Discussion in 'Social Life, Food & Drink, Travel' started by kwilkinson, Apr 8, 2010.
Smaller the better.
I like my turkeys the way I like my women
Imaginary? Decapitated? In doll form? Large breasted and tasteless?
Salty and juicy?
Marinated in Coke? (oh wait that's ham)
Dry and overdone?
Alright, I'll find a 10lber and invite more some more people.
Dry brine for 24 hours before hand, butter under skin, pepper and sage, carrot, onion, and celery in the cavity?
I haven't roasted a turkey in years but I dislike butter and stuff under the skin, it makes the roast look unattractive in my experience.
Hm. Last time I roasted a chicken i put butter on the skin and it looked nice and dark.
don't forget no longer anywhere near anatomically correct!
Random food question:
While in France over the summer I had something in several bakeries and every so often I try to remember what its called so I can figure out how to make it, but I just can't remember. So I thought I'd see if anyone here has any idea what I'm talking about. Mystery item is a small, round, and savory bread with a bagel-like consistency and a depression or hole in the center filled with various toppings. The two combinations I remember were ham and cheese and olives, nuts, and chevre. I found something in my searching that looks similar - a bialys, but I'm not sure what those taste like - I've never seen or heard of them before. The name Kouglof or Kugelhopf sticks out in my mind, but that appears to be something very different. Maybe I was pointing at the thing I was buying and just saying the wrong name
A recipe I am making calls for scallops to be steamed in a combination steam oven at 185 for 2 minutes. I don't have a steam oven. What's a good alternate method to steaming scallops. In a basket over simmering water?
Steaming would be fine. Or sous vide, though cooking scallops sous vide sounds odd to me.
I also want to seal liquid in a bag to cook with, but am without a chamber vac. I assume I can just prepare the liquid, freeze it with some liquid nitrogen, and then pop it in the bag?
Freezing works. Or you can cut off a lot of extra plastic bag and hang it over the counter.
But really, you should just get a chamber sealer.
you're getting way to heston blumenthal with this shit lately
I froze it. It worked. But I can imagine that it becomes a pain if you are sealing a lot of liquids in bags to cook with on a regular basis.
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