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Video: 'Look Around You - Water'
Oh god..."What ARE birds? We just don't know." That gets me every time. It's a crime that everyone hasn't seen this.
Alton Brown Says No to Stuffing the Turkey
@Allan: There's no risk of salmonella from duck. The risk comes from the way poultry is "farmed" in the US. Not the birds themselves. Ducks are not raised the same way chickens and turkeys are. One of the more interesting facts I learned while getting my sanitation certificate.
Food Network Monopoly Cards
The one about Paula Deen's husband makes me LOL every time. So awesome.
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Saline's Salty Chocolate Cupcakes
Posted by VerySmallAnna, November 6, 2009 at 6:55 PM
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Corn Syrup-Free Cranberry Juice Yummy Gummies
Posted by FrugalKiwi, September 24, 2009 at 1:55 PM
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Recent Comments | Response to Comments
Cakespy: Thanksgiving Cookie Turkeys
I had an employee at my former job who made these for the rest of the crew every Thanksgiving - cherry cordial bodies and those same cookies as the tails. I think he used peppermint patties for the bases, though. And he always gave them little chocolate eyes. He was also a large, scruffy, metalhead/redneck. Very cool guy. Oh man, what a sugar rush those turkeys were. Totally necessary at about 11 pm on Black Friday.
Video: 'Look Around You - Water'
Oh god..."What ARE birds? We just don't know." That gets me every time. It's a crime that everyone hasn't seen this.
Alton Brown Says No to Stuffing the Turkey
@Allan: There's no risk of salmonella from duck. The risk comes from the way poultry is "farmed" in the US. Not the birds themselves. Ducks are not raised the same way chickens and turkeys are. One of the more interesting facts I learned while getting my sanitation certificate.
Food Network Monopoly Cards
The one about Paula Deen's husband makes me LOL every time. So awesome.
What to do with spaghetti squash?
At school one day for family meal we got eggplant parm with spaghetti squash on the side. Most people didn't care for the squash because they hadn't had it before I guess but I thought it was an awesome way to serve it. I'm actually awaiting a package from my parents with spaghetti squash from their garden in it so I'll have to get creative. I think a pesto will do the trick, I have a TON of leaves to harvest from my basil plant.
Vegetable Steamer
I bought a steamer basket, it collapses way easily and I've only ever used it once. If I want to steam something, I put a small amount (less than an inch) of water in a pot, cover and boil. Add veggies, stir maybe once halfway through to get the ones on the bottom out of the water, cook till tender and drain. Works perfectly, require nothing more than a pot and a lid.
Sugar Rush: Kyotofu's Pumpkin Soft Serve
Ooooh. I might try to get over there - I had a sundae there and it was SO GOOD. I also ADORE pumpkin soft serve. Prefer my pumpkin with chocolate but I trust Kyotofu.
A bit too many Asian-themed articles on this site?
Uh...because Asian food tends to be awesome? I'd be so bored if it was all spaghetti, barbecue and potato dishes.
Jacques Torres' 5 Must-Have Pastry Tools
Hey, that's my classroom! :D I want a laser thermometer :(
Bouchon Bakery's Fluffernutter Sandwich
I love that they have Fluffernutters. But REAL Fluffernutters don't have banana. At one point I totally perfected my ratio of peanut butter to Fluff in my sandwiches. And then ate them constantly all summer. I haven't had once since.
Gadgets: Trudeau Silicone Vegetable Steamer
Uh, I steam things by boiling less than an inch of water in a pot, then just dumping in the veggies and covering to steam. I bought a steamer basket once but the stupid thing collapses too easily into the boiling water. A steamer pot would be nice but I already have more than enough pots and pans as it is and my method has never done me wrong.
Linking to your own blog
Oh good, I thought I was in trouble for linking to my blog..um...once? But I wasn't because it was on topic and apparently helpful since that link still gets traffic almost every day.
I hate signatures of any kind, they're so obnoxious, especially when your post is very short.
How To Make Croissants: Viennoiserie at the NYCE
Haha, I just took my Viennoiserie exam yesterday (pastry student at FCI) and my eye twitched when I saw the croissants. There is no crescent! I'm sure they didn't take a couple hours just to explain the proper croissant-forming technique to you, though. Us, on the other hand... ;)
Do you twitter?
You don't have to Twitter only about what you're doing, you know. I rarely do. Often I'll use it as a sounding board for ideas, or a place to wonder (food-related) things aloud and often get responses from people who know what they're talking about (I follow a lot of chefs). It's also decent for promotion of my art and my blog, and quite honestly if it weren't for Twitter I wouldn't know any of the totally awesome people (fellow food bloggers) I've met (in person and all) since I moved to New York. It's pretty invaluable for food bloggers (or any bloggers, probably) in that we can get to know each other much quicker than we would have by just reading and commenting on each others blogs over several months.
