Don’t bother stirring risotto and soaking onions doesn’t prevent tears: The most popular kitchen myths debunked
Scientists have revealed the truth about advice that's been used for generations
MANY of us obediently follow the golden rules of cooking, from constantly stirring risotto to soaking onions before cutting to avoid tears.
But scientists have debunked many well-known tips that are useless in reality, and have revealed some can even increase the risk of food poisoning.
According to the experts at , if you want to make perfectly creamy risotto, it is best to only stir it for a couple of minutes right at the end, rather than keeping it in constant motion.
Dr Matthew Hartings, who teaches chemistry of cooking at American University in Washington DC, said: “If you control your ingredients just right from the outset, a no-stir method should give you the creaminess that you’re looking for.”
And US chef Kenji Lopez-Alt advised the best way to get the perfect dish was to wash rice beforehand.
Another myth is that soaking an onion before chopping can help protect your eyes from streaming after slicing, but scientists do advise that freezing the vegetable for ten minutes beforehand could help.
And a piping hot tray for Yorkshire puddings is not as essential as we once believed, with experts suggesting that starting the batter at room temperature can prevent them becoming cup-shaped.
Science journalist Sam Wong wrote: “It turns out that many top tips make very little difference, while others undermine flavour or even increase the risk of food poisoning.”
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Many people refrigerate eggs without question, but in 90 per cent of cases, this is not necessary as chickens are now vaccinated against salmonella.
Creating the perfect pasta dish is a struggle for many cooking fans, but one piece of advice the scientists gave is to ditch using a large pan of boiling water and instead use a smaller pot with a reduced surface area.
Experts also found that to keep tomatoes ripe, you should store them at a temperature between seven to 10C.
KITCHEN MYTHS DEBUNKED
Myth: A hot pan is necessary for perfect Yorkshire puddings
Reality: To avoid cup-shaped puddings, make sure the batter starts at room temperature
Myth: A plastic chopping board is safer than a wooden one
Reality: Wooden boards may be safer as E.coli and salmonella dies on wood but not plastic
Myth: Continously stir risotto to make it creamy
Reality: Stir risotto at the end, and rince rice at the beginning
Myth: Soak and onion after peeling to avoid tears when chopping
Reality: Freezing for ten minutes before may help instead
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One more commonly believed kitchen myth that the experts have cast doubt on is that plastic chopping boards are more hygienic than wooden ones.
In fact, they claim, wooden boards may be safer as E.coli and salmonella bacteria dies on wood but not plastic.
We previously revealed you’ve been storing fresh bread wrong… and four more top tips from Kitchen 999’s Emergency Chef James Cathcart.
We also shared a quick and easy way to peel your spuds.