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Unlike urban legends, cooking myths tend to sound pretty convincing. (Ever heard of any of these about poached eggs?) Many have been written in cookbooks and passed down for generations, so you’d think they’d have to be true, right? Wrong. Let’s separate fact from fiction as we debunk the most popular cooking myths. Read on to see if you’ve been fooled by some of these-I know I have!
Myth #1: Alcohol burns off when cooked.
It’s common knowledge that alcohol burns off from heat, leaving behind only the flavor of the liquid itself. Is it true? Yes. No. Maybe.
Reality: Heat does reduce alcohol’s potency (so you’re not getting anyone drunk with Grandma’s famous rum cake recipe), but the alcohol doesn’t completely cook away. It will if you heat it long enough, but that would take up to three hours in most dishes.
Myth #2: Hard boiled eggs are easier to peel if you add vinegar to the water.
There are a lot of tips out there for making hard-boiled eggs easier to peel. I’ve tried every trick in the book, from using acidulated water (the kind with vinegar added) to poking holes in the shells and everything in between.
Reality: It boils down to water temperature. Start your eggs in boiling water and you’ll make a better hard-boiled egg that’s also easier to peel. And when you’re finished, use ’em up in with these recipes that call for hard-boiled eggs.
Myth #3: Salted water boils faster.
I actually remember my mother telling me this when I learned to cook: “Don’t forget to add salt to the water or it’ll take forever to boil” (right after she told me a watched pot never boils).
Reality: Adding salt raises the boiling point of the water, so it does make your water hotter but it’s not going to boil any faster. The main reason to use salted water is to season the food you’re cooking in it.
Myth #4: Rinse your pasta to stop the cooking process.
Some things need a rinse or an ice bath to prevent them from overcooking (like blanched vegetables or hard-boiled eggs). The question is, will pasta overcook if you don’t rinse it in cold water?
Reality: Pasta doesn’t have much carryover cooking, so there is no need to cool it down before tossing it in hot sauce. Rinsing pasta actually does some damage by removing the starchy coating that helps the sauce stick to it. The only reason you may want to rinse your pasta is to cool it down for pasta salad.
Myth #5: Cooking removes nutrients from vegetables.
Many people believe that eating vegetables raw is the best way to get their nutrients. If you expose the vegetable to heat, the vitamins and minerals will break down and make the vegetable less healthy, the thinking goes.
Reality: Most vitamins are not too much affected by heat from boiling or steaming, and cooking vegetables might actually make some of them easier to digest. Boiling water-soluble vitamins (like vitamin C and B) does remove some nutrients into the water, but most remain.
Myth #6: Lard is unhealthy.
Even the word itself-lard-is off-putting to most people. At one point, I started calling it “pork butter” on my restaurant’s menu to prevent that “Eww, gross” reaction.
Reality: Lard has less saturated fat and cholesterol than butter, and unlike partially hydrogenated vegetable oils it has no trans fat. Lard makes the best pie crusts and tortillas, so don’t be afraid to use it! (Or use olive oil for super convenient tortillas).
Myth #7: Searing meat seals in the juices.
I’ve heard this one over and over (and believed it for a while). Every TV personality will tell you this, making it so commonly known it’s impossible that it’s a myth…
Reality: According to Harold McGee, food scientist extraordinaire and author of On Food and Cooking, searing meat actually forces it to lose moisture, making the meat less juicy. Searing does produce a delicious crust and creates texture, but the best way to seal in the juices is to rest your meat for five minutes before slicing.
Myth #8: Marinades tenderize meat.
Marinades are really common, especially for tough cuts of meat. But do the acidic components of the marinade really make the meat more tender?
Reality: It’s true that acidic ingredients denature proteins (change their structure), but most marinades don’t actually penetrate deeper than the meat’s surface. The real reason to use a marinade is to flavor your food and help it retain moisture.
Now that we’ve debunked the most common “mythconceptions,” it’s time to put your knowledge to work. Start by making the best homemade pasta or a big, juicy steak like the ones below!
Try These Grilled, Juicy Steak Recipes
Key West Flank SteakMy husband, Jason, is the cook in our family and this is his recipe. Inspired by his Colombian roots and our visits to Key West, Jason marinates steak in onion, cilantro, limes and oil until searing it off on the grill. Sometimes we grill extra lime and onion slices alongside. —Gretchen Ospina, Columbia Heights, Minnesota
By the way, here's
how to cook medium-rare steak the right way.
Easy Marinated Grilled Flank SteakFriends shared this three-ingredient marinade years ago, and it’s been a favorite since. After marinating, all I have to do is grill the steak for about 7 minutes and then I have a delicious, hearty meal. So easy! —Gretchen Ospina, Columbia Heights, Minnesota. If you're new to grilling steak, make sure you check out our
guide to perfectly grilling steak before you get started.
Grilled Peppered SteaksI once wanted a peppered steak for supper, so I tossed together a rub of coarsely ground pepper, garlic salt, onion salt and paprika for this grilled
steak recipe. My family thoroughly enjoyed it.—Stephanie Moon, Boise, Idaho.
Grilled Steak PinwheelsI've been serving this rolled streak with bacon, mushrooms, green onions, basil and chives to family and friends for 20 years. The rolls come together in a snap and only take about 6 minutes to grill. —Mary Hills, Scottsdale, Arizona
Psst! Don't miss out on the best recipes for homemade
steak seasoning blends.
