Hello, all. I have in my possession a smoked turkey leg, two wings, and a back and neck. What can I do with them?
Some I have in mind are:
- City Wing Thing pizza
- Alton Brown's Pot O'Greens
I also came across this article on The Nasty Bits about adding smoked meats to soups. I would love to, but was thinking to instead make smoky tukey rstock out of my back/neck and adding a cup or two of it to a variety of soups instead of all the goodness from, say, my turkey leg, to just one.
Any other tips/recipes?
Hello, all. Looking to be a food vendor at an upcoming community event. All proceeds to go to charity.
Idea is burgers. Classic, smashed on a rented large griddle. Plan for ground chuck. Salt and black pepper, Martin's Potato Rolls. American cheese, and a sauce, other toppings standing by (onions, tomatoes, lettuce). May consider not offering ketchup and mustard, but we'll see.
Any tips? I've never done this before, so looking for any advice.
I made Alton Brown's chocolate mousse recipe and it turned out gritty. It's:
- Chocolate, espresso, gelatin mixture
- Whipped cream
I think I let the chocolate mixture cool down too much and when it hit the cream, it got gritty.
Can I melt these until they're smooth and rewhip them? Thanks!
Hello. I was given an extra turkey after Thanksgiving that has been in my freezer since. The thought of sausages comes to mind, these two recipes for pork, which I don't eat:
- Kenji's Juicy Sweet or Hot Italian Sausage
- Alton Brown's Breakfast Sausage
I own a food processor I can chop with and a stand mixer I can knead with. My brother-in-law has a Waring Pro meat grinder I can borrow.
Any tips? Dark/white meat ratios, skin/no skin, etc.
What temperature should burgers be right before they hit griddle/grill?
Straight out of the 38 deg F fridge? Brought to 70 deg F room temp? In between? I've searched online and found varying answers.
My goal is to maximize a Maillard crust with a nice medium rare to medium interior.
Let's say for a 4 or 5 ounce patty, first, and then for a 7 or 8 ounce patty, too.
And has anyone ever tried Ariel non-alcoholic wine?
Or any other brand? How are they?
What does wine taste like? How different is it from grape juice, red and white?
Reason I ask is, one, I've never had and will never have any, and two, to improve my alcohol substitution skills.
As someone who doesn't consume any alcohol, I've been substituting various liquids for recipes calling for various types of alcohol, with some pretty good results. See this Talk post here on it where some of you helped contribute: http://www.seriouseats.com/talk/2011/10/how-would-you-substitute-1-cup-of-wine-beer-bourbon-etc.html
The thing I sometimes struggle with is my substituting liquid, which is usually red or white grape juice. When using it, sometimes a recipe will come out sweet.
I've done stuff like "cut the sweetness" with red wine vinegar for red grape juice. It worked. I think.
But I don't know, and neither do any of my family members/guests since we've never cooked with alcohol before (we're Muslim).
I guess a better question would be, if you had to use red grape juice as a substitute, how different is it from red wine? What would you do to it to make it similar to red wine in terms of sweetness, tartness, etc.?
Same for white grape juice?
How do you remove smoke odor from a kitchen fire?
Had my first grease fire while trying to render some duck fat.
It was all contained within a pot and I got the smoke to escape through windows/open doors (even though it was 20 degrees F!). Thank God, no one was hurt.
But the remnants of the smoke odor is all over.
I see a bunch of tips online, but thought this might be a good place to actually ask.
Besides time, any proven home solutions?
I don't consume any alcohol and want to find substitutions for recipes calling for it.
I've seen the substitution charts for the corresponding extracts, vinegars, and concentrates (e.g. http://whatscookingamerica.net/alcoholsub.htm).
But I'm confused at how much to add of suggested substitutions.
How would you guys substitute 1 cup of:
- Any other common alcohol used in cooking you can think of
I recently made 6 cups of thick, gelatinous, chicken broth in a slow cooker over 10 hours.
If a recipe calls for chicken broth, however, say, 3 cups to deglaze turkey drippings in a roasting pan, can I use the stock straight up?
Should I dilute it? What type of ratio?
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