larry_stewart
Master Chef
I've been watching cooking shows for decades. Must are fact filled and a good learning experience. Every now and then I come across things said, that just make no sense or are impractical. The purpose of this thread is just t see what you guys have experienced, not to embarrass or call out the chef or chefs involved, so I wont provide the sources of the dumb comments.
1) I went t a demo where the chef said " I'm going to show you the fastest , easiest way to peel carrots. you will never go back to peeling them the old way again." With this, he put a pot of water up to boil ( Took like 5 - 10 minutes), Dropped the carrots in the boiling water ( another few minutes ). Then drained them and kinda brushed off the user skin layer (another few minutes). Then tossed them in some cold water to bring their temps down so they wouldn't ' cook' ( another few minutes). When I cook, most f my recipes call for 1 or 2 carrots at almost. Maybe if it's a carrot cake, a couple more. Why would the home cook even consider this ? Just peel the dam carrots. 2 minutes maybe ? and no risk of them getting cooked.
2) The second dumb thing was , eat another demo, the chef insisted that cold water boils faster than hot water. I mean, she was adamant about this. I'm no physics major ( but I did take my fair share of physics courses, along with common sense), but if your starting with a liquid that is 50 degrees closer to the boiling point than anther liquid, my guess is the warmer liquid will boil first, given the same conditions. Now maybe, if using really cold water, it's possible it may heat up at a quicker rate due to the atomic bonds of the cold water molecule wanting to expand. But even considering that, once it reaches the temps of its warm water counterpart, they would heat up at the same rate.
Im sure there are other dumb things I've heard over the years, but those are the two that stick out.
1) I went t a demo where the chef said " I'm going to show you the fastest , easiest way to peel carrots. you will never go back to peeling them the old way again." With this, he put a pot of water up to boil ( Took like 5 - 10 minutes), Dropped the carrots in the boiling water ( another few minutes ). Then drained them and kinda brushed off the user skin layer (another few minutes). Then tossed them in some cold water to bring their temps down so they wouldn't ' cook' ( another few minutes). When I cook, most f my recipes call for 1 or 2 carrots at almost. Maybe if it's a carrot cake, a couple more. Why would the home cook even consider this ? Just peel the dam carrots. 2 minutes maybe ? and no risk of them getting cooked.
2) The second dumb thing was , eat another demo, the chef insisted that cold water boils faster than hot water. I mean, she was adamant about this. I'm no physics major ( but I did take my fair share of physics courses, along with common sense), but if your starting with a liquid that is 50 degrees closer to the boiling point than anther liquid, my guess is the warmer liquid will boil first, given the same conditions. Now maybe, if using really cold water, it's possible it may heat up at a quicker rate due to the atomic bonds of the cold water molecule wanting to expand. But even considering that, once it reaches the temps of its warm water counterpart, they would heat up at the same rate.
Im sure there are other dumb things I've heard over the years, but those are the two that stick out.