9 Ridiculous Cooking Myths You Probably Believe (Cracked)

[AFK]

http://www.cracked.com/article_19628_9-ridiculous-cooking-myths-you-probably-believe.html

You may especially enjoy #3. 

[Kai]

I'm sure I've heard some reason (around here) for searing meat, and it had nothing to do with moisture and everything to do with a reaction that changes the flavor and texture of the meat's outside.

[Triple Zero]

I'm sure I've heard some reason (around here) for searing meat, and it had nothing to do with moisture and everything to do with a reaction that changes the flavor and texture of the meat's outside.

That's absolutely right. Cracked missed that bit and jumped right to not searing at all, which is also bad advice, for exactly the flavour and texture reasons you name.

A lot of instructions, however, state to do the searing right at the start to "seal in the moisture". And that's a myth. You can also slowly heat the steak to the right temperature of done-ness, and then sear it (very hot and short) or even use a blowtorch to create a nice brown outer "crust". This is what's done with sous-vide cooking, for instance. But you could also heat the steak in a low-temperature oven.

An important aspect of keeping the moisture, is to let the steak "rest" for a few minutes after it's done. When it is hot, the muscle fibres change and sort of "wring out" the moisture, and if you cut it then you get the "bleeding" steak effect. When it cools down a bit the fibres re-absorb (some of) this moisture, so it stays better put when cutting. I'm assuming they often recommend covering the steak with aluminium-foil during this period not only to keep it hot, but also because the re-absorbing process probably takes some time.

[East Coast Hustle]

A steak should be left to rest for AT LEAST 10 minutes. A large roast should be left to rest for 30 minutes to an hour depending on how big it is.

And the name of the reaction in question is the Maillard Reaction. And anyone who eats a fucking steak that isn't fucking seared on the outside should fucking just go eat at McDonalds for the rest of their fucking life.

[East Coast Hustle]

And anyone who thinks that sous vide is an acceptable method of cooking meat should probably never tell me that in person. It's the 2nd quickest way to get me to start a fistfight for no good reason.

[DECI4]

. I'm assuming they often recommend covering the steak with aluminium-foil during this period not only to keep it hot, but also because the re-absorbing process probably takes some time.

They are wrong about covering the steak while resting because of carry over cooking.

[DECI4]

And anyone who thinks that sous vide is an acceptable method of cooking meat should probably never tell me that in person. It's the 2nd quickest way to get me to start a fistfight for no good reason.

Then you are both ignorant and a fool. Do some reading and some eating and you can cure the former.

[Kai]

And anyone who thinks that sous vide is an acceptable method of cooking meat should probably never tell me that in person. It's the 2nd quickest way to get me to start a fistfight for no good reason.

I told my father about sous vide recently. He's a long time food microbiologist and quality manager for one of the largest food manufacturing companies in the country. He said that it sounded incredibly risky, and that he wouldn't touch it with a 10 foot pole.

[East Coast Hustle]

And anyone who thinks that sous vide is an acceptable method of cooking meat should probably never tell me that in person. It's the 2nd quickest way to get me to start a fistfight for no good reason.

Then you are both ignorant and a fool. Do some reading and some eating and you can cure the former.

I'm sorry, which restaurants have YOU been the head chef at? Chez HotPocket, of course, doesn't count.

Oh, and any grillardin worth his tongs would know to remove the steak from the grill/pan/oven/broiler an entire degree of doneness before the target temp in order to account for the continued internal cooking that happens while the meat rests. Which, of course, happens whether you cover the meat or not.

But please do keep arguing with me about a subject that I have basically (and quite successfully) devoted my entire adult life to in a professional capacity.

[The Good Reverend Roger]

And anyone who thinks that sous vide is an acceptable method of cooking meat should probably never tell me that in person. It's the 2nd quickest way to get me to start a fistfight for no good reason.

Then you are both ignorant and a fool. Do some reading and some eating and you can cure the former.

[Sir Squid Diddimus]

Why he gotta step?

[Phox]

Why he gotta step?

Brain damage?

[DECI4]

And anyone who thinks that sous vide is an acceptable method of cooking meat should probably never tell me that in person. It's the 2nd quickest way to get me to start a fistfight for no good reason.

Then you are both ignorant and a fool. Do some reading and some eating and you can cure the former.

I'm sorry, which restaurants have YOU been the head chef at? Chez HotPocket, of course, doesn't count.

Oh, and any grillardin worth his tongs would know to remove the steak from the grill/pan/oven/broiler an entire degree of doneness before the target temp in order to account for the continued internal cooking that happens while the meat rests. Which, of course, happens whether you cover the meat or not.

But please do keep arguing with me about a subject that I have basically (and quite successfully) devoted my entire adult life to in a professional capacity.

Please. No professional cook would cover resting meat with foil. If you can't see how that would affect carry over cooking than you are a moron. Looks like you spent your entire adult life not being a very technical or proficient cook. Let me guess, middle aged steak house chef?

[DECI4]

And anyone who thinks that sous vide is an acceptable method of cooking meat should probably never tell me that in person. It's the 2nd quickest way to get me to start a fistfight for no good reason.

I told my father about sous vide recently. He's a long time food microbiologist and quality manager for one of the largest food manufacturing companies in the country. He said that it sounded incredibly risky, and that he wouldn't touch it with a 10 foot pole.

Then he wouldn't eat at many of the finest restaurants in the world. If any of you are really interested in the subject I suggest reading Thomas Kellers "Under Pressure".

[East Coast Hustle]

And anyone who thinks that sous vide is an acceptable method of cooking meat should probably never tell me that in person. It's the 2nd quickest way to get me to start a fistfight for no good reason.

Then you are both ignorant and a fool. Do some reading and some eating and you can cure the former.

I'm sorry, which restaurants have YOU been the head chef at? Chez HotPocket, of course, doesn't count.

Oh, and any grillardin worth his tongs would know to remove the steak from the grill/pan/oven/broiler an entire degree of doneness before the target temp in order to account for the continued internal cooking that happens while the meat rests. Which, of course, happens whether you cover the meat or not.

But please do keep arguing with me about a subject that I have basically (and quite successfully) devoted my entire adult life to in a professional capacity.

Please. No professional cook would cover resting meat with foil. If you can't see how that would affect carry over cooking than you are a moron. Looks like you spent your entire adult life not being a very technical or proficient cook. Let me guess, middle aged steak house chef?

I never said they would. I merely pointed out that the continued internal temperature rise will occur regardless of that.

Of course, almost every professional cook in the world will put his finished dish under a heat lamp with a reflective metal hood. But that's different, right?

And do you really want me to list my professional qualifications/resume? I think it's an incredibly pretentious appeal to authority but if you're one of those idiots who thinks that authority stems from position then I'll be happy to oblige.