Kitchen Myths

There are a number of kitchen myths that merit debunking; and here are some at the Discovery Channel.

My favorite at the moment is the one about not being able to deep-fry in olive oil (because it smokes). The article referenced points out that the smoke point of good olive oil is 375F (190C) or better [some sources say that it's 410F) and that most deep frying takes place a temperatures lower than that. Logical isn't it? i.e. French fries are done at 175 C on their first pass and then finished at 190C.

Although the one about it not matter much if you get egg yolks into your separated egg whites is intriguing.