Cha Stefan's Profile

Display Name: Cha Stefan
Member Since: 3/29/13

Latest Comments...

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.
Here,s what I do: I run a glass pinch bowl under warm water, then crack an egg into the pinch bowl. Microwave for 1:30 at power level 4. Whites will finish setting after removing from microwave. Season after cooking (I prefer Tajin). Eat from bowl or slide out on to toast.
Bonus: like hard cooked eggs in your salad? Go another 30 sec. And plunge in cold water. Then chop up for your salad.


How To Soft-Boil an Egg Cooking Lessons from The Kitchn
3/29/13 10:49 AM