A quick scratch from a metal spoon won't destroy a decent non-stick pan — most modern coatings can handle occasional contact. What actually kills them is high heat, metal scrubbers, and dishwashers. Care about those, and stop panicking over one accidental spatula swap. #ChefBobbyCooks #CookingMyths
September 28, 2026 at 5:56 PM
A quick scratch from a metal spoon won't destroy a decent non-stick pan — most modern coatings can handle occasional contact. What actually kills them is high heat, metal scrubbers, and dishwashers. Care about those, and stop panicking over one accidental spatula swap. #ChefBobbyCooks #CookingMyths
Yes, bay leaves genuinely add flavour — subtle, but real. They release aromatic oils slowly, which is why they work best in long, slow-cooked dishes like stews and sauces, not a 10-minute stir-fry. Don't skip them, just use them where they can actually work. #ChefBobbyCooks #CookingMyths #KitchenTi
September 24, 2026 at 4:45 PM
Yes, bay leaves genuinely add flavour — subtle, but real. They release aromatic oils slowly, which is why they work best in long, slow-cooked dishes like stews and sauces, not a 10-minute stir-fry. Don't skip them, just use them where they can actually work. #ChefBobbyCooks #CookingMyths #KitchenTi
"The alcohol cooks off" isn't quite true — depending on cook time, a meaningful amount can still be in the dish. A quick flambé leaves most of it. A long simmer removes more, but rarely all of it. Worth knowing if you're cooking for anyone avoiding alcohol. #ChefBobbyCooks #CookingMyths #Kitchen
September 20, 2026 at 5:47 PM
"The alcohol cooks off" isn't quite true — depending on cook time, a meaningful amount can still be in the dish. A quick flambé leaves most of it. A long simmer removes more, but rarely all of it. Worth knowing if you're cooking for anyone avoiding alcohol. #ChefBobbyCooks #CookingMyths #Kitchen
Under-salting your pasta water is the most common reason your pasta tastes flat, even with a great sauce. The water should taste like the sea — genuinely salty. That's the only chance the pasta itself gets seasoned, so don't skip it. #ChefBobbyCooks #PastaTips #CookingMyths #ItalianCooking #Kitche
September 16, 2026 at 5:25 PM
Under-salting your pasta water is the most common reason your pasta tastes flat, even with a great sauce. The water should taste like the sea — genuinely salty. That's the only chance the pasta itself gets seasoned, so don't skip it. #ChefBobbyCooks #PastaTips #CookingMyths #ItalianCooking #Kitche
Washing raw chicken doesn't remove bacteria — it just splashes it around your sink, worktop, and anything nearby. Cooking to temperature is what kills it, not water. Skip the rinse, cook it properly, and you're actually safer. #ChefBobbyCooks #FoodSafety #CookingMyths #KitchenTips #ChickenRecipes
September 12, 2026 at 5:34 PM
Washing raw chicken doesn't remove bacteria — it just splashes it around your sink, worktop, and anything nearby. Cooking to temperature is what kills it, not water. Skip the rinse, cook it properly, and you're actually safer. #ChefBobbyCooks #FoodSafety #CookingMyths #KitchenTips #ChickenRecipes
Rinsing pasta washes away the starch that helps your sauce cling to it. The only exception is cold pasta salad, where you want it to stop cooking and not stick together. For anything hot, skip the rinse — that starchy water is doing you a favour. #ChefBobbyCooks #CookingMyths #PastaTips #KitchenScie
September 8, 2026 at 4:42 PM
Rinsing pasta washes away the starch that helps your sauce cling to it. The only exception is cold pasta salad, where you want it to stop cooking and not stick together. For anything hot, skip the rinse — that starchy water is doing you a favour. #ChefBobbyCooks #CookingMyths #PastaTips #KitchenScie
Sorry, but searing meat doesn't seal in moisture — that's a kitchen myth that won't die. What it does do is build flavour through the Maillard reaction (that golden crust). You still lose juices as it cooks; searing just makes it taste better while you do. #ChefBobbyCooks #CookingMyths #KitchenSc
September 4, 2026 at 5:54 PM
Sorry, but searing meat doesn't seal in moisture — that's a kitchen myth that won't die. What it does do is build flavour through the Maillard reaction (that golden crust). You still lose juices as it cooks; searing just makes it taste better while you do. #ChefBobbyCooks #CookingMyths #KitchenSc