From a splash of olive oil in pasta water to the mythical “figure-eight” whisk for mayo—some kitchen habits stick around for decades, even if science says otherwise. While many of these practices were passed down with good intentions, it’s time to separate culinary myth from method.
That Olive Oil in Pasta Water? Pointless
Many home cooks swear by adding a drizzle of olive oil to pasta water to keep noodles from sticking. But here’s the truth: oil and water don’t mix. The oil floats to the surface and does absolutely nothing for the pasta. What prevents clumping is cooking pasta in a large volume of water—about one litre per 100 grams—and stirring occasionally. If you love olive oil, save it for after draining. That’s when it counts.
Vinegar in Boiling Eggs Doesn’t Help
If your grandmother ever suggested adding vinegar and salt to your boiling water to stop eggs from cracking or to keep the whites from leaking—don’t be fooled. Not only is this trick ineffective, it can actually weaken the eggshell, increasing the risk of splitting. The best approach? A gentle simmer and enough water to cover the eggs completely. That’s it.
Whipping Mayo in a Figure Eight? Irrelevant
When it comes to making mayonnaise, you’ll find no shortage of “hacks” online. One of the most enduring myths is to whisk in a figure-eight motion to ensure success. But the real secret is much simpler: drizzle the oil slowly while mixing vigorously. Use a hand mixer if you’ve got one. The magic lies in emulsification, where the lecithin in egg yolks binds water and oil into a creamy, stable sauce. As for ingredient temperature? It doesn’t matter—room temp or fridge cold, it’ll still work.
Ice Water Won’t Keep Veggies Green
You’ve probably read that dropping green vegetables into ice water helps lock in their vibrant colour. In reality, this only stops the cooking process—it does nothing to preserve the green. For better results, add a pinch of baking soda to your boiling water, or use sparkling water, both of which help retain chlorophyll. But don’t overdo it—too much baking soda can affect taste and texture.
Aging Egg Whites for Meringues? Dangerous and Unnecessary
There’s a long-held belief that egg whites need to age at room temperature to whip properly for meringues or macarons. But from a food safety standpoint, this is risky business. Fresh egg whites straight from the fridge will foam just fine. The key is to add sugar gradually while beating, and keep the motion steady. For those with a culinary siphon, combining egg whites and sugar, charging with gas, and shaking well can yield an ultra-light, stable meringue in minutes.
Medium Heat for Meat? Choose a Side
When it comes to cooking meat, the middle ground is where flavour goes to die. Either sear quickly over high heat to lock in juices or go low and slow for a tender result. Heating meat past 100°C causes it to boil and lose moisture, turning it rubbery. Stick to quick cooking or braising—no half-measures.
Not All Herbs Belong in the Pot Early
Herbs like thyme, rosemary, and bay leaves can handle a long simmer and release their full aroma over time. But delicate herbs such as basil, chives, or coriander? Add them at the end. Above 45°C, their essential oils begin to break down, losing much of their flavour. For the best results, think of fresh herbs as a finishing touch—not a cooking ingredient.
Cooking is part technique, part tradition—but science can help elevate both. The next time you find yourself blindly repeating an old tip, take a step back and ask: Does this actually work? More often than not, a little curiosity (and a willingness to break with tradition) will make you a better cook. And your food? It’ll thank you for it.
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Theo is a dynamic fitness coach who brings energy, realism, and flavor to healthy living. His content is about strong bodies, positive minds, and meals that fuel both.