Curly Sue wrote:

> On Mon, 20 Oct 2003 16:03:33 GMT, "Peter Aitken"
> > wrote:
>
>
>>There are many "kitchen myths" that you hear regularly - ideas about cooking
>>and food that are known to be false but seem to have a life of their own.
>>For example, "searing meat seals in the juices." I thought it would be fun
>>and perhaps useful to create a web page that debunks these myths. If you
>>have any favorites I'd love to hear them. If possible, please include some
>>information or references to back up your "myth-busting" opinion. I want
>>this web page to be objective with research and citations backing it up.
>
>
> I have the opposite interest; I want to make up a kitchen myth and
> have it spread by a lot of people. Just think of the person who came
> up with "cold water boils faster than hot water" snickering as the
> myth went around. Why should they have all the fun?
>
> OK, here's mine:
>
> For the smoothest, lump-free white sauces and gravies, stir
> counterclockwise.
>
> Let's see how that one does :>
>
> Sue(tm)
> Lead me not into temptation... I can find it myself!

But what of those down under? Should they stir clockwise????
--
Alan

"If you reject the food, ignore the customs, fear the religion, and
avoid the people, you might better stay home."
--James Michener