Julie Van Rosendaal debunks some popular cooking myths. | CBCCalgary
There are many deeply rooted food myths that have been passed from generation to generation — rules we follow without question because that's what we were told to do.
Even cakes are best stored at room temperature for four to five days — cover them with a cake dome. And while icing provides a perfect seal, you could press some plastic or beeswax wrap against any cut sides to prevent it from drying out faster. But if they have a fruit or cream filling or topping, keep them in the fridge.
It's the dry surface that browns at high temperatures, whether in a hot skillet, on a grill or in a hot oven. Browning meat creates intensely flavourful bits that you turn into gravy or a quick pan sauce, or are released into the sauce when you do a stew or a braise. Alcohol will not necessarily cook off, and how much remains depends on the recipe.
A 2003 study by the USDA Nutrient Data Laboratory determined that the amount of alcohol left in a dish ranges from five to 85 per cent — the lowest are those dishes measured after 2½ hours of cooking time.Myth: Adding salt to your beans while cooking will make them too tough. In fact, any seasoning will add flavour during cooking.
This myth has lost much of its traction in recent years, as people discover it's a waste of good olive oil when it winds up as a slick on the surface of your pot of pasta. Not only does it not keep pasta from sticking, it can prevent your pasta from getting properly coated with sauce. Use plenty of water and move the pasta around early on to keep it from sticking.
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