5 “culinary myths” that only inexperienced housewives believe in

0

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

Myth #1

Ready-made pasta must be rinsed with cold water before serving. If you are going to serve pasta to the table immediately, then it is correct to put a piece of butter. But if you plan to save the pasta for later, you can rinse 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 – there is a small difference.

Myth #3

Chicken skin is a supplier of cholesterol and other substances harmful to health. But, as researchers from Harvard University have proven, this product is comparable in usefulness to olive oil and nuts.

Myth #4

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

Myth #5

Vegetables lose almost all their nutrients 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 when frying, boiling or stewing. 40% of B vitamins and vitamin C remain in vegetables, and 60% go into the broth. Irreversible losses of vitamin C are only 10%.