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    Wednesday, 01 October 2014

    I absolutely love the holidays. I love cooking, I love baking, and I love being with my family. And even though that time of year makes me so happy, I still find that cooking a holiday meal can be really stressful.

    There's just so much to take care of. But there are ways to make it less stressful. And one of those ways is to feel confident about every dish you're making. So let's talk about how to cook a turkey!

    There's actually a lot to know about cooking turkey - choosing the right turkey, choosing the right roasting pan, thawing, seasoning, brining... they all affect the meal you end up with. But for now, let's just focus on how to cook a turkey.

    There are 4 important things to watch out for when you cook a turkey.

    When you roast turkey, water evaporates from the meat. It intensifies the flavor, giving you a tastier turkey. But too much evaporation means a drier turkey, so you have to find a balance.
    Most people like a nicely browned turkey with a slightly crispy skin. You have to let it brown enough without letting it burn.
    When you cook a turkey, you have to take care of the drippings. They're the basis for your gravy. You have to let them cook enough at the bottom of the pan to become more flavorful, but you can't let them burn.
    It's important for the turkey to cook evenly. If the white and dark meat are done at the same time, you won't end up with a dry turkey!
    If you take care of those 4 things, then you're sure to end up with a great meal. Here are a few things that'll help you learn how to cook a turkey perfectly.

    Set the oven to 325F. At that heat, you'll get great drippings, and the turkey won't get dry when you cook it. If you have trouble browning the skin, you can turn up the heat to 400F for the last 45 minutes or so.
    Covering the turkey with a lid can make the turkey cook faster, but it steams it. That means less evaporation, and a moist but bland turkey. It also means more drippings, but less flavorful ones.
    Foil helps deflect heat away from the turkey. If parts look like they might burn, covering them with a bit of foil will solve the problem.
    Using a rack helps air flow all around the turkey, letting it cook more evenly.
    If you want to be sure to have juicy breast meat, it can help to cook the turkey breast-side down for the first two thirds of the cooking time, and then flip it breast-side up. All the juices will flow down into the breast meat, keeping it moist. Just be sure you're able safely to flip a hot, heavy turkey. If you're not sure, don't. Better safe than sorry!
    Basting can keep the skin from burning, but it means opening the oven door. That makes the oven's temperature fluctuate, and keeps the turkey from cooking evenly. Adding a bit of butter under the turkey's skin before you cook it and using foil makes basting totally unnecessary.
    If your drippings are burning, you can just add a bit of liquid to the bottom of the roasting pan.
    And that's how to cook a turkey! If you just keep an eye on the turkey, and watch for and take care of these 4 things, you'll be a lot closer to a perfect turkey dinner.

    Posted by: AT 10:44 am   |  Permalink   |  0 Comments  |  Email
    Tuesday, 30 September 2014

    Ina Garten is a best-selling cookbook author, an Emmy-winning television host and the doyenne of casual elegance. But on a recent afternoon, the so-called "Barefoot Contessa" star looked around her East Hampton, New York, kitchen and realized that she had produced piles of cherry biscotti and tubs of rum-raisin ice cream — but no dinner.

    The lifestyle maven then did what millions of Americans do in such a pinch: she called the nearest restaurant.

    "On a day that I've been cooking all day, it's very nice to call up and do take-out from them," said Garten, whose ninth cookbook is released in late October and who is already at work on the next. "There's pasta with tomatoes that's on the menu. It's wonderful."

    It's that laid-back, I'm-like-you approach that has secured Garten legions of fans who pre-order her books the day they're announced and call her by her first name, just like Martha or Oprah. Whether helping neighbors throw potluck dinners in a farm field, hosting cocktails for the historical society on her terrace or roaming through California's wine country in a Mini Cooper, Garten approaches the task as an adventure that can benefit from her sensibilities.

    Hers is a casual approach to home cooking and entertaining, but do not take it for sloppy or indifferent. Even when preparing the do-it-early meals that are the focus of her new book, "Make Ahead Meals," she's exacting.

    "I was always interested in science," Garten, who began her career as a nuclear policy analyst in the Ford and Carter White Houses, said in a recent telephone interview.

    Then, "out of the blue," she bought a Hamptons specialty food store, the now-shuttered Barefoot Contessa. She now spends her time writing cookbooks, filming her popular Food Network program and living a life her fans envy.

    But she's a stickler for details, toiling over recipes until she's confident they're as good as they're going to get in the hands of a home cook. Especially the meals that she prepares ahead of time and then stores in the refrigerator or freezer until she has guests to entertain.

    "I find it very scientific," she said of her method of testing recipes — sometimes as many as 25 times before settling on the ratios. "But in the end you end up with cherry biscotti."

    Garten is perfectly aware that hers is an aspirational life. Not everyone buys a neighbor's Hamptons home, tears it down and builds a barn to film a television series in, after all.

    "There's no such thing as too indulgent. What would be too indulgent?" she deadpans.

    During the first episode of the 21st season of her Food Network show, Garten made dog biscuits with producers Rob Marshall ("Chicago," ''Into the Woods") and his partner John DeLuca ("Nine," ''Memoirs of a Geisha") before having cocktails. In another episode, she and food mogul Eli Zabar have a butter tasting to see which is best.

    But she also confesses that it looks easier than it actually is.

    "I always feel like when people arrive for dinner, you want them to feel like, 'Oh, I just whipped it up in the few minutes before you got there,'" she says with a chuckle. "Of course, any cook knows that it never happens that way."

    But in her new book, "Make It Ahead," Garten offers a guide to that feeling.

    "There's always a way around it so you're actually doing the last-minute cooking just before it's served," she said.


    It's what she's been doing for decades, but now has collected her recipes in one book. But there are limits, she adds.

    "People want to make Christmas cookies and bake them in July and then freeze them and defrost them in December, which you clearly can't do," Garten said. "But there's a way to make 90 percent of it ahead of time and then just bake it off before you serve them. This I know how to do."

    And if it doesn't work out, there's always take-out.

    ___

    Follow Philip Elliott on Twitter: http://www.twitter.com/philip_elliott

    http://news.yahoo.com/ina-garten-turns-ahead-meals-book-155803345.html

    Posted by: AT 12:19 pm   |  Permalink   |  0 Comments  |  Email
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