Gougere techniques?
When I made them in class we had to boil the water/butter mixture before adding flour or else it wouldn't work. We started our ovens hot and finished slightly cooler, I think. We mixed in cheese (gruyere) AND sprinkled a bunch more on top - I like it that way because you get more cheese and it actually makes the batter stiffer and more stable when piping. They're definitely best fresh and hot from the oven but I took several home, froze them and reheated in the oven until the cheese was melty and they were fine.
Are You a Night Baker?
Absolutely! If I'm not too exhausted from having to get up at an ungodly hour that morning, I get a late burst of creative energy late at night and will often bake, paint or both at once until 3 or 4 in the morning. This is why I'm going to be looking for restaurant work as opposed to bakery work when I'm done with pastry school -get to sleep in, wander into work in the late afternoon and gogogo until the wee hours. Yay!
The Naughty Chef
Haha, so glad I have Adblock. Between that and not having a TV, I only have to worry about getting bombarded with ads when I go outside! Ah city life :P
The Naughty Chef
I keep seeing giant ads for this around the city, and they're really offputting. The typical cartoony setup of everyone leaning out from behind the chef, posing with kitchen implements with really awful expressions on their faces and copious amounts of shine and attitude photoshopped in. It actually made me angry to see it.
Video: Cooking Mama 3 Trailer
I consistently hear Cooking Mama music in my head while doing tasks in the kitchen at pastry school. And I always hear the little "bwooop" sound when I pipe things. I'm pretty sure I'm the only one in the class with this affliction.
Breakfast, the most important meal of the day? Really?
Ooh, I NEED to eat breakfast! I can sleep in with the best of them but if I start to get hungry my body won't leave me alone until I put something in it. Usually some variation of hot or cold cereal (lately oatmeal or Cheerios) with fruit and soy milk, along with my giant cup of gunpowder tea. It definitely helps my metabolism throughout the day. My breakfasts are never high in protein but I'm a vegetarian who loathes eggs and no longer buys fake meat so there you go.
Serious Cocktails: Are Bartending Schools a Waste?
I took a bartending class a few years ago. It was a complete and total waste of time and money (I haven't had a single bartending job EVER, and I agree that the only way I know of to become a bartender is to work your way up to it), but it was a blast and I did learn some fun trivia about alcohol. It was nice to have the chance to learn a bit more about an interest of mine. So, if you're interested and have an extra thousand dollars and a couple weeks to spare, go for it! Just know that it won't get you a job.
Cooking with Rosé
I've used wine to replace the milk in my standard cupcake recipe. Very fruity and yummy!
Help! Urgent Ice Cream query!
I've had custards thicken a bit much before churning before. It was definitely custardy after freezing, which wasn't bad, but it's clearly not proper ice cream. I like the idea of thinning with more cream. Hooray more cream!
Ben & Jerry's Chubby Hubby Renamed 'Hubby Hubby' in Support of Gay Marriage
Such a shame people are still so backwards in this country. Nasty, nasty comments make me sad. Oh well, more ice cream for us non-bigots then! :D
What Fall Foods Are You Excited For?
Hot, spicy cider! Baking EVERYTHING with pumpkin! Apples apples apples! Yummy squashes! Tasty figs! POMEGRANATES (which continue into the winter but are always around by Halloween).
I just baked my first pumpkin-y treat of the season and it was DELICIOUS. Totally takes that end-of-summer sting away.
Gadgets: Trudeau Silicone Vegetable Steamer
I'm not keen on silicone - and I do have a metal steamer along with a set of bamboosteamers (the best!).
I remove the metal steamer with a chopstick stuck through the handle - works like a dream even for me and I am a klutz!
Alton Brown Says No to Stuffing the Turkey
I work in a public kitchen (a non-profit) and we get all types of people volunteering and one thing that I know is that most people have no real idea of food safety and for the most part it is an act of G-d that they have not killed themselves.
On a lighter note what you can always do is 30 mins before the turkey is done remove the stuffing and put in rough cut veggies and some of the stuffing on the outside just for looks. Return the turkey back to the oven to finish. With the stuffing just put in in the oven until it cooks also. You get the best of both worlds
Alton Brown Says No to Stuffing the Turkey
I like stuffing the bird because, in my pseudoscientific experience, it seems to keep the breast from cooking as fast... seems like the bird cooks more evenly when stuffed. But, it's true... when you take it out, let's just say it's not something you'd want to serve to someone with a compromised immune system. So... stuff the bird, and make enough to bake some outside the bird as well. Eat the dressing while the stuffing comes up to the proper temp in the oven. Satisfy both the dressing AND the stuffing (with yummy drippings) devotees.
