How to carve a turkey

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 …

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The Art of Turkey

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.

Roasting Fowl

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 …

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Why Stuff a Fowl?

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 …

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Resting meats

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 …

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Trussing a chicken

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.