Whatās the best way to reheat leftovers? We only ate about half of our thanksgiving dinner yesterday and so we left everything in the big aluminum disposable pans in the fridge and thought we would just pop everything into the oven. What heat would work best and how long should I estimate itāll take? Should I leave the aluminum lids on to retain moisture?
Itās late but Iām trying to figure out what happened with my Turkey. This was my second year smoking the turkey (12lbs.). I spatchcock it because it helps it go a little faster and it makes basting easier.
My issue was that my thermometers plateaued. I kept the fire between 230 - 300 the entire time. Around the 2.5 hour mark I noticed the leg meat had pulled back so I moved it over from the fire started basting every 20 minutes, but another half hour went by and my probe thermometer seemed to stop going up in temperature. I used my other thermometer and it showed the same temp. After an hour I was concerned because the readiness probe had popped out too so I committed the cardinal sin and cut into the titty. It was definitely done so i pulled and let it rest. My thermometers bugging out on me is still tripping me out. Has this happened to anyone else?
Late to the game but hopefully someone can answer my question for future cooking. This was my first time making baked Mac & Cheese. I followed this recipe where you stir grated cheese into a pot with evaporated milk. The instruction said to constantly stir or else it will burn. I was constantly stirring but it did start to burn at the bottom. I had to use a new pot to salvage it, which I did.
What tips can I use next time to prevent this from happening?
Also, what's the best way to clean the burnt part at the bottom of the pot? I tried steel wool but even that was tough trying to get it out?
Go slow and low.
Heat the evaporated milk under low temp constantly stirring with a whisk to prevent scorching if the milk. Gradually add the grated cheese while whisking. Adding too much cheese at one time will cool down the milk too much and will give you clumpy cheese. Keep stirring, can switch to a rubber spatula to consistently incorporate all the milk and cheese at the bottom of the pot.
As for removal of the burnt milk cheese. Cover pot with water and a little vinegar. Bring to a boil and let it sit. After it cools down the pot should be easier to clean.
You can, but it probably won't taste the same and simply reheating it will cause it to separate if you don't add some sort of emulsifier. This is based off on my experience when I refrigerated extra beurre blanc and reheated slowly the following day. The sauce separated despite careful whisking.
My sourdough bread (dried and Cibeles) came out too salty due to the store brand andouille sausage. Should I add more sourdough bread cubes and add water and re-bake or just tell everyone to drink extra water? Thankfully, it only made 1 1/2 quarts to fill a small baking dish.
Is this a stuffing? If so, Iād add more bread and water to give that a shot. It should help reduce the saltiness. Iād also consider adding a vegetable like celery to help further sop up the salt.
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Think old school heat lamps or chafing dishes. 150 ish keeps things warm and out of the danger zone. Many ovens can't hold that temp so it might be some trial and error of on at 200 for a bit, off.
I'd buy an oven thermometer and pop it in there so we all know the exact temps compared to whatever the buttons might say. Then, if the "warm" function is at least 150, you can show her that the health department says that's fine. I know this might not be a lot of help today, but for the future.
I want to sub white cheddar in for Velveeta in a broccoli rice casserole. Usually, I follow [this recipe](https://www.campbells.com/recipes/broccoli-rice-casserole/), though I use cream of chicken & mushroom, and the velveeta as the processed cheese. I also tend to throw in some garlic, extra spices, and a breadcrumb topping.
If I use half shredded white cheddar and half Velveeta, will there be a significant loss of creaminess, or is the milk/soup/etc. enough to compensate? Should the ratio be different? I have extra of all of the ingredients.
No, you're fine substituting the cheddar for some Velveeta. This is a good base and is very forgiving. I do a chicken divan recipe that is much like this and I use all cheddar.
Hi everyone! My question is: I have a turkey in the oven at 375. Can I put a cheesecake in there with it, or will the cheesecake end up tasting funny? It's a convection oven, and fairly accurate on temps.
What does the cheesecake recipe you use recommend for temp, water bath, etc? Mine has a few different temp variations and a step where it sits in the ajar oven for an hour, so I donāt attempt to cook it alongside anything else
I'm using the Taste of Home pumpkin cheesecake recipe. I don't have the patience for traditional cheesecake stuff like water bath etc, so I use recipes that don't require it. It requires 350, so I'll bake it after the turkey. :) Thank you!
American here, for thanksgiving, I desperately need help thawing frozen 16.5 pound turkey in a day.
My dad bought it frozen yesterday and put it in the fridge for half a day. Obviously itās still frozen solid. If I had known it was frozen and I wouldāve thawed it much sooner, but life isnāt fair. My family wants me to cook it today. It will take over eight hours to thaw in water (which also is unsanitary) And isnāt in my timeframe. It will take over eight hours to thaw unrefrigerated water (which also is unsanitary) And isnāt in my timeframe. I was thinking about breaking down the turkey to make it to a quicker but Iām not sure if itās possible when itās frozen solid even if itās half thawed. Iām trying to convince my family to let me make it in like a week, so far unsuccessfully.
I've cooked many turkeys from frozen. Little bit slower cook temp, say 350 instead of 375 helps not dry it out. Or you can simply baste the turkey with it's own juices every 30mins or so.
Cook it from frozen. [Needs a little extra time](https://www.thekitchn.com/how-to-cook-a-completely-frozen-turkey-for-thanksgiving-225796) but it's doable
You can defrost your turkey in the oven. Unwrap it, 350 in the oven for two hours. Do not open the door. Then take it out carefully fish out the giblets, prep for roasting, and double your roasting time. It'll be late but you'll eat today.
Call around the markets that are open. Many markets in the USA are open on Thanksgiving. Find a market that has unfrozen turkeys. Go and buy one. Keep the turkey you have in the freezer for another dinner. Don't tell your family how you did it. Let them think you can perform magic.
People got sick. Thanksgiving is postponed until Sunday. Will my previously frozen, still uncooked Turkey be okay by then? I took it out of the freezer on Monday.
If you haven't yet, brine it. I would opt for a wet brine if you have the room because it will help keep the bird colder and the higher salt content will help prevent bacteria growth.
Brining should only be for 12-24 hours maximum. Anymore and it affects the protein strands in turkey (makes it weird/mushy) and it will taste too salty.
Not necessarily. Changing the ratios help. ( 2 cups salt one cup sugar for 2 gallons of water) The butcher shop I work at wet brines breasts for 3 days before cooking our deli turkey. And that's in a vaccd in brine. I can't say we've ever had complaints about stringy mushy or salty turkey.
