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Recipe Book
10 Kitchen Myths - Part 1

Baking soda removes odors from the refrigerator


  • This is a great marketing trick done by the companies that sell baking soda.
  • In order to have a refrigerator that is free of bad odors you simply have to wash it every so often and keep any foods stored there in containers that are well sealed.

Brown eggs are more nutritious than white eggs


  • The color of eggs are only important when you want to know what kind of chicken they came from!!
  • Whit eggs come from white chickens and brown eggs come from brown chickens! It’s as simple as that.
  • Unfortunately most people think that brown eggs come from free range chickens, think they are healthier which has made it much harder to find white eggs in the super markets.

Beans should always be soaked

Myth, or rather almost a myth.

  • Beans will boil one way or another. If there is something acidic in the pot, they will not become too soft on the outside. They will stay more “crisp”.
  • When beans are soaked before cooking, they absorb more water and cook faster. If you don’t soak them they will just need more time to cook.

Sharp knives are dangerous


  • A sharp knife gives you the ability to cut easily without using much strength.
  • When using a knife that is not sharp you have to use more strength to cut something. This makes it dangerous since it may slip and you may lose control of it and cut yourself.

Tomatoes are better preserved in the refrigerator


  • The taste of a tomato depends on the activity of certain enzymes, which stop working when kept in cool temperatures that exist in the refrigerator.
  • These cool temperatures many times also have a negative effect on the texture of the fruit (yes the tomato is actually a fruit) so it should actually never be stored in the refrigerator.
  • Contrary to other fruits, the tomato should not be stored in the refrigerator.
  • You can place it in the refrigerator for a few hours to let it cool before using it to make a salad… This does not have a negative effect on it.

Alcohol evaporates while cooking


  • Alcohol does not evaporate completely while cooking.
  • The percentages remaining in the food are as follows:

     - 40% of alcohol remains after 15 minutes of cooking.

     - 35% of alcohol remains after 30 minutes of cooking.

     - 25% of alcohol remains after 1 hour of cooking

     - 10% of alcohol remains after 2 hour of cooking.

     - 5% of alcohol remains after 2 1/2 hours of cooking.

But no one is going to get drunk from that alcohol though.

  • You can add a little bit of alcohol in your food or dessert and even let your children have some… unless there are health or religious issues.

The seeds in a pepper are what make it hotter


  • The actual seeds are not hot but the white membrane surrounding them is.
  • This membrane contains a substance called capsaicin and is responsible for the hot taste.
  • When removing the seeds from the pepper, this membrane is also removed so the result is the same but the cause is different.

You should add oil when boiling pasta so that they don’t stick together


  • Oil does not help to keep the pasta from sticking together when boiling.
  • You can add oil after they are boiled and drained.
  • It is best to use good quality pasta to avoid the pasta from sticking together.

Salt and yeast don’t mix


  • Most of the yeast used nowadays comes from a little packet. This is dry yeast that you find in super markets and can rise even when salt is added.
  • Fresh yeast does not mix well with salt so it should be added at the very end.

Gluten is bad for your health


  • Gluten is a protein found in wheat and products. It is what gives dough its elasticity and helps gives it its volume.
  • Over the past few years gluten had been wrongly accused of causing health problems. Many people claim to be gluten intolerant but really only 1% of the population really suffers from this. To those who are really gluten intolerant it can cause a great many problems.