Busted! The Truth About Cooking Myths That May Be Ruining Your Recipes

Think you know everything there is to know about your kitchen?

Think again!

Join me as we debunk common cooking myths.

From searing steaks to salting pasta water, we’re uncovering the truth behind 10 common cooking myths that may have been holding your recipes hostage. Whether you’re a seasoned chef or a beginner baker, this post will have you rethinking some of the things you thought you knew about cooking. Your kitchen skills are about to level up!

If you’ve ever found yourself in the middle of a culinary disaster wondering, Why isn’t this working? chances are you’ve fallen victim to a cooking myth. These pesky little nuggets of misinformation have been passed down through generations, whispered by well-meaning grandmothers, or amplified by questionable internet sources. But fear not!

Today, we’re setting the record straight, in Part 1 of our Myth Busting series, so you can cook with confidence – a just a little bit of sass. Grab your spatula and let’s get myth-busting!

MYTH 1: Searing meat seals in the juices.

Let’s start with a bog one! The culinary world is full of dramatic claims, and this myth might be the biggest diva of them all. The idea that searing a steak or roast locks in moisture is as false as thinking soufflés are easy to make on your first try. The sizzling sound of meat hitting a hot pan is pure kitchen magic. But the claim that searing locks in juices? Total myth. This long-held belief dates to the 19th century, but modern cooking science has debunked it thoroughly.

Searing meat doesn’t seal anything in. Rather, it creates a flavourful crust through the Maillard reaction, where amino acids and sugars form rich, caramelized flavours. However, it does nothing to “seal” juices inside. In fact, meat will lose moisture whether it’s seared or not - it’s simply a natural part of cooking. The key to juicy meat isn’t searing; it’s proper cooking technique. Use a meat thermometer to ensure you hit the right internal temperature, and always let meat rest after cooking. Resting allows the juices to redistribute, so they stay in the meat instead of spilling onto your plate. While searing is a crucial step for adding flavour and texture, don’t rely on it for juiciness. Instead, think of it as the opening act for a perfectly cooked, mouthwatering dish. So, go ahead and sear, but don’t expect miracles. And for goodness’ sake, let your meat rest after cooking to keep it juicy!

There's no need for oil in your pasta water.

MYTH 2: Cooking oil stops pasta from sticking.

Ah, the old drizzle of oil in the pasta water trick - a culinary myth, that we’ve being hearing ever since we first put on our aprons, which refuses to die. The theory is simple: adding oil to boiling water prevents pasta from sticking together. But here's the truth: oil and water don’t mix. The oil floats on top, doing absolutely nothing for the pasta swirling below. What really keeps pasta from clumping? Stirring!

During the first few minutes of boiling, pasta releases starch into the water. This starch can act like glue, binding strands together if you don’t stir. A quick swirl with a spoon or fork is far more effective than any amount of oil. Now, if you did any cooking at school, you’ll also have been told that you should NEVER stir pasta so what’s a chef to do? Well, I don’t have any scientific facts to give you about stirring versus not stirring, but here’s what decades of cooking experience have taught me:

1.     Stirring helps distribute heat evenly so the pasta cooks uniformly. This ensures you don’t have some stands of linguini or spaghetti (insert your favourite pasta here) being cooked through while other strands are still raw. 

2. Stir the pasta as soon as you add it to the pot to break up any clumps. Pasta is more likely to stick together before the starches are released into the water. 

3. Once you have given it the initial stir, stir the pasta every couple of minutes to keep it from sticking. You don’t need to stir it constantly, but you do want to keep it cooking evenly. 

Now let’s address the bigger issue: oil can do more harm than good. Once you drain the pasta, the residual oil creates a slick coating that prevents sauces from clinging properly. The result? Bland, slippery noodles.

Instead of reaching for the olive oil, focus on stirring regularly and using plenty of water to dilute the starches. And always toss your pasta with sauce before serving.

Bonus tip: save some pasta water! The starchy liquid is a secret weapon for creating silky, restaurant-quality sauces.

MYTH 3: You need to rinse your chicken before cooking it.

