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re: Biggest myth that won’t die (spin-off)
Posted on 7/3/19 at 7:32 pm to Nicky Parrish
Posted on 7/3/19 at 7:32 pm to Nicky Parrish
“Searing seals in the juices.”
This is demonstrably false but is repeated all the time. Hell, I saw Hubert Keller say it on TV, and he is a world class chef.
This is demonstrably false but is repeated all the time. Hell, I saw Hubert Keller say it on TV, and he is a world class chef.
0
Posted on 7/3/19 at 8:51 pm to SmokedBrisket2018
quote:I'll send you my bibliography.
Source?
Posted on 7/4/19 at 11:11 am to CarRamrod
Starting with pork and the old 160F standard. Thirty years ago the pork you bought in a grocery store had a much higher fat content, you could cook it to 160F and it could be very good, keep in mind that trichinosis was still a factor in some places.
Then the health craze started making people reject fatty pork and prefer what they were told was a healthier option, chicken breasts. Some marketing genius who worked for the pork producers came up with "Pork - the other white meat."
The pork producers cut the fat content way back to compete with chicken, which resulted in dry, inedible pork, if it was cooked to the old 160F standard.
If you try using an old recipe for pork, it just doesn't work very well, the meat will be dry and chewy. Of course, I'm talking about pork loins and tenderloin, not the still fatty cuts like shoulder, belly, etc..
I've been cooking for almost 60 years, some of the other peculiar food myths I've seen were cutting a cucumber in half and rubbing the ends together, to "draw out the bitterness".
ON 'resting' meats, I am in the middle, I rest it long enough to set the table, pour the wine and serve the salad. However, I challenge anyone to carve a a turkey breast right out of the oven, that will some very dry meat, very quickly.
I bake a lot of bread, I have used tap water and distilled water, don't see much of a difference. For sourdough, if you capture an ambient spore to start the dough, as opposed to purchasing one from SF, I promise that you will get a different result.
Another dumb myth that won't die is consuming honey produced locally will enhance your immunity to allergies.
Then the health craze started making people reject fatty pork and prefer what they were told was a healthier option, chicken breasts. Some marketing genius who worked for the pork producers came up with "Pork - the other white meat."
The pork producers cut the fat content way back to compete with chicken, which resulted in dry, inedible pork, if it was cooked to the old 160F standard.
If you try using an old recipe for pork, it just doesn't work very well, the meat will be dry and chewy. Of course, I'm talking about pork loins and tenderloin, not the still fatty cuts like shoulder, belly, etc..
I've been cooking for almost 60 years, some of the other peculiar food myths I've seen were cutting a cucumber in half and rubbing the ends together, to "draw out the bitterness".
ON 'resting' meats, I am in the middle, I rest it long enough to set the table, pour the wine and serve the salad. However, I challenge anyone to carve a a turkey breast right out of the oven, that will some very dry meat, very quickly.
I bake a lot of bread, I have used tap water and distilled water, don't see much of a difference. For sourdough, if you capture an ambient spore to start the dough, as opposed to purchasing one from SF, I promise that you will get a different result.
Another dumb myth that won't die is consuming honey produced locally will enhance your immunity to allergies.
Posted on 7/4/19 at 12:06 pm to bayoubengals88
"Liver is a requirement in boudin."
Posted on 7/4/19 at 2:16 pm to deeprig9
Back to OP-
Weber grates need no seasoning.
Myth.
Weber grates need no seasoning.
Myth.
Posted on 7/4/19 at 2:25 pm to deeprig9
McDonalds fries last forever because of chemicals or other harmful methods.
Actually it's because they are sterilized in boiling oil then salted heavily, which will halt decomposition. Nothing nefarious.
Red Snapper should be avoided because it isn't sustainable. Myth.
Eating the insides of blue crab is harmful. Myth.
"Spreadable" all natural peanut butter. Myth.
Store bought moonshine. Myth.
Digiorno is as good as delivery. Myth.
Great topic by OP.
Actually it's because they are sterilized in boiling oil then salted heavily, which will halt decomposition. Nothing nefarious.
Red Snapper should be avoided because it isn't sustainable. Myth.
Eating the insides of blue crab is harmful. Myth.
"Spreadable" all natural peanut butter. Myth.
Store bought moonshine. Myth.
Digiorno is as good as delivery. Myth.
Great topic by OP.
Posted on 7/8/19 at 10:35 am to deeprig9
quote:
Red Snapper should be avoided because it isn't sustainable. Myth.
Eating the insides of blue crab is harmful. Myth.
"Spreadable" all natural peanut butter. Myth.
never heard of any of these. quote:well it isnt a myth it is just a mis use of the word moonshine.
Store bought moonshine. Myth.
quote:this is an opinion and i agree with you that it isnt as good.
Digiorno is as good as delivery. Myth.
Posted on 7/8/19 at 12:03 pm to bdevill
quote:
Liver is a requirement in boudin
Boudin without liver isnt boudin.
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