5 “culinary myths” that only inexperienced housewives believe

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Among the many culinary tips and tricks, you should learn to distinguish the so-called myths. Let's talk about the five most incredible myths born by inexperienced cooks.

Myth #1

The ready-made pasta must be washed with cold water before serving. If you are going to serve the pasta immediately, then it is correct to put a piece of butter. But when you plan to leave the pasta for later, you can wash it, then add butter and mix.

Myth #2

There is an opinion that salt water boils faster. For comparison, fresh water boils after reaching a temperature of 100 degrees Celsius, and salt water at 99 – a small difference.

Myth #3

Chicken skin is a supplier of cholesterol and other harmful substances . But, as Harvard University researchers proved, this product can be compared to olive oil and nuts in terms of usefulness.

Myth #4

If pink-red juice oozes from the meat, it is a must necessarily blood. In fact, it is a harmless myoglobin or pigmented protein of muscle tissue. Therefore, you can eat medium-roasted meat without fear or prejudice.

Myth #5

Vegetables lose almost all useful substances as a result of heat treatment, which is what most vegans and vegetarians believe. . In fact, vitamins A, D, E, K are practically not destroyed during frying, cooking or quenching. Vitamins of groups B and vitamin C remain 40% in vegetables, and 60% pass into the broth. Irreversible losses of vitamin C amount to only 10%.