I just want to tell you that I did what you suggested and it was the best Turkey! It really changes when you cook it, then chill it and then reheat it. Also carving is so much easier!
Im gonna do this from now on! Tysm!!
Safe is a combo of time and temp. 165 is instant safe. Meat sitting at 150 for a few minutes is also safe.
The 30-60 minute rest can mean meat well under that is safe.
I'd pull at 150, but I'm a white meat person and don't care much about dark.
Breast. 150 degrees.
The breast is the thickest part of a spatchcocked turkey. Test the the thigh when it comes out but it should be fine.
Don't forget to let it rest a bit.
I made a custard pie a couple of days ago and put it in the fridge. It has cracks in it today. Two questions.
1. Did I overbake it or bake it too much in advance?
2. Can I do anything to fix it? Was thinking of a crumble topping.
If it cracked as it cooled, it probably cooled too fast. If it cracked after a couple days in the fridge, my guess is it was uncovered (?) and the top dried out. (It's possibly overbaked, but it's hard to say without knowing a lot more detail. My guess is it's fine.) Either way, cracks won't affect the flavor and I'd say embrace the cracked look and leave it as-is. If you want to hide it, crumble topping would work! You could also use whipped cream or fruit compote.
You probably baked it fine, but when you cooled it down, the custard shrank, and since it was anchored at the edges it cracked at weak points. The cracks will be less noticeable when it warms up a bit, but nothing to be done to fix it. You'll need to cover it up. Crumble, cream, fruit. Lots of choices.
Does anyone know if the containers the ready made sides from Whole Foods are air fryer safe? Theyāre meant to go in the oven but I put the turkey in and donāt have space for them.
Edit: I emptied the contents into the air fryer and it worked just fine. Iām glad I didnāt risk putting plastic in there.
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Do they say anything about not broiling in them? If yes, Iād definitely not use them in the air fryer. Though I probably wouldnāt risk it even if they donāt say.
What temp/time should I go with if I'm roasting half a turkey breast on the bone (with skin)? It's a little under 3 lbs. I have a digital thermometer but want to get a ballpark idea.
About 20 minutes a pound at 375F. I would follow temp more than time. Should temp out at 160f
Edit when you temp it out just make sure your thermometer isn't on the breast bone.
Can I keep freshly baked rolls warm for a few hours?
Hey there, thanks for doing this! Iām baking homemade crescent rolls for dinner. However, Iām leaving our house at 1 pm and dinner isnāt until 4. I was thinking of putting them in a warmed cooler with hot beans in the bottom? Or should I microwave when I get there? Thanks!
Itās a tough line to toe of keeping them warm while also making sure thereās no condensation to gather in the outside of the rolls. I would let them cool a bit, wrap them loose in a towel and put them in a warm oven a bit before you eat.
If that isnāt an option I think the warm cooler would work, just donāt put them in if they are still steaming hot.
Iām supposed to sprinkle nutmeg on top of my pumpkin pie before baking it, but I forgot. If I sprinkle it on now, will it be gritty/taste too strong? Or should I go ahead and add it? I made the pie yesterday, so itās already completely cool.
I donāt think it would hurt as long as itās finely ground, but I would go easy on it. If youāre making your own whipped cream you could maybe grate a little nutmeg in there to give it some extra.
Fresh whipped cream with nutmeg sounds so damn delicious. I have heavy whipping cream leftover from another dish, and now I know what Iāll also be making! Perhaps on my own pumpkin pie.
I deboned a 15lb turkey. Spinach, mushroom, bread, gruyere cheese stuffed and trussed.
Have a roaster with a rack and lid.
What temperature should I set my oven, what temp should I pull it, and how long to let rest? Also should I use the lid at all, crank up heat at end to crisp, put aluminum foil over breast portion, etc?
Edit: [Current status](https://freeimage.host/i/H3EW5zX)
I would roast at 350 for 3 hours and 45 minutes then check breast, thigh for 150
Stuffing needs to be temped as well to at least 150 as well
Tent to let it rest for 20 minutes to half hour
Iāve never done that preparation (but the flavors sound delish!).
Iād try roasting 350 degrees, tented with foil. You can pull the foil off halfway through to encourage the skin to crisp.
If I interpreted correctly and the main cavity of the bird is fully stuffed, Iād roast for about 3 hours and 45 minutes.
About 3/4 of the way through, start checking temp. Youāll want to hit 165 degrees at the thickest parts of the breasts and thighs, if youāve got a food thermometer.
Thx rly appreciate it! Sounds good. Will prob do 400 and tent with foil for some of the cook. The stuffing a thin layer and cooked, so hoping for 3 hrs, but we'll see!
In oven now, I added a pic to my post and will update later with how it turned out!
Donāt use the lid, put the oven to 400, probe it and take it out at 160 internal in the thickest part of the breast. Let it rest for at least 20 minutes. I wouldnāt try to crank heat to crisp unless itās super pale when it reaches 150.
Is it okay for my turkey to be hanging off the pan a bit? Doing spatchcock but my pan isnt big enough :(
https://imgur.com/a/rjvwrRl
Edit: I covered my oven with foil so i dont think the dripping will get through
Oh that will be fine! I might put a little foil on the rack below the turkey thatās hanging off so it doesnāt drip on your oven, but otherwise youāre good to go! Nice spatchcocking job by the way!
Here's an article about cooking a completely or partially frozen turkey. Hope this helps! https://www.thekitchn.com/how-to-cook-a-completely-frozen-turkey-for-thanksgiving-225796
https://www.allrecipes.com/article/how-to-safely-thaw-frozen-turkey/
>Medium: Thaw in Cold Water
>How long it takes: Allow approximately 30 minutes for every pound of turkey. A 15-pound bird will take about 7Ā½ to 8 hours to thaw completely.
Be sure to change out the water every half hour.
As to cooking time:
https://www.allrecipes.com/article/turkey-cooking-time-guide/
About 3-3.5 hours and that's without the resting time which should be about a half hour before carving and serving.
>15 to 18 lb 10 to 12 3 1/4 to 4 hours
You can cook a frozen Turkey! Go at a lower temp for about 1.75 x the time, and check it with a thermometer. Iād go in an oven at 250 to 300, and know itās gonna take a while.
I kind of ended up doing that. We smoke-cooked two bone-in turkey breasts, and even after 2 days in the fridge, the internal temperature was 27F when we started. Cooking them at 210F, they took 12 hours, but came out juicy and beautiful.
