Blog Post & Video: Video: Turkey, Stuffing, and Gravy Tips from Anthony Bourdain
The key to moist turkey, according to Bourdain, is removing its legs ("dismembering a turkey is much like dismembering a human, actually...") and cooking them in a separate roasting pan from the breast.
Blog Post: The Perfect Turkey: Do You Need to Baste?
Dribbling hot pan juices over a roasting bird has always been one of the quintessential images of Thanksgiving. But in recent years, we've noticed some recipes for roast turkey are leaving this step out. That makes us wonder how necessary basting really is.
Article & Recipes: Nigel Slater's easy-to-make apfelstrudel
n Germany and Austria I have been offered cream, custard and ice cream with my hot strudel. It's a hard decision to have to make. I generally take it without any accompaniment then regret it
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