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/ck/ - Food & Cooking

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15932927 No.15932927 [Reply] [Original]

what are the most common cooking myths?

>meat continues to cook after being removed from the heat

>> No.15932937

>>15932927
That adding salt adds saltiness

>> No.15932970

eating raw eggs is bad

>> No.15932971

>>15932927
I mean it does, for like a milisecond

>> No.15932972

0/10. You're fucking boring, son.

>> No.15932979

you have to wait an hour after eating if you want to go swimming

>> No.15933003

>>15932927
>>15932971
based teflon niggers
switch to cast iron for a proper sear and heat retention

>> No.15933028

>>15932972
Enjoy your are raw meat

>> No.15933070

>>15932927
but it does, if you cut a large roast immediately after removing from the oven vs cutting after resting on a cutting board you will see a clear difference in the amount of pink in the center

>> No.15933159

Throwing ice cubes in a deep fryer is actually a good thing, contrary to myths. It won't explode; rather, the ice cubes will bring the temp down a bit to long-fry anything you have cooking!

>> No.15933160

>>15932927
>removing something from a heat source immediately ceases all internal thermal activity
If this was 10+ years ago I’d call this shitty bait.
But these days, I realize you’re just a zoomer son of a single mom who sucked dick for weed/pills while you were sent to rot in public school.
I’m sorry, anon.

>> No.15933162

>>15933159
the real TIL is always in the comments

>> No.15933169

>>15932927
The temp will change to a certain degree in the center, almost negligably. The color can change quite a bit.

>> No.15933362

Expiration and best by dates.

>> No.15933487

>>15933362
>Expiration and best by dates.

I had some tartar sauce that was about two years past the expiration date. For some reason, it was much better than the same tartar sauce that isn't past the expiration date.

Note: I'm not very careful about best buy dates. I do admit, however, that boiling eggs that are about 7 or 8 months old isn't an improvement.

>> No.15933491

>>15932927
>letting your steak rest allows it to suck the juices back in
yeah, ok retards.

>> No.15933498

>>15933491
It's so the juice doesn't all run out as you cut it moron

>> No.15933510

>>15933498
still sounds like some /x/ tier garbage.

>> No.15933581

>>15932927
It does though. Sure, the net overall heat does not increase after being taken away, but the outer layers of the food are going to be hotter than the middle parts, and this heat will continue to spread throughout the entire thing until no more gradient exists. And since we judge doneness of a food based on the whether coldest part (ie, the center) reaches a high enough temperature, this part does continue to increase in temp after being taken away. The outer parts cool off, but they're already higher temp to begin with.

>> No.15933596

>>15933581
the outer hotter part is losing heat to the atmosphere more quickly than it would heat up the inner meat, making any temperature increase negligible

>> No.15933604

>>15933596
That's why you're supposed to cover with tin foil while resting.
Also, this of course matters more for things with a lower surface area:volume ratio. Like big roasts, as opposed to cutlets and hamburgers.

>> No.15933620

>>15932927
>heat transfer immediately stops when you remove a heat source
goddamn today's children are stupid

>> No.15933630

>>15932927
Adding salt makes water boil faster.
Cold water boils faster than hot water.

>> No.15933632
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15933632

>fat is the unhealthiest macronutrient
>adding vegetable oil to pasta water is not a waste of oil, at all
>soybeans increase blood-estrogen levels. soybeans are worse in that regard than other beans
>cooking ground meat before its well-done is very hygenic and not gross

>> No.15933651

>>15933596
So why is the center 53 when I take it off and 55 ten minutes later?

>> No.15933662

>>15933596

For the first minute or so, heat will continue to spread to the center. It will also, as you say, lose heat from the outer surface to the atmosphere.

>> No.15933683

>>15933498

Exactly.

For a properly cooked medium hamburger, resting it after cooking allows the juices to get thicker so they don't run out when you eat it.

It's the difference between a hamburger on a dry bun that is enjoyable to eat and a hamburger on a soggy mess that makes you want to throw away the bun.

