Chefs have been sharing the cooking rules that everyone follows but shouldn’t – 17 kitchen myths debunked
10.
‘Avoiding a decent wooden chopping board because of “contamination”. People i know have these awful glass chopping boards for that reason, and they just feel unsafe to cut on because the knife slips around.’
-maxdacat
11.
‘Not a chef but I have worked in food service. Your food is not going to be any cleaner if it’s prepared by an employee wearing gloves vs an employee using their bare hands. I promise you that the people preparing your food are not changing their gloves nearly as often as you expect, and they’re definitely not washing their hands in between glove changes every single time.
‘Also, iirc, there was a study that found that people actually wash their hands less and cross-contaminate more when they are wearing gloves.’
-ChocolateCake16
12.
‘Oil in pasta water doesn’t keep the pasta from sticking, I don’t care that Gordon Ramsay does it.’
-Kingthaddius
13.
‘Washing chicken does the exact opposite of what you think – it spreads harmful bacteria all over the place instead of having it quarantined to one area to be cooked off.’
-illegal_deagle
14.
‘Salting your beaten eggs before cooking them harms nothing. I have no idea where the “if you pre-salt your eggs they’ll come out grey and liquidey” rumor got started but there’s nothing to it.’
-Peaurxnanski
15.
‘Cooking joint of meat by weight. 20mins per 500g etc.
‘Cook to temperatures/ invest in a meat probe’
-HotCarrot8382
16.
‘A “ripping hot” cast iron pan to sear a steak. You’re just smoking your house up and burning the surface of the mean. You want to use a medium-high temp just below the smoke point of the fat your using’
-BreakfastBeerz
17.
‘Clicking the tongs 3 times before using. I’ve used it just fine with one or two.’
-Johnsie408
Source: r/AskReddit Image: Screenshot