Why Grandma’s Kitchen Secrets Would Raise Eyebrows Today

Our grandmothers were experts in the kitchen, but some of their cooking habits and tricks would likely raise eyebrows with today's focus on health, safety, and modern cooking techniques. Here are ten of Grandma's kitchen secrets that might be considered outdated or even risky by today’s standards.

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1. Using Lard as a Primary Cooking Fat

In Grandma's day, lard was a kitchen staple used for frying, baking, and greasing pans. While lard does provide a rich flavor, it’s high in saturated fats, which have been linked to heart disease and high cholesterol levels. According to the American Heart Association, diets high in saturated fats can raise LDL cholesterol, increasing the risk of heart disease and stroke. Nowadays, we often opt for healthier alternatives like olive or avocado oil.

2. Leaving Food Out Overnight

Many grandmothers would let cooked dishes cool on the counter for hours or even overnight, believing it was safe. However, this can lead to bacterial growth and food poisoning, as bacteria thrive at room temperature. The USDA warns that perishable foods should not be left out for more than two hours, as bacteria like Salmonella and Staphylococcus aureus can multiply quickly at room temperature.

3. Reusing the Same Cooking Oil

Reusing oil for frying was common practice, but modern research shows that reheating oil multiple times can create harmful compounds that may increase the risk of heart disease and cancer. Studies cited by National Library of Medicine highlight the dangers of reusing cooking oil due to the formation of harmful aldehydes during reheating. It's now advised to use fresh oil whenever possible or limit reuse to only a couple of times.

4. Using Raw Eggs in Desserts

Grandma's homemade mayonnaise, meringue, or raw cookie dough often contained raw eggs, posing a risk of salmonella contamination. Today, we’re more aware of the dangers of consuming raw eggs and opt for pasteurized eggs or egg substitutes. The FDA recommends using pasteurized eggs for any recipe that calls for raw or undercooked eggs to reduce the risk of Salmonella.

5. Cooking Meat Until “It Looks Done”

Our grandmothers often judged meat’s doneness by appearance, but this isn't always a reliable indicator of safety. Undercooked meat can harbor harmful bacteria like E. coli or Salmonella. The USDA advises using a meat thermometer to ensure meat reaches the appropriate internal temperature, as appearance alone can be misleading.

6. Using Flour Straight from the Bag

Many grandmothers didn’t think twice about dipping a spoon into the flour bag while cooking, but raw flour can contain bacteria like E. coli, which can cause foodborne illness. The FDA reminds us that raw flour should not be consumed and should always be cooked or baked before consumption to avoid contamination.

7. Canning Without Proper Sterilization

Grandma's pantry was often filled with home-canned goods, but improper canning methods can lead to botulism, a potentially deadly foodborne illness. The CDC stresses the importance of following modern canning guidelines, including using pressure canners for low-acid foods to prevent botulism spores from thriving.

8. Rinsing Raw Poultry in the Sink

Many grandmothers rinsed raw chicken under the faucet, thinking it would clean the meat. However, this practice can actually spread bacteria around the kitchen through water splashes. The USDA advises against rinsing raw poultry and instead recommends cooking it thoroughly to eliminate bacteria like Campylobacter and Salmonella.

9. Storing Butter on the Counter

Leaving butter out in a dish was common in Grandma’s kitchen, but unrefrigerated butter can go rancid quickly, especially in warmer climates. According to the FDA, butter should be refrigerated to maintain freshness and prevent bacterial growth, especially in temperatures above 70°F.

10. Using the Same Cutting Board for Everything

Back then, one wooden cutting board often handled everything from raw meat to veggies. Today, we understand that using separate cutting boards for meat and produce helps prevent cross-contamination and reduces the risk of foodborne illness. The CDC recommends using different cutting boards for raw meat and other food items to avoid cross-contamination.