Roasting Pans

Brine – It’s Not Just for Pickles Anymore

admin — Sat, 04 Sep 2010 09:34:17 +0000

Holidays bring out family traditions. That ornament you made in second grade hangs on the Christmas tree at your parents’ house, and the stories of Aunt Mary’s turkey fiasco make the rounds at the dinner table. Talking turkey eventually comes around to a problem that has plagued turkey cookers since the beginning of time: how do you keep the meat in a roasted turkey from drying out? Our modern age of innovation – which has given us the tofu-built ‘tofurkey’ and the turkey-duck-chicken construction known as ‘turducken’ – has also provided an answer to this eternal question. It’s called brining.

Fans of brining say it brings many benefits. Brining can keep turkey meat moist even if it overcooks by as much as ten degrees. Water conducts heat, so because the meat absorbs water during the process, brining can make the bird cook faster. By adding salt, sugar, and herbs/spices to the water means the turkey does not require additional seasoning later. Thus, brining provides a measure of ‘do-ahead’ convenience for harried holiday cooks!

Following are some important tips to help you brine your first, but certainly not last, turkey:

1. Select a turkey
It’s important to get the right kind of turkey if you are going to brine it. Any fresh or thawed frozen turkey can be brined successfully as long as it has not been ‘pre-basted.’ It is pointless to brine a ‘pre-basted’ or ’self-basted’ bird. These turkeys have already been injected with broth and/or vegetable oil to facilitate cooking. Kosher birds are recommended for brining.

2. The soaking container
Containers should be made of a material that will not interact with the salty brine solution. The container must also be large enough to hold the turkey and sufficient brine to cover it. Extra-large stockpots, clean buckets lined with clean kitchen trash bags, or specially designed brining bags can be used. Five-gallon plastic buckets also work well if they are lined with two, clean, plastic trash bags. If there is no room in your refrigerator for a large container, it’s possible to put the turkey in cold water in a clean container with a weighted lid and keep it in a cool basement or garage as long as it stays at 40 degrees or colder for the whole brining period.

3. The brining solution
A basic brining solution is a combination of water, salt, and sugar. The salt opens up the cells in the meat to allow it to take in moisture, while the sugar helps to keep the water inside the cells. Expert briners recommend using kosher salt, which is less ’salty’ than regular table salt. Sea salt can also be used but it is more expensive. If you use regular table salt, use the kind without iodine and use only half as much. The basic recipe for brine: 1 gallon of water, 1 cup of kosher or sea salt (or 1/2 cup of table salt), and 1/2 cup of sugar. This can be multiplied by as much as you need to cover your particular bird. For a 20-pound turkey, figure about four gallons of brine. Some cooks add their favorite herbs and spices to the brine, and some substitute apple cider for half of the water in a brine recipe and molasses or honey for the sugar. Optional herbs and spices may include whole peppercorns, sage, thyme, rosemary, oregano, anise, orange or lemon peel, cardamom pods.

3. Timing
Experts recommend keeping your brining turkey in a refrigerator during the entire process. A turkey should be put into the brine at least a day ahead of cooking. Place the bird into the brine, cover and refrigerate for 6 to 24 hours, turning the turkey halfway through the brining time. About 24 hours is a good rule, but an hour or two either way won’t make much difference. To speed up the process, you can double the amount of salt and sugar. This will cut the brining period in half. The bird must be rinsed off very well before cooking, preferably under running water for several minutes, to remove any saltiness. Then pat the bird dry and continue with your favorite cooking method.

4. Roasting
You don’t need to salt a brined bird before it goes into the oven. Some basic roasting times for a turkey in a preheated 350-degree oven are listed below:

8 -12 Lb. 2 ½ – 3 ½ Hours
12-16 Lb. 3 ½ – 4 Hours
16-20 Lb. 4 – 4 ½ Hours
20-28 Lb. 4 ½ – 5 ½ Hours

Remember, only by using a meat thermometer will you know when the turkey is ‘done.’ Put the thermometer into the thickest part of the thigh without touching the bone. When the turkey is done, the temperature will be between 175-180 degrees F. Juices should run clear. If you check the temperature in the breast, it should be 165-170 degrees F. when done. If you stuff the bird, check the temperature of the stuffing too – 160-165 degrees F. indicates doneness.

5. Things to know about a brined turkey
Interestingly, a brined turkey will not taste overly salty. Be aware, though, that some people are sensitive to salt or may be on low-sodium diets. A brined turkey is not best for them. You can reduce the saltiness by adding sugar, decreasing the amount of salt used, reduce your brining time, or soaking the turkey in fresh water for 1 hour before you cook it.

