Posted on 11/17/2005 9:19:47 AM PST by carlo3b
Ok You all sound like wonderful cooks...What about gravy? I've made the worse gravy. Sometimes so thick it's nasty...no one eats it and I've gone to buying the jarred stuff.
HELP
I am sorry to say that is so true, and when using canned broth the recipe will suffer somewhat.. I have on my stove as I type this a large pot containing the cheapest chicken parts I could find in the store.. I will leave that stew pot simmer,(NEVER BRING TO A BOIL) all day and most of the night. I added a whole onion and a large carrot, and the usually discarded bottom of a stalk of celery. This pot will provide me with all of the broth I need for cooking dinners for a couple of weeks.. I do the same with beef and pork bones..
To brine a turkey, put the thawed (if frozen) and cleaned turkey in a large container. I find a cooler works well.
Cover the turkey in a brine solution of 1/3 cup of kosher or sea salt per gallon of water. You may also add about half that amount of brown sugar if you like. Do this the evening before roasting and put on the back porch or some where cool. The next morning, drain the turkey and put it on a platter in the refrigerator for a few hours until it is nice and dry.
Then prepare and roast as you like. You will be converted forever.
The red with red and white with white is a very basic rule, the correct pairing is much more important.
Scroll down and input your entree and you will be shown a number of good wines.
http://www.wineonline.ie/kitchen/pairing.htm
Do you think it wise to try this for a newbie? I am interested but scared to risk the turkey going rotten before I even start to cook it in the oven.
I tried that with beef bones, turned out disgusting, grey water. Tried it again, browning the bones first, had to cook it way down for any flavor, what's the trick?
Remove the giblets from the inside, rinse the turkey,and immerse in the brine..and refrigerate for 24 hours
If you have to use a cooler, because your fridge isn't big enough, put some foil on top pf the bird, and add severl frozen "ice packs" to keep it cold.
Remove from the brine..rinse the bird under cold water..and PAT DRY..then prepare as usual...best bird you'll ever eat..
Note..alternative method..instead of water and sugar..use the same volume of Coca-Cola CLASSIC, add the same amount of salt..
Thank you for the link. It's nice to know it may not be a concrete rule...I have my favorites for whatever I'm eating. :o)
I was a newbie the first time I tried it.
It's easy as pie.
It also works for chicken and pork roasts.
Try it, you'll like it;)
12th Commandment:
Take the wife & family out for Thanksgiving dinner...
no fuss, no muss and NO DISHES, POTS & PANS TO WASH! LOL
Sweet potato fries-
We just toss them about in a bit of olive oil and salt and pepper. Pop into the oven on a cookie sheet.
What else would you do to them?
(sweet potatoes are the best!)
I like sweet potato casserole and baked sweet potatoes. You are making me hungry.
My hubby makes the best giblet gravy on the planet. How he makes it I have no idea and neither do I want to learn, otherwise it would be something else for me to make. But I can say this, it's delicious.
It is always splendidly delicious! But my daddy is one of those born cooks . . . everything he makes is perfect. < grrrrrr >
Have him give us the secret and then don't look!
Thank you, chef.
Terrific website, everyone -- check at source. Don't miss the wait loss and smoking cessation advice.
Oh please sign me up!
Suz
lolol, I ask him when he gets home, and I will avert my eyes.
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