Author: kitchenmyths

When they are cooked, this may well be true. But when they are raw, which is preferred by true oyster aficionados, it is most definitely a kitchen myth! In fact the taste differences between different kinds of oysters are a matter for much enjoyment and discussion among oyster lovers. And to make things more complicated, oysters can differ in texture as well!

The main reason for taste differences between oysters is that there are different species, or strains, of oysters. Just like there are different species of salmon, different strains of tomato, and so on. No one is surprised that a beefsteak tomato tastes different from a German Johnson!

Another reason is location−where the oyster was grown or gathered. Slight differences in type of food available, water temperature and salinity, and other factors and affect the taste. The same species of oyster raised in two different bays may not taste exactly the same.

Some of the better known oyster species are as follows.

• Atlantic/east coast. Native to the east coast of North America. Briny, vegetal, and mineral notes with a crisp texture. Regional varieties such as Wellfleet and Blue
• Point offer subtle distinctions.
• Pacific. Native to the western Pacific they are now cultivated worldwide. Offer a mild sweetness with subtle melon and mineral notes. Creamy, buttery texture.
• European Flat (Bélon). Native to Europe and rarely seen elsewhere. The flavor is strongly metallic with notes of hazelnut and seaweed. The texture is firm, meaty, and chewy.
• Kumamoto. Native to Japan but now cultivated worldwide. Mildly briny with some sweetness and notes of melon. Delicate tender meat.

When ordering oysters, it is always wise to talk to your server because he/she knows what is freshest and how the different varieties on hand differ from each other.

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Most carrots these days are sold without the tops (the green leafy part), and when the tops are still attached, most people just cut them off and discard them. Why? There’s a notion among many people that carrot tops are toxic, but that’s yet another kitchen myth. Carrot greens do resemble the actually poisonous hemlock but they are two different plants and carrot greens are perfectly safe to eat.

And what do they taste like? I have heard the taste described as a cross between carrots and parsley. They also have a subtle astringent, peppery taste not unlike arugula. This taste and perhaps some bitterness is more pronounced in older greens.

What can you do with them? I have seen recipes for using carrot tops in pesto and chimichurri. You can add them raw to salads, chop and use to top soups and stews. The only limit is your creativity. You’ll find a bunch of ideas here. But toxic? See here…………..

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Well duh, of course this will work−oil is slippery, after all! But sorry, no. In realty, almost all the oil goes down the sink when you drain the pasta and the sewer beasties will enjoy your good olive oil.

So how can you reduce sticking? Tossing the pasta with a little oil just after draining works much better. Or do as the Italians do, which is to mix the pasta with the sauce right away after you drain it. This has the added advantage of letting the flavors meld.

Other ways to reduce sticking problems include buying high quality pasta (which sticks less than the cheap stuff), by not overcooking the pasta, and by making sure you are boiling it in enough water, and by salting the water. Also, stirring the pasta for 10-20 seconds right after adding it to the boiling water makes stickiness less of a problem.

If you are cooking the pasta for later use, or for use in a cold dish, try rinsing with cold water right after draining.

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I am not talking about subtle flavor differences here! Rather, what most people don’t know is that what is labeled “cinnamon” in the grocery store can be from two entirely different plants and have very different flavor profiles. And worse, one kind of cinnamon can be toxic. Whoa, hold that cinnamon toast maybe?

Both types of cinnamon are made from the inner bark of the Cinnamomum tree. The bark is dried until it curls into rolls, which are usually ground to a fine powder. Turns out, however, there are two species of Cinnamomum tree, and they produce very different products.

Ceylon cinnamon, sometimes called true cinnamon, comes from the bark of Cinnamomum verum. The name is because the tree is native of Sri Lanka, which was called Ceylon during colonial times. These days it is cultivated in many locales. Cassia cinnamon is derived from the bark of Cinnamonum cassia, and is native to China and Southeast Asia.

From a culinary perspective, Ceylon cinnamon has a more delicate and “sweet” flavor, sometimes described as being citrusy with floral notes. It is preferred for desserts, teas, and subtle dishes. In contrast, cassia cinnamon is bold, spicy, and slightly bitter. It is considered more appropriate for savory dishes, baked goods, and spice blends such as garam masala. Cassia cinnamon has a reddish hue and the quills (sticks) comprise a single layer and are hard to break. Ceylon cinnamon is more a light brown and the quills have multiple layers and are easy to break. It must be noted that both are perfectly acceptable for typical culinary uses.

Now what about this “toxic” business? Cinnamon contains coumarin, an organic compound that can be toxic to the liver and cause other health problems. True (Ceylon) cinnamon has very small and perfectly safe amounts, but Cassia cinnamon has significantly higher levels, as much as 250 times as much! As little as one teaspoon of cassia cinnamon can exceed the recommended maximum daily dose. People with liver disease should be mindful, particularly if cinnamon is being used as a daily supplement and not as a cooking ingredient.

Note that the coumarin found in cinnamon is totally different from the drug coumadin (also called Warfarin) that is administered medically as an anticoagulant or blood thinner.

