Welcome back to Justin-Thyme kitchen mythbusters, let’s bust some more kitchen myths!!! Kitchen myth cooking urban legend 1: Hot pan, cold oil- FALSE! This mantra is repeated by many people as the best way to prevent food from sticking to the pan when sauteing or stir frying. The idea is that you heat up the [...]
Posts Tagged ‘food myths’
Kitchen Mythbusters Vol. 2
Posted in chefs, cooking, food, food photography, kitchen myths, personal chefs, www.justin-thyme.com, tagged chefs, food, food mythbuster, food myths, ktchen myths, personal chef tampa, www.justin-thyme.com on June 30, 2010 | Leave a Comment »
Kitchen Mythbusters!
Posted in chefs, cooking, food, food photography, kitchen myths, personal chefs, random, sashimi, seafood, sushi, Uncategorized, www.justin-thyme.com, tagged chefs, cream, food, food answers, food facts, food myths, food urban legends, in the kitchen, lobster, meat, milk, personal chef, raw fish, sashimi, sushi, www.justin-thyme.com on May 11, 2010 | 1 Comment »
We’ve all heard of urban legends, those plausible sounding but false stories that circulate so widely on email and news groups, such as the old lady who microwaved her cat or the Nieman-Marcus $250 cookie recipe. There are several web sites devoted to researching and exposing these fake stories. The same sort of thing happens [...]
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rss feed- Recipe: Mardi Gras King Cake February 19, 2012King Cakes are a vital part of history of the New Orleans Mardi Gras tradition. The King Cake is baked with a small plastic baby hidden inside, the person who gets the slice with baby in it has to host the next party. Make sure to buy a new small plastic baby so you can [...]ChefJustinThyme
- Personal Chef Media – Personal Chefs in the News February 18, 2012Written By: Scott Joseph Sentinel Restaurant Critic Orlando Sentinel Too busy for the kitchen? Special diet? A pro can slice and dice for you — at home. The busier we become, the more we look to others to help us simplify our lives. Services that might seem a luxury become easier to justify as a [...]ChefJustinThyme
- Recipe: Citrus Infused Duck Confit February 14, 2012Confit (pronounced con-fee) originated as a French method of preserving meat. Nowadays, it’s mostly used as a way to make delicious, fall-off the bone duck. In our version of duck confit, duck leg quarters are cooked slowly in rendered duck fat, fresh herbs, orange peel and spices resulting in an incredible flavor. This method also [...]ChefJustinThyme
- Recipe: Mardi Gras King Cake February 19, 2012
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