@badseed1980 -- Trouble is, he's been 'coming out with a cookbook' for a couple of years now.
No four-legged critters this week? :-(
"Many brining recipes call for brining a number of aromatics—carrots, celery, onions, spices, herbs, etc—to a boil in your bring before letting it cool completely."
Should be bringing and brine, respectively.
@Skip Whelan -- For including dark meat inside, check out this: http://www.seriouseats.com/2009/11/the-food-lab-turkey-stuffed-turkey-thanksgiving.html
... oh. Damn.
@mcwolfe -- Cook's Illustrated had a recipe for "Julia Child's Stuffed Turkey, Updated" in the Nov '13 issue. It's online at http://www.cooksillustrated.com/recipes/7483-julia-childs-stuffed-turkey-updated
The magazine also had "Slow-Roasted Turkey with Gravy" in Nov '08. I believe that was Kenji's recipe for turkey breast and legs cooked together. http://www.cooksillustrated.com/recipes/4516-slow-roasted-turkey-with-gravy
Maybe include blooming spices in the microwave as well?
This a fun series of articles. Thanks.
Shouldn't a lot of the rendered chicken fat be removed after the browning step?
"You'll also need a spoon for removing the seeds."
I use an ice-cream scoop for scraping out the seeds; it's more comfortable, and less likely to bend than my spoons. Also, I found that cutting the squash in quarters, rather than just in half, makes it easier to get at them.
Quick quick? ... Ramen?
Home-cooked quick? Jacques Pépin's chicken thighs.
"I made [cassoulet] at fancy pants restaurants. I'd eaten it everywhere from New York to Paris."
Unless you like seafood cassoulet, I'm not sure that's such a broad range....
More seriously, on all these recipes which call for deeply browning multiple batches of meat, I do it in my skillet, putting them in the Dutch oven when done. It has more surface area so there are fewer batches, and it gives me confidence to know that if the fond seems to be getting too brown, I can throw in an extra deglazing step and start over. By the time I've done the final deglazing with water/stock/wine, the skillet's as close to clean as the bowl I'd otherwise be putting them in, so it's really no extra work.
@chinchulin Follow the link to the post, which includes "A Brief Word on Nomenclature":
I know some folks are already chomping at the bit, ready to jump on me for spelling the dish adovada instead of adobada. Well allow myself to explain myself. ...
Re #4: I find it so much easier to measure liquids by weight than volume.
"Strain stock through a fine-mesh strainer, ..."
On a practical note, I strain through a colander first, to catch the large bits, so I don't clog my strainer.
For reducing the wine, what about splitting it? Put in half, reduce it, add the other half, reduce it. The total volume in the pan would never be much more than your original smaller version, so the effect ought to be about the same.
1/4-inch chicken seems awfully thin; wouldn't a thicker piece reduce the overcooking problem?
How deep is the frying oil? a "1/2 cup" will vary, depending on the size of the "large" skillet.
"...upcoming The Food Lab: Better Home Cooking Through Science, to be released by W. W. Norton."
When? In time for Christmas?
You know, why bother putting the lid on the Dutch oven at all? Does having it affect the temperature/humidity inside the pot, or is it just a spatter screen?
I've been using my slow cooker, after doing the sautéing in a skillet. Once the sauce is bubbling, I prop up the lid with a chopstick to let it reduce a bit. I guess it's not getting hot enough on the surface for good caramelization?
Here's a thing on Y-peelers:
The recipe I've been using follows the divide-and-conquer approach:
Rough chop the tomatoes. Add them to the pot with the sautéed onion, and cook till they release their juice. Scoop out the flesh and drain. Reduce the juice by itself. Add back the flesh, heat, season, and blend. -- Fresh flavor without being too soupy.
The rest of the year, when fresh sweet corn isn't available, would frozen kernels work for this?
"Your five flavors—sweet, salty, sour, acidic, and spicy—
I'm not clear on the distinction between 'sour' and 'acidic'.
@Kelos I was wondering the same thing.
@Elvenrunelord You don't normally refer to them as 'yeasty beasties'?
A roast of some sort. For the roast? -- a nice pinkish medium-rare inside with a dark brown crust.
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