Alton Brown Says No to Stuffing the Turkey
I never put anything inside any bird except some aromatics, herbs, half a lemon, etc, whether chicken, turkey or duck. For the person who said the dressing otherwise doesn't get all the fat and flavor, that's easy: Put turkey stock in and on the dressing. Every year I make quarts of turkey stock in the weeks before Thanksgiving, from turkey backs, wings, necks, and other bony bits that start showing up in the market about now. Roast them first of course, with some aromatics, and then simmer. Chill, remove fat, strain, reduce by half, and freeze the resulting luscious dark demi-glace, so it's all on tap for Turkey Day. How on earth do you get enough gravy otherwise?
I like the crunch of baked dressings; in the bird they just get gooey. We do two dressings; cornbread-pecan-sausage-lovage and oyster. I would hate to see either one of them buried in a turkey.
Alton Brown Says No to Stuffing the Turkey
Welcome back Gator Pam!
I think AB changed his opinion on stuffing. I caught an episode on Sat at the gym (no cable at home) where he was in fact stuffing a turkey with challah stuffing... which was pre-stuffed in a cloth bag.
Alton Brown Says No to Stuffing the Turkey
Welcome back Gator Pam!!! You have been missed:
http://www.seriouseats.com/talk/2009/09/whats-for-dinner-tonight-the-comebackgatorpam-edition.html
Alton Brown Says No to Stuffing the Turkey
I like the "in the bird, moister" version of stuffing.
The solution that works best for me is to make my "stuffing" in the crockpot.
Follow nearly any recipe for stuffing/dressing.
Put it in to a lightly greased crockpot.
Cook on High for 45 minutes, then turn to Low.
The "newer" crockpots that cook hotter in temperature will have the stuffing ready to serve after four hours on Low. If you then turn the setting on to Warm and sit at the table a couple of hours later, those who like the part of the stuffing that tends to crisp up outside the bird will have a ring of crispier stuffing next to the wall of the crockpot. Those who prefer the moister stuffing that tends to be typical of being made inside the bird will have the rest.
In my older heirloom crockpots, the stuffing can go as long as seven to eight hours on Low after the first 45 minutes just fine. You have to know your crockpots.
I own five crockpots of varying size, and they get a good work out at the holidays. With the bird for Thanksgiving, and the standing rib roast in December, oven space is at a premium since I do not have double ovens. I use my crockpots for everything, from soup, through sides, to dessert. Having electrical outlets and sturdy tables on the patio to set them up on also frees up counter space.
Consider the crockpot option! You'll never do a holiday meal without again. ;)
Oh...and "hi" everybody.
It's the holidays.
Time to return.
I'll try not to make a name for myself as a spammer again.
*blush*
Alton Brown Says No to Stuffing the Turkey
For somebody whose shows are based mostly around scientific fact, you sure missed the ball with this excerpt and 165F.
Alton Brown Says No to Stuffing the Turkey
"Food safety? C'est la vie..."
Don't you mean C'est la guerre? (Or as Bugs Bunny says it: "cest la gwerry.") Let's face it, there's an ongoing battle against dry turkey and sick stuffing.
Alton Brown Says No to Stuffing the Turkey
YES, Chef Robert! So true! This is why I completely ignore the stupid button popup therms. I leave it in the whole time I'm roasting the bird and after it's rested, I remove the plastic therm.
Alton Brown Says No to Stuffing the Turkey
The probes that come with supermarket turkeys are set to pop up at 185 F, which is 20 degrees hotter than the government recommended 165 F for poultry. This is the reason most Americans have dry turkey on Thanksgiving. 165 F is recommended as more of a precaution for pregant women, young children and senior citizens, or those more susceptible to foodborne illness; these are the same people who shouldn't eat sushi. At 165 F, it ensures that absolutely no bacteria is present. However, any good piece of poultry you have ever had at a restaurant was NOT cooked to 165 F. At 140-145 F, the meat should be perfectly cooked and perfectly safe for the average healthy person. The temperature should be gauged between the leg and thigh area of the bird, but be careful not to hit the bone or the temperature will skyrocket. When the juices are clear, the bird is cooked. In truth, all bacteria should be annihilated at 135 F, but stick to 165 F if you have a more sensitive immune system.
Alton Brown Says No to Stuffing the Turkey
As good as AB's brined turkey is, I'll take what he says as gold on T-giving!
