tricks
Source of Recipe
knowledge
Recipe Introduction
help when you need it
List of Ingredients
* Something's not brown.
Whether it be turkey, potatoes or stuffing, if something is fully
cooked but hasn't acquired that appetizing brown surface, put it
under a hot broiler (at least 4 inches away from the heating
elements), turning as needed, until it browns.
* Over-whipped cream.
Cream can usually be saved, at least sort of - as long as you have a
bit of unbeaten cream to re-start with. Set over-beaten cream aside,
and in a clean bowl, whip some fresh cream just until it starts to
thicken, then gently fold in the over-beaten cream. It won't be
perfect, but it will be a lot better.
Recipe
* How to fix a lumpy gravy.
There isn't a gravy that can't be fixed. Lumps may need a lot of
elbow grease and a good whisk, but they can be banished. For
particularly stubborn ones, try adding a bit more hot liquid to ease
them out while you whisk. Thin gravy can be boiled to desired
thickness; thick gravy can be thinned with hot broth or even water in
a pinch.
* Something's cold that should be hot.
Many Thanksgiving favorites are perfectly yummy at room temperature.
Avoid too-cool food by keeping dishes covered with foil or lids until
ready to eat. Anything that has an actual chill on it can be placed
back in the oven - spread in a thin layer in a larger pan to speed
things up.
* Something's hot that should be cold.
Here's where a professional kitchen trick comes in handy: Make an ice
water bath. Fill a large bowl with ice and water, submerge the
offending item (in a metal bowl for fastest results) and stir or
rotate contents until cool.
* Everyone's at the table and the turkey isn't done.
You've called everyone to come and eat. Everything is on the table.
You start to carve the turkey and realize it's not fully cooked. This
is many a first-timer's greatest fear. But fear need not enter the
picture. Carve off any parts that are cooked (the breast meat
probably is), serve those and put remaining carved pieces back in a
pan, cover with foil and cook until done while everyone enjoys a bit
of turkey and gets to work on the sides.
* Dry stuffing/wet stuffing.
If a stuffing is dry, mix in a bit of stock or drizzle with pan
drippings. For wet stuffing: Remove from vessel and spread out on a
sheet pan. Bake until it reaches the desired consistency.
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