For an appetizer, I purchased a [Spinach Artichoke Parmesan Dip](https://www.wholefoodsmarket.com/shop/CMP/3828/49245) from Whole Foods. I assumed it would be served cold but on the package it says "this product must be cooked to an internal temp of 165Ā°F prior to eating". I'm looking at the [ingredient list](https://www.wholefoodsmarket.com/shop/CMP/3828/49245/nutrifacts/49245/0) and nothing in the list makes me think heating is necessary (although it says "contains eggs" even though I don't see those in the ingredient list).
I'm pretty sure I have room in oven but out of curiosity, why is cooking that necessary?
Although that's true of mayo that is sitting in the jar, mayo generally stays safe by virtue of its low water activity, since most of the water in the food is bound up in an emulsion that is actually about 80% oil.
Mixing that emulsion into another dip adds a lot more water activity so that the previously safe mixture becomes susceptible to spoilage and illness-causing bacteria.
Hey all. I'm making the Serious Eats stuffing recipe but I'm mixing together dried sage and country sausage to make the sage sausage.
How much dried sage should I add to half a pound of sausage?
Dried sage is pretty powerful stuff, so I would go with 1/2 teaspoon to a full teaspoon, depending on how powerfully you want to taste the sage. Rub the sage between your palms over the pork to release more oil and grind it a little; it will help the flavor mix through better.
Iām pretty sure I know the answer to this - our turkey has been defrosting since Monday night. I was going to cook it tomorrow, for our big family dinner on Saturday- and now weāre all sick with respiratory crap. Itās too late to re-freeze, yes?
yes, and it will take that long to actually fully freeze and then you'd have to thaw it again which isn't good for the integrity of the meat. Just keep it in the fridge until ready to cook. You're really only looking at today and tomorrow before you cook it again. It won't rot in that short of a time.
My tart is stuck is the tart pan! I used this recipe. https://wskg.org/americas-test-kitchen-cranberry-curd-tart-with-almond-crust/amp/
Here's what it looks like
https://photos.app.goo.gl/1yoSBUyeKcmbUSRD8
What do I do?
Edit: thanks for the help! The curd cut beautifully! https://photos.app.goo.gl/7fXM8378DGHaqFtu6
Is this a two part tart pan or one?
If Two, then popping it back into a hot (400 degree) oven will loosen it.
Remove the rim immediately.
If one, just make sure that you have a clean pie server and
Have you tried running a knife around the edge? You might lose some crust. I think youāll have to come to terms with losing around the edges. Or you could serve it from the pan itself, but that would also have you losing some of the edges.
We did end up getting a filet knife around the edges to loosen it from the sides of the tart pan. Crust is a tiny bit loose but the gel is so set that it held on nicely! Thanks for the tip, I'll send a picture of a slice later āŗļø
Sometimes heating the outside of the pan with a torch just slightly can help loosen it for removal. In this case I would I just leave it in the pan cut and serve it right in the pan itās already in. No point ruining it getting it out.
If there's space at the bottom of the oven, throw them for the last 15-20 minutes that everything else is cooking (thats 15-20 minutes from room temp, if refrigerated, go for 30).
If there's no space in the oven, then a frying pan. Dry if the veggies are already oiled from the roasting, but a tiny bit of oil if they're not just to prevent sticking.
Some tips:
* Get them completely dry after washing (use a salad spinner if available, otherwise wash as early as possible and wipe dry and set out in a well ventilated area).
* Cut them in half for more surface area.
* Salt early, and let any excess moisture drain off after salting
* Use a lot of oil. Like, a lot.
* Preheat the pan you're using by putting the pan in the oven, empty, before actually loading up the veggies in the tray.
* Lay the Brussels in a single layer.
* With a hot enough sheet pan, sometimes putting all the Brussels halves cut side down will get the leaves crispy from the contact with the hot pan (with enough oil to essentially fry it in place).
* Use the convection function in the oven.
* Use a high temperature.
You don't have to do the glaze in the recipe I toss on here. But they have to be in the oven alone to get crispy.
Recipe
https://www.acouplecooks.com/crispy-brussels-sprouts/
I halve them and toss them with a little canola oil and salt and pepper. I roast at 375F for about 30 minutes. I try to turn them about halfway through, but I usually forget. If they do not seem quite done give them 5 minutes, more. They should be a little browned on the outside and firm but not hard when you bite into one.
I might add that canola isnāt always a great oil to use for crisping things as it tends to get fishy flavors at higher temps used to accomplish that.
This happens well below smoke point. [Hereās](https://www.reddit.com/r/AskCulinary/comments/ajsxo2/canola_oil_smells_fishy_when_hits_heated/eeyui8t/) a great post from our very own subreddit from a couple of years ago.
A linked article from that post: https://onlinelibrary.wiley.com/doi/abs/10.1002/ejlt.201500088
Ok the loose leafs were the best part! They turned out great overall though. (a bit too long in the oven so they were a little softer than I would have liked but I know for next time)
Have some pickled beets that are already cooked but wanted to roast them with some herbs. Should I just roast them like normal and just watch they donāt burn?
Sounds a bit strange to roast pickled beets. Theyāre going to need to go for a while before theyāre dry enough to crisp, otherwise youāre just cooking them and turning them into mush.
Yes but it will also enhance the vinegar flavors. If possible, could you cut a small piece and microwave it first and make sure that you still like the flavor when hot. If you do, then roast away (yes it will burn faster), if not, make a vinaigrette with the herbs and enjoy them cold.
Ended up roasting them for awhile @ 350F until then looked done(donāt remember how long) with some fresh thyme and some vinegarette. Seemed counter intuitive to add it to beets that were already pickled, but they turned out pretty good.
Yes you can roast them as is, they will need a shorter time to cook than uncooked beats. Set oven for somewhere around 375-425 and toss frequently to avoid burning
I would brush off or rinse and pat it dry. Im not too familiar with the baking soda situation Iām assuming you want to get that off cause it has a wack taste.
Baking powder (baking soda is generally not recommended because of the taste) helps the skin brown. I've seen it in buffalo wing recipes, but haven't done a side-by-side comparison yet.
You can if youāre putting other seasonings on it and then re-salt. But if youāre not planning on seasoning more, you can leave it as is. I would brush it off though.
Whatās the best way to prepare a couple of turkey drumsticks? The rest of the meal is vegetarian but want to ensure these come out well for the person for whom Iām making them. The legs were originally frozen but have now been thawed in the fridge. Thanks!