>> No.15933690

>>15933362
The only time I'll discard something immediately on its expiration date is milk. Used to work in a grocery store and have had the unpleasure of smelling spoiled milk.

>> No.15933717

>>15933690
>Used to work in a grocery store and have had the unpleasure of smelling spoiled milk.
legit the only smell that makes me gag

>> No.15933728

>>15933717

Spoiled potatoes gets me more. Fortunately, it's not something you find much.

A few years ago, I lived in a house that had no air conditioning and there was an old refrigerator in the kitchen to put things in to keep them away from the cockroaches.

So I put a sack of potatoes in it. In a week, it was all I could do to clean it up without throwing up as I went.

>> No.15933747

>>15933728
>>15933717
I'll second the rotting potatoes smell.
I've had former roommates and ex-girlfriends ask me why I pour milk out if the expiration date on the jug is the same as today.
"Oh, you're wasting milk anon!"
No, I'm doing you a service so you won't suffer from the horror of a smell that goes straight into your brain like a needle.

>> No.15933789

>>15933604
tin foil does not make a significant difference. I've grilled dozens of tri tips and use a thick foil every time just to reduce heat loss.

>>15933651
probably measuring different parts of the meat

>>15933662
yeah, negligible was my point though. not a significant or noteworthy amount

>> No.15933951

>>15933596
>the outer hotter part is losing heat to the atmosphere more quickly than it would heat up the inner meat, making any temperature increase negligible
This is absolutely incorrect. Meat, like almost any other solid, transfers heat much faster than air. Air transfers heat very slowly (unless there is an extreme amount of wind, e.g. a convection oven).

Let me ask you a question, what feels hotter, a 100ºF steak, or 100º air?

>> No.15934992

>>15932927
It does.

>> No.15935608

>>15933789
>probably measuring different parts of the meat
With a sample size of five each time?

>> No.15935630

>>15933951
The air, because air is hotter than steaks.

>> No.15936028

>>15933747
Nah, I sometimes leave milk even up to a month after expiration date because I'm too lazy to pour it out. I've never experienced spoiled milk. You're just a paranoid little baby bitch boy.

>> No.15936034

>>15932927

>> No.15936092

>>15933162
Back to plebbit faggot

>> No.15936105

>>15936028
>up to a month after expiration date
>I've never experienced spoiled milk
you are a liar

>> No.15936164

>>15932927
It literally does though. You should always remove large pieces of meat slightly under your desired cooking temperature, since the internal temp will continue to rise.

>> No.15936173

>>15932927
you have to wash your hands before eating

>> No.15936183

>>15932927
"Don't rinse mushrooms"

>> No.15936207

>raw eggs give you salmonella food poisoning
>alcohol evaporates when you cook or bake with it
>microwaving water is unhealthy
>Alton Brown is real
>if you don't tuck your fingers away the finger demon will snip them off

>> No.15936332
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15936332

>>15936105
(not him)

It's possible. Amerilards pasteurize their milk (around two weeks of shelf life, keep cool at all times), while the superior Europeans UHT their milk, giving months of shelf life at room temperature.

>> No.15936343

>>15936332
Same, in in yurop and the only time I've seen a bad carton of milk was one that was 2 years past expiration date.

>> No.15936362

>>15932927
>meat continues to cook after being removed from the heat
Are you retarded?
Thermodynamics, the temperature on the outside and the inside of the meat equalize- minus what is lost to the air- then the meat equalizes with the air until it reaches room temperature.
You can see this very clearly with boiled eggs.

The effect is relative to the mass of the object and the temperature differential.

So in principal this is 100% true, and OP is a faggot

>> No.15936400

>>15936343
>>15936332
UHT tastes like shit though.
I always hated it in Europe
>>15936207
>alcohol evaporates when you cook or bake with it
That's not cut and dry
In principal, Yes, yes alcohol evaporates.
I drink bijou and I can see it evaporating from the glass

There are many factors, but practically speaking if you flambe or deglaze a hot pan most of the alcohol will be gone.
If the alcohol is absorbed by something, it's a closed pot, it's in another liquid that isn't boiling then about half will evaporate in an hour.

