Oops… do you cook pasta in large pots, sear steaks and start hard boiled eggs in cold water?

This classic Food Lab video reminds us that old cooking traditions have been debunked many times, yet still are common practice in many kitchens.

Including the idea that boiling pasta in gallons of water is faster and makes a difference (nope).  Searing steaks first keeps juices in (so, sorry… no).  Or start hardboiled eggs in cool water to make peeling easier later… (oh, boy, don’t do that).

Here are the Food Lab results.