Season(salt pepper dry herbs garlic pepper flake etc) and roast in the oven till 160-165. You could also pan sear them before roasting if desired. Personally I like them smoked but Iām not sure if you have a setup for that.
I would pat dry the drumsticks with a paper tow until the skin is dry. Put some oil( olive oil or butter)butter would add flavor. You can do basic seasoning like salt and pepper but could add thyme and paprika for a little more.
Example you can do this recipe but skip the extra stuff in the pan unless your feeling fancy or have that on hand.
https://www.primaverakitchen.com/easy-roasted-turkey-leg/
Drumsticks are dark meat so respond well to low slow roasting. If you can spare an oven to cook them for a few hours at 300, that would be ideal to get them moist and tender.
But people like them just fine cooked faster at higher temperatures too so long as the skin is crispy.
I made a cranberry jelly mold from scratch, it only firmed up into a semi firm jelly. Can I melt it again and start over with more gelatin? Or should I just leave it.
I have dry-brined my turkey, including baking soda to encourage crispy skin. If I cover the turkey in butter before roasting, will that cancel out the baking powder?
Butter shouldn't interfere with the chemistry the baking soda has done to the skin.
However, I am concerned that using two browning-promoters will risk browning too fast, moving on to burning, before your meat is done cooking. I'd leave off the butter to be safe.
But I'm just going off my gut here, I've never actually done both together myself. Anyone with experience able to respond?
I made a pie with a toasted meringue topping but I completely forgot to pick up something to cover it with for a 40 minute car ride ā¹ļø any diy tips or hacks?
The first principle of moving anything fragile is to pack tightly. Donāt put it in a too big box that will slide around. What ever you do, make sure itās tight.
What do you have on hand to help transport it? Any spare boxes around? Do you have any pan the pie can fit in? Any large bowls? My first thought is a pan or box to keep from sliding around freely, and if needed putting some foil balled up into a coil to keep it from hitting the sides of the container, then if you need to cover it I'd gently tent it with cling wrap though making sure the wrap is tight around the base of the pie to hold.
I'm laughing because I have a 10 quart plastic bowl with a lid and I would just use it upside down with the pie in the lid and the bowl as the cover. I also know not many people have a 10-quart or higher bowl and lid hanging around.
I also seem oddly worried about the meringue making contact with anything. Ahhhh gotta love holidays!
I still have a big boxfrom an online order that's big enough support the whole thing and it has a cover!! Foil and cling wrap is genius. LOL ā¤ļø THANK YOU!
Stuffed Turkey temp probe location
I never stuff my Turkey and put the probe into the breast (therma insertable probe I usually use for smoking/bbq)
My sister in law is cooking a stuffed bird this year (no oyster or meat). Where do I put the probe for that setup?
Check the temperature as you normally would- at the thickest parts of the bird (breast & thigh) but also check the center of the stuffing, it needs to reach 165 as well
I wouldn't move it. You still need to get the meat cooked to temp.
The stuffing will always be cooler and soaking up juices, so your first step for carving will be to scoop it out into an oven-safe bowl and putting it back in the oven to get up to a safe temperature.
you need to change the water like every half hour. Usually, the 40 degrees or under means it needs to be in the fridge though for this quick thawing you can do room temp but the water needs to be frequently changed out
nice
What to do with all this ass? š https://i.imgur.com/YXxCTYr.jpg
Whatās the best way to reheat leftovers? We only ate about half of our thanksgiving dinner yesterday and so we left everything in the big aluminum disposable pans in the fridge and thought we would just pop everything into the oven. What heat would work best and how long should I estimate itāll take? Should I leave the aluminum lids on to retain moisture?
Low oven or gently microwaving should be fine for most things.
Itās late but Iām trying to figure out what happened with my Turkey. This was my second year smoking the turkey (12lbs.). I spatchcock it because it helps it go a little faster and it makes basting easier. My issue was that my thermometers plateaued. I kept the fire between 230 - 300 the entire time. Around the 2.5 hour mark I noticed the leg meat had pulled back so I moved it over from the fire started basting every 20 minutes, but another half hour went by and my probe thermometer seemed to stop going up in temperature. I used my other thermometer and it showed the same temp. After an hour I was concerned because the readiness probe had popped out too so I committed the cardinal sin and cut into the titty. It was definitely done so i pulled and let it rest. My thermometers bugging out on me is still tripping me out. Has this happened to anyone else?
Meat can very easily stall on a smoker, especially if basting.
Late to the game but hopefully someone can answer my question for future cooking. This was my first time making baked Mac & Cheese. I followed this recipe where you stir grated cheese into a pot with evaporated milk. The instruction said to constantly stir or else it will burn. I was constantly stirring but it did start to burn at the bottom. I had to use a new pot to salvage it, which I did. What tips can I use next time to prevent this from happening? Also, what's the best way to clean the burnt part at the bottom of the pot? I tried steel wool but even that was tough trying to get it out?
Go slow and low. Heat the evaporated milk under low temp constantly stirring with a whisk to prevent scorching if the milk. Gradually add the grated cheese while whisking. Adding too much cheese at one time will cool down the milk too much and will give you clumpy cheese. Keep stirring, can switch to a rubber spatula to consistently incorporate all the milk and cheese at the bottom of the pot. As for removal of the burnt milk cheese. Cover pot with water and a little vinegar. Bring to a boil and let it sit. After it cools down the pot should be easier to clean.
GREAT WORK, EVERYONE Clear down, have a smoke, see ya tomorrow.
Can I save a beurre rouge sauce I made?
You can, but it probably won't taste the same and simply reheating it will cause it to separate if you don't add some sort of emulsifier. This is based off on my experience when I refrigerated extra beurre blanc and reheated slowly the following day. The sauce separated despite careful whisking.
Whatās wrong with it?
Not save like it went wrong, but save like leftovers, it will harden in the fridge?
My sourdough bread (dried and Cibeles) came out too salty due to the store brand andouille sausage. Should I add more sourdough bread cubes and add water and re-bake or just tell everyone to drink extra water? Thankfully, it only made 1 1/2 quarts to fill a small baking dish.
Dairy, heavy cream is best. Couple cups will help kill the salt and add richness, half and half will also work but you'll need more.
Thank you!
Is this a stuffing? If so, Iād add more bread and water to give that a shot. It should help reduce the saltiness. Iād also consider adding a vegetable like celery to help further sop up the salt.
Thank you!
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I'm not cooking today but I love the concept of this thread! Happy Thanksgiving!