It’s a habit that’s been drilled into many of us: rinse your chicken under the tap to wash away bacteria. While it sounds like good hygiene, it’s one of the most dangerous myths in cooking. Washing raw chicken doesn’t eliminate bacteria; it spreads them. Water droplets can splatter up to three feet from your sink, carrying germs like Salmonella and Campylobacter onto counters, cutting boards, utensils, and anything else in their path.

The only way to make chicken safe is proper cooking. Heating it to an internal temperature of 75°C kills all harmful bacteria. Skipping the rinse not only reduces the risk of cross-contamination but also saves you time and effort scrubbing your kitchen surfaces. If the thought of cooking unwashed chicken feels weird, remember that any surface grime is neutralized during cooking. For peace of mind, pat the chicken dry with paper towels before seasoning. This also helps achieve better browning, as moisture is the enemy of crispy skin.

So, the next time you’re tempted to give your chicken a pre-cooking shower, resist the urge. Your sink - and stomach - will thank you.

The alcohol used to flambé your food doesn't evaporate when cooking.

MYTH 4: Alcohol cooks off completely when heated.

Ever added wine to a simmering pot and assumed the alcohol vanished into thin air? Think again. The idea that heat evaporates all alcohol in cooking is only partially true. The amount of alcohol that remains depends on the cooking method, temperature, and duration. For example, flambéing burns off only about 25% of the alcohol, while simmering a stew for two hours can reduce it by up to 90%. However, in dishes cooked for shorter periods, like a quick pan sauce or deglaze, up to 75% of the alcohol can linger. This means your boozy tiramisu or bourbon-glazed carrots might pack more punch than you realize.

Does this mean you should avoid cooking with alcohol? Not at all! It adds incredible depth and complexity to dishes. However, if you’re cooking for someone who avoids alcohol for personal or dietary reasons, consider alternatives like broth, juice, or vinegar. For desserts, non-alcoholic extracts can replicate flavours without the buzz. In short, don’t assume your coq au vin is 100% sober. And if you’re serving kids or guests with restrictions, take a little extra care to swop in alcohol-free options.

MYTH 5: Add salt to water so it boils faster.

When your pasta cravings hit, every second counts. So, the claim that adding salt to water speeds up boiling seems like a dream come true. Sadly, science has other plans. While salt does raise the boiling point of water, the change is so tiny that it’s not worth the hype. But if you want to know exactly how much salt you need to raise the temperature – here it is…

If you add 20g (or 4 teaspoons) of salt to 5L of water, instead of boiling at 100° C, your water will boil at 100.04° C.

Why, then, should you add salt to boiling water? For flavour! Unsalted pasta is bland, and once cooked, there’s no way to season it evenly. By salting the water generously, you infuse the pasta with flavour as it cooks. Think of it as a blank canvas soaking up its first layer of seasoning. So, while salted water won’t win you a race against the clock, it will win you compliments on your pasta dishes. Priorities, right?

The heat is in the pith, not the seeds, of a chilli.

MYTH 6: The heat in a chili is in the seeds.

If you’ve ever carefully scraped the seeds out of a chili pepper to tame its heat, you’ve been slightly misled. And I’ll admit, until recently, this was one I believed whole-heartedly. While seeds do carry some heat, the fiery culprit is the pith - the white membrane that holds the seeds in place.

Capsaicin, the compound responsible for chili peppers’ heat, is concentrated in the pith. The seeds can pick up some spiciness because they’re in contact with the pith, but they’re not the primary source. To adjust the heat of your dish, focus on how much of the pith you remove. For mild heat, use a small knife to carefully scrape away the membrane. For full spice power, chop up the entire pepper. And remember, different peppers have different heat levels. Bell peppers are sweet and mild, while habaneros pack a serious punch.

Bonus tip: Wear gloves when handling hot peppers to avoid any accidental chili-eye incidents. Trust me, it’s not worth the risk.

MYTH 7: “You should never soak mushrooms.”

Mushrooms are often treated like delicate sponges that will absorb water and turn mushy if soaked. While it’s true that mushrooms are porous, soaking them won’t ruin your dish. Mushrooms only absorb a tiny amount of water, even after a long soak.