Alton Brown Says No to Stuffing the Turkey
WWPD
Sort of like WWJD, but it's What Would Pilgrims Do?? They'd stuff that bird, they'd also stuff under and around the bird. Who has room for 2 roasting pans in their ovens?? Not the pilgrims!
Alton Brown Says No to Stuffing the Turkey
An easy fix:
Make the turkey and stuffing seperately. Stuff the turkey with lemon, herbs, garlic, etc. and when it's done, discard all of that and replace with the stuffing just before serving. It might take 5 more minutes at most. You're actually saving time and money since a stuffed turkey takes longer to cook.
Alton Brown Says No to Stuffing the Turkey
Just to throw this into the mix: for people who don't eat turkey but like stuffing, it is nice to have the stuffing as 'dressing.'
People who do eat the turkey can always take dressing, put their cut turkey slices on top of the mix, and then let the juices seep down and pour gravy on it, if desired. Those who do not eat turkey can take the stuffing and mix it with their veggies for juice. Then, everyone is happy. And if your turkey is so dry no juice dribbles into the stuffing, then you understand why I don't like turkey :)
Alton Brown Says No to Stuffing the Turkey
The perfect degree of doneness as sensed by the probe therm is 161 in the breast. As the turkey rests, tented, it will go up in temp. If it's first pulled from the oven at 165, it will be dry when it's fully rested.
Alton Brown Says No to Stuffing the Turkey
Turkey is absolutely not overcooked at 165. In fact, 170 in the breast is more palatable than 165. About 180 is best for the fattier dark meat.
Remove from the oven at 161 in the breast for perfect post-oven heat rise in a decent-sized bird.
Alton Brown Says No to Stuffing the Turkey
You all missed my point. At 165 degrees, you've already lost the battle. Turkey is overcooked at 165 degrees. Food safety? C'est la vie...
Alton Brown Says No to Stuffing the Turkey
I always stuff my turkey with sausage, sage, and onion stuffing. I have for over 30 years and am still alive and gobbling. There is nothing better than the delicious moist stuffing infused with the juices, and there is never a scrap leftover. I line the cavity of the turkey with cheesecloth, stuff the turkey and remove the stuffing while the turkey rests and put in the oven to keep warm. My favorite is the ball of stuffing from the neck flap. Anyone who touches that will suffer slow death. Crispy on the outside, tender on the inside, it is my gift for all my labor.
Alton Brown Says No to Stuffing the Turkey
Cook's Illustrated figured out years ago how to get the best of both worlds - butterfly the turkey and roast it (flat) on a rack set over a pan of stuffing. The drippings flavor the stuffing AND the breast doesn't dry out before the legs are done. Brilliant!
Alton Brown Says No to Stuffing the Turkey
I really appreciate AB's concern for food safety. Nobody thinks they've ever sickened anyone, but the millions of people that get foodborne illnesses every year suggest otherwise. Around 80% of chickens sampled have campyloacter and/or salmonella. I'd bet the numbers are pretty high for turkey, too. Use a thermometer, like AB suggests, and make sure all parts of the bird and/or stuffing reach 165 for safety.
Alton Brown Says No to Stuffing the Turkey
Oh please. There is a slightly lower instance of dying from undercooked... carrots vs. undercooked turkey. This IS a serious subject.
Alton Brown Says No to Stuffing the Turkey
I just fry the turkey and make the dressing on the side...no debate in our house.
Alton Brown Says No to Stuffing the Turkey
People sure are passionate about their stuffing/dressing. I've never thought about the salmonella aspect of it. I can't remember a time I've had stuffing (from inside a bird).
Alton Brown Says No to Stuffing the Turkey
I just make corn bread to have on the side. Mostly because I don't particularly care for stuffing. Problem solved!
Recent Posts
Saline's Salty Chocolate Cupcakes
Posted by VerySmallAnna, November 6, 2009 at 6:55 PM
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About VerySmallAnna
Website: http://verysmallanna.com/
Location: Brooklyn
About: Former retail overseer who didn't take herself seriously enough in high school. Now an unemployed pastry student.
Favorite foods: jelly beans,green tea,carrots,fruit,flowers,vegetables,cupcakes,lasagna,broccoli,pomegranates
Last bite on earth: Something over-the-top (like the tasting menu at a Michelin star restaurant) or something made by my mom.

I had an employee at my former job who made these for the rest of the crew every Thanksgiving - cherry cordial bodies and those same cookies as the tails. I think he used peppermint patties for the bases, though. And he always gave them little chocolate eyes. He was also a large, scruffy, metalhead/redneck. Very cool guy. Oh man, what a sugar rush those turkeys were. Totally necessary at about 11 pm on Black Friday.