Cooking myths

[MunkeyQ]

In this thread post cooking things people believe that really aren't true.

I'll start with one - microwaves cook from the inside out. Not true since microwave energy is absorbed by the food so the moment it hits the water molecules in the OUTSIDE of the food, it begins heating.

[Professor_Skullsworth]

searing "seals in juices"

[ratfrink]

Eggs go bad within a couple of days unless you refrigerate them.

Actually eggs last about two weeks out of the fridge and the only place I've seen eggs sold in refrigerated sections is in the US. Everywhere else just has them on the shelf.

[DarkMage35]

That pinch of salt and the sifting of flour is essential in baking recipes. Flour is pre-sifted these days, so sifting is useless for all but the touchiest of recipes, and the salt is a throwback to when people added salt to everything.

Soft/hard boiling of eggs is determined by time. Its actually determined by temperature.

[Blunderfail]

Women are better cooks than men.

[Toothlessjoe]

Originally Posted by DarkMage35

Soft/hard boiling of eggs is determined by time. Its actually determined by temperature.

lolwut?

[Mantikore]

Originally Posted by DarkMage35

the salt is a throwback to when people added salt to everything.

? ive never made bread without salt, but i heard it tastes funny without it.

[Blunderfail]

Originally Posted by Toothlessjoe

lolwut?

on so many levels.

[Toothlessjoe]

Originally Posted by Blunderful

on so many levels.

If I take a standard egg from a fridge set at a standard temperture, then the egg will also be at a standard temperture. Boiling water is a constant standard temperture so putting said egg in this water it will always cook along the same scale.

This is why people say it takes "x minutes" to boil an egg to whatever "doneness" you want it. Nobody says wait until your egg reaches a core temperture of "x degrees" for "desired doneness" because there's no real way to tell you jackass.

Whether the temperture of the egg needs to reach a certain level for it to be cooked to a certain doneness is irrelevant because that's not how we describe the method when cooking eggs. I could say the opposite (which I have) and be just as right/wrong as him; hence the "lolwut" but that's not the crux of the issue.

We use time to determine how well eggs are cooked.

You are such a dipshit, blindly disagreeing with me just because it's me posting. You're a tool and I'm not going to argue about cooking an egg with you further because your mum does all your cooking and thus you don't know fuck all.

[Euda]

Ketchup makes things taste better.

[AE5150]

Originally Posted by Toothlessjoe

If I take a standard egg from a fridge set at a standard temperture, then the egg will also be at a standard temperture. Boiling water is a constant standard temperture so putting said egg in this water it will always cook along the same scale.

This is why people say it takes "x minutes" to boil an egg to whatever "doneness" you want it. Nobody says wait until your egg reaches a core temperture of "x degrees" for "desired doneness" because there's no real way to tell you jackass.

Whether the temperture of the egg needs to reach a certain level for it to be cooked to a certain doneness is irrelevant because that's not how we describe the method when cooking eggs. I could say the opposite (which I have) and be just as right/wrong as him; hence the "lolwut" but that's not the crux of the issue.

We use time to determine how well eggs are cooked.

You are such a dipshit, blindly disagreeing with me just because it's me posting. You're a tool and I'm not going to argue about cooking an egg with you further because your mum does all your cooking and thus you don't know fuck all.

And you wonder why people don't like you.

*le sigh*

[Toothlessjoe]

Originally Posted by AE5150

And you wonder why people don't like you.

*le sigh*

It's Enter, what does it matter what I say to him? Or am I wrong about cooking an egg?

[AE5150]

Originally Posted by Toothlessjoe

It's Enter, what does it matter what I say to him? Or am I wrong about cooking an egg?

I guess I've got other things to do in my day than to keep up with who is back under new identities. I'm just under the impression that name calling and a general disposition of hostility toward another poster doesn't usually help the conversation. But, then, I suppose I don't take the culture of internet message boards quite so seriously as others, because, at the end of the day, it's an internet message board, and nothing more, and I don't need to prove that mine is bigger than anyone else's via flaming, name calling, or other general asshattedness, regardless who the poster is (or formerly alleged to be).

You are, as near as I can tell, accurate on your assessment of hard cooked eggs.

[The English Gentleman]

Originally Posted by AE5150

And you wonder why people don't like you.

*le sigh*

He must have aspergers if he has not realised for a long time why people hate him. Not to mention looking like Michael jackson gets everybodies heckles up.

On topic. Cooking green vegetables reduces vitamin content. This is a half-truth. nuking the vegetables will they are mush does reduce vitamin content, however light boiling, blanching or steaming does not.

[P_R_Deltoid]

The Lipid Hypothesis.

[reallystupidstuff]

Originally Posted by Mantikore

? ive never made bread without salt, but i heard it tastes funny without it.

It tastes like I would expect cardboard to taste. Salt doesn't add much flavor but it opens up your taste buds so they can interpret flavor better (not a myth)

[xxombie]

If you eat MSG you will DIEEE!!!!

