12 Cooking Mistakes Everyone Needs To Stop Making Right This Minute

Cooking may be an art, but in many ways it’s a science, too. That’s why so many cooks rely on tips and tricks they pick up along the way to help them solve some of the most common problems they’ll ever find in the kitchen.

However, these so-called food hacks don’t always actually improve our cooking experiences at all. Sometimes these tips and tricks can actually be doing more harm than good!

Check out these 12 common cooking mistakes and see how many of them you’ve bene making. The reality behind these myths will change the way you cook forever…

1. Myth: Milk makes scrambled eggs softer. If you’re a passionate fan of cooking your own breakfast, then you’ve probably heard this more than once. A little bit of cream or milk poured into your scrambled eggs is supposed to make them more fluffy.

Fact: The truth of the matter is that, while it might make you feel like a culinary wizard, adding milk or cream to your eggs does nothing good for them! Extra dairy can actually thin out your eggs, making them easy to overcook.

2. Myth: Only flip your steak once. If there’s one thing men take seriously, it’s grilling. Ask any grill master, and he’ll be pleased to tell you just how much you can ruin a steak by flipping it over more than once.

Fact: A current movement of multiple flips is gaining traction in the grilling world to make sure that your meat is perfectly and evenly cooked. It turns out that you aren’t going to hurt the flavor or the texture of the meat with flipping.

3. Myth: Use oil in your pasta water to keep it from sticking. Is there anything worse than sticky pasta? Heck no. That’s why people in the know make sure to add some oil to keep their strands of spaghetti from clumping together.

Fact: Adding oil might keep the pasta from sticking to itself, but it also keeps it from sticking to anything else… like delicious, tasty sauces! If you want to keep the noodles from sticking together, simply stir your pasta constantly as it cooks.

4. Myth: Remove pepper seeds if you want to cut back on spiciness of a dish. Everyone thinks that when you’re working with peppers, removing their seeds is supposed to cut back on the heat—but is it really true?

Fact: It’s actually not true at all! While the seeds of peppers can be spicy, they actually don’t hold as much spice as any other single part of the plant. It’s actually the membrane, or pith, that holds the most heat in the average pepper.

5. Myth: Steel cut oatmeal is better for you than rolled oats. Lately, a food trend has everyone believing that the only way to make real oatmeal is to use steel cut oats, which much be slow-cooked in order to be served.

Fact: It really doesn’t matter what kind of oats you eat as long as you’re eating oats! Both will help you lower your cholesterol. While steel cut oats have a lower glycemic index, they aren’t that different from rolled oats at all.

6. Myth: You can easily soften butter by microwaving it. Got frozen butter but your recipe requires it be softened? Go ahead and just pop it in the microwave! There’s no harm in that game and you’ll have soft butter in no time.

Fact: If you overheat butter you can break the emulsion and ruin a potential recipe in the process. While butter might seem simple, its composition is important when it comes to the way it is used in recipes. If you need to soften it quickly, trying grating it instead.

7. Myth: You don’t actually have to sear stew meat. Many people skip this step when it comes time to prepare stew, thinking that the low and slow cooking time will impart all of the flavor that you could ever need.

Fact: Searing is a critical step of the cooking process that adds loads of flavor to your meat! Sure, you can skip this step and still make a meal that is palatable, but if you don’t sear it, you are losing out on imparting serious flavor.

Mark Bonica / Flickr

8. Myth: Using fresh bread is fine when you’re making French toast. After all, the only bread most people have lying around is sandwich bread, and surely your bread doesn’t really need to be stale for a perfect brunch.

Mike McCune / Flickr

Fact: The whole point of French toast is to use stale or dried out bread so that it better holds the eggy solution that you’ll be dipping it in without creating a sloppy mess. Even if you don’t have stale bread, you can dry it out in the oven for 10 minutes for a better result.

9. Myth: It’s totally fine for you to make guacamole ahead of time. All of the ingredients that you will be adding to the avocado will work together to keep it fresh. Thank goodness for the power of citrus, right?

Fact: Nope, nope, and nope. Make your guacamole fresh or don’t make it at all. Day-old guacamole will be brown and taste just not right. You really shouldn’t ever make it ahead, but if you have to, you’d better make sure you have an airtight container.

10. Myth: Marinades tenderize meat. Chefs everywhere use different custom marinades on their meat believing that it doesn’t just enhance the flavor of what they are cooking, it also can soften up tougher cuts of meat.

Fact: Marinades only add flavor—they do nothing for the texture of your meat unless you are adding yogurt or papaya to the marinades which contain a bunch of enzymes that will easily help break down the meat itself.

11. Myth: Cooked pasta should always be rinsed with water after you are done boiling it. You can do this to stop it from cooking or you can do this to quickly cool down pasta that you intend to use in a cold pasta dish.

Fact: When you rinse down your pasta, you’re actually removing the outermost layer of starch from the noodles, making it more difficult to coat with stuff like sauces. Let’s be honest: who wants to eat a pasta—no matter how well-cooked—if it ain’t drenched in that sauce?

Russell James Smith / Flickr

12.  Myth: Cooking food at all reduces its nutritional value, particularly if the food in question is vegetables. If you want to get the full nutrition from a veggie, you ought to eat it flash-cooked or not cooked at all!

Fact: While some produce loses nutrients when it is cooked, other foods actually gain health benefits that makes eating them while cooked much more advantageous. Tomatoes contain a higher vitamin C count after they are cooked, for example.

Who knew that some of the tips and tricks we’ve been using in the kitchen for years are actually not helpful in the least? Now that you know the truth, the whole way you cook is bound to change.

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