There may not be many drippings available in the pan for making gravy because all the juices are sealed in. You might have to figure out another way to get your gravy fix if you cook a brined turkey.

The cooked meat of a brined turkey is slightly pink in color. This could be upsetting, since we are told practically from birth that poultry must be well-cooked. Check for doneness with a meat thermometer and then reassure any worried dinner companions that the color is normal.

A brined turkey does not have crisp skin when done. This problem can be avoided by removing the turkey from the brine the night before you roast it. Discard the brine; rinse the turkey inside and out under cold, running water. Pat it dry inside and out, then place it, breast side up, on a wire rack over a pan, and refrigerate it for 8 to 24 hours, uncovered. Letting the bird sit uncovered in the refrigerator overnight before cooking results in a crackling and crisp brown skin once it is roasted. The moisture remaining in the skin from brining evaporates overnight, allowing the skin to crisp in the oven instead of steaming from excess moisture.

Last but not least – don’t overcook the turkey! Brining makes it cook faster, so check the temperature often with your meat thermometer and prepare to sit down to the juiciest, most delicious turkey you’ve ever eaten!

Bonnie Jo Davis is a marketing assistant who frequently writes articles for her clients. You can visit her at Your Marketing Assistant.

The Top 5 Things You Will Need in Your Kitchen

admin — Wed, 01 Sep 2010 09:36:57 +0000

In case you are beginning to cook at home, or maybe are going in on your own, chances are, you do not have a great deal in terms of cooking products. Here’s what I suggest that you can obtain, when you are starting out. As years should go by, you will certainly, of course, buy additional kitchen products. Nevertheless here are 5 that we advise starting with:

- Chopping board. This is certainly an item very basic, because you can not dice all sorts of things without having a chopping board. It is very flexible, as you are able to slice basically anything on it – peppers, potatoes, tomatoes, beef, herbs, and so forth.

A lot of people ought to purchase separate chopping boards for various meats, dairy items, fruit and vegetables, and so on. Some others buy diversely sized chopping boards, and make use of them according to the quantity of things they want to cut. Start out with one, and then judge what more you need.

- A chef’s knife. Once again, this is very basic, but you will not be capable of chop or cook anything without a chef’s knife. A great, sharpened knife will go a long way to assist you prepare meals. You can go to many retailers, and grip the knives in your palm, so you are aware what type you’re comfortable with.

- A big pot. You will need a cooking pot for practically everything – from boiling pastas to cooking sauces to stewing to almost whatever else. Quite a few pots come with colander attachments, so that it is a lot easier to prepare pasta. Or, you might get a colander independently, and use that.

- A saute pan. We appreciate saute pans, and use them all the time. Again, they can be quite convenient, and we encourage purchasing ones with out wooden handles, so that you can put the saute in the stove also.

Use the saute skillet for making stir fries, sauteing meat and seafood, cooking vegetables and fruits a great deal more.

- Roasting Pan. They are excellent for preparing things in the stove. From beef roasts to roasted hen to roasted veggies, a roasting pan will let you prepare your favorite dishes in the cooker.

Don’t be worried – cooking is exciting. Start buying a couple of things that we proposed, and add to your collection of kitchen tools as time moves on.

Lulu Copi is a small kitchen appliance enthusiast. She has many websites on the KitchenAid stand mixer and reviews the popular KitchenAid professional mixer and Kitchen Aid Blenders.

Benefits of Non-Wooden Cladding

admin — Sun, 29 Aug 2010 09:39:14 +0000

If you’re in the market for exterior cladding, you’ve almost certainly already discovered that your choices are nearly overwhelming. Gone are the days when wood was the only material available for cladding, and many homeowners are glad to see the last of them. Why?

Although wood cladding still remains the most popular of the cladding choices, it has always had its drawbacks. Using wood cladding will invite a number of problems. Wood cladding attracts insects like termites, which can damage it significantly.

Because the sole purpose of exterior cladding is to protect the structure on which it’s installed from water, damp, and extremes of heat and cold, damaged cladding means loss of protection and possible weakening of structure itself!

If you choose wood cladding, you will have the additional expense of either painting or staining it, and will be repeating the process several times over the years. Wood may develop colonies of moss, algae, or mold which can create rot. Finally, wood cladding is vulnerable to fire.

While many homeowners still choose wood cladding for their homes, they do it because wood cladding is simply beautiful. It allows them to choose from an infinite range of plain or stain colors, it’s reasonably easy to install, and it’s biodegradable if not protected with preservatives. On the other hand, if it’s not protected with preservatives, wood cladding invites the sort of problems we mentioned above!

