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This Thanksgiving, Brine and Dine

YumSugar — Tue, 25 Nov 2008 14:00:00 -0800

Last week, I asked how many of you were planning to brine your turkeys this year. Although more than half of you responded yes, at least 20 percent of you weren't sure what a brine was!

For those of you who didn't know, brining is a cooking technique often used to maximize juiciness in cooked poultry and meat, and it's particularly popular with Thanksgiving turkeys. Various techniques recommend soaking turkey anywhere from six hours to three days in a brine, a saltwater solution that often includes herbs and sweeteners (like our must-have version). To understand how brining works, read more.

The salt in a brine's saline solution moves into the meat, and water from the turkey meat into the brine, in a process called osmosis. The salt then breaks down the muscle proteins, making room for more water and salt. As a result, water and salt can move freely from the brine into the meat, creating an especially tender, juicy bird that can be up to 10 percent more than its original weight.

Some experts, such as foremost food scientist Harold McGee, eschew brining in favor of traditional roasting, arguing that brined meat tastes less flavorful. Still others favor a technique referred to as "dry brining," in which the turkey gets a salt massage several days in advance.

If you're brining for the first time, follow basic instructions for a quick brine. If you're interested in trying something more complex, opt for one of these brined turkey recipes.

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Knifeless Chopping

YumSugar — Thu, 21 Dec 2006 09:39:20 -0800

When a recipe tells me to finely chop 2 large onions, four carrots, three potatoes, and several cloves of garlic I rest my sharp knife on the cutting board and take out my handy dandy food processor. Have you ever used your food processor to chop food? It's a great time saver that can reduce prep tremendously. However, there is a technique to using the gadget efficiently. It took me several times before I had it down. To learn how to chop with a food processor, read more

Here's how it works:
First chunk the vegetables: quarter onions, carrots, potatoes, and smash garlic. Next, working in batches, toss a few chunks into the bowl of the food processor - do not over stuff the food processor! If it cannot handle the volume you'll be left with uneven sized pieces. So, with the food processor not too full, put the lid on and hit the pulse button followed by the chop button. Pulse several times until the vegetables are to the desired size. Take care not to over pulse - you will end up with vegetable puree rather than chopped vegetables. Once the vegetables are chopped, add to your cooking vessel and following instructions according to the recipe.

Another trick that will help keep the pieces even is to use a little bit of water. The vegetables will float in the water and no pieces will get stuck to the bottom/sides of the food processor. When you're finished, just drain into a colander. However, if your vegetables need to be dry (or not have too much excess water on them) for your recipe, then this method is best avoided.

Note: If your food processor does not have a chop function, just use the pulse button. Do this several times, without holding it down, until you reach your desired size.

Top Chef Quiz: Culinary Olympics

partysugar — Thu, 19 Nov 2009 10:15:16 -0800

Things took a serious turn on the most recent episode of Top Chef. The cheftestants had to cook serious food for some serious chefs. Thomas Keller appeared, the Voltaggio brothers struggled, and Kevin experimented with the culinary technique known as sous vide. How closely were you watching? Find out when you take the quiz!

Photo courtesy of Bravo

Take the quiz

Simple Tip: Smash Olives to Remove the Pit

partysugar — Mon, 20 Jul 2009 10:15:59 -0700

Last Sunday I was making dinner with my friend Sonia. While she deveined shrimp, I prepared the salad. "What are you doing?" she asked as I repeatedly slammed my hand on top of a knife. I was pitting olives and surprised to learn that she had never seen anyone pit olives before. As I was teaching her my technique, I realized I should share it with you, too!

To pit olives, for making salad or tapenade, place the olive on a cutting board. Set a wide kitchen knife on top of the olive. With the palm of your hand, hit the knife hard - like you would do when peeling garlic. The pressure flattens the olive and the pit pops out easily. This method also works for cherries, but be careful, cherries produce a lot of juicy splatters. How do you pit olives?

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Simple Tip: Microplane Garlic

partysugar — Mon, 29 Jun 2009 10:15:38 -0700

While watching Nancy Silverton make pesto in Aspen, I had one of those "why didn't I think of that" moments. To quickly season the celery leaf pesto, Silverton grated in garlic. However, instead of using her regular one-sided grater, she microplaned it: "I like to microplane my garlic. It's so much easier than chopping it." Over the weekend, I experimented with her technique and was delighted by the results. It's a quick and simple way to infuse a dish with lots of garlic flavor and it doesn't require the hand strength of a garlic press. Genius! Have you ever grated or microplaned garlic?

