I'm fighting back for once. We're going to put to rest seven of the most stubborn myths about grilling steaks, and hopefully come out the other end as better—or at the very least, slightly less frustrated—people.