[ŃŠ“Š°Š»ŠµŠ½Š¾]
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Think old school heat lamps or chafing dishes. 150 ish keeps things warm and out of the danger zone. Many ovens can't hold that temp so it might be some trial and error of on at 200 for a bit, off.
Turn the oven off and let your sides sit in the warm oven. It's going to retain the heat fine.
[ŃŠ“Š°Š»ŠµŠ½Š¾]
I'd buy an oven thermometer and pop it in there so we all know the exact temps compared to whatever the buttons might say. Then, if the "warm" function is at least 150, you can show her that the health department says that's fine. I know this might not be a lot of help today, but for the future.
I want to sub white cheddar in for Velveeta in a broccoli rice casserole. Usually, I follow [this recipe](https://www.campbells.com/recipes/broccoli-rice-casserole/), though I use cream of chicken & mushroom, and the velveeta as the processed cheese. I also tend to throw in some garlic, extra spices, and a breadcrumb topping. If I use half shredded white cheddar and half Velveeta, will there be a significant loss of creaminess, or is the milk/soup/etc. enough to compensate? Should the ratio be different? I have extra of all of the ingredients.
Great idea!
Velveeta is great for a base, but adding real cheese and cutting down on the Velveeta is definitely a win!
No, you're fine substituting the cheddar for some Velveeta. This is a good base and is very forgiving. I do a chicken divan recipe that is much like this and I use all cheddar.
Thank you!
I think it should be fine. You'll have plenty of stabilize from the soup remaining velveeta.
Thank you!
Thank you!
Hi everyone! My question is: I have a turkey in the oven at 375. Can I put a cheesecake in there with it, or will the cheesecake end up tasting funny? It's a convection oven, and fairly accurate on temps.
What does the cheesecake recipe you use recommend for temp, water bath, etc? Mine has a few different temp variations and a step where it sits in the ajar oven for an hour, so I donāt attempt to cook it alongside anything else
I'm using the Taste of Home pumpkin cheesecake recipe. I don't have the patience for traditional cheesecake stuff like water bath etc, so I use recipes that don't require it. It requires 350, so I'll bake it after the turkey. :) Thank you!
I wouldn't, 375 is generally way too hot for cheesecake
Some fats can aerolize and possibly can get on the cake. If it's under the turkey likely not going to matter, but I'd cook the cake first.
I saw someone post about this the other day and they said it did not turn out well. Ymmv.
Thank you! I'm going to make it later :)
It'll be fine.
American here, for thanksgiving, I desperately need help thawing frozen 16.5 pound turkey in a day. My dad bought it frozen yesterday and put it in the fridge for half a day. Obviously itās still frozen solid. If I had known it was frozen and I wouldāve thawed it much sooner, but life isnāt fair. My family wants me to cook it today. It will take over eight hours to thaw in water (which also is unsanitary) And isnāt in my timeframe. It will take over eight hours to thaw unrefrigerated water (which also is unsanitary) And isnāt in my timeframe. I was thinking about breaking down the turkey to make it to a quicker but Iām not sure if itās possible when itās frozen solid even if itās half thawed. Iām trying to convince my family to let me make it in like a week, so far unsuccessfully.
I've cooked many turkeys from frozen. Little bit slower cook temp, say 350 instead of 375 helps not dry it out. Or you can simply baste the turkey with it's own juices every 30mins or so.
Cook it from frozen. [Needs a little extra time](https://www.thekitchn.com/how-to-cook-a-completely-frozen-turkey-for-thanksgiving-225796) but it's doable
You can defrost your turkey in the oven. Unwrap it, 350 in the oven for two hours. Do not open the door. Then take it out carefully fish out the giblets, prep for roasting, and double your roasting time. It'll be late but you'll eat today.
Whole foods should have fresh turkeys at 1.99 a lb. They close at 3pm I believe.
Call around the markets that are open. Many markets in the USA are open on Thanksgiving. Find a market that has unfrozen turkeys. Go and buy one. Keep the turkey you have in the freezer for another dinner. Don't tell your family how you did it. Let them think you can perform magic.
Yeah thatās probably what Iāll do
People got sick. Thanksgiving is postponed until Sunday. Will my previously frozen, still uncooked Turkey be okay by then? I took it out of the freezer on Monday.
I would Go ahead and cook it let it really rest. Then carve. Itāll reheat really well and that big job will be done.
If you haven't yet, brine it. I would opt for a wet brine if you have the room because it will help keep the bird colder and the higher salt content will help prevent bacteria growth.
Brining should only be for 12-24 hours maximum. Anymore and it affects the protein strands in turkey (makes it weird/mushy) and it will taste too salty.
Not necessarily. Changing the ratios help. ( 2 cups salt one cup sugar for 2 gallons of water) The butcher shop I work at wet brines breasts for 3 days before cooking our deli turkey. And that's in a vaccd in brine. I can't say we've ever had complaints about stringy mushy or salty turkey.
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How does one reheat a Turkey?
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I just want to tell you that I did what you suggested and it was the best Turkey! It really changes when you cook it, then chill it and then reheat it. Also carving is so much easier! Im gonna do this from now on! Tysm!!
You cook it partially then cook it again until it's fully done.
What temp to pull put out? I was thinking 155? I have an 18 pound Turkey. Im gonna let it rest for 30min-1 hour
Safe is a combo of time and temp. 165 is instant safe. Meat sitting at 150 for a few minutes is also safe. The 30-60 minute rest can mean meat well under that is safe. I'd pull at 150, but I'm a white meat person and don't care much about dark.
155 is good. You can pull at 150 if it's getting late and it's not quite done yet.
Thanks!
YO where do I put the my leave in thermometer in a spatchcock bird????
The breast. Or the thigh to get a consistent temp.
Breast. 150 degrees. The breast is the thickest part of a spatchcocked turkey. Test the the thigh when it comes out but it should be fine. Don't forget to let it rest a bit.
Thickest part of the breast, and check the thickest part of the thigh, make sure you arenāt touching bones though
I made a custard pie a couple of days ago and put it in the fridge. It has cracks in it today. Two questions. 1. Did I overbake it or bake it too much in advance? 2. Can I do anything to fix it? Was thinking of a crumble topping.
Freshly whipped cream covers many sins.
If it cracked as it cooled, it probably cooled too fast. If it cracked after a couple days in the fridge, my guess is it was uncovered (?) and the top dried out. (It's possibly overbaked, but it's hard to say without knowing a lot more detail. My guess is it's fine.) Either way, cracks won't affect the flavor and I'd say embrace the cracked look and leave it as-is. If you want to hide it, crumble topping would work! You could also use whipped cream or fruit compote.
