# 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:** 4
**Author:** ![SciFiSam](https://avatars.discourse-cdn.com/v4/letter/s/47e85d/32.png) [@SciFiSam](https://boards.straightdope.com/u/SciFiSam)\ **Post date:** [February 18, 2015, 11:48am UTC](https://boards.straightdope.com/t/shattered-kitchen-myths/712714/61 "2015-02-18T11:48:12Z")
> [@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. It makes them easier to peel in the sense that you don’t have to wait as long to peel them. I’ve never had the slightest problem peeling eggs; the only place I’ve ever seen people giving tips for how to peel eggs has been on this board. > [@kaylasdad99](#): > > 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? That’d be unfair - goldfish are actually, in some ways, more difficult to care for than a puppy. You need to train the puppy to not poop indoors, be civil around strangers, not pull on a leash, etc, but the basics are obvious to any child above about five. A puppy will whine when it’s hungry, shiver when it’s cold, etc. It will scavenge for food if you leave it without any. It’s generally much easier to keep alive without any prior knowledge than a goldfish is. ---
**Author:** ![bump](https://avatars.discourse-cdn.com/v4/letter/b/7c8e57/32.png) [@bump](https://boards.straightdope.com/u/bump)\ **Post date:** [February 18, 2015, 3:35pm UTC](https://boards.straightdope.com/t/shattered-kitchen-myths/712714/62 "2015-02-18T15:35:35Z")
> [@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. Well, the myth is that somehow searing beforehand prevents moisture loss, which is utter BS. And the Maillard reactions may actually work better after cooking, since the outside of the meat is typically drier than beforehand. But… searing beforehand is useful for preventing overcooking, provided you sear, then cook at a relatively gentle temperature and method. Otherwise, you might end up overcooking more of the meat than you would if you seared first. ---
**Author:** ![Anaamika](https://avatars.discourse-cdn.com/v4/letter/a/5f9b8f/32.png) [@Anaamika](https://boards.straightdope.com/u/Anaamika)\ **Post date:** [February 18, 2015, 4:02pm UTC](https://boards.straightdope.com/t/shattered-kitchen-myths/712714/63 "2015-02-18T16:02:04Z")
> [@DrDeth](#): > > 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: Somebody said that to me the other day at a restaurant, when recommending some veggies. “I love those because I don’t like to put chemicals in my body!” :eek: :dubious: :rolleyes: ---
**Author:** ![Charlie\_Wayne](https://avatars.discourse-cdn.com/v4/letter/c/4bbf92/32.png) [@Charlie\_Wayne](https://boards.straightdope.com/u/Charlie_Wayne)\ **Post date:** [February 18, 2015, 4:07pm UTC](https://boards.straightdope.com/t/shattered-kitchen-myths/712714/64 "2015-02-18T16:07:33Z")
I would like to ask you all about another myth concerning salt. I have been told that if you place a few grains of rice into a salt shaker, that will prevent the salt from absorbing water (or water vapor I guess) and that will prevent the salt from clumping together and making it difficult for the salt to get shaken out of the salt shaker. Since that time, I always put a few grains of rice into my salt shaker. But I have never seen any evidence one way or another that this is true or not. Does anyone know if it’s true? More importantly, does anyone know of a reasonable way to test this? ---
**Author:** ![Honey](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/honey/32/5074_2.png) [@Honey](https://boards.straightdope.com/u/Honey)\ **Post date:** [February 18, 2015, 4:48pm UTC](https://boards.straightdope.com/t/shattered-kitchen-myths/712714/65 "2015-02-18T16:48:56Z")
> [@thelurkinghorror](#): > > Tell that to the nutty hippie Facebook sites that I see. According to them, water **does** have a memory you see. But not for mundane tasks like cooking, but for something something hidden potential something woo something. :rolleyes: > [Cecil again](http://www.straightdope.com/columns/read/1135/should-a-baking-potato-be-wrapped-in-foil-shiny-side-in-or-shiny-side-out). The question asker is reasonably skeptical, but you do have to question the wisdom of creating a product that can harm your customers… **and then not tell them about it**! > Not if your supply also has chloramine. That won’t evaporate and you have to treat your water instead. Yikes! It’s a good thing for my Lionhead that I always treat the water. Do I have to get the water tested to know if it has chloramine? ---
**Author:** ![Honey](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/honey/32/5074_2.png) [@Honey](https://boards.straightdope.com/u/Honey)\ **Post date:** [February 18, 2015, 4:52pm UTC](https://boards.straightdope.com/t/shattered-kitchen-myths/712714/66 "2015-02-18T16:52:32Z")
> [@bump](#): > > Well, the myth is that somehow searing beforehand prevents moisture loss, which is utter BS. And the Maillard reactions may actually work better after cooking, since the outside of the meat is typically drier than beforehand. > > But… searing beforehand is useful for preventing overcooking, provided you sear, then cook at a relatively gentle temperature and method. > > Otherwise, you might end up overcooking more of the meat than you would if you seared first. I have heard the opposite. Cook low and slow, and then sear at the very end. That’s how I make my prime rib roasts. I cook low at 225 degrees, then sear at 400 degrees for 7 minutes at the very end. It prevents that gray “ring” of overcooked meat around the outside, and cooks it pink from edge to center. ---
