September 26th, 2008
Four Easy Tips for a Better Bird, an excerpt from The Science of Good Food by David Joachim and Andrew Schloss, coming out in October of 2008:
The challenge of cooking turkey is keeping it moist and cooking it evenly. Turkey is lower in moisture than other birds, containing only about 58% water.
1. […]
By Sandy Mitchell -- 0 comments
September 24th, 2008
Few cities take culinary traditions more seriously than New Orleans, where long-time Creole dining customs and iconic dishes contribute so much to the distinctive local cuisine. During the mid-1800’s, New Orleans’ Creole families celebrated the “Reveillon” (French for “awakening”) twice during the holidays. The first Reveillon came after Midnight Mass on Christmas Eve, when […]
By Sandy Mitchell -- 10 comments
April 7th, 2008
Cooking Light, the largest food magazine in the United States, has just published a comprehensive and enjoyable cookbook, aptly called “Cooking Light Complete Cookbook.” This 632-page, spiral-bound book has something for every taste and level of cooking expertise. There are hundreds of recipes from the United States and abroad as well as instructional tips on […]
By Sandy Mitchell -- 0 comments
December 14th, 2007
A deep-fried turkey is one of the most popular new trends for holiday cooking. This series of videos (they are all linked), by caterer Mike Hedrick, discusses safety, setting up your equipment, the types of turkey fryers available, how to prepare the turkey for deep-frying, and how to cook the bird. Take a look:
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By Sandy Mitchell -- 0 comments
