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Kitchen Myths and Information Literacy

The Centered Librarian pinted to this list of Kitchen Myths:

A worm in an ear of corn means you can’t eat it
Searing meat seals in the juices
“Real” chili cannot contain beans or tomatoes
A box of baking soda in the fridge or freezer absorbs odors
All thickening agents are created equal
Use water instead of milk when making scrambled eggs and omelets
Sushi means raw fish
Lobsters scream with pain when boiled
When you add alcohol to a recipe it all evaporates during cooking so there is none in the final dish
Hot pan, cold oil
Heating a pan prevents sticking by closing cracks in the metal
Avoid aluminum cookware because of Alzheimer’s disease
Gas stoves are better than electric
You must use a serrated knife to slice ripe tomatoes
You cannot deep-fry in olive oil
You must scald milk before using it in certain recipes
You can make a baked potato in the microwave
You cannot do serious cooking in a microwave
Microwave cooking destroys nutrients more than other cooking methods
Microwave cooking is radiation and makes foods poisonous
If you put the pit in the bowl, guacamole won’t turn brown
Cold water boils faster than warm water
Myths about dried beans
Don’t salt meat before cooking
Foods such as chicken salad made with mayonnaise are prone to quick spoilage
Never put bananas in the refrigerator – they’ll become inedible
You can’t make a good cup of tea in the microwave

Check out the site.

This might make an interesting list for information literacy and fact checking for general audiences in public libraries as opposed to learners and researchers.

Indeed some of these myths are so deeply routed in my psyche that I’m still not sure I believe they’re myths!


Posted on: August 13, 2010, 7:25 am Category: Uncategorized

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