Your Mom Was Wrong - Culinary Myths Dispelled

[David In Indy]

Boiling greens doesn't ruin their nutritional value, and slightly pink pork won't make you sick.   

Who'd have ever thunked it?! 


http://food.aol.com/food-myths?icid=200100397x1207253616x1200370692

[Katie77]

Well, regardless of health reasons......if I ate pork that was pink, I know I would throw up. Ugh!!

[delalluvia]

Good news about the pork thing, but I still don't buy #11.

I've twice tried recipes that instruct you to encrust a meat with salt and then cook it.

It's supposed to turn out juicy and flavorful.

I've ended up with tough pieces of leather that were so salty as to be inedible.

If anyone has tried those recipes and had success, please let me know your secret.

[Katie77]

I've seen my mum rub salt into the fat around the pork before she cooks it. Not a thick layer of salt, she just rubs a light coating on it. And the reason she does it is so the fat turns into nice crunchy crackling.

Turning up the heat ten minutes before getting it out of the oven, also helps to make it crunchy, the same applies for your baked potatoes.

But I would assume if meat is tough, no amount of salt is going to make it tender.

[delalluvia]

I've seen my mum rub salt into the fat around the pork before she cooks it. Not a thick layer of salt, she just rubs a light coating on it. And the reason she does it is so the fat turns into nice crunchy crackling.

Turning up the heat ten minutes before getting it out of the oven, also helps to make it crunchy, the same applies for your baked potatoes.

But I would assume if meat is tough, no amount of salt is going to make it tender.

Or if it's a cut of meat that doesn't have a rind of fat.  The recipes don't call for just rubbing it into the fat, they advise rubbing it all over the meat.

[Lynne]

The type of salt used might make a difference.  I've had good results with a very coarse Kosher salt with beef tenderloin.  I'm not sure that a finely ground salt would work the same way.  It was my understanding that the salt is supposed to form a barrier to hold the juices in the meat so it wouldn't work if the salt is easily absorbed.

[injest]

The type of salt used might make a difference.  I've had good results with a very coarse Kosher salt with beef tenderloin.  I'm not sure that a finely ground salt would work the same way.  It was my understanding that the salt is supposed to form a barrier to hold the juices in the meat so it wouldn't work if the salt is easily absorbed.

and from what I have seen on cooking shows it is put on VERY thick.

[Katie77]

and from what I have seen on cooking shows it is put on VERY thick.

You watch cooking shows Jess???......

[injest]

You watch cooking shows Jess???......

sometimes...does that surprise you?

[Katie77]

sometimes...does that surprise you?

Well, yeah, its hard to think of someone who mucks the stables, and gives the cows internals, sitting down watching a cooking show.

Next thing ur gonna tell me is that you wear an apron......

[injest]

Well, yeah, its hard to think of someone who mucks the stables, and gives the cows internals, sitting down watching a cooking show.

Next thing ur gonna tell me is that you wear an apron......

well someone has to cook...you dont' think Don is gonna do it? Mr. Real Men Don't Cook! (unless it is outside and flammable liquids are involved)

He gave my son a HARD time about wanting to learn to cook...

the neanderthal...

[Katie77]

Your Don and my Bob would make a good pair........

But Bob didn't mind our sons learning to cook.....and if we have a family barbecue, he gets one of them to do the cooking.......

[injest]

Your Don and my Bob would make a good pair........

But Bob didn't mind our sons learning to cook.....and if we have a family barbecue, he gets one of them to do the cooking.......

oh?? Does your Bob throw a walleyed fit if you let the meat to vegetable proportions get too low??

 

[Katie77]

oh?? Does your Bob throw a walleyed fit if you let the meat to vegetable proportions get too low??

 

He woudlnt be bloody game.........

[injest]

He woudlnt be bloody game.........

 

[CellarDweller]

Food myths......

How about the one that said you shouldn't swim until an hour after you eat?

I always hated going to the beach and getting some snack, and then not be allowed to swim for an hour.

 

[Katie77]

Food myths......

How about the one that said you shouldn't swim until an hour after you eat?

I always hated going to the beach and getting some snack, and then not be allowed to swim for an hour.

 

Yeah, I reckon that was a myth......I think they just didnt want to feed us.....

[David In Indy]

Yeah, I reckon that was a myth......I think they just didnt want to feed us.....

I remember that one too. I always hated to eat lunch because mom would make me wait an hour before I could go back into the pool. She said if I didn't I'd get cramps and drown.

They used to make us eat a box of Jell-o before a swim meet too. Not regular Jell-o. We had to eat the mix, the powder straight out of the box. I never could understand why it was okay to eat a box of Jell-o mix and jump straight into a pool for a swim meet, but yet wait an hour after lunch when I was having fun. It never made any sense to me.

[Katie77]

Oh I loved the Jelly (thats what we call Jello here) straight out of the box. Its really just flavoured sugar with some gelatine in it. When I was young we would not only get the flavoured sugar but hidden in there was always a hard flavoured lolly ball....

Obviously they gave u Jello before a swim meet to give you a boost of energy.......(child doping)