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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
Flank SteakThis soy-marinated flank steak is my son's favorite. I usually slice it thinly and serve it with twice-baked potatoes and a green salad to round out the meal. Leftovers are great for French dip sandwiches. —Gayle Bucknam of Greenbank, Washington
Peppered Ribeye SteaksA true Southerner to the core, I love to cook—especially on the grill. This recipe is one of my favorites! The seasoning rub makes a wonderful marinade, and nothing beats the summertime taste of these flavorful grilled steaks! —Sharon Bickett, Chester, South Carolina
Grilled Strip SteakTake steak to new flavor heights by basting your choice of cuts with an amazing garlicky blend that requires only a few minutes to fix. It will be a mouthwatering change of taste at your next outdoor gathering. —Taste of Home Test Kitchen
Skirt SteakI developed this recipe when looking for ways to use up a bottle of Sriracha. I knew I wanted something quick and easy but with a lot of flavor. Avoid overcooking, and cut the steak across the grain for the most tender result. Flank steak can be used in place of skirt steak. —Kristen Streepey, Geneva, Illinois
Chocolate-Chipotle Sirloin SteakLooking to do something a little different with grilled sirloin? Add smoky heat and chocolaty rich color with this easy five-ingredient rub. —Taste of Home Test Kitchen
Chuck SteakThis savory chuck steak is perfect for both informal and elegant meals, with an aromatic marinade that turns this budget-friendly cut into a fantastic main course.
Chimichurri SteakSteak gets a flavor kick from chimichurri. This piquant, all-purpose herb sauce is so versatile, it complements most any grilled meat, poultry or fish. —Laureen Pittman, Riverside, California
Steak and Potato Foil PacksAs a park ranger, I've cooked a lot of meals outdoors. I often assemble a steak and potato foil pack and toss it into my backpack with some ice. Then when I set up camp, it's easy to cook over a campfire. If I'm at home, I use my grill, and the food is just as good. —Ralph Jones, San Diego, California
Summer Steak KabobsThese steak kabobs not only satisfy my love of outdoor cooking, they feature a mouthwatering marinade, too. It's terrific with chicken and pork, but I prefer it with beef because it tenderizes remarkably well. —Christi Ross, Guthrie, Texas
Teriyaki SteakMy brother-in-law, Stanley, gave me this recipe more than 30 years ago. He was an officer in the Army, and his fellow officers considered this flavorful steak a high-demand dish. —Dan Mayer, Olney, Illinois
Key West Flank SteakMy husband, Jason, is the cook in our family. This is his recipe, inspired by his Colombian roots and our visits to Key West. Sometimes we grill extra lime and onion slices alongside. Serve with sides of rice and fried plantains. —Gretchen Ospina, Columbia Heights, Minnesota
Southwest SteakLime juice tenderizes the steak while garlic, chili powder and red pepper flakes kick things up. My husband and I came up with this together as something lighter to make on the grill. —Caroline Shively, Alexandria, Virginia
Grilled Flank SteakHow to cook flank steak? Easy! Marinate it and grill or broil it! This marinated steak is so moist that it will become one of your favorite ways to serve beef. —Heather Ahrens, Columbus, Ohio
Grilled Onion & Skirt Steak TacosThese juicy skirt steak tacos feature a simple lime marinade, are grilled alongside onions, and are easy to throw together for a taco night. They're brimming with hearty flavor and are a total crowd-pleaser. Serve them with fresh lime, guac, and your favorite corn salsa.
Flat Iron Steak SaladMy steak salad with avocado and radishes is a big plate of summer deliciousness. I sometimes add dried cranberries and cherry tomatoes, but you can customize it to suit your tastes. —Marla Clark, Albuquerque, New Mexico
Grilled Skirt SteakThis fun dish is a welcome part of our family cookouts. It makes a quick and delicious steak and vegetable combo that's ideal for lunch or dinner. —Cleo Gonske, Redding, California
Grilled Ribeye with Garlic Blue Cheese Mustard SauceThis simple steak gets a big flavor boost from two of my favorites: mustard and blue cheese. My husband and I make this recipe to celebrate our anniversary each year! —Ashley Lecker, Green Bay, Wisconsin
Sweet Coffee-Rubbed RibeyesMy husband and I Iove cooking together. He's an Old West chuck-wagon enthusiast and I like cooking foods from around the world. This steak is a favorite in our household! —Kylie Hatmaker, Knoxville, Tennessee
Grilled Ribeyes with Hatch Chile ButterIn summer, succulent ribeye steaks call for my flavor-packed compound butter, swirled with Hatch chiles, cilantro, lime juice and garlic. —David Ross, Spokane Valley, Washington
Grilled Marinated RibeyesThese juicy steaks are a favorite meal of ours when we go camping. Let them sit in tangy, barbecue-inspired marinade overnight and you've got a rich and hearty dinner ready to grill up the next day. —Louise Graybiel, Toronto, Ontario
Caribbean Grilled RibeyesI made this mind-blowing steak with my father-in-law in mind. He loved it, and so did everyone else. You can serve it as part of all types of meals, but it's especially good alongside seafood. —De'Lawrence Reed, Durham, North Carolina
Grilled Steak FAQ
How long do you grill steak?
How long it takes to grill steak depends on several factors, like the steak's thickness and the desired level of doneness. Check with your steak recipe to be sure, but most 1-inch-thick steaks cook in about 8 to 10 minutes total, flipping halfway through. Use an
instant-read meat thermometer to check for doneness. For medium-rare, a thermometer should read 135°F; for medium, 140°; for medium-well, 145°.
How long should steak sit out before grilling?
Let steak sit on the counter for 30 minutes to 1 hour before grilling. Cold steak won't cook as evenly as room-temperature steak. Letting it sit out also helps to dry the meat's surface, which allows it to get a better sear.
What is the best way to cook steaks on the grill?
Most grilled steak recipes use direct heat to grill steak for about four to five minutes a side. Using
direct vs. indirect heat ensures the meat's surface gains a gorgeous charred finish. However, if you're
grilling a thick steak, it's better to use a reverse-sear method using indirect heat. Cook the steak on the cooler side of the grill so it cooks through evenly. Then, flip it onto the grill's hot side when it's about 10° away from the desired temperature. Sear it on each side to create a caramelized crust.
What is the rule of 3s for grilling steak? What is the 5-minute rule?
The rule of 3s says to cook a 1-inch-thick steak for three minutes per side over direct heat, then three minutes per side over indirect heat. For thicker, 1-1/2-inch thick steaks, the rule becomes the 4-3 rule: Four minutes per side over direct heat, then three minutes per side over indirect heat. I generally prefer to use a
meat thermometer instead of a kitchen timer, but feel free to use these methods if they're helpful!
The 5-minute rule is slightly different because it's about how long to rest steak before cutting it. You want to rest the steak for
at least five minutes before slicing it so the meat's muscle fibers can relax and the juices can redistribute within the meat. I always give myself a little more time, letting the steak rest for 10 minutes to ensure it's as juicy and tender as possible.