Tips and Tricks from the Professionals
Poultry
A big haul from the grocery store requires some careful triage: you should probably cook the fresh veggies before the frozen ones, eat the fresh fruit before the packaged snacks, and prepare a fish dinner before one that uses the chicken or beef. What is it about seafood that makes it so easy to go …
7 other Christmas dinner mistakes we’ve ALL been making, by celebrity chef John Quilter The Christmas dinner is probably the most stressful meal you’ll cook all year – but there are some common mistakes we’ve all been making. From cooking the turkey whole to leaving the veg until last, celebrity chef John Quilter, the man …
Don’t cook your turkey whole… and 7 other Christmas dinner mistakes Read More »
Step by step guide and video on how to carve and serve your Thanksgiving Turkey from Chef Jim Pacini with the Clovis Institute of Technology. What You Need: carving board, chef’s knife (or slicing knife), paper towels, platter, cutting board, long, flexible knife, tongs Follow These Steps: Remove the string tying the legs together, using …
Daniel BouludGo full and brine your turkey with…honey, cinnamon, clove, allspice, and pepper. Hey, this guy didn’t get where he is by pressing the Butterball button.
Michael Chernow Well, what are you waiting for? If you take one lesson away from this one let it be: don’t skimp on the fat.
If you just put a chicken in the oven, it’s cooked before it’s brown. In my restaurants I had sous-viding machines, but you can do the same thing at home by wrapping the bird in plastic wrap until it’s perfectly sealed and then poaching it for twenty minutes. The beautiful juices will collect in the …
Stuffing is an important part of roasting fowl, and when I was a boy, it was traditional to stuff ducks and geese and then sew up the arse before roasting. Why were they stuffed? To slow down the cooking so the bird cooked from the outside in. If you don’t stuff it, the heat gets …
Dry Brining is about salting for flavor and moisture retention ahead of cooking instead of wet brining and the sort of diluted flavour some perceive from that technique. This technique is best used on cuts of meat that have not been pre-salted, either with a salt solution, or koshering. You need to be in complete control of …
I’ve never heard of vegetables tasting better after resting. You always hear this term used in the context of meats, specifically larger cuts of meats such as a steak, roast or whole bird (chicken, turkey, duck). The cooking process results in a certain percentage of water being pushed out, but there is also a percentage …
If you need to truss (tie up) a chicken so it cooks evenly, but you realize you’re out of kitchen twine, you can poke holes in the rearmost fat and stick the legs through the holes so they’re crossed, then fold the wings underneath.
Brine, baby, brine! Ya gotta brine that poultry to really give it the super flavour.Guy Fieri – Diners, Drive-ins and Dives