# Shattered Kitchen Myths **URL:** \ **Category:** Cafe Society\ **Created:** [February 15, 2015, 12:27pm UTC](https://boards.straightdope.com/t/shattered-kitchen-myths/712714 "2015-02-15T12:27:58Z")\ **Posts on this page:** 20\ **Page:** 3
**Author:** ![pulykamell](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/pulykamell/32/3166_2.png) [@pulykamell](https://boards.straightdope.com/u/pulykamell)\ **Post date:** [February 17, 2015, 5:25pm UTC](https://boards.straightdope.com/t/shattered-kitchen-myths/712714/41 "2015-02-17T17:25:36Z")
> [@Aspenglow](#): > > Six minutes, you say, **pulykamell**? Mine never seem quite done through for less than twelve, but I may cut it back to ten and then go from there. 🙂 Six or so minutes (maybe up to 8) for _soft_-boiled. Hardboiled is, like you say, about 12 minutes. ---
**Author:** ![Inna\_Minnit](https://avatars.discourse-cdn.com/v4/letter/i/5f8ce5/32.png) [@Inna\_Minnit](https://boards.straightdope.com/u/Inna_Minnit)\ **Post date:** [February 17, 2015, 5:37pm UTC](https://boards.straightdope.com/t/shattered-kitchen-myths/712714/42 "2015-02-17T17:37:03Z")
> [@Charlie\_Wayne](#): > > In most kinds of trials, I would have to agree with you. Inanimate objects have no memory. Very true. > > But water that has been brought to a boil and then allowed to cools is a diff case (I think). > > **Why? Because the oxygen content of the water has been reduced as a result of the boiling.** > > So, when it is heated again, it will be brought to a boil in a shorter time. > > I’m guessing that if it is allowed to cool and remains in that state for a very long time, then it may well be true that it will take just as long to be brought to a boil again. > > I’m not an expert. That’s for sure and I could easily be wrong. But, it should make for a very interesting test. Although, I believe someone on this board will know the answer and will have the credentials to back it up. So it probably will not be necessary to actually try and run a test. Wait. What? I’m gonna need a cite for that. ---
**Author:** ![Jeff\_Lichtman](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/jeff_lichtman/32/1531_2.png) [@Jeff\_Lichtman](https://boards.straightdope.com/u/Jeff_Lichtman)\ **Post date:** [February 17, 2015, 6:32pm UTC](https://boards.straightdope.com/t/shattered-kitchen-myths/712714/43 "2015-02-17T18:32:36Z")
> [@Inna\_Minnit](#): > > Wait. What? I’m gonna need a cite for that. I’m sure he was talking about dissolved oxygen. When you heat water, you will see bubbles form on the bottom of the pot and then disappear before the water comes to a boil. These bubbles are gases coming out of solution. These gases came from the air, which is about 78% nitrogen, 21% oxygen and 1% other gases. Nitrogen isn’t very soluble in water, so the dissolved gases in tap water are mostly oxygen. If you boil water a second time the oxygen will have already been driven out of solution. ---
**Author:** ![Deeg](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/deeg/32/2955_2.png) [@Deeg](https://boards.straightdope.com/u/Deeg)\ **Post date:** [February 17, 2015, 6:43pm UTC](https://boards.straightdope.com/t/shattered-kitchen-myths/712714/44 "2015-02-17T18:43:02Z")
I didn’t see this mentioned: one myth is that a cook should sear meat before cooking to “lock in the juices”. This was based on a French cook/scientist from (IIRC) ~1900. Recent research has shown that it does no such thing. There _are_ situations for searing first but moistness is not one of them. ---
**Author:** ![pulykamell](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/pulykamell/32/3166_2.png) [@pulykamell](https://boards.straightdope.com/u/pulykamell)\ **Post date:** [February 17, 2015, 6:50pm UTC](https://boards.straightdope.com/t/shattered-kitchen-myths/712714/45 "2015-02-17T18:50:50Z")
> [@Deeg](#): > > I didn’t see this mentioned: one myth is that a cook should sear meat before cooking to “lock in the juices”. This was based on a French cook/scientist from (IIRC) ~1900. Recent research has shown that it does no such thing. There _are_ situations for searing first but moistness is not one of them. Yes, the reason for searing is for browning and flavor (see: Maillard reaction). ---
