Get Rid Of These Kitchen Myths And Do Yourself Some Good!
Are you aware of the myth that “Eating food while standing causes the food to get stored up all the way in your legs?” Funny, isn’t it? However, there are many of such kitchen or cooking myths that we keep holding tightly to. Don’t be fooled anymore. These myths do not add up. They are just myths and nothing more and should be treated as such. Perhaps, getting rid of some of them, like the ones captured below, will do you some good.
Are you still holding on to the myth that says you have to sift your flour every time you want to use it? Save yourself the time and energy because a really good stir manually or with a whisk will give you the same result in a matter of seconds. If you bought a good flour, it should come finely refined and not in need of sifting before use. If not, it might just be that you bought bad flour.
Adding oil to spaghetti prevents clumping/sticking together
Are you guilty of this? Do you know this is not true? Oil and water never mix so it sits on top of the water. Your spaghetti coming out in single well-cooked strands is not because of the oil you added. If you don’t want your pasta to stick together, all you need to do is stair it while in the pot as often as possible. Adding oil will coat your pasta in a way that can make the sauce slide right off it, causing it to lose that absorbance from the sauce as expected.
Your chicken is cooked when it doesn’t have a pink colour
Have you taken your chicken off the heat just because it no longer had the pink colour, thinking it is fully cooked? This is not usually true. The best way to tell if your chicken is cooked is to check the temperature of the chicken with a meat thermometer, instead of just assuming based on the look of the chicken. Poultry is the most common source of food-related illness. So it is highly recommended to check the temperature to be absolutely sure.
Potatoes absorb the salt in overly salted food
While potatoes can absorb some of the salt liquid in your recipe, they, however, do not have magical salt absorbing properties. So, if you have mistakenly added too much salt into your dish, increase the proportion of other ingredients in the food especially the acidic ones and then the salt will be evenly distributed as against dumping a lot of potatoes in the meal, trying to save it.
Bread lasts longer in the fridge
Your bread actually goes stale faster if you preserve it in the fridge. Ironic, right? This is because bread goes bad when it absorbs too much moisture and the starch in it starts to crystallize, giving it a stiff texture, while moulds start to grow on it. The best way to preserve your bread is to wrap and store it at room temperature.
These myths are as common as they are incorrect, and your favourite heart-friendly oil, Grand Pure Soya Oil, would love you to get rid of them. Don’t let them keep you from reaching your full potentials in the kitchen. Cheers!