Professional Chef Debunks 13 Cooking Myths



Chef Catherine De Orio, who works with Conagra Brands, debunked 13 of the most common myths about cooking while providing tips on what to do instead.

39 thoughts on “Professional Chef Debunks 13 Cooking Myths

  1. Sun Hat says:

    Your chef is not a scientist. Almost every single thing she said is flat out wrong.

    I have given reasons for each claim that your video or the chef made, with evidence as rebuttals.

    "Temperature of your pan is where steak flavor comes from" but the editor shows a grill, that loses the rendered fat.

    Steaming an egg absolutely will not help with separation from the shell. Both steam and liquid water transfer heat, at nearly the same speed.

    "Does wearing goggles prevent crying from cutting onions?" It's from the gas.
    So ABSOLUTELY YES. WEARING GOGGLES WILL PREVENT IT. And this chef has no idea how goggles work.

    Making cream cold first would make it less mobile. So harder to whip in the air, but the fluffiness would last longer. She's half right.

    Having food that is seasoned on the surface layer, and gets lighter as you go deeper IS THE DEFINITION OF COMPLEXITY.

    "Scrambled eggs… Think Low Medium heat" that is literally impossible. Is it Low? Is it Medium? Which is it?

    "A potato absorbs salt from overly salty dish" Scientifically, yes… But not to an appreciable point for the human tongue. This one is a big win for your chef.

    Storing bread in the fridge will absolutely not make it go stale faster. Why would it pull moisture out? Since your video and chef give ZERO reasoning, I will explain. Keeping bread in a closed bag will prevent staleness longer. Whether in the fridge or not.
    Freezing bread, in the bag or out, will make it stale MUCH FASTER. It forces the water into ice crystals and out of the dough.

    "Keep the pit in the avocado to prevent browning" Correct that the pit would not prevent browning. However, there is no such word as "acidulated". This chef made that word up. Acidic would be correct. Doing "a swipe of olive oil" would also work, because it would prevent oxygen from touching the fruit. So she is almost 100% correct here; except for inventing a word that is actually harder to say than the actual word.

    "Do fresh vegetables provide the same nutrients as frozen vegetables? Absolutely wrong." No, you are absolutely wrong. It actually depends on preparation. Canned veggies have the same nutrients as fresh UNLESS you throw away the canning water. Same with frozen. If you keep the water that comes off when defrosting/cooking, then it has the same as fresh.
    To her other comment "Sometimes frozen is better". No it is not. "Flash freezing" means it was subjected to temps below 28* F. IT IS NOT INSTANT. Plus, freezing destroys many chemicals!

    "Vegetables degrade in their nutrient content over time. Nobody's going to argue with that." I am. Freezing destroys FAR more nutrient content than the time to ship it to store, and transport to your kitchen. (And the editor here cheats. The chef said "Frozen is as good if not better" and did not mention at all "getting veggies out of season". The editor added that in.)

    "Does microwaving rob food of nutrients? No, not true. But heat application robs nutrients." So what you really mean is "YES MICROWAVING FOOD DOES ROB NUTRIENTS… BUT SO DOES EVERYTHING ELSE"? Please stop flat out lying.
    "Short exposure to heat in general is healthier." This chef has zero idea how a microwave works. Yes, it could possibly leave more nutrients intact. But it would destroy those in the outer layers, and leave the inner layers intact.

    -To the producers, editor, and chef: Please do some actual research before you make claims like this. A very few of the claims were correct, but the large majority of the claims were completely wrong, and could be easily disproven (or researched) by a simple google search.

    Also, please stop lying to your audience. A "chef" is not a nutrition expert. She knows how to make food taste amazing, but is not a scientist.

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  3. Antonia Stoynova says:

    I once had to deal with a whole bag of onions, so yeah, I was desperate and crazy enough to put goggles on while cutting it. At least I didn't cry my eyes out. The apartment smelled for 2 days even after venting the place.

  4. rm brooklyn says:

    Now I know why cutting an onion never effects my eyes: I have super sharp knives. Also, i covet the built-in espresso machine over her right shoulder. I mean, I have an espresso machine, but it just sits on my counter like a squatter.

  5. CrackerJacksAeg says:

    Goggles will work with cutting an onion but they will have to fit the eyes very well. Swim goggles are probably the best bet whereas goggles that allow air circulation but prevent chips from woodworking or construction will be ineffective. A sharp knife and good knife skills are best but I'm not counting on the general public changing habits to cut onions.

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