**Author:** ![DrDeth](https://avatars.discourse-cdn.com/v4/letter/d/b487fb/32.png) [@DrDeth](https://boards.straightdope.com/u/DrDeth)\ **Post date:** [February 17, 2015, 7:34pm UTC](https://boards.straightdope.com/t/shattered-kitchen-myths/712714/46 "2015-02-17T19:34:02Z")
> [@california\_jobcase](#): > > “Salting the water makes the pasta cook faster because it lets the boiling water get hotter.” Not at the usual amount of salt added. To get a two degree C raise, you’d have to add 230 g of salt per liter of water. That’s roughly a cup of salt per quart of water to raise the temperature roughly four degrees F. Ain’t no one cooking sketti in that kind of brine! The Master Speaks: > **[Is sea salt better for you than regular salt? Why does salt enhance the...](https://www.straightdope.com/21343834/is-sea-salt-better-for-you-than-regular-salt-why-does-salt-enhance-the-flavor-of-almost-all-food-why)** also on that note- salt. Let us take "sea salt: there’s two kinds- regular and “grey” aka _Fleur de sel_ . Regular is just table salt, but usually not iodized. It is chemically identical to salt- it’s just NaCl. _Fleur de sel_ has more minerals than common table salt, it’s not refined, it’s very expensive and it tastes a _little_ different. Kosher salt is NaCl, pure. Usually not iodized, but it can be. It’s not called “kosher” as it is “kosher”( altho it is), but as it’s used for “koshering” meats. The _taste_ is identical but the\* texture\* is quite different. Sprinkled on foods it can add something- when used for cooking like in a soup- it’s just table salt. **Neither is more healthy.** In fact, \*Fleur de sel \*must be watched carefully for contaminants. ---
**Author:** ![DrDeth](https://avatars.discourse-cdn.com/v4/letter/d/b487fb/32.png) [@DrDeth](https://boards.straightdope.com/u/DrDeth)\ **Post date:** [February 17, 2015, 7:36pm UTC](https://boards.straightdope.com/t/shattered-kitchen-myths/712714/47 "2015-02-17T19:36:35Z")
NM ---
**Author:** ![Jeff\_Lichtman](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/jeff_lichtman/32/1531_2.png) [@Jeff\_Lichtman](https://boards.straightdope.com/u/Jeff_Lichtman)\ **Post date:** [February 17, 2015, 7:51pm UTC](https://boards.straightdope.com/t/shattered-kitchen-myths/712714/48 "2015-02-17T19:51:49Z")
> [@DrDeth](#): > > Kosher salt is NaCl, pure. . . The _taste_ is identical but the\* texture\* is quite different. Another important difference between table salt and kosher salt is in measurement. Because of the difference in particle shapes, kosher salt doesn’t pack quite as densely as table salt. [According to the Morton Salt company](http://www.mortonsalt.com/for-your-home/culinary-salts/salt-conversion-chart), two cups of table salt is equivalent to two and a half cups of kosher salt. ---
**Author:** ![Dung\_Beetle](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/dung_beetle/32/7945_2.png) [@Dung\_Beetle](https://boards.straightdope.com/u/Dung_Beetle)\ **Post date:** [February 17, 2015, 7:53pm UTC](https://boards.straightdope.com/t/shattered-kitchen-myths/712714/49 "2015-02-17T19:53:25Z")
> [@Aspenglow](#): > > Eggs: > > Plunging hard-boiled eggs in cold water will make them easier to peel. No. It’s meant to stop the cooking process quickly, so the eggs don’t form a sulfur ring. > > This is true: The absolute, hands-down best method for “hard boiling” eggs is to **steam** them, using a steamer like the one **Chefguy** linked to. For no sulfur ring and ease of peeling, steam your eggs for 12 minutes, then instantly remove and plunge into cold water and cover with ice. Trust me; you’ll never hard boil your eggs again. I’ve used this method for eggs straight out of the hens and had no trouble peeling. Amazing. I hope I remember to try this. I love egg salad but I never make it because my eggs always tear to bits when I try to get the shell off. ---
**Author:** ![DrDeth](https://avatars.discourse-cdn.com/v4/letter/d/b487fb/32.png) [@DrDeth](https://boards.straightdope.com/u/DrDeth)\ **Post date:** [February 17, 2015, 8:57pm UTC](https://boards.straightdope.com/t/shattered-kitchen-myths/712714/50 "2015-02-17T20:57:10Z")
> [@Jeff\_Lichtman](#): > > Another important difference between table salt and kosher salt is in measurement. Because of the difference in particle shapes, kosher salt doesn’t pack quite as densely as table salt. [According to the Morton Salt company](http://www.mortonsalt.com/for-your-home/culinary-salts/salt-conversion-chart), two cups of table salt is equivalent to two and a half cups of kosher salt. Good point. Still, that’s due to the texture. ---
**Author:** ![RealityChuck](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/realitychuck/32/195_2.png) [@RealityChuck](https://boards.straightdope.com/u/RealityChuck)\ **Post date:** [February 17, 2015, 9:26pm UTC](https://boards.straightdope.com/t/shattered-kitchen-myths/712714/51 "2015-02-17T21:26:09Z")
> [@Dung\_Beetle](#): > > I hope I remember to try this. I love egg salad but I never make it because my eggs always tear to bits when I try to get the shell off. Best way to get the shell off is to roll the egg on the counter, pressing down so it cracks as you do it. It then peels very easily. ---
