Once you do enough cooking, you start to realize that most recipes can be rendered down to a few basic components and combinations … and it all depends on what region of the world you’re in, what culture, what foods are available and what you grew up with.
Cooking, preparing, cutting and serving a turkey/chicken is fairly simple if you stick to just the basics … and use a digital thermometer to monitor the internal temperatures
Gravy is a bit of a trick but do it enough times and you get the hang of it … if all else fails, have a packet of instant gravy mix handy (it makes gravy in about ten minutes)
Everything else with the Thanksgiving dinner is basically just boiled vegetables … if you plan on anything more complicated than this, then you are spending the entire day in the kitchen.
Dessert can be very simple or very complicated … depending on how masochistic you want to be … but it’s best to prepare the sweet stuff a day or two ahead of time.
Whatever you do … stay in the kitchen and pay attention to everything that is cooking, baking, frying or boiling … if it’s roasting for hours, stay nearby and be ready to act on it if anything changes or goes bad … in your off time when nothing needs to be done in the kitchen, wash the dishes and clean the space, because you’ll be making a mess again as soon as you start processing food again anyway.
If you’re not cooking, you’re cleaning. If you’re not cleaning, you’re cooking.
Thermometer! Always a thermometer! Not even meats, it’s great for breads, and also temping oil for deep frying.
This year, my family decided on a big get together. I have no idea who all is coming.
My plan is to start Wednesday with cranberry sauce so it has time to sit in the fridge overnight.
Thursday morning I have it all planned out…
2 loaves of banana bread (350°)
Scalloped potatoes (350°)
3 loaves of bread, white, medium wheat, dark wheat (425° oven, internal to 180°)
Sweet potatoes with toasted pecan topping. (stovetop +450° in the oven for toasting).
If I start by 10:00 it should all be done by 4:00 which gives me time to clean up, pack up, and get to the house.
Once you do enough cooking, you start to realize that most recipes can be rendered down to a few basic components and combinations … and it all depends on what region of the world you’re in, what culture, what foods are available and what you grew up with.
Cooking, preparing, cutting and serving a turkey/chicken is fairly simple if you stick to just the basics … and use a digital thermometer to monitor the internal temperatures
Gravy is a bit of a trick but do it enough times and you get the hang of it … if all else fails, have a packet of instant gravy mix handy (it makes gravy in about ten minutes)
Everything else with the Thanksgiving dinner is basically just boiled vegetables … if you plan on anything more complicated than this, then you are spending the entire day in the kitchen.
Dessert can be very simple or very complicated … depending on how masochistic you want to be … but it’s best to prepare the sweet stuff a day or two ahead of time.
Whatever you do … stay in the kitchen and pay attention to everything that is cooking, baking, frying or boiling … if it’s roasting for hours, stay nearby and be ready to act on it if anything changes or goes bad … in your off time when nothing needs to be done in the kitchen, wash the dishes and clean the space, because you’ll be making a mess again as soon as you start processing food again anyway.
If you’re not cooking, you’re cleaning. If you’re not cleaning, you’re cooking.
Thermometer! Always a thermometer! Not even meats, it’s great for breads, and also temping oil for deep frying.
This year, my family decided on a big get together. I have no idea who all is coming.
My plan is to start Wednesday with cranberry sauce so it has time to sit in the fridge overnight.
Thursday morning I have it all planned out…
2 loaves of banana bread (350°)
Scalloped potatoes (350°)
3 loaves of bread, white, medium wheat, dark wheat (425° oven, internal to 180°)
Sweet potatoes with toasted pecan topping. (stovetop +450° in the oven for toasting).
If I start by 10:00 it should all be done by 4:00 which gives me time to clean up, pack up, and get to the house.
Can I come too? Do you have room for uninvited guests? I won’t talk to anyone or bother anyone … I’ll just eat :)
LOL - Hey, if you’re willing to help haul food, sure! 😉 Seriously, loading and unloading the car I think will be the trick…