There are plenty of cooking myths out there that just need to be blown apart. Here are 12 cooking myths which will leave you surprised.

1. Top 10
Cooking Myths
- Busted!

2. Everything you thought you knew about how to cook was wrong! Well,
not everything, but we are sure that these 12 cooking myths will leave
you surprised

3. Myth 1: Olive Oil is better.
Part of the myth is indeed true! Olive
oil is good for the heart because it
contains the good fatty acids. But that
is no reason to use this for cooking
since the fatty acids breakdown in
heat! In fact, the other common oils
like groundnut oil, rice barn or
coconut oil have a greater resistance
to heat.

4. Myth 2: Searing meat seals
the juice.
Sorry, we know you’ve been
doing this a lot, but it is not
true! Searing doesn't retain
moisture in the meat. In fact,
it can drive out the water!

5. Myth 3: Olive oil doesn't let you fry deep.
Which means that Italians have never deep
fried? Obviously not true! What is true, as
mentioned before, is that olive oil has a lower
smoking point for its fatty acids and deep
frying could change the flavor.

6. Myth 4: Adding salt to water, cooks
the food faster
Nope. Firstly, salt does influence the
boiling point of the water, but the
amount of salt you'll actually need for
that mechanism to start off is huge!
So, that little salt you add probably no
impact.

7. Myth 5: Oil absorption can be reduced by frying the
food at high temperature.
Again, not true. The greasy surface has little to do with
the overall oil the food has absorbed. This is because
the greasiness comes from the excess moisture the
food releases at a relatively lower cooking
temperature.

8. Myth 6: A wooden cutting board is
bad for raw meat.
Wood is just fine, as long as you keep
it dry and sanitized. If you can use it
for every other food, what’s wrong
with meat?

9. Myth 7: Oil in water prevents pasta from
sticking!
This one is so widespread, it almost seems
controversial to call it a myth! But then think
about it! Adding oil to boiling water only
surfaces the oil back on top. It does nothing to
keep the pasta from sticking! Rather, stirring
pasta well during the preparation can be a
better idea.

10. Myth 8: Salt makes watermelon taste sweeter!
This is partially true, but not in the way you
think it is! Adding salt to a watermelon causes
you to salivate in excess, and hence making
your taste buds sharper to the sweet juice
that's oozing out. The salt however, doesn't
have any direct action on the watermelon.

11. Myth 9: Alcohol evaporates when
cooked.
No, it doesn't. Alcohol takes three hours
of constant heating to get completely
evaporated. The usual cooking doesn't
involve the necessary heat and time for
this process to even begin in the right
sense!

12. Myth 10: Adding salt to beans makes
them tough.
Sorry again! We know you've been doing
this a lot. But salting has zero impact on
the toughness of cooked bean! Salting
can make them cook more quickly
though.

13. Myth 11: Remove the chicken skin before
eating!
I know you've read many posts about how that
could mean havoc for your diet, but recent
studies have shown that the skin contains
similar amounts of fat and calories as its
skinless part.

14. Myth 12: Microwave cooking robs the
food of nutrients!
Well, heating does impact food
nutrition, but then which preparation
doesn't use heat? Microwave is just
another way of heating and has no
extra impact on the nutritional value
of food.

15. Feels like you’ve been lied to? Well,
cooking is an activity riddled with myths
and suggestions. Find your own way
into authentic cooking! Take a short
term course in culinary arts and unravel
more such myths and make amazing
original food. If you are in Bangalore,
you just got luckier. AIMS is offering a
short term diploma in Italian cuisine
where you’ll get a chance to learn from
Italian chefs live!