6 Boomer Cooking Tricks That Don't Actually Work - Tasting Table

"Born after the Great Depression and World War II, the baby boomer generation emerged into a new world of culinary innovation - one in which they continued to be pioneers. They watched TV shows that taught them about food from around the world. They learned how to cook in the age of canned pantry staples and the microwave. Today, their desire to cook at home far outpaces that of younger generations, and they've certainly got the experience, with the youngest boomers now in their 60s."

"The myth that searing meat locks in its juices dates all the way back to Ancient Greece, but scientific attempts to back the theory didn't emerge until the 19th century. In his 1847 food science treatise, "Researches on the Chemistry of Food," German chemist Justus von Liebig proposed that the fluids found within meat were more nutritionally significant than the flesh itself, and thus vital to retain."

Cooking and eating together have served as bonding experiences across cultures since humanity's origins. Baby boomers, born after the Great Depression and World War II, embraced new culinary innovations, learned from television and convenience appliances, and maintain a strong desire to cook at home. Many boomer-era techniques combine practical knowledge with entrenched food myths. One enduring myth claims searing meat seals in its juices, originating with 19th-century chemist Justus von Liebig's ideas about preserving meat fluids. Some traditional boomer cooking tricks are outdated, sometimes unappetizing, and persist despite modern food science showing limited or no benefit.

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