15 Old-Fashioned Cooking Tips You Should Never Use, Experts Say — Eat This, Not That – Advice Eating

While there are cooking techniques and tips that have stood the test of time, there is also advice to take with a pinch of salt. We asked chefs, cookbook authors and industry experts about common cooking techniques that are better left behind. Some are harmless, but not only are they not very effective, and others increase the risk of foodborne illness or worse. Here are 15 old-fashioned cooking tips you should never use. Also, don’t miss 16 celebs sharing how they make the perfect oatmeal.


That’s weird and you wouldn’t find the material for it anymore, but it’s real. “This was usually done in the ’60s,” says Lori Bogedin, chef/owner of Twigs Cafe. “But asbestos later turned out to be carcinogenic. So adding it to your recipes is a big no-no.” Julia Child even mentions this in one of her books when her husband, trying to get the stove hotter, “slid a tile of asbestos cement onto the stove grate to take it with to heat in the oven: a perfect, affordable baking surface.” Not so much anymore.

wash chicken

This technique is a big no, says cookbook author, chef and recipe developer Brian Theis. “It can contaminate your sink and countertops with bacteria, increasing the likelihood of food poisoning.”

slamming oven door

Ideally, you shouldn’t open the door while you’re cooking, because your cooking time changes — you lose heat when the door is open, Theis says. “But if you accidentally slam the door, nothing will be emptied.

baked potatoes

You want crisp skin and heat circulation, says Theis. “Just put them on the grid and bake them away. Prick them with a fork, rub them with oil and salt if you like, just don’t wrap them in foil.”

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Put oil in boiling water

No, says Michael Cook, retired restaurateur/owner and founder of My Conscious Eating. Adding oil to cooking pasta will only do more harm than good and increase the likelihood that the pasta will stick together.

cooking with alcohol

“It depends on your mind, what you’re cooking, and the cooking vessel,” says Jim Mumford, cookbook author, chemical engineer, and creator of Jim Cook’s Food Good! “If the spirit does not ignite, my rule is that after 15 minutes of stovetop cooking and 30 minutes of baking, half the alcohol remains in the spirit.”

eggs salmonella

“The CDC estimates that the chance of an egg being infected with Salmonella is 0.005%, which is much lower than it was years ago,” says Mumford. “In fact, with advances in cleaning and UV technology, some studies show that properly bred eggs have a much lower probability.”

temperature of meat

“Trichinosis was a big deal 40 years ago because this parasite was very dangerous to eat,” says Mumford. “Today, trichinosis is very rare, with the CDC estimating 16 cases annually. The FDA has since lowered the safe pork temperature to a nice 145 degrees Fahrenheit.”

Defrosting raw meat

“Meat thaws from the outside and works its way in,” says Gabriel Glasier, former chef and founder of Chef Travel Guide. “Dangerous bacteria can multiply on the outside as soon as it climbs above 40 degrees. Instead, thaw in the fridge overnight.”

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peel hard-boiled eggs

Use older eggs instead. “As the eggs age, the pH increases and the inner membrane loosens its bond with the albumen (egg white),” says Glasier.

wash cast iron

“Contrary to popular belief, most modern cast iron pans can be washed with soap without any problems,” says Glasier. “Nevertheless, after washing it, it’s important to season it by rubbing it with oil and leaving it on a flame until dry.”

Add oil to pasta

In fact, adding oil to the pasta water during cooking probably won’t do much because it just floats to the top, Glasier says. “It also robs the water of its strength.” Also, don’t rinse wheat noodles after cooking. “This makes any sauce you add a lot more watery and flavorless,” Glasier says. “However, you should rinse out rice flour or gluten-free flour.”

Sift your flour

“This idea stems from a time when sacks of flour often contained large chunks of wheat and other stuff,” says Glasier, like bugs from improper storage. Today you buy freshly ground flour and most of it is sifted before it is sold.

Soak beans

When you use a modern pressure cooker, you don’t have to soak your beans first so they’re tender and cook quickly, says Abi Cowell, owner of Very Veganish. “Just use your Instant Pot and you’ll have a delicious pot of beans to go in about an hour.”

cut cooked meat

“Slicing meat causes moisture loss, making the meat less juicy, and eye estimation could lead to under-eating and spreading foodborne illness,” says Jessica Randhawa, executive chef and recipe manager at The Forked spoon. Not using a digital thermometer is easily the most common mistake most people make when cooking meat in general, as the outside of the steak can make it look more finished than it is. “I always keep a digital thermometer handy for all my cooking jobs, especially meat, to make sure the internal temperature is perfect for the recipe I’m making. Most digital food thermometers start at around $10 and have cooking temperatures printed on the thermometer. including various steaks
Degree of doneness.”

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