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7 Bowls of Wrath posted:I am going to be making stock from the two turkey backbones/necks I harvested for this year's thanksgiving dinner. Should I roast/saute the chicken parts before putting them in the pot, or go cold? Oh and what is the general rule for adding salt to the stock making process? Roast em. You want all the browned bits. I go easy on the salt during the stock making part, you can always add later and there is a lot of reducing going on so your salt concentrations won't stay constant.
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Nov 21, 2012 20:39
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Doh004 posted:I usually stir it once every 15 minutes and I keep the lid on loosely. It's a very slow reduce. We sadly don't have a dutch oven here at my parents, but I think it will be okay in the pot, it's pretty heavy. I just need to find a cover that is oven safe. Most of the ones here have a "black" (not rubber) piece on the top of the lids. Hurf a durf. I just used aluminum (not aluminium you drat brits) and that worked perfectly. All that fussing over nothing.
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Nov 21, 2012 22:47
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7 Bowls of Wrath posted:I am going to be making stock from the two turkey backbones/necks I harvested for this year's thanksgiving dinner. Should I roast/saute the chicken parts before putting them in the pot, or go cold? Oh and what is the general rule for adding salt to the stock making process? Don't salt until the end---you'd rather add salt to an otherwise finished stock than have to add additional water to fix a too-salty stock (diluting all the other flavours in the process). Edit: oh look, new page, e;fb, and so on
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Nov 21, 2012 22:53
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7 Bowls of Wrath posted:I am going to be making stock from the two turkey backbones/necks I harvested for this year's thanksgiving dinner. Should I roast/saute the chicken parts before putting them in the pot, or go cold? Oh and what is the general rule for adding salt to the stock making process? In addition to what's already been said, my secondary rule for salt is that if it tastes perfectly great and perfectly salty when you sample half a teaspoon, it'll be too salty if you have to eat or drink several mouthfuls. Don't give yourself a slightly too salty surprise when you eat proper meal proportions of whatever you're making.
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Nov 21, 2012 23:19
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I'm planning to do a turkey in a slow cooker, something I've never done before. Any tips, advice or similar? I've been advised to have ~1 inch of water at the bottom is that about right? Are there any good links for slow cooker cooking?
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Nov 22, 2012 01:39
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Little_wh0re posted:I'm planning to do a turkey in a slow cooker, something I've never done before. Any tips, advice or similar? I've been advised to have ~1 inch of water at the bottom is that about right? You may want to crisp the skin in the oven or beneath the broiler afterward.
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Nov 22, 2012 01:49
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I don't have archives, could someone grab the bulgolgi recipe for me? http://forums.somethingawful.com/showthread.php?threadid=3440988
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Nov 22, 2012 02:24
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Tried searching a few ways with no luck...would anyone happen to have the recipe for Jäger-doodle cookies. Saw it on here a couple years back and loved them, and want to make them again
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Nov 22, 2012 02:49
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Ra-amun posted:I don't have archives, could someone grab the bulgolgi recipe for me? Here you go: http://cl.ly/3v24062z3Q0S
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Nov 22, 2012 02:57
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So, how many of us are going to use tomorrow's leftovers to make turkeycheese? I bought a tray of croissants specifically for making turkey salad sandwiches, it's almost better than the actual Thanksgiving meal.
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Nov 22, 2012 03:52
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No turkeycheese. Just turkey sandwiches with lots of mustard. Lots of mustard.
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Nov 22, 2012 04:08
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Usually we make turkey congee with the leftover carcass and eat it with cut up pieces of century egg.
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Nov 22, 2012 04:12
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Charmmi posted:Usually we make turkey congee with the leftover carcass and eat it with cut up pieces of century egg.
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Nov 22, 2012 04:15
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I thought you were required by law to make pilgrim stacks? Toasted bread, cranberry relish (with mayo if you're a  ), stuffing and sliced turkey.
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Nov 22, 2012 04:34
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Mr. Wiggles posted:No turkeycheese. Just turkey sandwiches with lots of mustard. I'm not a big fan of mustard with turkey, personally. With roast beef, yes. I've already begun the leftovers repurposing process - we had meatloaf for dinner tonight, and I'll be serving meatloaf sandwiches to anyone who's around at lunchtime tomorrow. Funny how almost anything can be repurposed into a delicious sandwich the next day.
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Nov 22, 2012 04:37
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Lasagna sandwich with butter. Don't knock it til you've tried it.
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Nov 22, 2012 04:39
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Ack, help! I'm making rib roast, also known as cote du bouef/ "yabba dabba do" from the French Laundry cookbook. Keller says to season the meat the night before "and place on a plate and refrigerate for one day". But do I cover the meat with tin foil or just stick that baby uncovered in the fridge? I don't want to dry out the meat. But maybe it's supposed to? Help, I don't want to ruin Thanksgiving!
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Nov 22, 2012 05:27
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Yehudis Basya posted:Ack, help! I'm making rib roast, also known as cote du bouef/ "yabba dabba do" from the French Laundry cookbook. Keller says to season the meat the night before "and place on a plate and refrigerate for one day". But do I cover the meat with tin foil or just stick that baby uncovered in the fridge? I don't want to dry out the meat. But maybe it's supposed to? Help, I don't want to ruin Thanksgiving! There's also natural breakdown of tissue in the presence of oxygen, which has the effect of making the meat more tender. Combined with the flavour concentration this can really help out beef---usually you're forced to choose between flavourful and tough or tender and less flavourful, unless you get fancy with slow cooking, sous vide, or something like that. That all being said, the effects are going to be pretty slight if you're just holding the meat overnight. But yeah, I'd guess uncovered and don't worry about it.
