Everyone loves food. There are two main reasons for this – it keeps us alive and it tastes so damn good. Also, cooking can be rather fun. If you love to cook, you’ve probably heard a lot of different tales about certain foods and recipes. There are plenty of facts and tips you should definitely consider in order to improve your cooking skills. However, there are also a lot of myths you should simply disregard.
Today, we are going to talk about the most common cooking myths you should not take too seriously when preparing your meals.
Here’s what they are.
Remove The Skin Before Cooking Chicken
This is one of the most common cooking myths out there. It originates from the time when old-school cardiologists thought that eating chicken skin causes high cholesterol and blood pressure. This is one of many examples where certain myths were busted simply because of the improvement that happened in the world of science. Anyhow, considering the fact that these two health conditions are the two leading causes of natural death, other than diabetes, it’s easy to see why people stopped eating chicken skin.
Experts discovered that the chicken skin does not cause high cholesterol simply because it is not made of saturated fat. The fat you find in chicken skin is the same kind you can find in olive oil and almonds. Therefore, it’s rather healthy, provided that you don’t eat a lot of it on a daily basis. Bottom line, don’t remove the chicken skin next time you prepare this delicious bird. Enjoy the delicious crunchiness without worrying about your cholesterol.
The Red Liquid From Rare Steaks Is Blood
If you love eating rare steaks, but you are disgusted by the red liquid oozing from the meat as you cut it, don’t be. That liquid is not actually blood. This might be confusing since it looks rather bloody, but that’s just a myth. The red liquid from a rare steak is nothing more than myoglobin. In case you are not familiar with this term, myoglobin is a red-pigmented protein found in muscles.
The only reason you can’t see the red liquid when cutting through a well-done steak is the fact that myoglobin darkens as the meat cooks. Therefore, if you restrained yourself from eating rare steaks just because you thought they were bloody, you don’t have to do that anymore.
Frozen And Canned Vegetables Contain Fewer Nutrients Than Fresh Ones
This is probably one of the most famous cooking myths known to cooks. You probably heard this one from your grandma who has her own garden and doesn’t think that frozen and canned vegetables are good for you. Well, as a matter of fact, vegetables that are meant to be frozen or canned are processed rather quickly after being picked. This means they retain most of their nutrients and vitamins. On the other hand, the fresh vegetables that sit at the market for days are not that fresh. Therefore, if you don’t have your own garden, it’s okay to buy frozen and canned vegetables. This food will provide you with all the vitamins you need in order to stay healthy.There you go, folks. These are the three cooking myths you should disregard next time you are in your kitchen preparing a meal. If you are after more mythbusting, I found this infographic by Compare the Market that quickly goes through the validity of common old wives tales.
