This article from Pure Wow was republished with permission. It originally appeared as 7 Cooking Myths That Are Basically Bogus.
You’re super hungry…but feeling super lazy. You’ve got some leftover veggies in the fridge, but microwaving them steals all their nutritional value, right? Might as well polish off that bag of Goldfish instead, right? Wrong. We debunk that and six other cooking myths below.
MYTH: SALTING PASTA WATER MAKES IT BOIL FASTER
The Truth: Nope, sorry. Adding salt actually increases the boiling point of water, making it slower to come to a boil. While salting the water won’t get dinner on the table any faster, it is an important step, flavor-wise, so it’s best not to skip it.
The Truth: Save the space. As long as all of the pasta is covered, crowding should never be an issue.
MYTH: ALCOHOL EVAPORATES WHEN COOKED
The Truth: It does–but you’d have to cook the dish for three solid hours for all traces of alcohol to be gone. So maybe save the penne alla vodka for date night, not family night.
THE MYTH: MICROWAVING DESTROYS NUTRIENTS
The Truth: It’s quick, it’s easy and it’s totally fine, nutritional value-wise. Any kind of heating method will destroy some amount of nutrients, and in fact, microwaving does the least amount of damage (because you’re cooking with less heat and for a shorter time than with other methods).
MYTH: SEARING MEAT SEALS IN JUICES
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THE MYTH: FOOD SHOULD BE TOTALLY COOLED BEFORE GOING INTO THE REFRIGERATOR
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