Today’s tip comes to us from personalcreations.com!
Roast turkey is a must-have component of Thanksgiving menus across America. Whether you’re having Thanksgiving with family or hosting a “friendsgiving” dinner party, roast poultry is a delicious option for serving large crowds with ease. Since the bird will likely be the star of the show, you want to make sure you get it done right!
Start by choosing the right size based on the number guests. Once you know how many pounds of turkey you need, this handy reference chart simplifies the rest. Cooking time and oven temperature are important for food safety, as well as for keeping the poultry moist and flavorful. There are only a few variables in the equation for poultry perfection: weight, time and temperature. When it comes to roasting poultry, this chart will help you deliver juicy turkey, chicken or turducken every time.
Seen here is a sample of their perfect Poultry Roasting Chart. Click here to see the full chart.
It’s the time of year that cranberries make their appearance in sauces, cookies, and more.
When choosing berries, look for dark red, plump berries. Avoid berries that are shriveled or soft.
Since cranberries are often sold in bags you may not be able to pick over individual berries, so look for bags that have the highest number of healthy berries.
Cranberries keep in the refrigerator for up to one month, and in the freezer for up to one year, so stock up!
Cranberries are packed with nutrients, so eat up for a healthy snack, or use them in holiday recipes!
-Pumpkins are usually orange but can sometimes be yellow, white, green or red.
-As a food, pumpkin can be baked, roasted, steamed or boiled.
-Scientifically speaking, pumpkins are a fruit (they contain seeds) but when it comes to cooking, they are often referred to as vegetables.
-Pumpkin soup is popular, as are roasted pumpkin seeds.
-Pumpkin pie is a sweet dessert that originates in North America and is traditionally eaten during harvest time and holidays such as Thanksgiving and Christmas.
Whether grape, roma, beefsteak or early girl – nothing tastes like summer more than a backyard garden tomato. If Bon Appetit ever asks – what is always in your kitchen – tomatoes are definitely the answer. Their versatility is amazing and easy to use in many recipes. Check out our easy Pico de Gallo recipe for your next tortilla chip snack.
Pico de Gallo
Serves 10 You’ll need: 6 medium tomatoes – diced, 6 scallions, chopped, 1/2 cup chopped cilantro, 2 small red peppers, 2 limes, juiced. Assemble all ingredients in a bowl and let sit for 15 minutes before eating. This is a super kid snack when they get to assist in cutting!
Did you know there are male and female forms of asparagus? And generally, we are purchasing male asparagus – who knew? Whether it is green, white, male or female, asparagus is a fun, spring vegetable to eat – as it is proper protocol to actually eat with your fingers. Try this crazy easy recipe for your next asparagus side dish.
Sauteed Asparagus with Easy Hollandaise – serves 4
1 bunch of asparagus – prepare by bending the stalk and it will automatically break at tenderness part to discard the woody stalky portion
1 T. butter
6 egg yolks, 1 cup of melted butter, 1 teaspoon Dijon mustard, 2 Tablespoons of lemon juice, dash of hot sauce
In a large pan, add 1/2 cup of water and 1 tablespoon of butter and bring to low boil – add the asparagus stalks and cook until bright green – only 3 to 4 minutes. In a blender,combine 6 eggs yolks, 1 t. Dijon mustard, 2 T. lemon juice and whirl in blender a few seconds. Slowly add in to whirling blender – 1 cup of melted butter to form the sauce ( emulsion 101). Keep the blender in a hot water bath and pour on asparagus just before serving – Yum!
The reason most people stir their mushrooms too frequently is that as the mushrooms cook, the fat seems to inexplicably disappear from the pan. This causes folks to over stir the mushrooms leading to problems. Instead add fat in small doses through out the cooking process. Add a spoonful at a time as they cook instead.
Constantly sautéeing and stirring mushrooms means they won’t have an opportunity to become golden and brown – they won’t carmalize and develop their deep yummy flavor and will instead become grey and rubbery.
Use a good quality aluminum or cast iron pan and allow it to come to temperature first. Add the mushrooms, but don’t overcrowd them in the pan. Place mushrooms in the pan, stir them around a bit (to get coated in oil/fluid in the pan) then let them cook for a bit. If you want crispy mushrooms, resist the urge to stir.
Seasoning food often and early is a good rule of thumb, except when it comes to mushrooms. Salt tends to draw the moisture out of ingredients, so if you’re cooking mushrooms, salting too early will draw the water out and cause the mushrooms to steam. See Tip #2 for why it’s not a good idea to steam mushrooms. Season them when they’re done cooking.