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Posted:  |  Updated: 10/18/12 EDT

Common Cooking Myths Debunked: Screaming Lobsters And More

Cooking can be a little tricky. You have to deal with sharp knives and onions that make you cry. There's also the fear of getting sick from bacteria in raw meat. But the worst part is that while we're cooking in the kitchen, making our way through all these culinary obstacles, we're not equipped with all the proper facts.

There are a handful of kitchen "truths" that many home cooks (and some professional ones) swear by which are just straight up not true. And we're willing to bet that you believe at least half of them. (Don't worry, most of our editors did too.) Click through the slideshow below, and get to the truth in your kitchen.

Salt Makes Water Boil Faster
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You don't add salt to a pot of water to help it boil, but to add flavor to foods cooked in the water. Salt actually raises the boiling temperature of water (from 100 Celsius up 106) which makes it take longer to boil; but the amount of salt normally used in home cooking doesn't make a notable difference. Salt added to water does make the water hotter, which makes your food cook faster.
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Filed by Julie R. Thomson  |