Turkey:
If you like cooking the stuffing inside, well move along this part isn't for you.
The secret to a nice moist turkey is NOT basting every 15 minutes like some people would have you believe. The secrets are: Before backing stuff the turkey with 5 -8 ice cubes. Along with placing a small pan in the oven full of water this will allow the turkey to remain moist all through the cooking process. Also cover the bird with aluminum foil, for two reasons - 1: the moisture is kept inside and the meat doesn't dry out, and 2: the skin doesn't brown quickly so that there can be an ample flow of liquid in and out. The only problem with this method is it often adds about 30 - 45 minutes of cook time, but I think it is well worth it. Also don't forget to remove the tin foil for the last 30 minutes to 1 hour and baste the turkey with a butter and egg white mixture about 1:2 by volume.
Pie:
The thickener for fruit pies that I prefer is quick cooking tapiocca, it adds texture and firmness without the starchy result which can come from flour or corn starch.
When brushing egg onto the pie crust, sprinkle sugar over the top to enhance the beauty.
Gravy:
Perhaps the source of much frustration gravy, when made fresh can be delicious, is sometimes hard to prepare. The best trick is to remove a small portion, maybe 4 -10 Tablespoons depending on how much gravy you are making, of the drippings and allow it to cool. Mix the flour with this cooled portion into a thick paste. Usually a 1:1 ratio works well for me but I recommend experiementing a little. You want it to have a consistency like unto heavy cream.
Then just mix in to the already warm drippings and you have a nice gravy without lumps to wow everyone.
That is all for now, I will try and add some more tomorrow. If any of you have tips, hints, thoughts or ideas. Post away!
1 comment:
you said portion.
what did i ever do to you?
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