posted by Dave Arnold I hope everyone had a good Thanksgiving, and that your birds turned out well. Here’s the conclusion to my turkey saga (read the rest here, here, and here): To recap, I made a boneless bionic turkey with aluminum sprinkler-pipe leg bones and cooked it in duck fat and butter using a […]
posted by Nastassia Lopez (Hey, what is this SkÃ¥l Project anyway?) Thanksgiving is about pigging out with the relatives, so for this Skoal roll, we’re highlighting people that are in some way related to one another. First up, two guys who look related: Two of our friends rocking blue: Related by marriage: Related through romance […]
posted by Dave Arnold Here is a recap of what we know about cooking turkeys: The breast meat should be cooked to 64 or 65 degrees C. The leg meat should be cooked no lower than 65 degrees C. The longer you cook turkey meat, the worse it gets. The turkey should be served whole. […]
posted by Dave Arnold Last Saturday I made my pilgrimage to Manhattan Live Poultry to get this year’s turkey. I was extremely happy with the quality of last year’s bird, and I like picking out the animal – I can be sure the bird is healthy and the slaughtering is humane. The guys aren’t rough with the birds. Other than […]
posted by Dave Arnold For years Nils and I have maintained that pressure cooking stocks and broths is the way to go. We’ve always said that the high temperature in a pressure cooker gives better extraction and meatier flavors than normal cooking. Turns out we were wrong. Sort of. While I hate being wrong, this particular error […]