What about Saigon or Vietnamese cinnamon? It is just cassia cinnamon under another name, and the same concerns about coumarin apply.

How do you know what you are getting? Most cinnamon sold in the US is cassia cinnamon and it is rarely if ever labeled as such. Ceylon cinnamon is almost always labeled because it is more expensive

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Nein, mein Herr! Or in English, no sir! Liverwurst and braunschweiger are two traditional German liver sausages, and it is understandable that non-afficionados would not be aware of the differences. And in the United States there are few real fans, although I am most definitely one!

Some recipes call for sautéing in olive oil, preferably extra virgin olive oil (EVOO), for reasons of flavor and the reported health benefits. But there is no reason to reach for your high-end, expensive EVOO.

It seems that the special, subtle flavors of high-end EVOO pretty much all vanish when the oil is heated to sautéing temperatures. If you want to use olive oil, it is fine to use the less expensive everyday oil. Save your special, expensive oil for salads, dipping bread, and other non-heated uses. If you want that lovely olive oil flavor on cooked foods, drizzle a bit of the good stuff on after cooking, preferably while the food is still warm.

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Many people hard-cook eggs by putting them into already-boiling water. The temperature shock, it is claimed, causes the shell to expand quickly and crack, resulting in stringy and unsightly egg white leaking out. But while this theory seems to make sense, it is not true.

First of all, an expanding shell is not likely to crack–a shrinking shell is. In this case, an egg could crack when it is done cooking and is transferred from the boiling water to the cold water bath. Of course, by that time, cracks do not matter.

So, why do some eggs crack sometimes when you boil them? Some eggs already have invisible cracks in them from rough handling during production and shipping. These will indeed open up in hot water and release egg white. In some cases, if the water is actively boiling, the eggs will be bounced around and cause new cracks. Thus, if you must boil eggs, use gently simmering water.

I once saw Julia Child demonstrate this on her TV show. She took a bunch of raw eggs from an ice water bath and put them directly into simmering water, and not one of them cracked. Pretty convincing! This has also been my experience, although Like many other cooks, I prefer the steaming method these days. Please refer to this page for details.

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Some people claim that raw milk is healthier than milk that has been pasteurized. They claim that the heating of pasteurization destroys some of the beneficial nutrients, enzymes, and probiotics that are found in raw milk. It is true that heat can change the chemical composition of milk, but there is very little evidence that this can have any health effects. And what little evidence raw milk advocates cite comes from small/flawed studies or is anecdotal.

On the other hand, there is absolutely no doubt that unpasteurized milk can be deadly. It can carry a multitude of nasty disease pathogens including E. coli,  Salmonella, Listeria, and Brucella and those responsible for tuberculosis and typhoid. The dangers are particularly acute in vulnerable populations like children, pregnant women, and the elderly.

It is true that milk intended for human consumption without pasteurization is raised and treated more carefully that so-called commodity milk that is meant to be pasteurized. This reduces but does not remove the danger of diseases. In summary, raw milk offers no demonstrated health benefits but does pose some very serious risks.

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Fortunately for those of us who love smoothies, this is not true−it is yet another Kitchen Myth! Blending actually has no effect on the nutrients in fruits and vegetables, or the fiber for that matter. You can blend to your heart’s content, and it is nutritionally equivalent to eating the whole apple, carrot, rutabaga, whatever. And the fiber is valuable, seeing how important it is for gut health, blood sugar control, and other aspects of our well-being.

The same cannot be said of juicing. The juicing process pulverizes the food and then extracts the juice. The solids are left behind and with them most of the fiber and some of the nutrients. So, drinking the juice from fruit or veggies is nothing like eating the whole apple, carrot, whatever.

Bottom line, if you want to drink your fruits and veggies, blending is the way to go.

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Unfortunately, this is not true. Farm eggs and store-bought eggs differ significantly in nutritional content. As you have probably already guessed, the farm eggs win this contest hands-down. Why? It is mainly due to the diet of the hens that produce the eggs.

Hens that are raised on small farms spend much of their time freely roaming pastures and finding their own food. Their diet is varied and includes seeds, insects, worms, and greens. These foods provide a wider variety of nutrients than the processed pellets that are fed to factory chickens (think “chicken chow”). As a result, there are more nutrients in the eggs. For example:

• Omega-3 Fatty Acids: Farm-fresh eggs can have up to 20 times more omega-3 fatty acids than conventionally raised eggs.
• Vitamins: Farm eggs have more vitamins A, D, and E, sometimes a lot more. They also have seven times more beta-carotene, which contributes to the deeper yolk color.
• Cholesterol and Saturated Fat: Farm-fresh eggs often contain less cholesterol and saturated fat than store-bought eggs.
• Protein: Some studies suggest that farm eggs may have slightly more protein per egg compared to store-bought varieties.

It should be noted simply being organic does not guarantee better nutritional value. An organic egg could well have been raised on a factory farm and fed “chicken chow.” So, for better nutrition, buy your eggs from small local farms if at all possible.

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