You may have heard that Brooklyn Beckham has come under fire recently for an Instagram post he shared to his 15.1m followers on Wednesday (March 29). The 24-year-old posted a series of pictures to the social media platform captioned ‘Daddy Daycare’ while he was cooking with his pooch.
The eldest son of football star David Beckham and singer Victoria Beckham was holding his new tiny pup, Peanut, in a baby papoose while he cooked up a storm in the kitchen.
However, eagle eyed fans were quick to point out something unusual about Brooklyn’s cooking method.
While Brooklyn enjoyed a glass of red, fans noticed a cork from the wine bottle in the pot of bolognese and the comment section quickly filled with people shredding the husband of model Nicola Peltz.
Instagram user Sophie commented on the post saying: “When someone told you to “put a cork in it Brooklyn”. They meant …stop talking.” Another user said: “Only here for the comments pointing out the cork.”
User sdasmah said: “Why are you cooking the cork for bro?” While heydoughty added: “Is the cork added flavour?”
Others were quick to defend the haters in the comment section saying, with Beckham fan Candice saying: “Said it before, if you’re just here to hate, leave the kid alone. Would I cook holding my pet? No. Would I cook with the cork in the pot? No. But- it’s his choice…. And so what? As long as he isn’t expecting you to eat it…… so much hate on here??”
Even Brooklyn responded to some of the haters in the comment section saying he’s not a chef, but food is his “passion.”
However, the star may be onto something.
Cooking with a cork in your pot is thought to help make your dish more tender - particularly when cooking squid and octopus.
While there’s no evidence for it improving your standard spag bol, a reddit thread discussing the cooking method says “it's based off an old kitchen myth.”
While there’s no scientific evidence of it actually working, many chefs do it for the sake of tradition.
According to cookbook Mod Mex: Cooking Vibrant Fiesta Flavors at Home, “An old chef’s tale says that adding four wine corks to a pot of cooking liquid helps to tenderise octopus. I don’t know why it works [or if it really makes a difference at all] but I do it anyway.”
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