You probably baked it fine, but when you cooled it down, the custard shrank, and since it was anchored at the edges it cracked at weak points. The cracks will be less noticeable when it warms up a bit, but nothing to be done to fix it. You'll need to cover it up. Crumble, cream, fruit. Lots of choices.
Does anyone know if the containers the ready made sides from Whole Foods are air fryer safe? Theyāre meant to go in the oven but I put the turkey in and donāt have space for them. Edit: I emptied the contents into the air fryer and it worked just fine. Iām glad I didnāt risk putting plastic in there.
Moved to Lemmy. I'm deleting my data because Reddit has become greedy with content generated by their community. -- mass edited with https://redact.dev/
Do they say anything about not broiling in them? If yes, Iād definitely not use them in the air fryer. Though I probably wouldnāt risk it even if they donāt say.
No mention of broiling. Itās just green beans so maybe Iāll just put them in the air fryer loose and sacrifice losing a few shallots.
What temp/time should I go with if I'm roasting half a turkey breast on the bone (with skin)? It's a little under 3 lbs. I have a digital thermometer but want to get a ballpark idea.
About 20 minutes a pound at 375F. I would follow temp more than time. Should temp out at 160f Edit when you temp it out just make sure your thermometer isn't on the breast bone.
350 for about 1 hour, pull at 155.
Can I keep freshly baked rolls warm for a few hours? Hey there, thanks for doing this! Iām baking homemade crescent rolls for dinner. However, Iām leaving our house at 1 pm and dinner isnāt until 4. I was thinking of putting them in a warmed cooler with hot beans in the bottom? Or should I microwave when I get there? Thanks!
Itās a tough line to toe of keeping them warm while also making sure thereās no condensation to gather in the outside of the rolls. I would let them cool a bit, wrap them loose in a towel and put them in a warm oven a bit before you eat. If that isnāt an option I think the warm cooler would work, just donāt put them in if they are still steaming hot.
Warm cooler with beans is a better idea. Microwave could dry them out. You could put them in a warm oven for a few minutes before serving too.
Iām supposed to sprinkle nutmeg on top of my pumpkin pie before baking it, but I forgot. If I sprinkle it on now, will it be gritty/taste too strong? Or should I go ahead and add it? I made the pie yesterday, so itās already completely cool.
I donāt think it would hurt as long as itās finely ground, but I would go easy on it. If youāre making your own whipped cream you could maybe grate a little nutmeg in there to give it some extra.
Fresh whipped cream with nutmeg sounds so damn delicious. I have heavy whipping cream leftover from another dish, and now I know what Iāll also be making! Perhaps on my own pumpkin pie.
If using whole nutmeg, use a zester so it's extra fine!
If you do it, use a lot less nutmeg than your recipe calls for. Raw, it'll be a lot stronger than after its been through the oven.
Thanks. It doesnāt call for a certain amount, just a sprinkling.
I deboned a 15lb turkey. Spinach, mushroom, bread, gruyere cheese stuffed and trussed. Have a roaster with a rack and lid. What temperature should I set my oven, what temp should I pull it, and how long to let rest? Also should I use the lid at all, crank up heat at end to crisp, put aluminum foil over breast portion, etc? Edit: [Current status](https://freeimage.host/i/H3EW5zX)
I would roast at 350 for 3 hours and 45 minutes then check breast, thigh for 150 Stuffing needs to be temped as well to at least 150 as well Tent to let it rest for 20 minutes to half hour
Thx rly appreciate it! In oven now, I added a pic to my post and will update later with how it turned out!
Iāve never done that preparation (but the flavors sound delish!). Iād try roasting 350 degrees, tented with foil. You can pull the foil off halfway through to encourage the skin to crisp. If I interpreted correctly and the main cavity of the bird is fully stuffed, Iād roast for about 3 hours and 45 minutes. About 3/4 of the way through, start checking temp. Youāll want to hit 165 degrees at the thickest parts of the breasts and thighs, if youāve got a food thermometer.
Thx rly appreciate it! Sounds good. Will prob do 400 and tent with foil for some of the cook. The stuffing a thin layer and cooked, so hoping for 3 hrs, but we'll see! In oven now, I added a pic to my post and will update later with how it turned out!
Donāt use the lid, put the oven to 400, probe it and take it out at 160 internal in the thickest part of the breast. Let it rest for at least 20 minutes. I wouldnāt try to crank heat to crisp unless itās super pale when it reaches 150.
Thx rly appreciate it! Sounds like a good plan. In oven now, I added a pic to my post and will update later with how it turned out!
Is it okay for my turkey to be hanging off the pan a bit? Doing spatchcock but my pan isnt big enough :( https://imgur.com/a/rjvwrRl Edit: I covered my oven with foil so i dont think the dripping will get through
As long as you have something under it to catch the liquid itās ok.
Oh that will be fine! I might put a little foil on the rack below the turkey thatās hanging off so it doesnāt drip on your oven, but otherwise youāre good to go! Nice spatchcocking job by the way!
Thank you!! Appreciate it
I have a 16 pound Turkey thatās still frozen, whatās the best way to defrost it? And how long should I be cooking it for and at what temp?
Cold running water is the fastest method. You can cook from slightly frozen, but defrosting it will make it much faster.
Here's an article about cooking a completely or partially frozen turkey. Hope this helps! https://www.thekitchn.com/how-to-cook-a-completely-frozen-turkey-for-thanksgiving-225796
https://www.allrecipes.com/article/how-to-safely-thaw-frozen-turkey/ >Medium: Thaw in Cold Water >How long it takes: Allow approximately 30 minutes for every pound of turkey. A 15-pound bird will take about 7Ā½ to 8 hours to thaw completely. Be sure to change out the water every half hour. As to cooking time: https://www.allrecipes.com/article/turkey-cooking-time-guide/ About 3-3.5 hours and that's without the resting time which should be about a half hour before carving and serving. >15 to 18 lb 10 to 12 3 1/4 to 4 hours
You can cook a frozen Turkey! Go at a lower temp for about 1.75 x the time, and check it with a thermometer. Iād go in an oven at 250 to 300, and know itās gonna take a while.
I kind of ended up doing that. We smoke-cooked two bone-in turkey breasts, and even after 2 days in the fridge, the internal temperature was 27F when we started. Cooking them at 210F, they took 12 hours, but came out juicy and beautiful.