How to Chiffonade Vegetables

YumSugar — Fri, 24 Apr 2009 05:50:44 -0700

Now that you've become acquainted with the culinary term chiffonade, learn how to employ the kitchen cutting technique in your cooking. It's easy - we've got step-by-step instructions to show you how. This method applies to herbs used for garnish, like basil and sage, or vegetables that have firm leaves, such as cabbage, spinach, collard greens, or chard.

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Yummy Links: From Cherry Cupcakes to Sushi Etiquette

partysugar — Tue, 10 Feb 2009 03:00:41 -0800

Cherry baby cupcakes are adorably scrumptious. - Hostess With the Mostess
Since Valentine's Day is on a Saturday, skip the expensive dinner and opt for a romantic breakfast in bed. - Chow
Eight cooking techniques that build flavor. - The Kitchn
Due to the salmonella scare, peanut butter sales are down almost 25 percent. - Serious Eats
Would you drink with a Kellogg's Froot Loop cereal straw? - Eat Me Daily
Take a crash course in sushi etiquette with Japanese guru Hiroko Shimbo. - Bon Appétit

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Simple Tip: Freeze Bacon Before Chopping

partysugar — Tue, 13 Jan 2009 10:15:20 -0800

These days bacon is such a hot ingredient, it's everywhere! Within the past couple of months, the fatty, salty pork has become a staple in my pantry. If you use bacon as much as I do, consider placing the bacon in the freezer 15 to 20 minutes before slicing any time a recipe calls for uncooked, chopped bacon. The colder the bacon, the easier it is to slice and dice. For the most efficient cutting, use a properly-sharpened knife. Be sure not to forget about the bacon - you don't want it to freeze completely.

This technique also works well for pancetta and proscuitto. Is bacon a recurring ingredient in your meals? Share your secrets for handling bacon below!

All the News That's Fit to Eat - Nov. 26, 2008

YumSugar — Wed, 26 Nov 2008 12:30:31 -0800

Put together the perfect cheese platter this Thanksgiving. - Los Angeles Times
Turkey hotline operators reveal the biggest trends in turkey over the past 20 years. - Washington Post
This holiday season, try these gluten-free desserts on for size. - The Oregonian
Stay calm during the holidays by running your kitchen like a business leader. - New York Times
Why demand for Beajolais nouveau has been on the decline. - Wall Street Journal
A new book by British food journalist Bee Wilson uncovers the history of food fraud. - Boston Globe
A shopping list guarantees you won't miss any ingredient. - Chicago Tribune
Master these 10 techniques, and you'll be set for a lifetime of Thanksgiving dinners.- San Francisco Chronicle

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The Basics: Mashed Potatoes

partysugar — Thu, 12 Nov 2009 09:00:54 -0800

My mother can hardly be described as a home cook, but there are a few dishes she makes and excels at. Basic mashed potatoes are one of her specialties. When it comes to mashed potatoes, she prefers them as pure and simple as possible.

"I don't understand why people stir in garlic, herbs, and other things that make mashed potatoes taste like something other than potatoes. This recipe is for when you want mashed potatoes that taste like potatoes," she explained when teaching me the technique.

Her method is easy, but she employs a hand mixer to give the potatoes a light, pillowy, and incredibly smooth texture. Half and half is her liquid of choice, although heavy cream or milk make good substitutes. To look at the recipe, read more.

Mom's Mashed Potatoes
From Ellen Sweeney

Ingredients

4 medium-sized russet potatoes, peeled and quartered
salt
1/2 stick butter
1/2 cup half and half
freshly ground pepper, to taste

Directions

Fill a large pot with cold water. Add the potatoes and season the water with salt.
Bring to a boil over high heat. Cook, boiling at medium high heat, until potatoes are fork tender, 15-20 minutes.
Drain potatoes in a colander and return to the hot pot.
Add the butter. Using a hand mixer, beat the butter and potatoes to combine about 30 seconds.
Add the half and half and beat until potatoes are whipped and fluffy, 1-2 minutes. Serve immediately.

Serves 4-6.

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Do you have an amazing Thanksgiving recipe? Please participate in our Thanksgiving recipe challenge. All you have to do is upload your recipe, an image, and a brief description to the Kitchen Goddess group. If you're lucky, we might just feature your recipe here on YumSugar!