Temp to cook
: Selling cookie
s from home : Double chocolate oatmeal cookie
Temp To Cook A Turkey
- large gallinaceous bird with fan-shaped tail; widely domesticated for food
- A large mainly domesticated game bird native to North America, having a bald head and (in the male) red wattles. It is prized as food, esp. on festive occasions such as Thanksgiving and Christmas
- Something that is extremely or completely unsuccessful, esp. a play or movie
- The flesh of the turkey as food
- a Eurasian republic in Asia Minor and the Balkans; on the collapse of the Ottoman Empire in 1918, the Young Turks, led by Kemal Ataturk, established a republic in 1923
- joker: a person who does something thoughtless or annoying; "some joker is blocking the driveway"
- a worker (especially in an office) hired on a temporary basis
- TEMP (upper air soundings) is a set of World Meteorological Organization (WMO) alphanumerical codes used for reporting weather observations of the upper regions of the atmosphere made by weather balloons released from the surface level (either at land or at sea).
- The Temp is a 1993 thriller film about a cookie company executive whose temp starts killing his employers. The film stars Timothy Hutton, Lara Flynn Boyle and Faye Dunaway. It was released from Paramount Pictures on February 12, 1993.
- Heat food and cause it to thicken and reduce in volume
- English navigator who claimed the east coast of Australia for Britain and discovered several Pacific islands (1728-1779)
- Prepare (food, a dish, or a meal) by combining and heating the ingredients in various ways
- someone who cooks food
- prepare a hot meal; "My husband doesn't cook"
- (of food) Be heated so that the condition required for eating is reached
Father's Day Turkey Fry
We've done the whole turkey
's in the past, always come out great...
But this time we cooked two ~6lb turkey breasts... and of course AFTER going thru the whole thing I realized that there are different processes for parts vs. whole birds... unfortunately some parts came out /well/ done on the outside and a few parts were pink on the inside, had to work a little kitchen magic to finish off those parts
I think the big problem was the basket, we normally use the skewer device for a whole bird... I think if I had used the skewer w/ the basket it would have been better because it keeps the turkey up at least 1/2" - 1" from the bottom of the pan -- my basket in this shot lets the turkey rest on the bottom of the pot, this is no good, burns whatever part is at the bottom
It's a lot easier to go over temp
on an 80* sunny June day then it is to keep minimum temp
on a 35* rainy thanksgiving day! :^)
Now I need to make a free
cycle post to get rid of the used oil... I don't save it, I'm too lazy/worried about straining/etc... we only use this every 5-7 months at the most, so for $20 at costco I just buy a new 35lb jug each time.
I should torchon it, or Sousvide it.. Nah fuck it!
After the Foies have been cleaned, I seasoned the inside outside with S&P, douced them with Armagnac, Dessert wine, and marinated overnight.
Preheat the oven to 350F, set up your mise en place, .. ESPECIALLY the icebath... If you don't cool down the Foie after it's cooked, you are fucked!
Drain the marinade, and throw that puppy( I mean Liver) into the oven. stir gently, every 4~5 minutes, making sure that it's not sticking/burning.
I should really use a thermometer, but I stick my ol' pinkie(Settle down) to test the temp. it should be a little warmer than your bodytemp. Beyond that, it will curdle, and turn grainy-bitter. So be careful!
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- (月) 08:47:31|
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