What’s more important is how you cook them. Mushrooms release a lot of water naturally, so high heat is key to getting that golden, caramelised flavour. A quick rinse or soak is perfectly fine for cleaning dirt off mushrooms, especially if they’re particularly grimy. Just pat them dry before cooking to avoid excess moisture in the pan.

So, if you’ve been painstakingly wiping each mushroom with a damp cloth, give yourself a break. A quick soak won’t hurt, and it’ll save you time.

That's not blood on your plate.

MYTH 8: The red juice from your steak is blood.

Cutting into a steak and seeing red juices might make some people uneasy, but rest assured, it’s not blood. The red liquid is a mixture of water and myoglobin, a protein that stores oxygen in muscle tissue. Myoglobin turns red when exposed to oxygen, which is why it looks like blood. By the time meat reaches your plate, most of the actual blood is long gone, drained during processing. The red juices are completely safe and contribute to the meat’s flavour and moisture. If you want to reduce the amount of liquid on your plate, let your steak rest for a few minutes after cooking. This allows the juices to redistribute throughout the meat, resulting in a more tender, flavourful bite.

MYTH 9: Decaf coffee is caffeine-free.

Decaf coffee is often marketed as a caffeine-free alternative, but the truth is in the fine print. Decaffeination removes most of the caffeine, but not all of it. Depending on the brand and process, a cup of decaf can still contain 2–5mg of caffeine, or more in some cases.

For comparison, a regular cup of coffee has about 95mg, so decaf is significantly lower. However, if you’re extremely sensitive to caffeine or avoiding it entirely, even trace amounts can make a difference. To truly go caffeine-free, opt for herbal teas like chamomile or rooibos. And if you’re drinking decaf thinking it’s a health hack, just enjoy it for what it is - gentler pick-me-up, but not a caffeine-free guarantee.

Whether you use plastic or wooden plastic chopping boards, its imperative that you keep them clean.

MYTH 10: Plastic chopping boards are safer than wooden ones.

Plastic chopping boards have a reputation for being more hygienic than wooden ones, but the reality is more nuanced. While plastic is easier to sanitize in a dishwasher, it also develops deep grooves over time where bacteria can hide.

Wooden boards, on the other hand, are naturally antimicrobial. Studies (cited by the National Library of Medicine) have shown that bacteria don’t survive as long on wood, as it absorbs moisture and traps bacteria below the surface, where they die off.

The bottom line? Both types can be safe if properly maintained. Replace deeply scarred plastic boards and regularly oil wooden ones to keep them in good shape. Ultimately, the key to food safety isn’t the material—it’s how well you clean and care for your tools. The USDA Food Safety and Inspection Service recommends: “To keep all cutting boards clean, wash them with hot, soapy water after each use; then rinse with clear water and air dry or pat dry with clean paper towels.” 

Why Busting Cooking Myths Matters

Misinformation in the kitchen can lead to wasted time, wasted food, and, let’s face it, wasted wine (the true tragedy). By debunking these myths, we’re freeing you to cook confidently and creatively, especially if you join the crew at Sam’s Gourmet Gathering – the membership to make cooking fun and easy while elevating your game in the kitchen.

So, the next time someone tries to convince you that your soufflé will deflate if you open the oven for half a second (spoiler: it won’t, but more about that in Part 2 of our Myth Busting series coming in January 2025), you can nod politely and carry on. And if you’re still feeling unsure, just remember: cooking is a journey, not a race. Mistakes are how the best recipes are born.

Engage and Share!

Do you have a favourite cooking myth- or one you’re still not sure about?

Share it in the comments below, and let’s bust it together. Don’t forget to bookmark this post for when your know-it-all cousin tries to lecture you on boiling eggs.

And hey, if this post saved your kitchen sanity, share it with your friends! Who knows - you might save someone from the heartbreak of soggy pasta or tasteless chicken.

Stay curious, keep experimenting, and remember: at Sam’s Gourmet Gathering, we’re here to make every meal extraordinary.

PS: If you want to join our membership, at a DISCOUNTED RATE – email DISCOUNT35 to samsgourmetgathering@gmail.com by midnight (South African Standard Time) tomorrow (November 30, 2024) and we’ll send you a discount coupon for 35% off selected membership packages.