In No Thyme Restaurant Consulting

06/26/2024

I made it this far thanks to the daily Free votes. Please keep voting so I can open Thyme Culinary Kitchen. Please share too. https://favchef.com/2024/carolyn-oreilly
INFLUENCERS

05/20/2024

Please vote. winning Chef = 25K this mama wants to open her Culinary Kitchen to heal with food. https://favchef.com/2024/carolyn-oreilly

11/01/2021

Melt in your mouth so so juicy Carmel pieces!

Client review
"Unlike anything I've ever tasted" Marisa

Wonder what to do with Apple Cider beyond donuts! We used Windy Acres Farm Geneva, Il ftesh Apple Cider

Try making!
Apple Cider Carmel
4 cups apple cider
1/2 teaspoon ground cinnamon
2 teaspoons flaky sea salt, such as Maldon, or less of a finer one
8 tablespoons (115 grams or 1 stick) unsalted butter, cut into chunks
1 cup (200 grams) granulated sugar
1/2 cup (110 grams) packed light brown sugar
1/3 cup (80 ml) heavy cream
Neutral oil for the knife

Boil the apple cider in a 3- to- 4- quart saucepan over high heat until it is reduced to a dark, thick syrup, between 1/3 and 1/2 cup in volume. This takes about 35 to 40 minutes on my stove. Stir occasionally.

Line the bottom and sides of an 8- inch straight- sided square metal baking pan with 2 long sheets of crisscrossed parchment. Set it aside. Stir the cinnamon and flaky salt together in a small dish.

Once you are finished reducing the apple cider, remove it from the heat and stir in the butter, sugars, and heavy cream. Return the pot to medium- high heat with a candy thermometer attached to the side, and let it boil until the thermometer reads 252 degrees, only about 5 minutes. Keep a close eye on it.

(Don’t have a candy or deep- fry thermometer? Have a bowl of very cold water ready, and cook the caramel until a tiny spoonful dropped into the water turns hard)

Immediately remove caramel from heat, add the cinnamon- salt mixture, and give the caramel several stirs to distribute it evenly. Pour caramel into the prepared pan. Let it sit until cool and firm—about 2 hours, though it goes faster in the fridge. Once caramel is firm, use your parchment paper sling to transfer the block to a cutting board. Use a well- oiled knife, oiling it after each cut (trust me!), to cut the caramel into 1-by-1-inch squares. Wrap each one in a 4-inch square of waxed paper, twisting the sides to close. Caramels will be somewhat on the soft side at room temperature, and chewy/firm from the fridge.

03/03/2018

Check out the new article I just wrote and subscribe to this site https://allieseverywhereblog.wordpress.com/2018/03/02/celiac-your-path-to-recovery-and-eating-healthier-part-two/

Do you ever feel teamed up against by friends or family? It’s time to put a stop to it. Practice patience as it’s also hard for our friends and family to understand. Educate them about your diagn…

11/14/2017

Change up your Thanksgiving Pie game with this recipe. Your guests we'll be thankful! Chef Eric's Culinary Classroom

04/18/2017

Preserving our food is key to a sustainable future.

SEED: The Untold Story follows passionate seed-keepers protecting our 12,000-year-old food legacy, seeds.

03/14/2017

Wow, uberization of staff. So we are expected to pay top dollar for food sold by temporary untrained workers! Yes anyone can drive, but sell your brand and product.

What do you think?

http://www.restaurant-hospitality.com/technology/uber-ization-staffing?NL=RH-01&Issue=RH-01_20170314_RH-01_165&sfvc4enews=42&cl=article_2&utm_rid=CPG06000000168188&utm_campaign=15131&utm_medium=email&elq2=70387cfc8caf4208ab81064d8b78c2e5

Mobile apps match temporary workers to the need of operators

02/27/2017

Latest recipe development by In No Thyme Restaurant Consulting@ PRESSEAT stop in and try my favorites for Heathy try to Hot Salad its full of delicious Spicy Hot Giardinera peppers, and if your feeling bad get the Sloppy Mo Poutine topped with their Beastly Special sauce.

02/27/2017

Great read. The biggest mistake I see when opening restaurant is owners fail to prepare a budget! Having a budget allows you to gage if the business has the potential for success and prepares you for the proper finances needed to open.

The vast majority of restaurant failures can be attributed to the absence of a plan or practical budget upon which decisions, accountability and actions are based. A budget focuses management on considering changing conditions and forces them to adapt their operations to maintain profitability and c...

01/19/2017

Interesting article. So many independents open a restaurant without experience as they think it is easy! If you want a 1,000 square foot space which is a quick serve. Ensure you have $286 a s.f. for build out and 6 months of expenses saved.Do you have a $500,000? Hence many closures...🙁

http://www.restaurant-hospitality.com/finance/bubble-bursts-independent-restaurants?NL=RH-01&Issue=RH-01_20170119_RH-01_439&sfvc4enews=42&cl=article_2_b&utm_rid=CPG06000000168188&utm_campaign=14129&utm_medium=email&elq2=b3025476c6dd4ba187b66825c2c0d225

Restaurant counts are in decline as the market hits saturation, NPD finds

11/30/2016

In No Thyme is back in the kiitchen! Braise N' Fields

Working with n Fields! Recipe development and food costing of Beet Pesto Pasta and Zucchini Basil Pesto, Delish!

Coming to a local store in Los Angeles near you. Trader Joe's and many more...Congrats Karis Lane.

www.braisenfields.com

05/11/2016

Add these delicious cubes to your next Iced Coffee!

http://allrecipes.com/recipe/237153/homemade-espresso-sugar-cubes/

Homemade espresso sugar cubes are simple, fun, and make great gifts for coworkers, friends, and teachers!