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| Cooking Questions? | |
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| Topic Started: Nov 29 2014, 06:58 AM (1,101 Views) | |
| Darcie | Nov 29 2014, 06:58 AM Post #1 |
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Skeptic
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Is there an easy way to slice a raw cabbage? Want to use it in a casserole and I have very little strength in my hands and wrists. groansmileyf.gif |
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| Trotsky | Dec 5 2014, 05:46 AM Post #46 |
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Big City Boy
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Reheated turkey is not my cup of tea. Pretty much ANY meat that is reheated loses a lot. That doesn't go for prepared foods like stews, goulashes, chilis, etc. that can remain delicious for a long time. I made the most delicious pernil and had the leftovers a couple day later. Edible but without any pizazz, for want of a word, somewhat tasteless. Now, a couple HOURS after cooking, a different story because turkey can even taste BETTER when the juices go back into the cells. But that doesn't count as "reheating." |
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| Darcie | Dec 5 2014, 05:53 AM Post #47 |
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Skeptic
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Just cut a large squash in half with my electric knife after I could not do so with my large sharp knife. I went at it slowly and did not push, it did cut it well. |
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| Darcie | Dec 5 2014, 01:18 PM Post #48 |
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Skeptic
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Reading about all these roast chickens is making me hungry for some. All I remember is how messy the oven gets, does anyone know how to cook a roast chicken without having your oven all spattered with chicken fat. |
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| Trotsky | Dec 6 2014, 02:31 AM Post #49 |
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Big City Boy
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I hate it too. I make a foil tent over the chicken not so tight as to create a steaming effect but rather just enough to catch splatters and carry them down quietly to the roasting pan. Never use an oven over 350. I do the same for roasts of any kind. they brown ALMOST as well as if they were uncovered. Remember the big blue steel covered roasting pans? Try to find one. They were an oven's friend. When I was in Jersey I regularly borrowed my neighbor's but now nothing. A domed screen might be a good idea, eh? (Maybe I can sell the idea to Ron Popuille?) Edited by Trotsky, Dec 6 2014, 02:32 AM.
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| Darcie | Dec 6 2014, 02:41 AM Post #50 |
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Skeptic
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I have done them in those cooking bags, they did work well but I can't find them any longer. |
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| agate | Dec 6 2014, 04:41 AM Post #51 |
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I have one of those roasting pans. Roasting a chicken does not make a mess in my oven. Only when I do a prime rib roast do I make a mess. Iam going to do one for Xmas eve as Jarrett will be here with me. |
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| Olive Oil | Dec 6 2014, 05:06 AM Post #52 |
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Gold Star Member
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Does anyone else love crispy turkey skin? My SIL thinks we are all barbarians when we gobble it down. Especially good is a piece where a bit of stuffing has stuck onto it. I haven't had turkey for such a long time but son is coming in this Christmas and he will give me a hand with both the cooking and cleaning up. Daughter is already complaining about the menu. |
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| Darcie | Dec 6 2014, 05:10 AM Post #53 |
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Skeptic
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I also have one of those roasting pans but if I leave the cover on the chicken doesn't brown. |
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| Darcie | Dec 6 2014, 05:10 AM Post #54 |
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Skeptic
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I also have one of those roasting pans but if I leave the cover on the chicken doesn't brown. |
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| goldengal | Dec 6 2014, 05:46 AM Post #55 |
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Mistress, House of Dogs
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Yes, yes and yes OO. We all love crisp brown turkey or chicken skin. My poor LH never got any with 3 females in the house. Take care, Pat |
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| Darcie | Dec 6 2014, 06:04 AM Post #56 |
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Skeptic
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Skin is not something any of us eat. It goes into the pot with the bones to make soup. |
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| angora | Dec 6 2014, 09:51 AM Post #57 |
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WWS Book Club Coordinator
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We all love the turkey skin and battle over it. When I was the cook I saved the best for myself in the kitchen. |
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| agate | Dec 6 2014, 01:05 PM Post #58 |
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bounce and jump045 after all we are the cook food smiley 016 |
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| agate | Dec 6 2014, 01:06 PM Post #59 |
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I find if I baste about the last half hour or so it browns quite nicely. |
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| swing | Dec 7 2014, 06:17 AM Post #60 |
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swing
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I also have the " blue roasting pan". I bought a stainless steel one and hated it so went back to the old Blue. I remove the lid for the lasst hour of the turkey so it browns. My new stove has a convection oven. I understand they cook much faster. Thanks for the info on the vegetables I will definitely cook the turnips the day before. My daughter is similar to Darcie's though regarding the micro! I'll have to prepare the veg's when she's out!! She cooks everything in pots and the cupboard and kitchen island are littered ! |
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