November 22, 2007

FROM THE ARCHIVES: HERE'S ANOTHER--MAKE TWICE AS MUCH STUFFING AND MASHED POTATOES AS YOU THINK YOU'LL NEED:

Ease Turkey Day turmoil with a few handy tips (Mercury News Wire Services, 11/23/06)

Magazine tips

• Instead of brining, salt the turkey for 24 to 48 hours before cooking. Massage salt into the turkey meat under the skin and inside the cavity. Be sure to rinse and dry the bird thoroughly before roasting (Cook's Illustrated, December).

• When baking stuffing separately, use an ovenproof glass baking dish instead of a ceramic one. The bottom of the stuffing will brown better (Fine Cooking, November).

• Two ways to handle problem gravy: Too thick? Add a splash of fortified wine such as Madeira or sherry. Too pale? Add a few shakes of soy sauce (Real Simple, November).

• Four steps to light and buttery mashed potatoes: Boil the potatoes whole, with the skin on. Dry them out in a large saucepan over medium heat for two minutes before you rice or mash. Add butter before you add any liquids. Add milk/liquid that has been warmed (Bon Appetit, November).

• To peel and cut butternut squash: First, trim an inch from the bottom and top for stability; use a serrated peeler on the thick skin; slice in half lengthwise and scoop out the membrane and seeds with a spoon (Cooking Light, November).

• Three ways to handle Thanksgiving leftovers: Refresh undressed salad and crudités the next day by soaking them in water for 10 minutes. Make savory bread pudding with leftover stuffing; add meat from turkey legs to make it a strata. Freeze pecan pie by wrapping it tightly in foil and placing it inside two resealable plastic food storage freezer bags (Gourmet, November).

• If you're not making your own pie crust, try Pillsbury's already-rolled or Pet-Ritz pie crust in a pan. They were rated best among ready-to-bake brands (Food & Wine, November).

• When refrigerating pumpkin pie, lay a piece of paper towel lightly across the top, then cover the pie with plastic wrap. The towel will absorb any moisture and keep the pie surface free of droplets (Everyday Food, November).

(originally posted: 11/23/06)

Posted by at November 22, 2007 12:00 AM
  
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