The benefits of non-wooden cladding, when compared to those of wooden, are many. Aluminum siding, for example, is not only fireproof and durable; it’s an excellent choice for structures in coastal or other high-humidity environments. Steel cladding is a perfect choice where hailstorms are frequent. Like wood, metal cladding can be painted.

Another benefit of some non-wooden claddings is their low maintenance requirement. While wooden cladding will need repainting or staining on a regular basis, vinyl cladding will not. It can be maintained with simple soap and water!

Non-wooden cladding is available in so many materials, in fact, that the final appearance of the structure on which it is installed will depend only on the imagination of the installer. Stone or brick exterior cladding creates the look of substance and permanence desirable for many business enterprises. Stucco exterior cladding will evoke a tropical or Mediterranean feeling.

For those who appreciate the solidity of stone cladding but balk at its expense, cultured stone cladding is much lighter and cheaper to install, yet nearly indistinguishable from the genuine article! Because it’s molded with actual stones, cultured stone cladding has all the variations in texture and color that real stones do!

What about those who desire the best of both worlds: the look of wooden cladding and the benefits of non-wooden cladding? Fiber cement cladding can be manufactured to look exactly like natural wood, while being much less expensive, extremely durable, and easy to install.

Once you understand just how wide your choice of alternatives is, you may decide that the biggest benefit of non-wooden cladding is its sheer variety!

For more information about cladding please visit Anglian Home Improvement’s website.

Top 7 Cooking Methods Known to Many

admin — Thu, 26 Aug 2010 09:41:33 +0000

All of us love to eat but only a few of us are really, really good in preparing delicious recipes. Food can be prepared in different ways and style. We all want to cook our food according to what we want it to taste. Like for those who hate too much spices and just want eat plain-tasting dish, they would prefer to just steam or boil the meat or veggies.

The cooking methods employed in preparing dishes sometimes depend on the age group and health condition of those who will eat the dish. In restaurants, they sometimes cook special dishes for the elderly and there are also meals for health-conscious individuals or those who are watching their diet.

There are various cooking methods that many of us apply in preparing our food. Some countries even have experimented in different cooking styles and it sometimes depend on the country’s culture but for the most part there are about 15 most common cooking methods worldwide.

Below are the top 7 cooking methods that most of us know and can perform.

1.) Boiling

This is the simplest cooking method that only involves cooking the food in boiling water. The heat applied to the water allows the food to get cooked. You can boil eggs, meat and even vegetables. Boiling can also be applied to tenderize meat before the meat will be cooked in another way.

2.) Steaming

This is a cooking method that uses steam in cooking food. It can be observed that Chinese people love steaming different food – fish, dumplings and other desserts. Steaming is believed to be a good way to keep the nutrients of the food we are cooking. It is considered healthy because only the steam from boiling water cooks the food so there in less energy involved and the food tastes natural.

3.) Frying

Frying is the most common cooking method that many love to do because it is easy and does not involve many steps. You just pour cooking oil in a heated pan then put the meat or any food you want to fry. There are foods that only need a small amount of cooking oil while others need to be deep fried so you have to pour the required amount of cooking oil.

4.) Baking

Most housewives love to bake and prepare cakes, cookies and other baked goods for their children. Baking is done by surrounding the food with heat in an enclosed container. An oven is the common enclosed container we use to bake. The heat enclosed in the oven cooks the food inside.

5.) Roasting

Roasted is done by placing the food in direct contact with heat and is considered a semi dry cooking method. Roasted chicken is one the famous chicken recipes loved by many.

6.) Blanching

Blanching is a method where the food usually vegetables are cooked over boiling water to make their skin easier to peel. This is usually done to stop the activity of enzymes caused by freezing food for a long time.

7.) Barbecuing

This cooking method is done by applying heat to the food directly from below using wood, hot coals, cooking gas or electric current. Barbecuing varies in different countries but not doubt it is done outside the house or in an open area.

Do you want to know the different salmon recipes where the cooking methods mentioned can be applied? Click on the link to get started –> http://www.weloveseafood.com/SalmonRecipes.html

Coffee Dessert With Coffee: What a Pair!

admin — Mon, 23 Aug 2010 09:43:40 +0000

Coffee. We wake up with it, sip it all day, and drink it after dinner. But coffee is more than a beverage. For years, professionl chefs have used coffee to boost the flavor of meats, sauces, and desserts. While I’m not a professional chef, I’m a competent cook and have fixed buffet dinners for 70 and romantic dinners for two.

