Two False Kitchen Myths

As you were growing up, did your mother, grandmothers, aunts and other kitchen role models tell you ‘truths’ about the kitchen that you later questioned? Do you ever wonder why these old wives tales are passed down even though they do not necessarily may any sense? For example: You are not supposed to wash mushrooms before cooking them. Alcohol burns off during the cooking process. Do any of these sound familiar yet? Well, you came to the right place. Here are two kitchen myths debunked.

Do Not Wash Mushrooms Before Cooking

How often do you go in your garden and lick the dirt? Let us face the fact that mushrooms are grown in dirt, among other things, and it is important to wash them before using them.

The myth that you are not supposed to wash mushrooms before cooking with them is semi false. It is a half truth because it is true that you should not soak mushrooms before cooking them. It is half false because you still wash the dirt off before you eat them.

Unfortunately, these days there are many pesticides and herbicides in the soil, so it is important to protect yourself and your family from any excess of exposure by cleaning all fruits and vegetables before consumption. Mushrooms are in fact very porous and will cook differently if soaked shortly before, especially if you are trying to sauté the mushrooms.

That said, that does not mean you should not wash them. It is best to rinse them or take a wet cloth to them and remove dirt from the flesh. If you want to soak them or rinse them thoroughly, lay them out on a towel or paper towel for a few minutes to dry a bit before cooking them if you are worried they are too damp.


All Alcohol Burns Off During the Cooking Process

Alcohol burn-off in cooking has been debated by chefs, researchers and even government agencies for decades. The first most important fact that debunks this myth is that not all alcohols are created equal. Cooking brandy sweet potatoes is not equal to preparing an Italian white wine sauce, baking a rum cake or a creating cognac drizzle on a slice of cake.

The second most important fact that debunks this myth is that some dishes require extensive cooking times, others do not. Imagine a Guinness stew that simmers for hours versus a Frutti Di Mari wine sauce that is prepare rapidly. It makes sense that the longer a dish simmers, the more the alcohol will burn off.

The third most important fact that debunks this myth is that chefs (and amateurs) cook foods at different temperatures. Alcohol does not necessarily burn off from a dish if the heat never gets high enough to do so. Lastly, you have to take into account the amount of alcohol used and proof of the original alcohol form.

With all of these factors taken into consideration, you can understand why this is a myth but you can also see that you will generally have at least a low concentration of alcohol remaining in the dish once it is served to accent the flavors of its contents perfectly.

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