Busted Cooking Myths and Why Milk Doesn’t Need Refrigeration
I’ve perused quite a few cookbooks in my time and the past year
reading about kitchen science.  The science behind how stuff
works in the kitchen and the why.  Although I am no expert in
science beyond high school AP Biology, I found the following
very very interesting.  I will try to site my sources because
what really irks me sometimes are statements on the internet
with no references.  Most of these are from the book I am
currently reading: “What Einstein Told His Cook” by Robert
Wolke   I have read part of his second book, but most of it
didn’t interest me as much as the first book.  1.  Alcohol does
NOT burn off complete in cooking.  I researched this on the
internet a few months ago and found it in this book as well.
 Here is a chart which also cites the
study: http://whatscookingamerica.net/Q-A/AlcoholCooking.htm  2.
 Adding salt to water when cooking pasta does NOT make it cook
any faster.  Well, maybe like .01 seconds faster.  It is to add