Six food habits we inherit that chefs say should disappear forever

Why Science Should Be Your Sous-Chef

Cooking isn?t just an art?sometimes, it?s straight-up chemistry. Whether you wonder why mayonnaise thickens like magic or how egg whites become a cloud-like foam, culinary progress comes from understanding the science behind the stove. As Rapha?l Haumont, a molecular gastronomy expert and lecturer at University Paris-Saclay, explains:

“You need to approach cooking with a scientific mindset: pause, try to understand the phenomenon, then test several times.”

So, it?s not about being afraid of mistakes?in fact, quite the opposite. As he puts it:

“You shouldn?t be afraid to make mistakes, quite the contrary.”

If you?re keen to improve your cooking, it pays to stop repeating old family traditions or wild tips from internet forums. Let?s dissect some of the most famous kitchen myths?and say goodbye to those empty gestures.

Six Culinary Habits Chefs Wish Would Vanish

• Olive Oil in Pasta Water: Many budding cooks swear by a drizzle of olive oil in boiling pasta water to prevent sticking. But the scientific analysis is blunt:

  “Since olive oil doesn?t mix with water and just floats on top, it?s absolutely pointless.”

  If you want non-sticky pasta, cook it in plenty of water?about 3.5 ounces of pasta (100 grams) per 34 ounces of water (1 liter). And if you love the taste of olive oil, by all means, pour it over your pasta after draining. Basta cosi, as the Italians say!

• Vinegar and Salt in Boiling Eggs: Did your grandmother ever suggest a splash of wine vinegar and a pinch of salt when boiling eggs? Supposedly, this helps avoid cracks and stops the white from coagulating. But according to Haumont:

  “It has no effect?worse, vinegar actually weakens the shell, making it more likely to burst while cooking.”

  The verdict: just simmer your eggs in gently boiling water. That?s all you need.

• Drawing a Figure-Eight for Mayonnaise: The internet is overflowing with ?foolproof? mayo hacks, none more persistent than whisking your eggs in a figure-eight motion. Haumont isn?t buying it:

  “A five, six, or seven would work just as well! The key is to pour the oil in very slowly and whisk as quickly as possible?an electric mixer is absolutely recommended. That?s how you create an emulsion: the lecithin in yolk acts as a surfactant to blend oil and water.”

  In other words, speed wins?method shape doesn?t. Also, forget everything you?ve been told about ingredient temperature. Cold eggs from the fridge? Perfectly fine for successful mayonnaise, says the scientist.

• Icing Green Veggies for Brilliant Color: “Once the peas are cooked, put them in ice water to lock in the chlorophyll.” Sound familiar? You?ve read it in countless recipes. In reality, ice-cold water has zero effect on the color. Haumont clarifies:

  “It just stops the cooking, nothing more. If you want vibrant greens, cook them with a little bicarbonate of soda?half a teaspoon per liter of water?or even in sparkling water!”

• Aging Egg Whites for Meringue: French baking shows rave about aged egg whites (even leaving them out overnight!) for making macarons or meringue. Haumont strongly disagrees:

  “Egg whites left out at room temperature? That?s a sanitary disaster!”

  The truth? Fresh, cold egg whites from the fridge whip up perfectly. The trick is to add sugar little by little right from the start and keep a steady beat while whisking. If you?re well equipped, it?s time to break out your siphon:

  “Put the egg whites and sugar in, charge with gas, and shake. The result? Ideal meringue.”

• Cooking Meat: Fast or Slow, but Never Boil! Cooking meat is, admittedly, where plenty of kitchen mishaps happen. There might be dozens of helpful tips, but Haumont sums it up perfectly:

  “Either cook the meat very quickly, or opt for a slow, gentle cook. There?s no in-between. And above all, never boil it. Meat starts cooking from 131?F (55?56?C). Beyond 212?F (100?C), it boils, losing all flavor and turning rubbery.”

  Whether you sear quickly or braise slowly, you need to pick a side!

The Truth About Fresh Herbs: Add at the End

Some herbs?like bay leaf, thyme, or rosemary?can simmer away from the start. But don?t even think about tossing in fresh basil, chives, or cilantro until the last minute. Haumont explains:

“From 113?F (45?C), half the aromas disappear. Fresh herbs should only be added at the last minute if you want their real flavor.”

He could probably spend hours recounting all the errors committed in kitchens since the dawn of time!

Food Myths Are Everywhere (But They?re Not Forever)

Whether it?s putting vinegar in boiling water or limiting eggs for cholesterol, these rituals die hard. But habits can change. Ready to start a new legacy?one based on a little more chemistry and a lot fewer kitchen tall tales?