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| Cooking Questions? | |
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| Topic Started: Nov 29 2014, 06:58 AM (1,100 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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| campy | Dec 7 2014, 07:05 AM Post #61 |
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Handyman Extraordinaire
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The convection doesn't cook 'faster' according to my oven which has a converter built right in so you can check the normal against convection times. In my experience it cooks in the same amoint of time with a lower temperture. The advantage also is you can put more stuff in the oven at the same time because it circulates the heat more evenly to all parts of the oven. |
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| heatseeker | Dec 7 2014, 09:30 AM Post #62 |
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Veteran Member
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Darcie if you aren't worried about crispy skin do it in a large heavy covered pot, stuffed with garlic and lemon. Or doit in a large skillet, tented with foil. You could even do it in a slow cooker. |
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| Darcie | Dec 7 2014, 11:53 AM Post #63 |
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Skeptic
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Some of my guests want crispy skin, my family likes it to look at but do not eat it. If I am cooking for myself only I take it off before cooking, removes a lot of the calories. |
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| heatseeker | Dec 7 2014, 10:26 PM Post #64 |
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Veteran Member
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You could always crisp up the skin (carefully) under the broiler after cooking in a covered pot. |
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| Trotsky | Dec 8 2014, 01:02 AM Post #65 |
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Big City Boy
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Skin- Something my mother always claimed and I have come to think she was correct: Turkey skin can be delicious but ONLY if the turkey was never frozen. I think I heard Julia Child once say the same thing. And it is getting harder and harder to find a fresh turkey with access to a farmer getting to be a rare commodity. Edited by Trotsky, Dec 8 2014, 01:04 AM.
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| Darcie | Dec 8 2014, 02:12 AM Post #66 |
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Skeptic
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My daughter orders hers in October from her butcher. It is also organic, but she pays what I consider to be a fortune for a turkey. Last year it was over $108.00, worked out to about $4 a lb. |
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| Trotsky | Dec 8 2014, 03:24 AM Post #67 |
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Big City Boy
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I settle for frozen and throw out the skin. But since moving to NYC, I let someone else do the Thanksgiving cooking for me. My mother always had a "farmer" come into the City and go door to door. She ordered a turkey or a chicken and it was killed for her just before delivery...and cheap too (that was before marketing experts invented the term $$$Organic$$$.) Edited by Trotsky, Dec 8 2014, 03:26 AM.
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| goldengal | Dec 8 2014, 06:39 AM Post #68 |
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Mistress, House of Dogs
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We all eat skin, and except for a few times, they have always been frozen birds. We are all still alive. biggrin 04 Take care, Pat |
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| angora | Dec 8 2014, 07:28 AM Post #69 |
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WWS Book Club Coordinator
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We used to order our turkey's from our neighbour (several miles away) on the farm. When we moved back to TO we still went up there to get our turkeys but the govt changes caused them to go out of business. Then we ordered turkeys from the butcher. I continued to do that. Now we go to my daughter's place for Christmas dinner. Adrienne has no time for nonsense and just gets the cheapest frozen turkey she can find. Unless she's out too long Christmas morning, the turkey has always been just fine. Probably we have had too much anguish over a turkey in the past. |
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| Dana | Dec 8 2014, 07:32 AM Post #70 |
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WWS Hummingbird Guru & Wildlife photographer extrordinaire
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Two years ago we had an expensive organic turkey. I noticed that the stock I made afterward was more rich looking, a different colour from the regular frozen turkey. |
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| Darcie | Dec 8 2014, 07:36 AM Post #71 |
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Skeptic
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Not only that Dana, when I made it somehow it tasted more like turkey, may be my imagination, who knows. I get 88 and 98 cent a pound turkeys, all frozen. cross 07 Maybe I need saving from frozen turkey. |
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| swing | Dec 8 2014, 11:47 AM Post #72 |
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swing
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My daughter bought a fresh turkey grown by the Hutterites last year. It was delicious, thus I am in pursuit of one this year. I however don't know where they deliver them in this city. This fellow was on global this morning who owns spud.com. They deliver fresh turkeys to your door but are 5.00 per lb., thus 75.00 for a 15 lb. turkey. I find this expensive. The meat mgr. at Safeway told me they have fresh ones coming in, in another week. I'm hoping they are not quite as costly!!! I bought a frozen one yesterday for 99 cents per lb. to have in the freezer. http://www.spud.ca/catalogue/MyLists.cfm?LID=8&S=4&op=C107&M=0&PG=15704&BANNER=942_EDM_V1_Holiday%20Turkeys |
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| Trotsky | Dec 9 2014, 02:17 AM Post #73 |
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Big City Boy
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Not sure what the senior center (the one with the theater club DH manages) did this year but they bought 11 turkeys for our Thanksgving lunch (two days early) and it was the best turkey I have had in decades. I'd forgotten how succulently delicious turkey could be. Turkey meal ON Thanksgiving (Senior Gay Center) couldn't hold a candle to it. I am going to quiz the chefs to find out what was different in the super-delicious meal. I must say though I am getting quite used to this holiday NOT cooking routine. (Two more dinners coming up for Xmas...for those getting sick of turkey, a HAM will be offered for the first one.) Edited by Trotsky, Dec 9 2014, 02:19 AM.
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| Darcie | Dec 9 2014, 03:38 AM Post #74 |
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Skeptic
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Don't forget to let us know what you discover from the chef :wineglasssmile.gif: |
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| Olive Oil | Dec 9 2014, 05:30 AM Post #75 |
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Gold Star Member
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The very best thing about a fresh turkey is not having to thaw it and wrestle the bag of giblets and the neck from the frozen innards. I find the thawing directions are never adequate and it has to be in the fridge for quite a while. I almost miss the days of yore when my Mother would leave it out thawing on the counter all day. Amazing we are still alive. My daughters inlaws from the "old country" are very casual about refrigeration and often leave food out on the table with no apparent ill effects. As for a roasting pan, I buy the l.00 aluminum throwaways which are the right size and depth. The trick is to buy 2 and double it up. Otherwise, they kind of fold under the weight. After cooking, the inner pan is discarded while the outer one is kept for the following turkey event. One less clean up chore. Edited by Olive Oil, Dec 9 2014, 05:35 AM.
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