McDonnalds hamburgers don't contain any real meat.

[Euliyae]

^They may contain meat, but there's a lot more in there then you wouldn't want to know about.

[xxombie]

Originally Posted by Euliyae

^They may contain meat, but there's a lot more in there then you wouldn't want to know about.

Where is your proof.

[Toothlessjoe]

Originally Posted by xxombie

Where is your proof.

Her ass.

[DarkMage35]

Originally Posted by Toothlessjoe

If I take a standard egg from a fridge set at a standard temperture, then the egg will also be at a standard temperture. Boiling water is a constant standard temperture so putting said egg in this water it will always cook along the same scale.

This is why people say it takes "x minutes" to boil an egg to whatever "doneness" you want it. Nobody says wait until your egg reaches a core temperture of "x degrees" for "desired doneness" because there's no real way to tell you jackass.

Whether the temperture of the egg needs to reach a certain level for it to be cooked to a certain doneness is irrelevant because that's not how we describe the method when cooking eggs. I could say the opposite (which I have) and be just as right/wrong as him; hence the "lolwut" but that's not the crux of the issue.

We use time to determine how well eggs are cooked.

You are such a dipshit, blindly disagreeing with me just because it's me posting. You're a tool and I'm not going to argue about cooking an egg with you further because your mum does all your cooking and thus you don't know fuck all.

Time is just an approximation. It is definately more correct to say its determined by temperature. See: here - more then you ever wanted to know about boiling eggs

[Tunicate]

oil is all unhealthy.

Olive oil can be very healthy in moderate amounts, mostly if you don't cook it. If you decide to cook it, just don't use it a lot. Beef tallow is terrible for cholesterol and fat, however.

[DarkMage35]

Originally Posted by TehWTF

oil is all unhealthy.

Olive oil can be very healthy in moderate amounts, mostly if you don't cook it. If you decide to cook it, just don't use it a lot. Beef tallow is terrible for cholesterol and fat, however.

Originally Posted by P_R_Deltoid

The Lipid Hypothesis.

I sense a disturbance in the force.

[Hyper-dimension]

Actually, the boiling of an egg is determined by a combination of time, temperture, and altitude.

[Rocky]

Originally Posted by frinkmakesyouthink

Eggs go bad within a couple of days unless you refrigerate them.

Actually eggs last about two weeks out of the fridge and the only place I've seen eggs sold in refrigerated sections is in the US. Everywhere else just has them on the shelf.

This, I have never placed an egg in a fridge, or taken one out, and have never seen any eggs go bad.

Originally Posted by Blunderful

Women are better cooks than men.

My mum and sister can't cook for shit, Me and the father figure dominate the kitchen, they get the laundry.

[Dog]

Originally Posted by MunkeyQ

In this thread post cooking things people believe that really aren't true.

I'll start with one - microwaves cook from the inside out. Not true since microwave energy is absorbed by the food so the moment it hits the water molecules in the OUTSIDE of the food, it begins heating.

I'm pretty sure that is true. Put a piece of uncooked meat in there and you'll notice that the interior cooks while the outside stays fairly raw. I guess you could say that all of the water molecules are moving, but as far as cooking, I think the interior gets most of the juice.

[Dog]

Originally Posted by Toothlessjoe

If I take a standard egg from a fridge set at a standard temperture, then the egg will also be at a standard temperture. Boiling water is a constant standard temperture so putting said egg in this water it will always cook along the same scale.

This is why people say it takes "x minutes" to boil an egg to whatever "doneness" you want it. Nobody says wait until your egg reaches a core temperture of "x degrees" for "desired doneness" because there's no real way to tell you jackass.

Whether the temperture of the egg needs to reach a certain level for it to be cooked to a certain doneness is irrelevant because that's not how we describe the method when cooking eggs. I could say the opposite (which I have) and be just as right/wrong as him; hence the "lolwut" but that's not the crux of the issue.

We use time to determine how well eggs are cooked.

You are such a dipshit, blindly disagreeing with me just because it's me posting. You're a tool and I'm not going to argue about cooking an egg with you further because your mum does all your cooking and thus you don't know fuck all.

This, though I thought he was agreeing with you.

I wonder if that other retard sticks a thermometer in his eggs instead of just timing it.

I also wonder why the hell everyone gets all bent out of shape when you call someone a retard after they say something retarded.

[Mantikore]

Originally Posted by PizzaNazi

I'm pretty sure that is true. Put a piece of uncooked meat in there and you'll notice that the interior cooks while the outside stays fairly raw. I guess you could say that all of the water molecules are moving, but as far as cooking, I think the interior gets most of the juice.

perhaps the pressure in the inside of a thin piece of meat built up from the internal steam raised the temperature? lol i dunno.

but i have tried defrosting frozen sausages in the microwave. the outside thaws before the inside.

fresh produce is always more nutritious than frozen or canned produce