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Cooking is a routine activity for many, whether preparing meals or enjoying culinary shows. Even occasional cooks often believe they have a solid understanding of food safety. However, there are hidden risks that could lead to illness without your knowledge, and common mistakes in food preparation you might not even be aware of. This article delves into essential tips and tricks for cooking and food safety.
10. The Real Danger in Cookie Dough Isn’t Raw Eggs—It’s Raw Flour
For years, the debate over licking the bowl has centered on raw eggs. Opinions are divided: some argue that using fresh eggs minimizes the risk, while others warn that salmonella can severely affect even healthy individuals.
However, the greater risk lies in the raw flour used in baked goods. Some assume they’re safe if their recipe excludes eggs, but raw flour can harbor harmful bacteria like E. Coli until it’s baked. The CDC has reported two significant E. Coli outbreaks linked to raw flour in recent years, affecting 80 people in the U.S. alone.
9. Rinsing Your Boiled Pasta Is a Common Mistake You Might Be Making
Although not a food safety concern, this practice has gained attention on cooking shows, so frequent viewers might already be aware. Many of us were taught to drain pasta in a colander and rinse it with water, debating whether hot or cold water works better. This habit has been widespread, especially in the United States.
Recently, culinary experts and cooking channels have criticized this method, labeling it a significant error. Rinsing pasta washes away the starch, which is essential for helping sauce adhere to the noodles. Without it, the pasta becomes too slick, causing the sauce to slide off. Chefs suggest reserving a small amount of pasta water to add to the sauce, enhancing its texture and consistency. The only exception is when preparing cold dishes like pasta salad, where rinsing can help cool the pasta for better results.
8. Eating Raw Food Can Be Safe When Done Correctly
Consuming raw food is a contentious topic, often viewed as unsanitary or risky. While some outbreaks have been tied to practices like The Cannibal Sandwich in Wisconsin—a dish combining raw ground beef and eggs—or poorly stored sushi, many raw foods can be safely eaten under proper conditions. Despite the alarming stories, the key lies in handling and preparation.
The CDC has issued warnings against The Cannibal Sandwich, as many use store-bought ground beef, which is highly risky. Grinding beef disperses contaminants throughout, whereas with steak, contaminants remain on the surface.
Dishes like raw steak or steak tartare—a refined version of The Cannibal Sandwich without bread—can be safely consumed if prepared correctly. These should only be made with freshly ground steak and handled with care. For fish, flash-freezing sushi to the right temperature eliminates harmful germs, and certain seafood can be served raw using citric acid to 'cook' it, a method known as ceviche.
7. Pink Chicken Can Be Safe—Always Rely on a Food Thermometer
A concerning trend online, hopefully meant as jokes, involves amateur chefs preparing 'medium rare' chicken with a pink center, boasting about their skills and the dish's flavor. While this is dangerously unsafe and likely not a widespread practice, others overcompensate by overcooking chicken at the slightest hint of pink.
Some individuals panic if they see even a trace of pink or reddish hues in their chicken, despite it appearing cooked. They continue reheating it until it becomes dry, mistakenly believing this eliminates risks. In reality, these discolorations are natural juices that change color during cooking. To ensure safety, use a food thermometer to confirm the chicken has reached at least 165 degrees Fahrenheit.
6. Deveining Shrimp Isn’t Necessary—But Skipping It Might Be Unappetizing
Shrimp is a globally beloved seafood, known for its delicious taste, especially when paired with butter. While cooking shrimp is quick and straightforward, debates arise over preparation steps like deveining—removing the dark digestive tract along the back. Some find leaving it in unappealing, as it can add a gritty texture or alter the flavor, particularly in larger shrimp.
However, others argue that deveining is purely a matter of preference and not a food safety concern. Many chefs believe it’s unnecessary for small to medium-sized shrimp, as the digestive tract is often too minimal to impact taste or texture. For larger shrimp, though, deveining is recommended to avoid any noticeable grit.
5. Washing Chicken Is a Dangerous Practice—Just Cook It Properly
A common but hazardous habit seen in homes and on platforms like YouTube is washing raw chicken before seasoning and cooking. This practice is highly unsafe and can lead to serious illness for you, your family, pets, and guests.
There’s no need to wash chicken. Cooking it to an internal temperature of 165 degrees Fahrenheit ensures safety, while washing spreads harmful bacteria across your kitchen, making cleanup difficult. Additionally, touching the faucet with contaminated chicken can transfer germs to your water supply, risking further contamination. Avoid this unnecessary step altogether.
4. Visible Mold Spots Don’t Mean the Rest of the Food Is Safe
A long-standing myth suggests that cutting out moldy spots from cheese or bread makes the rest safe to eat. Many follow this practice to avoid food waste, but it’s riskier than it appears.
When mold is visible, its spores have likely spread deeper into the food, even if not yet visible. While you don’t always need to discard an entire block of cheese or loaf of bread, inspect it thoroughly, change its container, and remove a larger portion around the mold for safety. However, consuming food that’s starting to spoil is not recommended and should be done at your own risk.
3. Alcohol Doesn’t Fully Evaporate During Cooking as Many Assume
Many dishes, like Vodka Sauce with Penne or Rum Cake, include alcohol for flavor, and people often serve them to children without concern, believing the alcohol cooks off. However, this widespread belief is a misconception, and the reality is quite different.
Scientific studies have shown that removing 90-95% of alcohol from recipes requires cooking food to an inedible state. Most recipes only reduce alcohol content by 50-65%, leaving a significant amount behind, which many are unaware of.
2. The “Five-Second Rule” Is a Myth, Despite Its Popularity
Many people jokingly follow the “five-second rule,” picking up and eating food dropped on the ground. However, even a brief contact with the floor introduces new germs, which begin multiplying immediately.
Research indicates that sticky foods attract more germs quickly, but non-sticky foods are also unsafe. Both can harbor harmful bacteria, with sticky foods trapping particles that accelerate germ growth. There’s no safe duration for food to remain on the ground, and the longer it stays or the stickier it is, the greater the risk of foodborne illness.
1. Ignore Expiration Dates for Eggs—Use the Water Test Instead
Expiration dates can be confusing, as they often vary based on government rules, industry standards, or store policies. This is particularly challenging with eggs, where freshness is crucial to avoid illness.
Instead of relying on dates, try this simple method: fill a bowl with water and gently place the eggs inside. Fresh eggs will lie flat on the bottom, while older ones will tilt upward. Floating eggs should only be used in fully cooked dishes, and those near the surface should be discarded. This works because spoilage increases air inside the egg, making it buoyant.
