We polledchefs, cookbook authors, and industry professionals about commoncooking techniquesthat are better left in the past.
Some are harmless, but not just not very effective, and others increase your risk offoodborne illnessor worse.
Here are 15old-fashionedcooking tips you should never use.
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Plus, don’t miss15 Old-Fashioned Cooking Tips That Really Work, Say Experts.
“This was usually done in the 60s,” says Lori Bogedin,chef/owner of Twigs Cafe.
“But, asbestos was later found to be a carcinogen.
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So, it’s a big no to add to your recipes.
Not so much anymore.
“It can contaminate your sink and work surfaces with bacteria and increases your chances of food poisoning.”
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“But if you accidentally slam the door it won’t deflate anything.
So slam away.”
Always bake your potatoes in foil
You want crisp skin and heat circulation, says Theis.
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“Just set them on the rack and bake away.
“Now, trichinosis is very rare, with the CDC estimating 16 cases annually.
The FDA has since lowered the safe pork temperature to a beautiful 145 degrees Fahrenheit.”
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“This allows dangerous bacteria to reproduce on the exterior as soon as it climbs above 40 degrees.
Instead, defrost in the refrigerator overnight.”
“It also deprives the starchiness of the water.”
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Also, don’t rinse wheat pasta after cooking.
“This will make whatever sauce you add to it much more watery and flavorless,” says Glasier.
“You should, however, rinse rice flours or gluten-free flours.”
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Today, you’re buying freshly milled flour, and most of it is sifted before being sold.
A previous version of this article was originally published on April 12, 2022.
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