If you've bought a frozen turkey, exercise care thawing it. Otherwise, bacterial growth can be a problem. Again, you need to think ahead. (Are you tired of hearing me say that yet?) Because it takes about 24 hours for each five pounds of frozen turkey to thaw in the refrigerator, check your bird's weight. If it's a 15-pound bird, you'll need to
So you and hubby are to single-handedly put on Thanksgiving dinner for the family for the first time this year. My advice can be summed up in one word, "Plan." Plan the menu. Plan the quantities, the grocery list, the seating, the tableware, the serving dishes, the beverages, and the timing. Make a spreadsheet if you're so inclined. Make a timeline.
There's no need to wait till Thanksgiving to enjoy some turkey. This week's recipe tells you how to use ground turkey to make a classic spicy chili, perfect for dinner on a cool fall evening. It's surprisingly quick and easy to assemble -- then get it simmering in a slow cooker and most of your dinner prep is done, hours in advance. Read all the way to the end of the recipe for a vegan option. This comes from the Inn on Main Street in Weaverville, North Carolina, a quiet haven that's still close to downtown Asheville
The chickens whose meat you find most often in stores are called, in ascending order of size, broilers, fryers, and roasters. Despite the names, they're all good for cooking pretty much any way you want. Also,they're all under five pounds in weight, less than eight months old (broilers and fryers are eight weeks or
Special baskets just for fish were created to avoid one of the biggest hurdles to successfully cooking fish on a grill, sticking. Any food sticking to a grill is frustrating, but fish is so delicate that once it sticks, it's virtually impossible to move or remove without its disintegrating. And fish isn't cheap, which adds insult to injury.
However, fish baskets aren't a perfect solution. Unless they're carefully designed, they're more trouble
Creating the sauce by blending sweet and savory ingredients together with some traditional tastes of Asia will bring ribs alive.
Watch this video, and you will also learn some great tips for barbecuing ribs.
Ah, this debate rages on. Those who have seriously considered it often disagree. Who's right?
If you're talking about meat to be pan-broiled or pan-fried, I was taught to salt midway through the cooking process. First dry the meat, which is preferably at room temperature, with a paper towel so it will sear properly. Preheat the pan and film it lightly with oil - the oil should be shimmering, almost but not quite at the point of smoking. Lay