Cooking Questions?

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Cooking Questions?
Topic Started: Nov 29 2014, 06:58 AM (1,098 Views)
Darcie	Nov 29 2014, 06:58 AM Post #1
Skeptic Posts: 31,154 Group: Member Member #714 Joined: March 30, 2010	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

Replies:
heatseeker	Dec 9 2014, 10:45 AM Post #76
Veteran Member Posts: 10,320 Group: Member Member #713 Joined: March 30, 2010	Dont know if this is true everywhere but fresh turkeys seem to get more available every year in Toronto supermarkets. Of course they are twice the price or more than the frozen variety.



Darcie	Dec 9 2014, 04:39 PM Post #77
Skeptic Posts: 31,154 Group: Member Member #714 Joined: March 30, 2010	Olive Oil Dec 9 2014, 05:30 AM 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. I had an old restaurant pan that fit the whole oven, left it in Montreal and when I got there last year my daughter had thrown it out. Haven't forgiven her for that one yet. I searched restaurant supply houses but the wanted about $150 for one, forget that. I used OO's method, but was not too satisfactory to put on the stove to scrape the bottom to make the gravy. Edited by Darcie, Dec 9 2014, 04:45 PM.



Darcie	Dec 9 2014, 04:44 PM Post #78
Skeptic Posts: 31,154 Group: Member Member #714 Joined: March 30, 2010	One should allow about 6 hours per pound to thaw a frozen turkey in the refrigerator. Have done it often and it worked perfectly.



Trotsky	Dec 10 2014, 02:59 AM Post #79
Big City Boy Posts: 38,319 Group: Member Member #79 Joined: September 8, 2005	Darcie Dec 9 2014, 04:44 PM One should allow about 6 hours per pound to thaw a frozen turkey in the refrigerator. Have done it often and it worked perfectly. Only problem is getting it IN the refrigerator. :ChickenDance: Last couple times I bought only a breast...more than enough for the two of us twice. Edited by Trotsky, Dec 10 2014, 03:01 AM.



imjene	Dec 10 2014, 04:20 AM Post #80
Gold Star Member Posts: 3,960 Group: Member Member #745 Joined: April 4, 2010	Sometimes I use an insulated cooler (as in a picnic cooler). If you leave the turkey in there, it will thaw slowly and the cool will be contained around it. If you find it is not thawing fast enough, just leave the lid slightly ajar. This saves space in the fridge.



Darcie	Dec 10 2014, 04:43 AM Post #81
Skeptic Posts: 31,154 Group: Member Member #714 Joined: March 30, 2010	imjene Dec 10 2014, 04:20 AM Sometimes I use an insulated cooler (as in a picnic cooler). If you leave the turkey in there, it will thaw slowly and the cool will be contained around it. If you find it is not thawing fast enough, just leave the lid slightly ajar. This saves space in the fridge. Never thought of that. I am an idiot trying to find space in the fridge. I have a large electric cooler for the car which I can plug in at the house. It would accommodate a large turkey. I am really not thinking, thanks Imgene.



agate	Dec 10 2014, 05:22 AM Post #82
Posts: 21,864 Group: Administration Member #203 Joined: February 2, 2006	imjene Dec 10 2014, 04:20 AM Sometimes I use an insulated cooler (as in a picnic cooler). If you leave the turkey in there, it will thaw slowly and the cool will be contained around it. If you find it is not thawing fast enough, just leave the lid slightly ajar. This saves space in the fridge. Thanks for sharing that imjene..never thought of it duh!! laugh123 I get my cooler out at this time of the year and put all the veggies in it. I leave it sitting out on the deck nicely out of the way. Usually store my baking in one too but alas no baking this year.



campy	Dec 10 2014, 05:54 AM Post #83
Handyman Extraordinaire Posts: 28,720 Group: no politics Member #204 Joined: February 2, 2006	I have done the insulated cooler and I have even added cold water if the turkey is sealed in plastic wrap. Overnight and it's ready.



heatseeker	Dec 10 2014, 09:16 AM Post #84
Veteran Member Posts: 10,320 Group: Member Member #713 Joined: March 30, 2010	A cooler is also ideal to brine a turkey, if you are into brining.



Olive Oil	Dec 10 2014, 11:36 AM Post #85
Gold Star Member Posts: 4,747 Group: Member Member #785 Joined: June 10, 2010	I put mine in the older fridge I have in the basement. Maybe I have it set too cold as the turkey is always still frozen at the core even when I add extra hours.



swing	Dec 15 2014, 11:01 AM Post #86
swing Posts: 9,979 Group: Member Member #359 Joined: August 18, 2006	How do you cook turnips? I always cook mine in the microwave and it takes about 10 minutes. I'm thinking a pot on the stove maybe more effecient, however I've thrown out all my steamers!



imjene	Dec 15 2014, 11:41 AM Post #87
Gold Star Member Posts: 3,960 Group: Member Member #745 Joined: April 4, 2010	I think it takes quite awhile to get them to the mashing stage, maybe 20 to 30 minutes in a pot.



Trotsky	Dec 16 2014, 12:36 AM Post #88
Big City Boy Posts: 38,319 Group: Member Member #79 Joined: September 8, 2005	If you are talking about rutabaga, I cube them and simmer for 1/2 hour in just enough water to cover. THen I drain and whip them with ground cinnamon, clove and LOTS of butter. (I've never made REAL turnips.) Edited by Trotsky, Dec 16 2014, 12:36 AM.



angora	Dec 16 2014, 01:27 AM Post #89
WWS Book Club Coordinator Posts: 14,494 Group: Member Member #717 Joined: March 31, 2010	That's my method too, although I prefer nutmeg.



Trotsky	Dec 16 2014, 02:55 AM Post #90
Big City Boy Posts: 38,319 Group: Member Member #79 Joined: September 8, 2005	angora Dec 16 2014, 01:27 AM That's my method too, although I prefer nutmeg. Oops, I forgot, of course I DO use nutmeg (I have the cutest grater that stores two seeds.)



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