Cooking Myths?

Posted by PumpkinBear, July 27, 2009 at 10:34 PM

The other day while making a Béchamel sauce I started thinking about how I used to be terrified of making Béchamel because cooking shows had led me to believe that they're both easy to burn and that they "break easily." Both of which have never happened to me.

It got me thinking about other things you hear on just about every cooking show in existance. For example, your phyllo dough will dry out if you don't cover it with a moist towel. That's never happened to me either, you just have to work quickly enough. There's also that thing about cutting puff pastry a certain way or else it won't puff up. I treat puff pastry like crap and it always puffs up and is golden brown and delicious. Also, there's that whole thing about "cleaning" the chicken- and by that they mean "washing" it. All they do is run it under water, how is that cleaning it? As far as I can see, all it's doing is making the chicken wet- which is why I never do it.

I'm sure this type of advice is given with the best of intentions, but a lot of the techniques or advice I encounter on cooking shows seems unnecessary and not doing the advice has never affected my food negatively.

Can anyone else think of any other cooking advice that doesn't fit in with their personal experiences?

Post a Comment Favorite this!  (0)