gmac17 Posted August 5, 2008 Share Posted August 5, 2008 And the whole five second rule is a professional kitchen joke. Has nothing to do whether or not it's edible and everything to do with "it's ok to serve it was only lying in the filth for five seconds." Sorry to break it to you folks. oh, you mean the 5 second rule doesn't have science behind it? thanks for the insight. Link to comment Share on other sites More sharing options...
Chef Jim Posted August 5, 2008 Share Posted August 5, 2008 oh, you mean the 5 second rule doesn't have science behind it? thanks for the insight. Did you see the show? Link to comment Share on other sites More sharing options...
Wacka Posted August 5, 2008 Share Posted August 5, 2008 oh, you mean the 5 second rule doesn't have science behind it? thanks for the insight. Mythbusters already addressed the 5 second rule last year or the year before. Link to comment Share on other sites More sharing options...
buckeyemike Posted August 5, 2008 Share Posted August 5, 2008 So this is what the Wall has come to in the final days before preseason games? In-depth discussion of the five-second rule??? Let the games begin already!! Link to comment Share on other sites More sharing options...
VOR Posted August 5, 2008 Share Posted August 5, 2008 It's more like the 30-second rule: http://www.boston.com/business/ticker/2007...nd_dropped.html Link to comment Share on other sites More sharing options...
Just Jack Posted August 6, 2008 Author Share Posted August 6, 2008 Mythbusters already addressed the 5 second rule last year or the year before. Yep, busted. About halfway down the page. Link to comment Share on other sites More sharing options...
Pete Posted August 6, 2008 Share Posted August 6, 2008 One of the frequent Iron Chef judges, Ted Allen, has a new half-hour show. The theme seems to be exploring this or that old saw about foods. I didn't catch the whole thing, but one segment was about beverages that quell the residual hotness of foods - like wing sauce - that contain capsacin (sp?). They said that the capsacin binged to taste buds. A panel of tasters triede various beverages to see which were effective. Carbonated beverages worsened the aftertaste, but milk (the casein protein) bound the capsacin and removed it. Which made me think about blue cheese as a popular addition to a meal of hot wings. Dairy products and fats help with capsaicin. A white russian is perfect to help mellow out a hot chili pepper. There is a bar in Middletown that has over 500 types of hot sauce. When someone is hurting bad they yell out "shot of milk to table _" and the server runs with a shot of milk- it is quite comical to witness Link to comment Share on other sites More sharing options...
Pete Posted August 6, 2008 Share Posted August 6, 2008 I never heard of Harold McGee but I looked him up. Writing a book on food chemistry and putting it on an entertaining television show are two different things. On Food and Cooking is one of the best culinary books I have ever read. I bet you would really enjoy it here is McGees websight- its a good one http://www.curiouscook.com/cook/home.php Link to comment Share on other sites More sharing options...
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