5. Salt causes water to boil quicker
Although every single chef seems to sprinkle a good amount of salt into the water before turning up the heat, the only effect this has is changing the taste. In fact, salt can even increase the cooking time, due to a phenomenon that’s known as ‘boiling point elevation’.
6. The red liquid that comes out of meat is blood
Some of the vegetarians among us will probably start to go pale and feel nauseous at the sight of the red liquid that dribbles out of meat. The reality is that there’s nothing to fear. The juice isn’t blood; it’s actually myoglobin. This is a protein that’s released when red meat is heated. So, the meat isn’t as bloody as people might think.
7. All salt is pretty much the same
When a recipe calls for ‘salt’, you probably just sprinkle some of your regular salt over your food. The reality is that there are different types of salt that do different things. Table salt, for example, is much finer and therefore ‘salter’ than sea salt. And kosher salt is much better to cook with than to season with.
8. Sharp knives are the most dangerous
Cutting and dicing your food with dull knives might sound like a safer endeavour than cutting with a sharp knife. Yet this isn’t the case and most kitchen accidents are actually caused by dull knives. Cutting with a dull knife is practically the same as cutting with a pointy spoon: not very handy. When you’re cutting or dicing with a dull knife, it’s more prone to sliding away when you apply pressure. Sharpening your knives means you have to apply less pressure to the knife and you can avoid a nasty injury in the kitchen.
Read more: Oops: these are the 6 mistakes most people make when cooking rice
Want to save this article for later? Pin it on Pinterest!
Source: Twisted | Image: Pexels
Page 2 of 2