**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 18, 2015, 4:54pm UTC](https://boards.straightdope.com/t/shattered-kitchen-myths/712714/67 "2015-02-18T16:54:29Z")
> [@Honey](#): > > I have heard the opposite. Cook low and slow, and then sear at the very end. That’s how I make my prime rib roasts. I cook low at 225 degrees, then sear at 400 degrees for 7 minutes at the very end. It prevents that gray “ring” of overcooked meat around the outside, and cooks it pink from edge to center. That’s how I do it too, but sear-first, then roast seems to be the more traditional way. Certainly for steaks, but also quite usual for roasts. ---
**Author:** ![Chronos](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/chronos/32/134_2.png) [@Chronos](https://boards.straightdope.com/u/Chronos)\ **Post date:** [February 18, 2015, 5:13pm UTC](https://boards.straightdope.com/t/shattered-kitchen-myths/712714/68 "2015-02-18T17:13:54Z")
Another point with the pre-boiled water is that it might not be coming all the way back down to room temperature, and tap water might even have been colder than room temperature. If it’s starting off warmer, of course it’ll boil quicker. ---
**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 18, 2015, 5:26pm UTC](https://boards.straightdope.com/t/shattered-kitchen-myths/712714/69 "2015-02-18T17:26:03Z")
> [@bump](#): > > Well, the myth is that somehow searing beforehand prevents moisture loss, which is utter BS. And the Maillard reactions may actually work better after cooking, since the outside of the meat is typically drier than beforehand. Which is what started this sub-thread: > [@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. ---
**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, 6:03pm UTC](https://boards.straightdope.com/t/shattered-kitchen-myths/712714/70 "2015-02-18T18:03:40Z")
> [@Honey](#): > > Yikes! It’s a good thing for my Lionhead that I always treat the water. Do I have to get the water tested to know if it has chloramine? If your water company has a website, that info might be there. If not, you can probably call them and ask for a water report. Most water companies will send you one. Or just ask whoever you talk to. Most decent water conditioners at the pet store will neutralize chlorine and chloramine. ---
**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, 6:26pm UTC](https://boards.straightdope.com/t/shattered-kitchen-myths/712714/71 "2015-02-18T18:26:48Z")
> [@Charlie\_Wayne](#): > > Since that time, I always put a few grains of rice into my salt shaker. But I have never seen any evidence one way or another that this is true or not. I don’t know what effect rice has, but most table salts contain anti-clumping agents. That’s what the Morton Salt slogan refers to: “When it rains, it pours.” That is, it flows freely even in high humidity, when plain salt will clump. ---
**Author:** ![DrDeth](https://avatars.discourse-cdn.com/v4/letter/d/b487fb/32.png) [@DrDeth](https://boards.straightdope.com/u/DrDeth)\ **Post date:** [February 18, 2015, 7:53pm UTC](https://boards.straightdope.com/t/shattered-kitchen-myths/712714/72 "2015-02-18T19:53:14Z")
> [@Charlie\_Wayne](#): > > I would like to ask you all about another myth concerning salt. > > I have been told that if you place a few grains of rice into a salt shaker, that will prevent the salt from absorbing water (or water vapor I guess) and that will prevent the salt from clumping together and making it difficult for the salt to get shaken out of the salt shaker. > > Since that time, I always put a few grains of rice into my salt shaker. But I have never seen any evidence one way or another that this is true or not. > > Does anyone know if it’s true? More importantly, does anyone know of a reasonable way to test this? Yeah it works, but since most salt has anti-clumping agents, it’s likely no longer necessary. But it’s harmless. ---
**Author:** ![puddleglum](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/puddleglum/32/137_2.png) [@puddleglum](https://boards.straightdope.com/u/puddleglum)\ **Post date:** [February 18, 2015, 8:07pm UTC](https://boards.straightdope.com/t/shattered-kitchen-myths/712714/73 "2015-02-18T20:07:01Z")
> [@Charlie\_Wayne](#): > > I would like to ask you all about another myth concerning salt. > > I have been told that if you place a few grains of rice into a salt shaker, that will prevent the salt from absorbing water (or water vapor I guess) and that will prevent the salt from clumping together and making it difficult for the salt to get shaken out of the salt shaker. > > Since that time, I always put a few grains of rice into my salt shaker. But I have never seen any evidence one way or another that this is true or not. > > Does anyone know if it’s true? More importantly, does anyone know of a reasonable way to test this? I have found this to be true. The anti-clumping agents in the salt are good enough to keep it pouring on a humid day but clumping can be a problem if you get actual liquids on the salt shaker. A way to test this is to use two identical salt shakers and put rice in one. ---