Chocolate-Chipotle Sirloin SteakLooking to do something a little different with grilled sirloin? Add a smoky heat and chocolaty rich color with this easy Worcestershire sauce, chipotle peppers, baking cocoa, brown sugar and salt rub. After marinating for about 2 hours, grill the sirloin for 10 minutes on each side. And that's it! —Healthy Cooking Test Kitchen
Learn how to repurpose last night's dinner into one of these amazing
leftover steak recipes.
Spicy Flank SteakThe cool and creamy sour cream sauce in this recipe is a wonderful accompaniment to the spicy steak. If you prefer, you can grill the steak over medium-high heat for 4-5 minutes on each side rather than broiling. —Taste of Home Test Kitchen
Simple Grilled Steak FajitasAfter moving to a new state with two toddlers in tow, I came up with effortless fajitas. All you have to do is rub the steak with seasonings, grill the onions, peppers and steak for about 5 minutes on each side and dinner is ready.—Shannen Mahoney, Odessa, Missouri
Grilled Ribeye with Garlic Blue Cheese Mustard SauceThis mustard and blue cheese sauce is slowly simmered with half-and-half and garlic for a delicious addition to a grilled steak. My husband and I make this recipe to celebrate our anniversary each year! —Ashley Lecker, Green Bay, Wisconsin
Steak with Chipotle-Lime ChimichurriSteak gets a flavor kick from chimichurri, which is a blend of parsley, cilantro, red onion, chipotle peppers, garlic, vinegar, lime, oregano and oil. Paired with a simple grilled steak, this herby recipe makes a wonderful summer dinner. —Laureen Pittman, Riverside, California
Grilled Marinated RibeyesThese juicy steaks are a favorite meal of ours when we go camping. Let them sit in this tangy marinade of barbecue sauce, Worcestershire sauce, steak sauce, soy sauce, hot pepper sauce, vinegar and seasonings, overnight and you've got a hearty dinner ready to grill up the next day. —Louise Graybiel, Toronto, Ontario
Flank Steak with Cilantro Salsa VerdeEven though steak is always a winner in our house, to make it even more special I add salsa verde and top with freshly chopped tomato and avocado. —Lily Julow, Lawrenceville, Georgia
Garlic Grilled SteaksTake steak to new flavor heights by basting your choice of cuts with an amazing garlicky blend of salt and pepper, oil, lemon juice and Worcestershire sauce. Just grill the steaks for about 6 minutes on each side before basting for a mouthwatering change of taste at your next outdoor gathering. —Taste of Home Test Kitchen
Grilled Onion & Skirt Steak TacosI grew up watching my grandmother and mother in the kitchen. My grandparents came from Mexico, and this steak marinated in beer and lime juice honors their passion for cooking. After marinating, all I have to do is grill the steak and spring onions for a few minutes for a dinner that's just as good as grandma used to make. —Adan Franco, Milwaukee, Wisconsin
Chili-Rubbed Steak with Black Bean SaladBusy weeknights don't stop my husband from firing up the grill. This meal-in-one comes together fast with a simple spice rub, steak that grills up in minutes and ready-made rice.—Naylet LaRochelle, Miami, Florida
Hash Brown-Topped SteakMy husband and I enjoy cooking together. One night, we were craving grilled steak and cheese-stuffed baked potatoes, but we didn't want to wait for the potatoes to cook. Here's what we invented instead. After grilling the steak and sauteeing cheesy hashbrowns, we combined the two for a hearty meal. —Judy Armstrong, Prairieville, Louisiana
Easy Marinated Flank SteakI got this marinade recipe from a friend's collection many years ago. It's a must when we're having company, and I love how easily the marinate and grilling is. —Debbie Bonczek, Tariffville, Connecticut
Caribbean Grilled RibeyesI made this mind-blowing steak with my father-in-law in mind. It involves marinating the steak in a mix of honey, jerk seasoning, habanero and Dr. Pepper—yes, Dr. Pepper—then throwing it on the grill. —De'Lawrence Reed, Durham, North Carolina
Flank Steak with Cilantro & Blue Cheese ButterAfter letting
flank steak marinate in a combination of citrus, honey, cider vinegar and soy sauce, I love it grill it up and serve it with the strong tang of a blue cheese butter. And my kids just love flank steak. —Gwen Wedel, Augusta, Michigan
Summer Steak KabobsThese steak kabobs not only satisfy my love of outdoor cooking, but they also feature a mouthwatering marinade, too. After tenderizing the beef in the marinade, string it on a stick with peppers, onion and squash for a well-rounded and delicious meal. . —Christi Ross, Guthrie, Texas
Southwest Steak & PotatoesFew recipes are as easy as this Southwest-inspired steak and potatoes. Simply soften the potatoes in the microwave while you season the steak. Then, grill the steak and potatoes over medium heat for about 15 minutes. And that's it! —Kenny Fisher, Lancaster, Ohio
Grilled Tender Flank SteakThis marinated steak is so moist that it will become one of your favorite ways to serve beef. You can prepare it on the grill by grilling it over medium heat for about 8-10 minutes on each side. Then it can be easily cut into thin slices. —Heather Ahrens, Columbus, Ohio
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Grilled Steaks with Marinated TomatoesThe flavor of the tomatoes improves after they marinate in a mixture of beer, raspberry vinaigrette, oil and seasonings overnight. After coating the steak in a rub made of my favorite seasonings, I grill them and top 'em with the tomatoes. Our family likes these steaks best served with cheesy potatoes or glazed green beans on the side.—Anna Davis, Half Way, Missouri
Grilled Steak and Mushroom SaladMy husband loves this pairing of lightly seasoned grilled steak, sauteed mushroom and fresh greens, especially during summertime. He says he feels like he's eating a healthy salad and getting his steak, too! I always serve it with some homemade bread.
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