On Tue, 21 Oct 2003 02:45:21 GMT, alzelt
> wrote:

>
>
>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

Of course. But with their left hand. (Unless they're left-handed,
then it has to be with the right hand).

Sue(tm)
Lead me not into temptation... I can find it myself!