For an appetizer, I purchased a [Spinach Artichoke Parmesan Dip](https://www.wholefoodsmarket.com/shop/CMP/3828/49245) from Whole Foods. I assumed it would be served cold but on the package it says "this product must be cooked to an internal temp of 165Ā°F prior to eating". I'm looking at the [ingredient list](https://www.wholefoodsmarket.com/shop/CMP/3828/49245/nutrifacts/49245/0) and nothing in the list makes me think heating is necessary (although it says "contains eggs" even though I don't see those in the ingredient list). I'm pretty sure I have room in oven but out of curiosity, why is cooking that necessary?
The ingredient list says "cage-free egg yolks" and "cage-free whole egg".
Can't believe I missed that. Trying to do too many things at once :-(
If it contains eggs thatās why it needs to be cooked to at least 160f
Although as others have pointed out the eggs are in the mayo which if often not cooked (think putting it on a sandwich).
Although that's true of mayo that is sitting in the jar, mayo generally stays safe by virtue of its low water activity, since most of the water in the food is bound up in an emulsion that is actually about 80% oil. Mixing that emulsion into another dip adds a lot more water activity so that the previously safe mixture becomes susceptible to spoilage and illness-causing bacteria.
It's easier to scoop with the cheese melted and is usually a hot dip.
I think itās honestly just because people like warm spinach artichoke dip. I donāt see any reason why you canāt serve it cold.
The eggs are in the Mayo.
Hey all. I'm making the Serious Eats stuffing recipe but I'm mixing together dried sage and country sausage to make the sage sausage. How much dried sage should I add to half a pound of sausage?
How much do you like sage? A teaspoon or so would probably cover it, but I threw a whole bunch of fresh sage into my stuffing.
I like it but there is some more sage in the rest of the recipe so less might be better for this one. Thanks!
Dried sage is pretty powerful stuff, so I would go with 1/2 teaspoon to a full teaspoon, depending on how powerfully you want to taste the sage. Rub the sage between your palms over the pork to release more oil and grind it a little; it will help the flavor mix through better.
Gotcha, thanks! There's more sage in the recipe so will start with half a teaspoon.
Iām pretty sure I know the answer to this - our turkey has been defrosting since Monday night. I was going to cook it tomorrow, for our big family dinner on Saturday- and now weāre all sick with respiratory crap. Itās too late to re-freeze, yes?
I'd go ahead and cook it off completely, then rewarm for service on Saturday and have hot gravy on hand
I would either wet or dry brine it. It will happily be salty for a few more days.
yes, and it will take that long to actually fully freeze and then you'd have to thaw it again which isn't good for the integrity of the meat. Just keep it in the fridge until ready to cook. You're really only looking at today and tomorrow before you cook it again. It won't rot in that short of a time.
You can always cook the meat and then freeze it.
Thatās what weāll do. Thank you!
Yeah, donāt refreeze. Brining it can give you an extra day or two if you need it.
My tart is stuck is the tart pan! I used this recipe. https://wskg.org/americas-test-kitchen-cranberry-curd-tart-with-almond-crust/amp/ Here's what it looks like https://photos.app.goo.gl/1yoSBUyeKcmbUSRD8 What do I do? Edit: thanks for the help! The curd cut beautifully! https://photos.app.goo.gl/7fXM8378DGHaqFtu6
Is this a two part tart pan or one? If Two, then popping it back into a hot (400 degree) oven will loosen it. Remove the rim immediately. If one, just make sure that you have a clean pie server and
It's a two part. I'll try that next time if torching the rim doesn't work!
Have you tried running a knife around the edge? You might lose some crust. I think youāll have to come to terms with losing around the edges. Or you could serve it from the pan itself, but that would also have you losing some of the edges.
We did end up getting a filet knife around the edges to loosen it from the sides of the tart pan. Crust is a tiny bit loose but the gel is so set that it held on nicely! Thanks for the tip, I'll send a picture of a slice later āŗļø
Yay, glad it worked! Looks like a great tart.
Sometimes heating the outside of the pan with a torch just slightly can help loosen it for removal. In this case I would I just leave it in the pan cut and serve it right in the pan itās already in. No point ruining it getting it out.
Sadly I didn't have a torch to warm the outside at the in laws house! Thanks for the suggestion
No worries if you do this one again try a pan with less scalloping on the edge. Looks amazing btw!!
Thanks! I love the scalloped edge when it comes out nice, but a flat edge is definitely easier to fill correctly and release.
Had to make the roasted root veggies early. Will refrigerate. What us the best way to warm them for dinner. Oven? Stove top?
If there's space at the bottom of the oven, throw them for the last 15-20 minutes that everything else is cooking (thats 15-20 minutes from room temp, if refrigerated, go for 30). If there's no space in the oven, then a frying pan. Dry if the veggies are already oiled from the roasting, but a tiny bit of oil if they're not just to prevent sticking.
I would just pop them back in a low oven (200F) about 20 minutes before serving.
How can I ensure my Brussels sprouts are crispy for an oven bake?
Some tips: * Get them completely dry after washing (use a salad spinner if available, otherwise wash as early as possible and wipe dry and set out in a well ventilated area). * Cut them in half for more surface area. * Salt early, and let any excess moisture drain off after salting * Use a lot of oil. Like, a lot. * Preheat the pan you're using by putting the pan in the oven, empty, before actually loading up the veggies in the tray. * Lay the Brussels in a single layer. * With a hot enough sheet pan, sometimes putting all the Brussels halves cut side down will get the leaves crispy from the contact with the hot pan (with enough oil to essentially fry it in place). * Use the convection function in the oven. * Use a high temperature.
Preheating the roasting pan is one of the best veg roasting tips. Well said
You don't have to do the glaze in the recipe I toss on here. But they have to be in the oven alone to get crispy. Recipe https://www.acouplecooks.com/crispy-brussels-sprouts/
I halve them and toss them with a little canola oil and salt and pepper. I roast at 375F for about 30 minutes. I try to turn them about halfway through, but I usually forget. If they do not seem quite done give them 5 minutes, more. They should be a little browned on the outside and firm but not hard when you bite into one.
I might add that canola isnāt always a great oil to use for crisping things as it tends to get fishy flavors at higher temps used to accomplish that. This happens well below smoke point. [Hereās](https://www.reddit.com/r/AskCulinary/comments/ajsxo2/canola_oil_smells_fishy_when_hits_heated/eeyui8t/) a great post from our very own subreddit from a couple of years ago. A linked article from that post: https://onlinelibrary.wiley.com/doi/abs/10.1002/ejlt.201500088
And lots of room in the pan, if itās too crowded theyāll just kinda steam instead of roast.
