If you are looking for cooking tips and tricks to prepare various Indian dishes. Then try to avoid these 13 cooking advice that never works in the real world.

If you hear this famous cooking advice " always use a non-stick pan in cooking " then it is not working always.

Though non-stick pans are great utensils for low-heat cooking and cleaning easier after preparing the dish.

But it is not the best choice for high-heat cooking, because it can damage the non-stick coating which ultimately releases toxic fumes into your dish.

Instead, use a cast iron or stainless steel pan for this type of cooking.

If you are believing the cooking advice " apply butter or oil to prevent food from sticking " then I tell you it is a myth.

Because adding too much oil or butter not only add unnecessary calories and fat to your dish but also makes your food stickier by coating it with oil.

To avoid this you can use a non-stick pan or a well-seasoned cast iron pan.

If you still believe in this cooking advice that " remove seeds from chilli peppers to reduce heat " then i clearly tell you it is a myth.

Your chilli peppers still generate a lot of heat in your dish.

Because the hotness in chilli peppers comes from capsaicin a white membrane inside chilli, which usually provides hotness, the seeds do not have many contributions towards hotness.

Though flour can help to make a sauce thick, similarly, it also makes your sauce a lot more cloudy and pasty.

Instead, you should use cornstarch powder to thicken a sauce which not only thickens your sauce but also does not make it pasty.

Here is another popular cooking advice if you " add potato to a salty dish to reduce saltiness ", in reality, it does not work at all. 

Because when you add a whole potato to your cooked dish though the potato can absorb excess salt in a salty dish the potato itself becomes salty as it absorbs salt ultimately you will get a still salty dish along with a brined boiled potato.

Yes, it is a true fact that alcohol will evaporate while cooking but it takes longer times more than 2 hours to completely evaporate.

Because while cooking heat decreases the potency of the spirit but it will not cook off entirely.

Add oil to pasta water to prevent sticking pasta with each other doesn't work. Because it mostly stays on the water surface and while straining water it sticks to the pasta and prevents the sauce from seasoning.So to avoid sticking you can use a large pot of boiling, salted water then stirs the pasta continuously while cooking to prevent sticking.

If you are thinking " Always cover a pot with a lid to speed up cooking " then i tell you it does not work always.

Because covering a lid can trap steam and create moisture inside the pan, consequently it slows down the cooking process. It is only effective on steaming or simmering.

This type of cooking process is ineffective in some cases, because in the case of fried food, a lid can cause the food to become soggy.

If you still believe " Rinse chicken repeatedly before cooking to remove bacteria " then it doesn't work as you think.

Basically, it generally puts your kitchen surfaces and hands at risk of spreading bacteria.Instead, you can strictly follow cooking instructions which tell if you reach desired internal temperature of the dish, most disease-causing bacteria will not survive the cooking process.

If you also believe " putting a wooden spoon over a boiling pot prevents it from boiling " then it is a myth, and does not help to prevent boiling.

Instead, you can use a lid or turn down the heat to prevent boiling.

If you think " add vinegar to water while boiling eggs to make peeling easier " then i tell you this doesn't work.

Because vinegar does not have any role in making eggs easier to peel.

Instead, if you first boil the water and then put eggs in and cook on lower heat for 10 minutes, then put them in ice water helps them peel easily.

It is a long-believed cooking advice that marinating the meat makes them tender. WRONG!

No matter how much marination you add, it will only stay at the surface and doesn’t get deeper.

Thus, marinating can make your meat flavoursome but won’t change the texture.

If you believe this cooking advice, adding salt to the water to make it boil faster, sorry to say it doesn't work in the manner you think.

Though adding salt to water raise the boiling point of water but it does not help to boil water faster, which ultimately slows down the cooking process.

Sometimes, we mistakenly add large amounts of salt which makes your food salty and inedible.