Debunked: 10 Cooking Myths You Need to Stop Believing (Part 2)

Drop food on the floor? Use soap on cast iron? Sweet potatoes vs. regular ones? Let’s separate fact from fiction in Part 2 of our myth-busting blog series! Your kitchen confidence awaits.

Welcome back, foodies! If you thought Part 1 of our myth-busting series (Busted: The Truth About Cooking Myths That Are Ruining Your Recipes) was a tasty morsel, get ready to sink your teeth into Part 2. We’re debunking ten more culinary misconceptions that have been simmering in the kitchens of lore for far too long. Grab your aprons and your sense of humour - this is going to be as enlightening as these myths are entertaining.

Cooking is as much about tradition as it is about experimentation. Yet, with traditions come tales - stories passed down through generations that, while well-meaning, aren’t always accurate. These myths can affect how we prepare meals, treat our cookware, and even view the health benefits of our favourite foods. That’s why we’re here: to separate fact from fiction and give you the confidence to tackle your recipes armed with truth. After all, understanding the science and logic behind cooking can transform your experience in the kitchen, making it more fun and less fraught with unnecessary worry.

In this second instalment, we’ll tackle some common myths that might be holding you back from culinary greatness. From cheese that’s not as natural as it seems to the infamous five-second rule, we’ll uncover the surprising realities that will have you looking at your pantry, fridge, and cooking tools in a whole new light. So, whether you’re a seasoned chef or a curious foodie, this blog is for you. Let’s dive into the delicious world of cooking myths and set the record straight!

MYTH 1: Cheddar cheese is naturally orange

Oh, cheddar, you deceptive little wedge. Despite popular belief, cheddar cheese doesn’t spring forth from cows in its sunny hue. Cheddar’s natural colour ranges from white to pale yellow. The iconic orange colour? That’s courtesy of annatto, a plant-based dye added during the cheese-making process. Annatto comes from the seeds of the achiote tree, and its slightly nutty, earthy flavour doesn’t alter the taste of the cheese but gives it that striking hue. Historically, cheesemakers added annatto to ensure a consistent colour, which originally varied based on the cow’s diet. For instance, cows grazing on beta-carotene-rich grass produced milk with a natural yellow tint, but during seasons when grass was scarce, the milk’s colour was paler. Annatto was a clever way to even out this inconsistency and make the cheese visually appealing year-round. So, no, cheddar’s not channelling its inner pumpkin. It’s all a clever illusion - a cheesy trick, if you will.

MYTH 2: Coffee sobers you up

We’ve all heard the legend: after one too many glasses of wine, a strong cup of joe will snap you out of your haze. Unfortunately, coffee isn’t a miracle worker when it comes to alcohol intoxication. While the caffeine in coffee can make you feel more alert and reduce some of the drowsiness associated with drinking, it does absolutely nothing to metabolize alcohol faster. Your liver is the only organ responsible for breaking down alcohol, and it works at a steady pace of roughly one standard drink per hour. Drinking coffee while intoxicated might trick your brain into thinking you’re more sober than you actually are, which can be dangerous. The real cure for a hangover or drunkenness? Time (and maybe some water to stay hydrated). So, while coffee is great for perking you up on a sleepy morning, it’s not the magical antidote for a night of overindulgence.

MYTH 3: You can’t cook tomatoes in a cast iron pot

The tomato’s tangy acidity has cast a shadow over the reputation of cast iron. But here’s the scoop: you can cook tomatoes in a cast iron pot, especially if it’s well-seasoned. That seasoning creates a protective layer that prevents the acidic tomato juice from interacting with the metal. When properly seasoned, the oil baked into the cast iron forms a nonstick and nonreactive barrier. This means your cast iron can handle short stints of tomato-based dishes without any issue. However, if your pan’s seasoning is patchy or thin, prolonged cooking of acidic foods might erode the seasoning and result in a metallic tang. To avoid this, use a well-maintained pan and don’t simmer your marinara for hours on end. And remember, after cooking, clean and re-season your skillet to keep it in top shape. Your Bolognese will thank you, and so will your skillet for the TLC.

MYTH 4: You can’t use soap on a cast iron skillet

Speaking of cast iron, let’s address this sudsy debate. Somewhere along the line, someone decided that soap would annihilate a skillet’s seasoning. The truth? Modern dish soaps aren’t abrasive enough to strip well-established seasoning. While you shouldn’t soak your skillet in soap overnight, a quick wash with mild detergent won’t hurt a thing. In fact, it’s a great way to clean away residue or stuck-on food particles without harming your pan. What’s crucial is how you treat your skillet after washing. Be sure to dry it thoroughly, as moisture is cast iron’s mortal enemy since it can lead to rust. Once dry, reapply a thin layer of oil to maintain its seasoning and keep it in prime cooking condition. No need to fear the bubbles - soap is your skillet’s friend, not foe, when used responsibly.

