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Kitchen Myths

Napisano na dan: 2.2.2007

Kitchen Myths
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Poslao: 02 Feb 2007 00:30
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A box of baking soda in the fridge or freezer absorbs odors FALSE
This is a very clever and successful marketing ploy by the baking soda people, but the fact is that baking soda is very poor at absorbing odors. It seems to make sense, however, so lots of people have spent untold billions of dollars to put boxes of baking soda in their fridge or freezer to no effect. Activated charcoal would work much better but is expensive. Better to wrap your food and clean the fridge once in a while.
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Sushi means raw fish FALSE
Many people think that "sushi" is synonymous with raw fish. Not so - the term actually refers to the vinegared rice. This is made by dissolving sugar in vinegar (usually rice vinegar) and tossing with the hot, just-cooked rice. Sushi therefore refers to vinegared rice served with other ingredients which may or may not include fish (which in turn may be raw or cooked). The rice itself is referred to as shari. Raw fish served by itself without the rice is called sashimi.

You cannot deep-fry in olive oil FALSE
Olive oil has a lower smoke point that most other oils and as a result many people think you cannot use it for deep frying. Balderdash! This would be news to many Italians including the famous TV chef Mario Batali. Olive oil's smoke point is about 375of and most frying is done below that. Also, just because an oil smokes a little does not mean it is ruined. Using olive oil for deep frying is undoubtedly expensive. The least expensive olive oil is, in my experience, about twice the cost of other oils that are used for frying such as peanut or canola. Plus you should discard the oil after a single use because the low smoke point means that the oil degrades more during that first use. So, you may never actually want to use olive oil for deep frying, but it is most certainly possible - and can give terrific results for some recipes!

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