Have a chicken brining as I type, and i plan on stuffing it. My problem is, I don't have a meat thermometer and I'm wanting to know about how long I should cook my stuffed bird. Don't have a definite time frame as to when I want it to be done. Any ways of judging doneness without piercing the bird?
In the proccess of moving to a new home, i found in my pantry a bag of dried chickpeas. I was wondering, if i cook them till tender, would they be useable for hummus or would i be better off with canned or even fresh?
I recently became brave enough to try making a roux, and of all the times I've made roux, it hasn't gotten very dark. Made a gravy the other night, and was trying to get the gravy to be a dark brown since it was a beef gravy, but after 20 minutes of constant whisking, it was only a yellowish color, sort of like Dijon mustard. The gravy turned out OK, but I know it would've been better with a darker roux. Anyone out there have any advice for a newbie cook?
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