Cha Stefan's Profile
|Display Name:||Cha Stefan|
I like a dark covered roasting pan, breast down doesn't brown as nicely but few eat the skin anymore. I usually carve and remove all the meat before plating since I can have a nice presentation without the whole bird. I can make stuffing with the sautéed giblets, onion, celery and a little ground turkey or pork add dried bread cubes and broth. Then microwave or bake. Just as good as in the bird. BUT if you'd like to stuff the bird line the cavity with cheesecloth first, it just pulls out. A really neat trick from a 50's cookbook.
How to Cook a Turkey: The Simplest, Easiest Method
|3/30/13 12:56 PM|
I enjoy soft cooked eggs but do not like dealing with the egg cup or shell.
How To Soft-Boil an Egg Cooking Lessons from The Kitchn
|3/29/13 10:49 AM|