**Author:** ![Deeg](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/deeg/32/2955_2.png) [@Deeg](https://boards.straightdope.com/u/Deeg)\ **Post date:** [February 17, 2015, 10:15pm UTC](https://boards.straightdope.com/t/shattered-kitchen-myths/712714/52 "2015-02-17T22:15:47Z")
> [@pulykamell](#): > > Yes, the reason for searing is for browning and flavor (see: Maillard reaction). Right, but the myth part was searing _before_ cooking (usually roasting) instead of after. The Maillard reaction will occur just as happily after cooking. ---
**Author:** ![pulykamell](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/pulykamell/32/3166_2.png) [@pulykamell](https://boards.straightdope.com/u/pulykamell)\ **Post date:** [February 17, 2015, 10:22pm UTC](https://boards.straightdope.com/t/shattered-kitchen-myths/712714/53 "2015-02-17T22:22:51Z")
> [@Deeg](#): > > Right, but the myth part was searing _before_ cooking (usually roasting) instead of after. The Maillard reaction will occur just as happily after cooking. Sure, before or after, same reason. When making a stew or pot roast, you do it before for obvious reasons (you’re throwing the meat into a liquid which will prevent browning unless some surface area is exposed.) And, sometimes, you don’t want to brown in order to keep the dish more “delicate.” ---
**Author:** ![dasmoocher](https://avatars.discourse-cdn.com/v4/letter/d/dbc845/32.png) [@dasmoocher](https://boards.straightdope.com/u/dasmoocher)\ **Post date:** [February 17, 2015, 10:31pm UTC](https://boards.straightdope.com/t/shattered-kitchen-myths/712714/54 "2015-02-17T22:31:51Z")
> [@DrDeth](#): > > The Master Speaks: > > [Is sea salt better for you than regular salt? Why does salt enhance the flavor of almost all food? Why add salt to water for boiling pasta? - The Straight Dope](http://www.straightdope.com/columns/read/2718/is-sea-salt-better-for-you-than-regular-salt) > > also on that note- salt. > > Let us take "sea salt: there’s two kinds- regular and “grey” aka _Fleur de sel_ . Regular is just table salt, but usually not iodized. It is chemically identical to salt- it’s just NaCl. _Fleur de sel_ has more minerals than common table salt, it’s not refined, it’s very expensive and it tastes a _little_ different. > > Kosher salt is NaCl, pure. Usually not iodized, but it can be. It’s not called “kosher” as it is “kosher”( altho it is), but as it’s used for “koshering” meats. The _taste_ is identical but the\* texture\* is quite different. Sprinkled on foods it can add something- when used for cooking like in a soup- it’s just table salt. > > **Neither is more healthy.** In fact, \*Fleur de sel \*must be watched carefully for contaminants. And if you’re really worried about contaminants, you can use [chemical-free, non-GMO salt](http://www.amazon.com/Salt-Himalayan-Gourmet-Chemicals-Non-gmo/dp/B007PR93EU). :rolleyes: Why, it’s even organic! ---
**Author:** ![filmore](https://avatars.discourse-cdn.com/v4/letter/f/7993a0/32.png) [@filmore](https://boards.straightdope.com/u/filmore)\ **Post date:** [February 17, 2015, 10:39pm UTC](https://boards.straightdope.com/t/shattered-kitchen-myths/712714/55 "2015-02-17T22:39:33Z")
As long as we’re talking about both hard boiled eggs and the Maillard reaction, did you know you can ‘brown’ the whites of your hard boiled eggs? By cooking the eggs for a long time, the proteins in the white will go through the Maillard reaction and become brown. The flavor is a bit more savory than a normal white would be. You can see an example of this in [hamine-style](http://www.crapkitchen.com/2012/06/dashi-with-miso-noodles-and-hamine-egg.html) eggs sometimes served in noodle soups. I make ‘browned’ boiled eggs for my dog by cooking them in my pressure cooker for 45 minutes. She has some appetite issues and she seems to prefer the taste of the browned whites. I’ve tried them and I like the taste better as well. The shells come right off, which I’m guessing may have something to do with being in the pressure cooker. You can also do it in a normal pot, but I think you need to carefully watch the water temperature. ---
**Author:** ![DrDeth](https://avatars.discourse-cdn.com/v4/letter/d/b487fb/32.png) [@DrDeth](https://boards.straightdope.com/u/DrDeth)\ **Post date:** [February 17, 2015, 10:48pm UTC](https://boards.straightdope.com/t/shattered-kitchen-myths/712714/56 "2015-02-17T22:48:46Z")
> [@dasmoocher](#): > > And if you’re really worried about contaminants, you can use [chemical-free, non-GMO salt](http://www.amazon.com/Salt-Himalayan-Gourmet-Chemicals-Non-gmo/dp/B007PR93EU). :rolleyes: Why, it’s even organic! Likely trans-fat and gluten-free also!😛 But of course, that salt\* cant\* be chemical-free as then the box would be mostly empty as salt _is_ a chemical.:rolleyes: ---
