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Thread: Are you ready to Roast?
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11-26-2021, 01:56 PM #401“When you see something that is not right, not just, not fair, you have a moral obligation to say something. To do something." Rep. John Lewis
Kindness is a bridge between all people
Dunkin’ Donuts Worker Dances With Customer Who Has Autism
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11-26-2021, 02:14 PM #402
You might want to open those early before cooking your Christmas dinner. Or peak in your stocking and replace them real quick.
And you don't need to spend top dollar on a thermapen when a $12 one from amazon works just as fast and well, and if your husband throws it away, NBD:
https://smile.amazon.com/gp/product/B01IHHLB3W/Is it radix panax notoginseng? - splat
This is like hanging yourself but the rope breaks. - DTM
Dude Listen to mtm. He's a marriage counselor at burning man. - subtle plague
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11-26-2021, 02:16 PM #403Registered User
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- Mar 2009
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- 3,282
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11-26-2021, 02:17 PM #404
Do you want to get Santa to fill her stocking with shaving cream? Because that's how you get Santa to fill her stocking with shaving cream.
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11-26-2021, 02:24 PM #405
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11-26-2021, 08:05 PM #406
I got a Meater last year, it's awesome.
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11-27-2021, 09:44 AM #407
Heck no- I hate the clean up/dishes part of hosting dinner, but he always happily takes it all on so I can’t ruin that. He also said the leftover containers were overflowing and I think he just lost steam at the end which I get
Also in the past, I never would have kept it or made broth etc, but I took the last 6 months off and during that time I got really into cooking shows and cooking lol
I had been mentally banking some follow up recipes but never articulated that.
Haha- I think you and oftpiste were right.
No chance at all. It was amazing.
And thank you KQ et al for the meat thermometer recs. I’ve always just used the ones from the kitchen aisle in the grocery stores but with my newly discovered love of cooking, I think I should upgrade.skid luxury
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11-27-2021, 09:57 AM #408
You will love the thermopen
I also have the chef’s alarm & that thing rocks too
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11-27-2021, 10:32 AM #409
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11-27-2021, 06:00 PM #410
Smoke roasted bone-in pork loin roast
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11-27-2021, 06:42 PM #411
You guys are killing it these year. Wow.
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11-27-2021, 07:09 PM #412
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11-28-2021, 11:20 AM #413
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11-18-2022, 11:56 AM #414
Time to start thinking about thawing your turkey - don't forget to add a day if you're going to brine overnight.
The USDA recommends thawing your turkey in the refrigerator. This is the safest method because the turkey will thaw at a consistent, safe temperature. This method takes some time, so allow one day for each 4 - 5 pounds of weight. If your turkey weighs 16 pounds, it will take about four days to thaw.“When you see something that is not right, not just, not fair, you have a moral obligation to say something. To do something." Rep. John Lewis
Kindness is a bridge between all people
Dunkin’ Donuts Worker Dances With Customer Who Has Autism
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11-18-2022, 01:29 PM #415
I don't bother with a full bird. Frozen breast. Still takes a few days. I usually put it in the fridge on Monday afternoon.
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11-18-2022, 01:42 PM #416Registered User
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- Dec 2020
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- Idaho
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I am swearing off turkey this Thanksgiving, going w cioppino instead. Turkey breeders have completely eliminated any significant turkey taste so 'eff them.
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11-18-2022, 01:59 PM #417"fuck off you asshat gaper shit for brains fucktard wanker." - Jesus Christ
"She was tossing her bean salad with the vigor of a Drunken Pop princess so I walked out of the corner and said.... "need a hand?"" - Odin
"everybody's got their hooks into you, fuck em....forge on motherfuckers, drag all those bitches across the goal line with you." - (not so) ill-advised strategy
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11-18-2022, 02:00 PM #418
Turkey sucks, eat something better
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11-18-2022, 02:19 PM #419
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11-18-2022, 02:21 PM #420
Are you ready to Roast?
Mole, turkey mole
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11-18-2022, 02:31 PM #421
Don't overcook it. USDA temperature recommendations are written to the lowest common denominator. 165* is the "instant kill" temp, but pasteurization is a function of both temperature and time. At
150* all pathogens are dead in 3 minutes, and even at 140* all pathogens are dead in 30 minutes. It takes a while for a whole turkey breast to go from 140->150, and it's a big piece of meat that is going to stay hot for a while, so you'll be comfortably past those 3-minute/30-minute benchmarks. So, cook it to around 147-148*, let carryover take it it to 150*, and enjoy the juiciest most delicious fuckin' turkey you've ever had. There is absolutely zero risk of anyone getting sick. If you don't trust me on that, Serious Eats has covered this topic in excruciating detail multiple times.
This advice applies equally to whole birds, but it's a bit trickier to pull off since dark meat needs to be cooked to higher temperatures. With just a breast it's a no-brainer.
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11-18-2022, 02:43 PM #422
I have found that cooking chickens to 150 and holding for awhile keeps them juicy and there’s no pink
Quando paramucho mi amore de felice carathon.
Mundo paparazzi mi amore cicce verdi parasol.
Questo abrigado tantamucho que canite carousel.
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11-18-2022, 02:54 PM #423Registered User
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11-18-2022, 02:55 PM #424
Drape it in bacon, assuming you don't follow a Kosher diet. A 'placemat' weave works well. Anchor with toothpicks. But, if you're lazy and just lay it over, it works too.
I often spatchcock it, even though it's just the two breasts and the chest cavity. Spatchcock plus bacon for the win. Bonus if you put the bacon under the skin.
Don't dry it out. But don't undercook it either. 150 is too low for me, those guys are crazy. 162 and let it carry is more my liking. The spatchcock helps with more even cooking.
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11-18-2022, 02:57 PM #425
It’s not crazy, it’s science
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