In fact, I was a food writer before I became a health writer. Like many other writers, I love coffee. I love coffee so much I decided to add it to some classic dessert recipes. Results? Coffee improved the flavor of all of them.

The coffee in Molten Mocha Cake gives this gooey dessert an added depth of flavor. Coffee Ice Cream sauce is a celebration of coffee flavor. Cinnamon and nutmeg give Pioneer Cookies lots of flavor, but coffee brings our the flavor of the spices. Fudgy Pudding, a rich, dark, and creamy dessert, is comfort food at its best.

Read the recipe before you start cooking. Notice that I’ve swapped healthy ingredients for less healthy ones when possible. Splenda for sugar. Applesauce for shortening. Skim milk for whole. Whipped topping for cream. Don’t worry, these desserts are still delicious and satisfying.

Buy the best coffee – ground, instant, or instant espresso – you can afford. Use fresh coffee only, not sludge that’s been sitting around since the birds got up. Drip coffee should be made with one tablespoon of coffee for every two cups of water. Get out the mixing bowls, the measuring stuff, the necessary ingredients, and start cooking. Then sit back and enjoy a coffee dessert with a cup of “Joe.”

MOLTEN MOCHA CAKE

Cake:

1 cup regular flour, 1/3 cup granulated sugar, 1/3 cup Splenda,

2 tablespoons cocoa, 1 teaspoon instant coffee, 2 teaspoons baking powder, 1/8 teaspoon salt, 1/2 cup water, 2 tablespoons unsweetened applesauce

Topping:

1/4 cup cocoa, 1 teaspoon instant coffee, 2/3 cup light brown sugar, 1 3/4 cups hot coffee

Combine cake ingredients in a medium-sized bowl. Pour into a one and a half quart casserole dish that has been coated with cooking spray.

Combine topping ingredients in the same bowl. Gently pour this mixture over the cake batter. Bake in a 350 oven for 45 minutes. Cook cake 10 minutes before serving. Serve plain or garnish with whipped topping or sugar-free frozen vanilla yogurt. Yield: 6 servings.

COFFEE ICE CREAM SAUCE

1/4 cup granulated sugar, 2 teaspoons cornstarch, 1/4 cup strong coffee (room temperature), 1/4 cup skim milk, 1/4 cup fat free half and half, dash of salt, 1/4 teaspoon pure vanilla extract

Combine sugar and cornstarch in a small saucepan. Using a whisk, add coffee, milk, half and half, salt (but not vanilla) to the cornstarch mixture. Cook over moderate heat, stirring constantly, until the sauce is smooth and thickened. Remove from heat and add vanilla. Let sauce cool. Serve over sugar-free vanilla or chocolate frozen yogurt. Yield: 6 servings.

PIONEER COOKIES (A SOFT, CAKE-LIKE COOKIE)

1/2 cup butter-flavored Crisco, 1/2 cup brown sugar (light or dark), 1/2 cup calorie-free brown sugar, 1 large egg (room temperature), 1 3/4 cups all purpose flour (pre-sifted kind),

1/2 teaspoon salt, 1/2 teaspoon baking soda, 1/2 teaspoon cinnamon, 1/2 teaspoon nutmeg, 1/4 cup strong coffee (cold),

1/2 cup dried currants or cranberries, 1/2 cup chopped walnuts

Cream Crisco, brown sugar, and egg until fluffy. Combine dried ingredients (excluding fruit and nuts) in a large bowl. Add to creamed mixture in small batches, alternating with the coffee. Fold in fruit and nuts. Drop dough by heaping teaspoons onto prepared cookie pans. Bake at 400 degrees for 10-12 minutes, or until cookies are puffed and golden. Yield: 4 dozen.

FUDGY PUDDING

1/4 cup cornstarch, 1/3 cup Splenda, 1/2 teaspoon salt, 1 1/2 teaspoons instant coffee, 2 cups skim milk, whipped topping (sugar-free)

Combine cornstarch, Splenda, salt and instant coffee in a small saucepan. Slowly add milk to this mixture. Cook over moderate heat, stirring constantly, until pudding is smooth and thick. Remove from heat and cover with plastic wrap. Chill pudding until set. Serve with whipped topping and a few sprinkles of instant coffee. Yield: 4 servings.

Harriet Hodgson has been a nonfiction writer for 27 years and is a member of the Association of Health Care Journslists. She was a food writer for the former “Rochester Magazine” in her hometown of Rochester, MN. Her latest book, “Smiling Through Your Tears: Anticipating Grief,” written with Dr. Lois Krahn, is available from http://www.amazon.com

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