**Author:** ![thelurkinghorror](https://avatars.discourse-cdn.com/v4/letter/t/7c8e57/32.png) [@thelurkinghorror](https://boards.straightdope.com/u/thelurkinghorror)\ **Post date:** [February 18, 2015, 8:43pm UTC](https://boards.straightdope.com/t/shattered-kitchen-myths/712714/74 "2015-02-18T20:43:15Z")
> [@Anaamika](#): > > Somebody said that to me the other day at a restaurant, when recommending some veggies. “I love those because I don’t like to put chemicals in my body!” > > :eek: :dubious: :rolleyes: [A recent meme](http://www.chem.gla.ac.uk/staff/wynne/i/2012/we-love-chemicals-620.jpg) on the dangers of chemicals. Also, despite food not being a problem for millennia, watch out for all the “toxins” that only appear in our modern food! ---
**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, 8:52pm UTC](https://boards.straightdope.com/t/shattered-kitchen-myths/712714/75 "2015-02-18T20:52:18Z")
Like DDT & persistent chemicals that build up in the food chain wipe out bird populations? Water is a chemical, why do you hate chemicals? Here, have a nice DDT milkshake. That unborn child in your belly will love it. ---
**Author:** ![Anaamika](https://avatars.discourse-cdn.com/v4/letter/a/5f9b8f/32.png) [@Anaamika](https://boards.straightdope.com/u/Anaamika)\ **Post date:** [February 18, 2015, 9:25pm UTC](https://boards.straightdope.com/t/shattered-kitchen-myths/712714/76 "2015-02-18T21:25:16Z")
> [@thelurkinghorror](#): > > [A recent meme](http://www.chem.gla.ac.uk/staff/wynne/i/2012/we-love-chemicals-620.jpg) on the dangers of chemicals. > > Also, despite food not being a problem for millennia, watch out for all the “toxins” that only appear in our modern food! I LOVE this. I am printing it out to put on my wall. ---
**Author:** ![justmeetee](https://avatars.discourse-cdn.com/v4/letter/j/898d66/32.png) [@justmeetee](https://boards.straightdope.com/u/justmeetee)\ **Post date:** [February 18, 2015, 10:28pm UTC](https://boards.straightdope.com/t/shattered-kitchen-myths/712714/77 "2015-02-18T22:28:51Z")
“I often boil water then freeze it. Then when I need boiled water all I need to do is defrost it.” ``` Gracie Allen ``` ---
**Author:** ![Biggirl](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/biggirl/32/3294_2.png) [@Biggirl](https://boards.straightdope.com/u/Biggirl)\ **Post date:** [February 18, 2015, 11:43pm UTC](https://boards.straightdope.com/t/shattered-kitchen-myths/712714/78 "2015-02-18T23:43:59Z")
[I never thought I’d find the people this was made for here at The Dope.](https://www.youtube.com/watch?v=gVoJzwmOmP8) Here, where the internet’s smartest have gathered, is where all the people who can’t peel boiled eggs gather. I hope your fingers aren’t raw. ---
**Author:** ![Aspenglow](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/aspenglow/32/76_2.png) [@Aspenglow](https://boards.straightdope.com/u/Aspenglow)\ **Post date:** [February 19, 2015, 12:16am UTC](https://boards.straightdope.com/t/shattered-kitchen-myths/712714/79 "2015-02-19T00:16:05Z")
> [@Biggirl](#): > > [I never thought I’d find the people this was made for here at The Dope.](https://www.youtube.com/watch?v=gVoJzwmOmP8) Here, where the internet’s smartest have gathered, is where all the people who can’t peel boiled eggs gather. I hope your fingers aren’t raw. Sorry, but [really fresh eggs **are** difficult to peel](http://www.edinformatics.com/math_science/science_of_cooking/boiled_eggs.htm). You and others who find this amusing are simply sharing that the eggs you have boiled aren’t very fresh. That’s cool. Mine are, though, so steaming was a lifesaver for me. And no argument whatsoever that old eggs are very easy to peel no matter what method you use. ---
**Author:** ![Biggirl](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/biggirl/32/3294_2.png) [@Biggirl](https://boards.straightdope.com/u/Biggirl)\ **Post date:** [February 19, 2015, 12:34am UTC](https://boards.straightdope.com/t/shattered-kitchen-myths/712714/80 "2015-02-19T00:34:06Z")
> [@Aspenglow](#): > > Sorry, but [really fresh eggs **are** difficult to peel](http://www.edinformatics.com/math_science/science_of_cooking/boiled_eggs.htm). You and others who find this amusing are simply sharing that the eggs you have boiled aren’t very fresh. That’s cool. Mine are, though, so steaming was a lifesaver for me. > > And no argument whatsoever that old eggs are very easy to peel no matter what method you use. You got me. All my eggs are old. Really old. Verging on rotten. But I saved $19.95 by not having to buy the Eggstractor, so I got that going for me. Which is nice. [Previous page](https://boards.straightdope.com/t/shattered-kitchen-myths/712714.md?page=3) [Next page](https://boards.straightdope.com/t/shattered-kitchen-myths/712714.md?page=5)