**Author:** ![Jeff\_Lichtman](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/jeff_lichtman/32/1531_2.png) [@Jeff\_Lichtman](https://boards.straightdope.com/u/Jeff_Lichtman)\ **Post date:** [February 18, 2015, 12:02am UTC](https://boards.straightdope.com/t/shattered-kitchen-myths/712714/57 "2015-02-18T00:02:03Z")
> [@DrDeth](#): > > Good point. Still, that’s due to the texture. It becomes important if you’re making a recipe with a measured amount of salt. When making dill pickles, for instance, it’s necessary to get the concentration of salt right for the pickles to ferment properly. If you use kosher salt instead of canning salt you could get poor results. ---
**Author:** ![kaylasdad99](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/kaylasdad99/32/3398_2.png) [@kaylasdad99](https://boards.straightdope.com/u/kaylasdad99)\ **Post date:** [February 18, 2015, 12:06am UTC](https://boards.straightdope.com/t/shattered-kitchen-myths/712714/58 "2015-02-18T00:06:21Z")
> [@Charlie\_Wayne](#): > > I have always lived in cities. So, I guess that means it was city water. > > It must sound silly. But I just feel so guilty for all the poor goldfish that I murdered. > > How come none of those stupid adults who bought me all those goldfish never told me that if I wanted them to live for more than one or two days, I had to pay attention to the kind of water I would provide for their housing? > > \*\*I think the people who bought me all those goldfish were about 90 percent aunts and uncles. I know they meant well. They thought they were making a young child happy. But didn’t they know anything about the care and feeding of goldfish? > \*\* > Or did they just want to see me happy for a few hours and then after they left, they just didn’t care if I felt terrible that my poor goldfish died and I could never understand why. > > They’re all dead now. So, I can’t even ask them. What a bummer! I see that the need for de-chlorinating the water has already been addressed. But I wonder if the reason for giving you goldfish was not, _per se_ “to make a child happy,” but to test his ability to care for a more complex creature, such as a puppy. Did your folks ever give you a puppy for your very own? Oh, and a culinary debunking I got from Ira Flatow (host of _Science Friday_ on NPR): tearing the lettuce for your salad by hand is not strictly necessary; chopping lettuce for you salad with a knife it perfectly acceptable. ---
**Author:** ![california\_jobcase](https://avatars.discourse-cdn.com/v4/letter/c/9d8465/32.png) [@california\_jobcase](https://boards.straightdope.com/u/california_jobcase)\ **Post date:** [February 18, 2015, 1:21am UTC](https://boards.straightdope.com/t/shattered-kitchen-myths/712714/59 "2015-02-18T01:21:50Z")
I can imagine why the boiled water boils faster the second time thing got started. Somebody filled a big kettle of water and boiled it for morning tea. She boiled it again for noon, afternoon, and evening tea, and each time it came to a boil faster than the previous time. The kettle boils faster the second time because there is less water in it. Over time, the “because there is less water in it” got dropped. ---
**Author:** ![levdrakon](https://avatars.discourse-cdn.com/v4/letter/l/49beb7/32.png) [@levdrakon](https://boards.straightdope.com/u/levdrakon)\ **Post date:** [February 18, 2015, 2:08am UTC](https://boards.straightdope.com/t/shattered-kitchen-myths/712714/60 "2015-02-18T02:08:12Z")
I’ve tried just about everything for an easy to peel hard boiled egg. Old, new, different cooking times, adding baking soda, etc. What I’ve found works most consistently is to just peel them under water. Sometimes I might bring them to a boil, turn off the heat and let them sit awhile. Other times I might just boil them straight through until their definitely done, and then rinse cold water in. Either way, just grab and egg, tap it on the counter, roll it around a bit, then dunk it back in the water and peel. Redunk and/or dip your fingers in the water as needed. The water helps the shell peel off easier. Trying to peel a dryer tacky egg shell is more likely to stick to the white. If you need the eggs to be dry, just let them air dry on a paper towel a little bit. Nothing I’ve found yet is 100% guaranteed though. I have a steamer but I don’t bring it out that often, and putting a steamer basket over an inch of water risks my spacing out and coming back to a burning pan. I’ve also taken to boiling my pasta in a shallow wide frying pan in less water, but didn’t know about putting the pasta in cold starting water. I’ll have to try that. [Previous page](https://boards.straightdope.com/t/shattered-kitchen-myths/712714.md?page=2) [Next page](https://boards.straightdope.com/t/shattered-kitchen-myths/712714.md?page=4)