“Wait for the oil to smoke before adding the ingredients,” “Add alkali when cooking congee or marinating meat,” “Add cold water three times when boiling dumplings”… Are you still using these traditional cooking methods? If the answer is yes, then you need to read this article carefully. Below is a summary of “those outdated cooking methods.”
1. Adding cold water three times when boiling dumplings
According to tradition, cold water needs to be added three times when boiling dumplings, a folk method known as “three points of water.” The purpose of adding cold water is to prevent the water from boiling vigorously, so the dumplings won’t break from rolling around in the boiling water. This method is related to past cooking practices because households typically used wood for fuel, making it difficult to control the heat precisely. After bringing water to a strong boil and adding the dumplings, the heat couldn't be quickly reduced, causing the dumplings to roll excessively in the boiling water and easily break. That's why our ancestors came up with the idea of adding cold water. However, modern homes mostly use gas or induction cooktops, where the heat can be controlled at any time. Therefore, there's no need to add cold water when boiling dumplings; the temperature can be controlled simply by adjusting the heat.
Suggestion: When boiling dumplings, bring water to a boil over high heat, then add the dumplings with the lid off. The steam will dissipate quickly, and the dumplings will roll continuously in the boiling water, cooking evenly without breaking their skins. Otherwise, the steam can cause dumplings above the water line to burst. Once the dumpling skins are cooked, reduce the heat, cover the pot, and the filling will be done soon. For freshly made dumplings at home, they are basically cooked once they float. If you're not sure, you can scoop one out with a slotted spoon and poke it with a chopstick; if the skin is springy, it's cooked. However, frozen dumplings must be boiled for at least 15 minutes to ensure they are fully cooked.
2. More oil is better for the dish
The old saying goes, “More oil is better for the dish.” When Chinese stir-fry, they tend to think the more oil, the better. Water-boiled sliced pork, Yu-Shiang eggplant, soy sauce chicken, dry-fried green beans… Regardless of the cuisine, whether at home or in a restaurant, many dishes are glistening with oil, or even simply swimming in it. In the past, due to limited living conditions, people used less oil for cooking. An occasional meal with a lot of oil was considered a “delicacy,” which led to the saying, “More oil is better for the dish.” But nowadays, consuming oil is no longer a luxury. While high-oil dishes bring satisfaction to modern people, they also cause health problems such as obesity and diabetes. According to statistics, the average daily oil consumption for urban residents in China is as high as 45-50 grams, far exceeding the 25-30 grams per person per day recommended by the Chinese Nutrition Society.
Suggestion: It's difficult to gauge how much oil you consume per meal just by feeling. Therefore, it's recommended that every household has a measuring oil dispenser to ensure the daily standard of 25-30 grams per person. When cooking, it's advisable to use methods like steaming, cold salads, and stewing, and to avoid deep-frying and dry-frying as much as possible.
3. Adding alkali when cooking congee or marinating meat
“Adding alkali when cooking congee saves time and makes it thicker; adding alkali when stewing meat makes it more tender.” These cooking tips are very popular among middle-aged and elderly people and are often passed on to the next generation. Indeed, adding alkali improves texture and saves cooking time. However, it destroys an important class of nutrients—B vitamins. Vitamin B1 or B2, which are abundant in grains, lean meat, and other foods, are closely related to the body's energy metabolism, but they are particularly susceptible to loss under alkaline conditions. In the past, people's staple food was mainly coarse grains, so B vitamin deficiency was not common. Moreover, coarse grains are difficult to cook, and adding alkali makes them cook faster and improves the texture of the congee. But for modern people, as diets become more refined, it's easy to lack B vitamins. Therefore, the method of adding alkali to congee or stewed meat is outdated. It should be noted that these alkali-added foods also have some advantages; for example, congee cooked with alkali is thicker and softer, which is beneficial for people with stomach problems, especially those who are weak and have poor stomach motility. However, it's important to remind that after eating alkali-added foods, you should moderately increase your intake of other foods rich in B vitamins, such as animal liver.
Suggestion: When cooking congee, adding a handful of glutinous rice or a spoonful of oats can increase its thickness. To shorten cooking time, you can use a pressure cooker or soak the ingredients in advance. When marinating meat, you can use salt, pepper, cooking wine, etc., to toss the meat slices before stir-frying. In addition, many fruits are “natural tenderizers,” such as papaya, kiwi, and pineapple. You can add their juice to the meat, mix well, and then marinate.
4. Add ingredients when the oil starts to smoke
Many beginners in cooking are often told to determine when to add ingredients by waiting for the oil to smoke. In fact, this method is only suitable for the era of “crude oil.” In the past, oil was not “refined,” so its smoke point (the temperature at which oil starts to smoke) was low, generally around 130°C. Nowadays, most of the oil we eat is refined, and its smoke point has been greatly increased, mostly above 200°C. When cooking, the oil temperature should be controlled at around 150°C to 180°C. Exceeding this temperature increases the production of carcinogens during cooking, raising the risk of cancer. Furthermore, at temperatures above 200°C, not only are the fat-soluble vitamins in the oil destroyed, but the essential fatty acids for the human body are also oxidized and damaged, reducing the nutritional value of the oil.
Suggestion: You can use a bamboo chopstick to judge the oil temperature. Insert it into the oil; when many small bubbles appear around it, it means the temperature is hot enough to add the ingredients. Additionally, you can test the oil temperature with chopped green onions. Put them in the oil first; when they haven't changed color but many small bubbles appear around them, it indicates the oil temperature is suitable.
5. Rotten ginger doesn't lose its flavor
The saying “rotten ginger doesn't lose its flavor” is widely spread in folk culture. This view suggests that rotten ginger can still be used as a seasoning in daily cooking. In the past, when technology was underdeveloped, people could only judge whether food was still edible by smelling or tasting it. Although the ginger was rotten, its spicy flavor remained, so it could still be eaten. However, modern research shows that during the rotting process, ginger undergoes a series of changes, producing a substance called safrole. Safrole is highly toxic and can damage human liver cells after entering the body, causing them to degenerate.
Suggestion: Rotten ginger should no longer be eaten. I recommend a method for preserving ginger with aluminum foil: Cut the aluminum foil to a suitable size, wrap the ginger in it, making sure the foil is in direct contact with the food, and then store it in a cool, ventilated place indoors. This method can ensure that ginger does not sprout, dry out, or mold, even if stored outdoors, and can be preserved for at least a month.