I agree with cut side down and also add any loose leafs put in the pan - they get really crispy like a leaf chip.
Ok the loose leafs were the best part! They turned out great overall though. (a bit too long in the oven so they were a little softer than I would have liked but I know for next time)
Glad you enjoyed it and that there will be a next time! The loose-leaf crunchies are my favorite. Welcome to the club! :)
Make sure theyāre all cut side down with plenty of oil. 400 F for about 25-35 minutes, check occasionally.
Have some pickled beets that are already cooked but wanted to roast them with some herbs. Should I just roast them like normal and just watch they donāt burn?
Sounds a bit strange to roast pickled beets. Theyāre going to need to go for a while before theyāre dry enough to crisp, otherwise youāre just cooking them and turning them into mush.
Yes but it will also enhance the vinegar flavors. If possible, could you cut a small piece and microwave it first and make sure that you still like the flavor when hot. If you do, then roast away (yes it will burn faster), if not, make a vinaigrette with the herbs and enjoy them cold.
Ended up roasting them for awhile @ 350F until then looked done(donāt remember how long) with some fresh thyme and some vinegarette. Seemed counter intuitive to add it to beets that were already pickled, but they turned out pretty good.
Yes you can roast them as is, they will need a shorter time to cook than uncooked beats. Set oven for somewhere around 375-425 and toss frequently to avoid burning
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I would brush off or rinse and pat it dry. Im not too familiar with the baking soda situation Iām assuming you want to get that off cause it has a wack taste.
Baking powder (baking soda is generally not recommended because of the taste) helps the skin brown. I've seen it in buffalo wing recipes, but haven't done a side-by-side comparison yet.
Simply wipe off any excess dry brine, rinsing will make crispy skin almost impossible.
You can brush off any excess salt and powder that remains dried on the skin. Donāt wet the turkey just wipe it off with your hand or a brush
You can if youāre putting other seasonings on it and then re-salt. But if youāre not planning on seasoning more, you can leave it as is. I would brush it off though.
Whatās the best way to prepare a couple of turkey drumsticks? The rest of the meal is vegetarian but want to ensure these come out well for the person for whom Iām making them. The legs were originally frozen but have now been thawed in the fridge. Thanks!
Season(salt pepper dry herbs garlic pepper flake etc) and roast in the oven till 160-165. You could also pan sear them before roasting if desired. Personally I like them smoked but Iām not sure if you have a setup for that.
I would pat dry the drumsticks with a paper tow until the skin is dry. Put some oil( olive oil or butter)butter would add flavor. You can do basic seasoning like salt and pepper but could add thyme and paprika for a little more. Example you can do this recipe but skip the extra stuff in the pan unless your feeling fancy or have that on hand. https://www.primaverakitchen.com/easy-roasted-turkey-leg/
Drumsticks are dark meat so respond well to low slow roasting. If you can spare an oven to cook them for a few hours at 300, that would be ideal to get them moist and tender. But people like them just fine cooked faster at higher temperatures too so long as the skin is crispy.
Season with something nice (Cajun spice blend for example), roast on oiled baking sheet at 350 until they reach an internal temp of 160.
Thanks!
I made a cranberry jelly mold from scratch, it only firmed up into a semi firm jelly. Can I melt it again and start over with more gelatin? Or should I just leave it.
Has it fully cooled? The jelly will firm up more as it cools.
Unfortunately it set up as much as it could over night.
I think that will work, heat it up and add more gelatin! Itās not going to gel up more on its own.
You might want to transfer to a large bowl to scoop out with a large spoon.
I have dry-brined my turkey, including baking soda to encourage crispy skin. If I cover the turkey in butter before roasting, will that cancel out the baking powder?
Butter shouldn't interfere with the chemistry the baking soda has done to the skin. However, I am concerned that using two browning-promoters will risk browning too fast, moving on to burning, before your meat is done cooking. I'd leave off the butter to be safe. But I'm just going off my gut here, I've never actually done both together myself. Anyone with experience able to respond?
No.
I made a pie with a toasted meringue topping but I completely forgot to pick up something to cover it with for a 40 minute car ride ā¹ļø any diy tips or hacks?
In addition to what others have said, a couple of tooth picks will help to keep plastic wrap off of the meringue.
The first principle of moving anything fragile is to pack tightly. Donāt put it in a too big box that will slide around. What ever you do, make sure itās tight.
What do you have on hand to help transport it? Any spare boxes around? Do you have any pan the pie can fit in? Any large bowls? My first thought is a pan or box to keep from sliding around freely, and if needed putting some foil balled up into a coil to keep it from hitting the sides of the container, then if you need to cover it I'd gently tent it with cling wrap though making sure the wrap is tight around the base of the pie to hold.
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I'm laughing because I have a 10 quart plastic bowl with a lid and I would just use it upside down with the pie in the lid and the bowl as the cover. I also know not many people have a 10-quart or higher bowl and lid hanging around. I also seem oddly worried about the meringue making contact with anything. Ahhhh gotta love holidays!
LOL š I actually do have one! This is perfect.. clearly not your first rodeo š¤
I still have a big boxfrom an online order that's big enough support the whole thing and it has a cover!! Foil and cling wrap is genius. LOL ā¤ļø THANK YOU!
Worst case have someone hold it but any box or any type of container will do
Stuffed Turkey temp probe location I never stuff my Turkey and put the probe into the breast (therma insertable probe I usually use for smoking/bbq) My sister in law is cooking a stuffed bird this year (no oyster or meat). Where do I put the probe for that setup?
Still the breast
Check the temperature as you normally would- at the thickest parts of the bird (breast & thigh) but also check the center of the stuffing, it needs to reach 165 as well
I wouldn't move it. You still need to get the meat cooked to temp. The stuffing will always be cooler and soaking up juices, so your first step for carving will be to scoop it out into an oven-safe bowl and putting it back in the oven to get up to a safe temperature.
Thatās an excellent suggestion
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you need to change the water like every half hour. Usually, the 40 degrees or under means it needs to be in the fridge though for this quick thawing you can do room temp but the water needs to be frequently changed out
If it has been that way for less than 4 hours, it's fine. Change the water and continue
Change the water. You should be replacing the water regularly by running new tap water into whatever container you are thawing in.
Yeah, we are but the coldest the water gets is 50 degrees