Posted in Chicken & Poultry, Sauces & Condiments on November 20, 2006 | No Comments »
The final step for making the perfect Thanksgiving Turkey is making gravy from the pan drippings (the first was to brine the turkey and the second was to roast the perfect turkey). To make a gluten and wheat free gravy, simply substitute Arrowroot flour in place of all-purpose flour.
Ingredients
4 tablespoons unsalted butter
1/2 cup of all-purpose [...]
Posted in Chicken & Poultry on November 17, 2006 | 1 Comment »
Making a Thanksgiving turkey is relatively easy. There are two tricks: 1) brine the turkey to add moisture and 2) use a probe-style meat thermometer to cook it precisely to the right level of doneness.
Here are the instructions for brining (something you need to do overnight the night before) and why brining beats the pants [...]
Posted in Chicken & Poultry, Cooking Tips & Tricks on November 16, 2006 | 3 Comments »
With Thanksgiving only a week away, I thought it time to share my tips and tricks for making the perfect Thanksgiving turkey. This recipe is for the brine. Here are the instructions and recipe for roasting the turkey.
What is a Brine and Why Do It?
A brine is a solution of water that is nearly saturated [...]
Posted in Chicken & Poultry on June 8, 2006 | 1 Comment »
Growing up Pittsburgh, there was a fabulous Syrian restaurant called Ali Baba. In all my years since, I have yet to find another middle eastern place that has both the breadth and quality of the menu at Ali Baba. Due in large part for my love of middle eastern cuisine, and my inability to satisfy [...]
Posted in Chicken & Poultry on May 12, 2006 | 1 Comment »
Of all of the recipes I had found and adapted for making a roasted whole chicken, none ever delivered. The chicken was good, but not like what you get in restaurants. I wanted that crisp, browned skin but with juicy, flavorful meat. Why must the two be a trade-off in our home kitchens?
Well, they don't. [...]
