A CHEF has revealed the top cooking “myths” and the truth behind them.
Chef Andrew Dixon, from The Grand, York, has lifted the lid on tips for making sure chicken is safe to eat and whether or not you should drain rice.
Chef Andrew Dixon has lifted the lid on top cooking myths[/caption]
With the help of Wren Kitchens, here are six kitchen truths you need to know…
Well-done meat is safer to eat
Many Brits believe that well-done meat is safer to eat, but Chef Dixon said this is not always true.
He advised that it all depends on the cut and type of meat.
He said: “Chicken, turkey, guineafowl, and some game should be eaten well done core temperature of 73 degrees. The core temperature kills dangerous bacteria carried by raw poultry.”
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Sausages and minced burgers should be eaten well done, but certain cuts or joints of red meats are safe pink.
This is due to bacteria being on the outside of the meat and so being killed off with the heat.
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Chicken is fully cooked when all the pink is white
Cooking chicken safely is important and many people look for the pink inside to be fully white before tucking in – but Chef Dixon said this is not always the case.
He said a better test is to check the temperature inside and check its core is 73 degrees before consuming.
Adding oil to pasta water will prevent pasta sticking
It can be annoying when pasta sticks to the pan after cooking – and many people think adding oil to pasta water will help the issue.
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However Chef Dixon said this is just a myth.
He advised: “The secret to cooking perfect pasta is you need a large pan with plenty of salted boiling water. Enough water so the pasta can cook on a rolling boil.”
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Milk in scrambled eggs makes them fluffy
Making delicious, fluffy scrambled eggs is something many people spend a while perfecting.
And a third of people swear by adding milk to make them fluffier.
Chef Dixon debunked this saying it actually makes scrambled eggs “runny and watery.”
Adding creme fraiche can make them light and fluffy.
