Really interesting article on kitchen myths that Gretchen posted on Epi.

Most if not all of them -

most of their quoted resources are reliable and I have read those same resources.

Also, almost all of these are things that we are taught in culinary school. The only one I am not so sure about are the ones about beans because I would swear (without scientific research) that salting dried beans first does make it harder to get them tender and 'creamy'. And maybe to the point is the lentil soup recipe from CI where they sweat the lentils with salt to help them retain their shape and not cook apart in the soup. So while I tend to like Mr. Bittman - not sure his comments are as accurate.

 
Missy, that's the way I feel about the acid. I've always had a problem putting

tomatoes in beans before they're tender. It just seems they never quite get there. I'm going to experiment with the salt.

 
I always use it for polenta but then I'm usually making it for one. You would need a huge

bowl for any quantity. I use 1 cup of water to 1/4 cup of polenta in a 1 quart bowl. Stir the meal into the cold water and nuke for about 5 minutes, stirring once or twice. Add more water if necessary, but keep an eye on it, it might boil over.

 
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