Any bread-based stuffing has the potential to suck out the juices from your turkey or poultry. Mix 1/3 chopped pork, beef and veal meat with some bacon. Mix with chopped onion, seasoning, herbs, 1 or 2 eggs and some bread crumb. You may also add some chopped, dried figs, pineapple or chestnuts in the meat stuffing. You and your guests will be happily surprised and your turkey will not be dry.
To avoid serving a dry Turkey on Thanksgiving, or any time you serve turkey, add steam. Place a pot or tray of water in the bottom of the oven to create steam while cooking. The result will be moist meat and a more enjoyable meal.
Curry Powder can be used in savory, as well as in sweet/savory recipes like canard a l’orange with curry where curry powder will add a more powerful and flavorful taste to the sauce. This orange and duck stock-based sauce will be even better if you add some Grand-Marnier liquor since curry also mixes very well with alcohol cooking like shrimp flambé with French Pastis, an anise-flavored liqueur. Curry also mixes well with any mustard-flavored sauces which compliment any white meat and even white seafood and fishes. Curry powder is also a great addition to savory baking like bread and to sweet baking like muffins or crepes which can then be used for savory appetizers or sweet desserts like curry crepe stuffed with sautéed and flambéed with brown rum pineapple. The list of recipes you an create with curry or add curry powder to, is only limited by your own creativity.
If you like curry dishes, Indian and Asian cuisine and would like to learn how to make your own curry powder, check our schedule and take our Curry Class or email us.
Using the wrong knife can not only damage your food, but can cause a serious injury in the kitchen. Using the proper knife for each job in the kitchen gives you more control over the blade so you can efficiently cut, slice and chop your food, not your fingers.
A chef’s knife is ideally suited for firm ingredients like chopping onions, hard vegetables or for dicing herbs.
A pairing knife is better for seeding, copping stems, peeling potatoes or coring tomatoes.
A serrated knife for slicing bread and delicate items like pastry and soft fruits like kiwi so you won’t destroy the shape.
Always carefully wash your knives by hand as the high heat in the dishwasher can warp wood handles and the blades can become dull by moving around on the rack. Dry them immediately with extreme care using a lint-free cloth and soak up any excess water, which can discolor them.
Good kitchen knifes are an investment for long-term performance and safety in the kitchen. Store them away safely until the next use.
The salt brings out flavor, aroma, color, texture and also controls moisture and density, while helping with conservation. When you are making any dough, batter or crust always add salt to it, even if the recipe does not call for it. Add 1 1/4 tablespoons of salt to 2 lb. of flour.
Never cook a vegetable more then 20 minutes or you will loose all the essential vitamins. Steamed, boiled, roasted or in a soup most do not need more than 10 minutes to be cooked (greens, flowers…), root vegetables might need up to 20 minutes.(carrots, turnips…)
Exceptions are when cooking a stew, for example, when the flavors mix together slowly.
Before baking a tart crust, cookie dough or anything made with puff pastry, put the oven ready tray in the refrigerator for at least 10 minutes or until the fat contained in the crust, dough or puff pastry becomes strong. You will have a better result at the end since the fat will not melt before starting to cook. This does not apply to dough containing live yeast, fresh or active dried (like bread), since the dough is supposed to raise at a warm temperature before being baked.