Cooking, 5 false myths to dispel

Cooking: 5 false myths to dispel.

In this photo gallery we discuss some false myths, five specifically, that exist when it comes to cooking.

They are beliefs passed down over the years from generation to generation that we are convinced are true.

Over time they become a personal, then a family custom. Eventually to become stories belonging to an entire social fabric.

Proper nutrition has some really insidious enemies: false food myths. When it comes to health, mistaken beliefs breed prejudice, but more importantly, they can prove harmful to the body.

Browse the photo gallery to discover false myths related to cooking.

Egg consumption increases cholesterol
While it is true that a single egg can contain as much as 250 mg of cholesterol, an important specification must be made. Cholesterol is synthesized from saturated fats, so it depends mainly on what is combined with eggs. If egg is paired with fried foods, junk food, cured meats then problems may arise. In any case, if you suffer from high cholesterol, always good to consult your doctor before taking too much of it.
Flour does not go bad
Flour lasts a long time, but not always. To understand the level of freshness of the flour, you need to check the smell. Another method is by using a sieve: you may notice the presence of small insects.
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Frying is harmful
Frying is not a harmful cooking technique. Instead, it can be said that it is a harmful cooking technique if not done in the right way. Respect the cooking time, set the right temperature, use the right oil, and everything will be fine.
Sharp knives are more dangerous
Certainly a sharp knife is more dangerous the moment it slips out of your hands, but that is precisely the point. A well-sharpened knife is unlikely to slip out of your hands, unlike a poorly sharpened knife that struggles to cut food. In addition, an unsharp knife is still capable of doing damage, but the likelihood of it slipping off you is higher.
Tomatoes are good for you both raw and cooked
Tomatoes contain lycopene, which is better absorbed by prolonged cooking. Therefore, in winter and spring we can make room for tomato purees and pulps to be cooked, and seasoned with a drizzle of good raw oil.
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