I just now came across this page. I wish I'd come across this during an arguement I had with a chef friend about whether warm or cold water boils faster.
http://www.pgacon.com/KitchenMyths.htm
http://www.pgacon.com/KitchenMyths.htm
Kitchen Myths
- Thread starter Twila
- Start date
OK Twila, I am a man of scientific facts and will do a experiment at no cost to the parties involved in your dispute. I have a panel of well defined Chefs one of would be the famous "Sweedish Chef" who I might add has a long standing career on a televised Muppets series you may have seen. (I accuiered a special syringe a short while ago and was told not to use it for an earlier experiment I was involved in.) I use the syringe to measure equal parts of water, warm and cold water and time them with well calibrated Timex.....Stay tuned for results
Sounds like an upcoming episode of the series "MythBusters" on Discovery.I just wonder how they'll manage to blow some of these up..
Identical pieces of meat? Of course. just buy a box of steaks at your friendly M&M meat Shops-every single one is the exact same as the others. :wink:
Re: RE: Kitchen Myths
Two quality steaks, like rib-steaks or T-bones, that are cut next to each other from the same piece of beef, will be next-to-identical - even in the marbling.
Frappuccino Dibs said:
Two quality steaks, like rib-steaks or T-bones, that are cut next to each other from the same piece of beef, will be next-to-identical - even in the marbling.
No, it is impossible.
How can you be sure that the two pieces of meat have the same water content, the same salt content, iron, selection of protiens etc. etc.
Two identicle pieces of meat do not exist. Two similar pieces is something completely different.
I'm being pedantic here - lets not get too hung up on it....
.....but I'm right! ;-)
How can you be sure that the two pieces of meat have the same water content, the same salt content, iron, selection of protiens etc. etc.
Two identicle pieces of meat do not exist. Two similar pieces is something completely different.
I'm being pedantic here - lets not get too hung up on it....
.....but I'm right! ;-)
See Mr Dibbs...that's why I always put hot water in the pans when I boil things...it's much quicker!! ;-)