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Nov 22, 2012 05:38
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SubG posted:I'm not familiar with Keller's recipe, but I'd assume that he means uncovered. You can actually do this with beef until it appears pretty drat janky; you're pretty much just using your fridge to dry age the meat. A fridge is a pretty arid environment, so you're drying the meat slightly, which results in a deeper, `beefier' flavour. Awesome, thank you! The meat is now uncovered. It sure is a gorgeous cut.
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Nov 22, 2012 06:49
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Doh004 posted:I thought you were required by law to make pilgrim stacks? Toasted bread, cranberry relish (with mayo if you're a (at least I hate mayo). Although turkeycheese does sound kind of interesting.
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Nov 22, 2012 06:59
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RazorBunny posted:So, how many of us are going to use tomorrow's leftovers to make turkeycheese? I'm going to go for turkey pot pies myself.
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Nov 22, 2012 07:42
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Mach420 posted:I'm going to go for turkey pot pies myself. OH drat. That sounds delicious. Crust or noodles?
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Nov 22, 2012 07:45
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tarepanda posted:OH drat. That sounds delicious. Buttery pie crust!
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Nov 22, 2012 08:11
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I usually do pot pies later on in the leftovers cycle, depending on how much I have left. My uses for leftover ham are a lot slimmer. Mostly just "slap on bread, eat." I bought only slightly less food this year than I did last year, and half as many people are showing up (7 down from 15), so the leftovers situation may get pretty crazy.
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Nov 22, 2012 13:36
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I bought some frozen green beans last night and accidentally left them on the counter overnight. Should they still be ok to cook with? They smell fine.
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Nov 22, 2012 14:08
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Toebone posted:I bought some frozen green beans last night and accidentally left them on the counter overnight. Should they still be ok to cook with? They smell fine. Yes.
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Nov 22, 2012 15:05
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Also I want to point out that a lot of gws people hang out in IRC all day. If you have some sort of time-sensitive Thanksgiving disaster question, pop in and see if someone can help! http://mediaphage.net/foodchat.html
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Nov 22, 2012 16:26
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So I am a vegetarian and do not have roasting pans. I am going to cook a chicken (3.5lb) for my parents today. I plan on following Bittman's recipe. Am I better off cooking the chicken in a cast iron pan or glass baking dish?
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Nov 22, 2012 17:43
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Either will be fine, but the cast iron will need to be preheated. It also won't be as useful for making gravy.
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Nov 22, 2012 17:48
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I have come into possession of quite a bit of ground moose meat. What flavours go well with it? I've only ever had moose stew. I was thinking burgers, chilli, meatballs...but what kind of spices go best with game like moose?
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Nov 22, 2012 21:56
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Little_wh0re posted:I'm planning to do a turkey in a slow cooker, something I've never done before. Any tips, advice or similar? I've been advised to have ~1 inch of water at the bottom is that about right? We've done ours in a slow cooker the last three years and it comes out excellent. Use beer as a marinate, stuff the bird with onions, thyme and carrots. Use an injector throughout to get the beer juice into the bird..
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Nov 22, 2012 22:30
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Is there any way that my turkey (16.5 lbs), cooked in an electric roaster at 325... can it possible be done after 3 hours? My stick thermometer in the breast says 170 right now. Help?
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Nov 22, 2012 22:46
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Wolfy posted:And smothered in gravy. I'm a Yeah, gravy is a game changer. As long as you have the bread to support the extra liquid from the gravy then it's on.
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Nov 22, 2012 23:00
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Non-thanksgiving related but I'm making Naan for friends later this evening and am using the GWS wiki's recipe: http://www.goonswithspoons.com/Naan but I'm fairly lactose intolerant so I was wondering if there was something I could substitute the yogurt with.
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Nov 22, 2012 23:02
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Exi7wound posted:Is there any way that my turkey (16.5 lbs), cooked in an electric roaster at 325... can it possible be done after 3 hours? Turn up to 375 and plan on dinner being a bit late while hoping for the best.
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Nov 23, 2012 00:09
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Exi7wound posted:Is there any way that my turkey (16.5 lbs), cooked in an electric roaster at 325... can it possible be done after 3 hours?
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Nov 23, 2012 00:13
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Mr. Wiggles posted:Turn up to 375 and plan on dinner being a bit late while hoping for the best. I think that he's saying, "could the turkey be done already? What does the thigh/dark meat register at? If the thigh is still underdone, cover the breast with a double layer of foil and let it bake a bit longer.
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Nov 23, 2012 00:20
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Quick question: if I'm going to double up a recipe in the oven (say, two pork loins instead of one) and want to do them at the same time, is there a general rule for how long you should extend the cooking time for?
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Nov 23, 2012 00:26
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Turned it up, left it in for another hour... hoping for the best! edit: juices are running clear from the breast and thigh, registering 175 on the stick. IDKWTF. Crossed fingers. We have a ham just in case.
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Nov 23, 2012 00:41
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Exi7wound posted:Turned it up, left it in for another hour... hoping for the best! FFS cut that sucker and taste it!
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Nov 23, 2012 01:40
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