MYTH 5: Carrots can improve your eyesight

This myth traces back to World War II propaganda, where British intelligence claimed their ace pilots owed their sharp night vision to carrot consumption. The story was a clever ruse to hide the use of radar technology, but it ended up embedding itself in popular culture. While it’s true that carrots are rich in beta-carotene, which your body converts into vitamin A, essential for maintaining healthy vision, eating carrots won’t give you superhuman sight. Vitamin A deficiency can lead to vision problems, but for those with adequate levels, extra carrots won’t improve your eyesight beyond normal levels. Sorry, Bugs Bunny - your glasses aren’t going anywhere. Instead of relying solely on carrots, maintain a balanced diet rich in leafy greens, fish, and other vitamin-packed foods to keep your peepers in tip-top shape.

MYTH 6: Egg yolks raise your cholesterol

Egg yolks have been unfairly maligned for decades, often branded as a heart-health hazard due to their cholesterol content. While it’s true that egg yolks contain dietary cholesterol, research has shown that this type of cholesterol doesn’t have as much impact on your blood cholesterol levels as once believed. The real culprits for raising LDL (bad) cholesterol are saturated and trans fats, not the humble egg yolk. In fact, eggs are nutritional powerhouses, packed with high-quality protein, essential vitamins like B12 and D, and healthy fats. They’re also a great source of choline, an important nutrient for brain health. Recent studies have even suggested that eating eggs in moderation as part of a balanced diet has little to no effect on heart health for most people. So, go ahead and enjoy that sunny-side-up breakfast guilt-free. Your body, and your taste buds, will thank you.

MYTH 7: Sweet potatoes are healthier than regular potatoes

Sweet potatoes have ridden the health food wave to fame, often touted as the more virtuous cousin of the regular potato. But are they truly superior? Nutritionally, both types of potatoes bring unique benefits to the table. Sweet potatoes are rich in beta-carotene, a precursor to vitamin A, making them a great choice for immune and eye health. Regular potatoes, on the other hand, are higher in potassium, which supports muscle function and heart health, and contain slightly fewer calories. What really determines the health factor, however, is preparation. A baked sweet potato is indeed a nutritious powerhouse, but so is a roasted regular potato. On the flip side, deep-fried sweet potato fries smothered in marshmallows won’t do your health any favours. The key is moderation and preparation - so pick your potato and enjoy it mindfully.

MYTH 8: It’s okay to eat food you’ve dropped on the floor, as long as you pick it up within 5 seconds

Ah, the infamous five-second rule, a comforting notion that germs abide by human-made rules. Unfortunately, bacteria aren’t checking their watches. The moment food hits the floor, it can pick up germs. Factors like the type of surface and the food’s texture play significant roles. A dry cracker on a clean kitchen countertop? Likely low risk. A sticky jelly donut on a public bathroom floor? High risk. While it’s true that some surfaces transfer fewer bacteria than others, it’s safer to err on the side of caution. When in doubt, toss it out - or share it with your pet, who may be more resilient to such culinary adventures.

MYTH 9: Vegetarians don’t need to worry about food poisoning

It’s a common misconception that vegetarians are immune to foodborne illnesses. The truth is, plant-based foods can harbour harmful bacteria just like animal products can. Raw sprouts, for instance, are a notorious breeding ground for bacteria such as Salmonella and E. coli due to the warm, moist conditions in which they grow. Leafy greens and pre-cut fruits can also pose risks if they’re not washed or stored properly. And let’s not forget improperly cooked or stored plant-based proteins like tofu or tempeh. Food safety is a universal concern, regardless of dietary preference. Always wash your produce, store items at the right temperature, and practice good kitchen hygiene to keep your meals safe and your stomach happy.

MYTH 10: Organic foods are safe to eat without washing

The word “organic” might conjure images of pristine, fresh-from-the-farm produce, but it doesn’t mean your food is pre-washed or free from contaminants. Organic farming avoids synthetic pesticides and fertilizers, but that doesn’t eliminate exposure to dirt, bacteria, or bugs during harvesting, packing, or transport. Organic produce can still come into contact with natural fertilizers like manure, which can carry harmful bacteria. To ensure safety, rinse all produce under running water and use a produce brush for items with tough skins like potatoes or cucumbers. Washing your fruits and veggies is a simple step that goes a long way in protecting you from foodborne illnesses - organic or not.

Conclusion

Cooking myths are like stubborn stains on your favourite apron - they might linger for years, but with the right knowledge, you can wipe them clean. As we’ve explored in this second part of our myth-busting series, not everything you hear in the kitchen is gospel truth. From the colour of cheddar cheese to the realities of vegetarian food safety, these debunked myths offer a refreshing perspective on how we approach cooking, eating, and even cleaning.

Why does this matter? Because understanding the truth empowers you to make better choices, avoid unnecessary stress, and embrace the joy of cooking with confidence. Whether it’s fearlessly washing your cast iron skillet or indulging in eggs with your breakfast, each myth debunked is a step toward culinary freedom.

So, the next time someone insists coffee will miraculously erase the effects of a late-night party, you’ll know better, and you’ll have the facts to back it up. Keep experimenting, keep questioning, and most importantly, keep enjoying the delicious art of cooking. After all, the best recipe for success is a dash of curiosity, a sprinkle of knowledge, and a generous helping of fun.