a thread full of my cooking misconceptions.

**Daydreamer** · 2011-01-25 22:27

I saw a lot of very posts recently that had very glaring misconceptions when it comes to cooking so I thought I'd clear some up here. Feel free to add more.

-Searing meat does not seal in the juices. That sizzle sound is actually the juices evaporating. However the browning it produces (via the Maillard reaction) is tasty and is the reason why most people agree it's a good trade off.

-"Turkey/pork/whatever" is a dry and tough meat - you overcooked it.

-"Fried food is greasy" - again, you over cooked it. Yes, it's going to contain more oil than normal cooking methods, but if done right it's basically not noticeable.

-Regarding the taco bell thread and someone who said something like "wait you add your spices after you brown the meat???" - I've read a few studies on the timing of salts and spices, and for the most part as long as the food is hot enough to melt the salt it does not matter. The exception being when boiling something in salted water. Also as someone else pointed out, certain spices and herbs have much different flavors depending on when they are added. There is even a group of herbs called the 'fragile herbs' (basil and mint to name a few) that have incredibly volitional oils and, unless they are added to something containing an oil so the flavor transfers to there, should only be added at the last minute or else the flavors basically just evaporate.

Edit to this last one since I used the wrong word - All that matters is that the salt dissolves (not melts), it doesn't matter when.

Hope I'm not ranting, but things like this just irk me.

**Mizango** · 2011-01-25 22:34

"See kids, this is why you dont Wiki your cookig info"

One of my brothers has been an executive chef for the past 8 years and he just laughed his ass off at you and this post. Nothing personal, just sayin.

**Headspace** · 2011-01-25 22:35

Originally Posted by Mizango

"See kids, this is why you dont Wiki your cookig info"

One of my brothers has been an executive chef for the past 8 years and he just laughed his ass off at you and this post. Nothing personal, just sayin.

It's a black thing.

**bigrougabagel** · 2011-01-25 22:39

THIS IS WHY WE CANT HAVE NICE THINGS!

**Daydreamer** · 2011-01-25 22:40

Originally Posted by Mizango

"See kids, this is why you dont Wiki your cookig info"

One of my brothers has been an executive chef for the past 8 years and he just laughed his ass off at you and this post. Nothing personal, just sayin.

So which part did he laugh at? Any why?

**Jak** · 2011-01-25 22:41

Originally Posted by Daydreamer

-"Turkey/pork/whatever" is a dry and tough meat - you overcooked it.
.

Having grown up on turkey I wholly agree with this. I have had some of the most tender juicy turkey time and time again. It's all in how long you cook turkey. Can't speak for other shit though.

**bigrougabagel** · 2011-01-25 22:45

Originally Posted by Jak

Having grown up on turkey I wholly agree with this. I have had some of the most tender juicy turkey time and time again. It's all in how long you cook turkey. Can't speak for other shit though.

agree, the wifes turkey is fucking delicious. Moist flavorful, awesome. Recipe stolen from alton brown.

**Daydreamer** · 2011-01-25 22:46

Originally Posted by Jak

Having grown up on turkey I wholly agree with this. I have had some of the most tender juicy turkey time and time again. It's all in how long you cook turkey. Can't speak for other shit though.

Well I mean, you could just do this - http://www.cookingissues.com/2010/11...n-your-family/

**miokomioko** · 2011-01-25 22:52

Generally, if you eat meat in the states, it's overcooked.

edit:

Originally Posted by bigrougabagel

Recipe stolen from alton brown.

One of the best people to steal recipes from.

Also, I highly recommend watching that Anthony Bourdain special on the 10 things he thinks everyone needs to know how to make. I can't really remember where it is or what it's called exactly. Someone back me up on this. It's fucking excellent information.

Ah ha~ Found it.

Watch all 3. Period.

**Jak** · 2011-01-25 22:54

I'm sorry but the turkey in that website looked like a science experiment, lol.

Safe or not.. I'll stick with my family's traditional way of cooking turkey.

Honey baked, smoked, BBQ'd, fried, baked, steamed, grilled, etc.

Oh and I've fallen in love with ground turkey. EXTREMELY low in fat and tastes delicious on my george foreman grill.

**Daydreamer** · 2011-01-25 22:58

Originally Posted by Jak

I'm sorry but the turkey in that website looked like a science experiment, lol.

Safe or not.. I'll stick with my family's traditional way of cooking turkey.

Honey baked, smoked, BBQ'd, fried, baked, steamed, grilled, etc.

Oh and I've fallen in love with ground turkey. EXTREMELY low in fat and tastes delicious on my george foreman grill.

Oh it's totally a ridiculous science experiment, but the point of that guys experiment was to try to produce the best possible turkey. Though if you looked it on a scale of like 1 to 100 he basically just raised the scale from like 99 to 100, if that makes any sense. Worth the effort? Probably not, but that wasn't the point of it.

**Kerberoz** · 2011-01-25 23:53

- Salting the water for boiling pasta does not significantly change the boiling point. It adds flavor. That's all.
- If you're going to eat well-done meat, buy the cheapest possible because it's all going to taste the same after you rape it.
- Stop putting eggs in beer batter.
- If you want perfect crispy bacon, cook it in a toaster oven at 400F, on the top rack with a drip pan below. Save the drippings for cooking eggs/veggies.
- Save bones for making stock.

**Daydreamer** · 2011-01-26 00:13

Originally Posted by Kerberoz

- Salting the water for boiling pasta does not significantly change the boiling point. It adds flavor. That's all.
- If you're going to eat well-done meat, buy the cheapest possible because it's all going to taste the same after you rape it.
- Stop putting eggs in beer batter.
- If you want perfect crispy bacon, cook it in a toaster oven at 400F, on the top rack with a drip pan below. Save the drippings for cooking eggs/veggies.
- Save bones for making stock.

Oh the eggs in beer batter one is new to me. Any idea why?

Oh and on the subject of boiling pasta. Adding oil does NOT make it not stick together, however it DOES break the surface tension of the starches in the water and cause it to not boil over. Although if you are using the correct amount of water to cook pasta in in the first place then the starches generally are dispersed enough that this isn't an issue.

**Priran** · 2011-01-26 00:22

Originally Posted by Daydreamer

as long as the food is hot enough to melt the salt it does not matter.

if your food is 1500 degrees fahrenheit you have bigger problems than how it's seasoned

**archibaldcrane** · 2011-01-26 00:25

Originally Posted by Priran

if your food is 1500 degrees fahrenheit you have bigger problems than how it's seasoned

Awesome. I was going to just let it lie but /clap

**Daydreamer** · 2011-01-26 00:36

Originally Posted by archibaldcrane

Awesome. I was going to just let it lie but /clap

Sorry, disolve, whatever, you got what I meant.

**Salodin** · 2011-01-26 00:40

Thank you Mioko. I'm a big anthony fan, but I never saw this before. Learned a lot =D.

**Skidz** · 2011-01-26 01:21

http://images1.memegenerator.net/Ima...-Bachelor-Frog

**Shiroikage** · 2011-01-26 01:24

This title edit was great.

**miokomioko** · 2011-01-26 01:35

Originally Posted by Skidz

http://images1.memegenerator.net/Ima...-Bachelor-Frog

lol michelin guides...

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