Cindy Hamilton wrote in rec.food.cooking:

> On Monday, November 27, 2017 at 7:59:55 PM UTC-5, cshenk wrote:
> > U.S. Janet B. wrote in rec.food.cooking:
> >
> > > On Mon, 27 Nov 2017 17:32:24 -0600, "cshenk" >
> > > wrote:
> > >
> > > > wrote in rec.food.cooking:
> > > >
> > > >> Talk about a stupid, redundant title, though!
> > > >>
> > > > >
> > > https://www.msn.com/en-us/foodanddri.../50-cooking-my
> > > ths- >> that-are-actually-false/ss-AAupWzO >>
> > > >>
> > > >> Are any of them wrong? (I'm in a rush.)
> > > >>
> > > >>
> > > >> Lenona.
> > > >
> > > > Not washing a cast iron pan. They are a bit off on this one.
> > > > Sometimes you have to and that's ok. Just don't use a
> > > > dishwasher. Don't do it unless you have to as it damages the
> > > > patina. Mine normally cleans with a paper towel and a little
> > > > very hot water.
> > > >
> > > > Rinsing Pasta, I find running tap level hot water works best,
> > > > but maybe that's just me. I only do it when I need to keep it
> > > > from sticking. Sea Shell pasta where I want it to keep a
> > > > distinct shape for example.
> > > >
> > > > Baking soda never goes bad. Yes it does, but it takes years.
> > > > Replacing every 6-12 months is wasteful here. Might ad that
> > > > comes from a bakery and in that case, he'd never have that
> > > > issue unless trying to buy 5-6 years worth at a shot.
> > > >
> > > > Old eggs are best for boiling. I'm not really sure if this
> > > > person ever had a truely fresh egg, warm from the nest. In
> > > > Japan, I got them sometimes still warm from the nest though of
> > > > course they were abient temp by afternoon if I didnt shop that
> > > > morning. No, they do not peel easily regardless of how you
> > > > cook them, but then, we didnt waste those on boiled eggs.
> > > >
> > > > Removing Skin before cooking chicken. This seems to be an
> > > > attempt to lower the fat. Cooking the chicken with the skin
> > > > on, even if you remove the skin before eating, it going to have
> > > > at least some of the skin fat leach into the meat. Personally,
> > > > I don't remove the skin except in one particular dish where the
> > > > meat actually works better flavored that way.
> > > >
> > > > Mushrooms never need rinsing. Actually, grab that kitchen spray
> > > > handle and you may be amazed at the dirt stuff that comes off.
> > > > Important part is more to cook them within say 30 minutes of
> > > > that.
> > > >
> > > > On flour sifting not being needed, the person hasn't a clue on
> > > > baking. Though actual 'sifting' if farily rare now, either a
> > > > proper weight of the flour or learning to properly fluff it is
> > > > essential to get the right amount.
> > > >
> > > > Marinades don't tenderize meat. Clueless person here. That or
> > > > they havent a clue on how to make a tenderizing marinade. They
> > > > may have been using all sorts of things that don't tenderize
> > > > and gotten confused due to it.
> > > >
> > > > You can cook in a cold pan. Yes, you can. It totally depends
> > > > on what it is. Imagine 'prewarming a pan' before you add cold
> > > > water and still shelled eggs to make hard boiled ones.
> > > >
> > > > Stale Bread has lost it's moisture. I think this person only
> > > > buys store bread with unpronouncable chemical ingredients? I
> > > > think he's wrong on fresh real bread. It's moisture there.
> > > >
> > > > Basically it's an idiot article but fun to laugh at.
> > > >
> > > > Carol
> > >
> > >
> > > Nothing idiot about the article if you had read it. The article
> > > was meant to draw attention and then educate.
> > > But I will tell you about stale bread. It is a chemical
> > > process not simply a process of drying out. Read up on "bread
> > > staling."
> >
> > I did read it and 10 of 50 lines were wrong.
>
> So you believed that 40 of the 50 myths were not myths?
>
> Cindy Hamilton

I pointed out only the most obvious ones. You are welcome to add the
rest and my.

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