>> No.15936402
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15936402

>>15933596

>> No.15936450

>>15936400
>UHT tastes like shit though.
You're not wrong. I generally have a bunch of cartons at home for a rainy day or for baking/cooking, and I buy fresh one every few days for drinking.

>> No.15936999

>>15936362
Also liquid moves away from heat
You can see this if you put a few drops of water on a flat surface and hold a lighter next to them, the drops will be repelled by the heat
In meat this means when you heat the surface on one side the liquid is moving away from that side (into the center)
This is why rare steaks are so juicy in the center, the liquid has been chased there by surface heat
This is also why medium to well is so hard to get right, they dry out if you don't have ace technique because the juice has nowhere else to flow once the middle heats up and controlling that effect is very difficult
When you remove meat from heat you rest it to allow the heat to distribute more evenly
The crust cools, the inside warms, and the liquid evens back out a bit
So the steak isn't cooking as in getting hotter while you rest it, it's finishing the cooking process by redistributing liquid and heat and letting the liquid settle in place so it doesn't spill out on the plate when you cut into it

>> No.15937517

>>15936999
>Also liquid moves away from heat
Yes, anon. Liquids evaporate when they get hot. Didn't you learn this in middle school?

>> No.15937527
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15937527

>>15933159
I love long frying

>> No.15937930

>>15936173
>you have to wash your hands before eating

I've been tempted to put an outdoor sink on the back porch so that we can wash our hands before even coming inside when it is lunchtime or suppertime.

>> No.15937941

>>15933362
Agreed. People are such faggots about those dumb dates. Nature equipped us with a highly reliable spoilage detector, called a 'nose'. I never even look at best by dates. If something smells fine I will eat it, and I have literally never had food poisoning in my life.

>> No.15937945

>>15937941
ok vegan
sight is also very important when determining if certain meats have gone bad, they will turn grey before starting to smell but you will get the shits nevertheless

>> No.15938170

>>15932927
Just buy a probe thermometer and try it yourself. The temperature keeps raising a few degrees after removing the steak from the heat

>> No.15939589

Soy increases estrogen.
Raw soy is very capable of having estrogenic effects, but upon cooking it or processing it into sauce or tofu or what have you, the potentional effects are practically eliminated.

>> No.15940313

>>15932927
There's a fair bit of variability depending on cooking method and possibly meat, but some heat transfer is inevitable

>> No.15940323

>>15933159
dont do this, it creates mustard gas

>> No.15940351

>>15936105
i had some stuff that was 2 weeks out of date before i tossed it
and it still smelled fine but at that point i figured something was starting to grow in it

>> No.15940360

>>15936400
a flambe, depending on what in the pan and whether it absorbs the alcohol, will burn of about half of the alcohol

>> No.15940385

>>15932927
that German food is superior to all other food, according to one sad kraut somewhere on /ck/

>> No.15940397

>>15932927
>>myth
>>meat continues to cook after being removed from the heat
It sure as fuck does. Talk to someone who's worked in a burn ward or ever been burned really really badly.

If if does with human flesh, what makes you think it doesn't with dinner?

>> No.15940407

>>15933487
>boiling eggs that are about 7 or 8 months old isn't an improvement

I don't like wasting shit, either. Float test them to be sure. Cold water, deep. Sink good, float bad

>> No.15940413

i havent noticed any different in cutting onions from the fridge or from the pantry, though i dont tear up too much anymore in general

>> No.15940440

Lard is bad for you
Butter is bad for you
Skimming stocks/soups is something you should do
You should cut fat/gristle from meat
Dietary cholesterol is bad for you
Greasy food is not tasty

>> No.15940989

>>15940440
>Skimming stocks/soups is something you should do
I'm glad I'll never have to eat your soup.

>> No.15941068

>>15940989
Fuck you

>> No.15941196

>>15932927
Steaks should be seared

>> No.15941216

>>15940440
these arent cooking myths theyre nutrient myths

>> No.15941235

>>15932927
>searing seals in the juices