Life is Delicious
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Pho - Vietnamese Soup
Saturday, May 18, 2024
Thai Red Curry Chicken Noodle Soup
Thursday, November 24, 2022
How to Safely Fry a Thanksgiving Turkey
Dallas Morning News Article:
How to safely fry a Thanksgiving turkey (without blowing yourself up)
We consulted experts to come up with a guide for safe and successful turkey frying in your back yard.
By Tina Danze|Special Contributor
11:14 AM on Nov 22, 2017 — Updated at 9:45 AM on Nov 23, 2022
Editor’s note: This article first appeared in The Dallas Morning News on Nov. 15, 2000.
John Bass cooks four turkeys in the time it takes most folks to cook one. His secret? Frying. It's an outdoor job, and that suits the retired rancher just fine. But what prods Mr. Bass to fry isn't mere love of outdoor cooking. It's the results.
"It's unbelievably moist and not at all greasy," says Mr. Bass. "The peanut oil gives the turkey a slightly nutty flavor."
Dallas has been buying Cajun fried turkeys for several years. Now, more people are tackling the job at home; even Dillard's sells the gear for frying a turkey.
We spent an afternoon watching Mr. Bass fry turkeys — a valuable lesson, because this type of cooking can be dangerous. We consulted other experts as well, to come up with a guide for safe and successful turkey frying in your back yard.
A step-by-step guide
Where to fry safely
Frying a turkey isn't hard. The only prerequisite is being a stickler for safety. Since frying involves a high-powered burner and gallons of hot oil, it must be done outdoors, away from children, pets and flammable products. Mr. Bass fries his turkey on the back patio - and he's got the grease stains in the concrete to prove it.
To avoid grease stains, cover a 5x5 area of the patio or deck with cardboard, says Greg Garofalo, manager of Barbeques Galore on Lovers Lane. "Place the burner in the center of the cardboard and it will hold it down, unless it's a real windy day," he says. If it is gusty, anchor the corners with rocks.
If it rains, scrap the project unless you have a covered patio. "It should have a minimum of a 10-foot-high ceiling and at least two open sides for proper ventilation," Mr. Garofalo says.
Under no circumstances should you bring the project indoors. "That's a good way to catch your house on fire," says Mr. Bass. And don't even think about using your garage: It's potentially the most dangerous spot.
What to buy:
Use special turkey-frying equipment to avoid accidents. Here's what you'll need:
A 130,000 to 165,000 BTU burner: A high-powered burner is necessary to heat the oil.
A large, narrow fryer-steamer pot: This is the most oil-efficient, economical option. Here's how to choose the right size pot:
26-quart: for frying a 12- to 14-pound turkey
34-quart: for frying a 14- to 20-pound turkey
40-quart: for turkeys larger than 20 pounds.
Some people use a deep cast-iron pot or kettle, but these use more oil since they are wider. If you have one, it should be deep enough to accommodate the turkey on a stand, with room for oil to cover it and several inches of clearance for oil bubbling up as it heats.
Turkey stand and lifter: These are usually sold together. They enable you to safely transfer the turkey into and out of the pot, without dropping it into the hot oil. Some people use the steamer baskets that come with the large steamer-fryer pots, but there's no easy way to remove the turkey without risking dropping it.
Long-stemmed, clip-on deep-fry thermometer: This should be at least 12 inches long. They are sold both individually and in kits along with the fryer pot, turkey stand and lifter.
Injector: This is a syringe used for injecting flavored marinade into the turkey meat. You don't have to inject a turkey to fry it, but it adds flavor.
Heavy-duty leather work gloves: A must, since equipment gets skin-blistering hot, and grease may splatter on your hands. Cotton gloves aren't sufficient protection.
Instant-read meat thermometer: Unless you have lots of experience, using a thermometer is the best way to confirm doneness.
How much oil to buy:
Place your turkey in the frying pot and add water to cover by an inch or two (this can be done with the turkey wrapper on). There's no need to put the turkey on the stand when immersing it in cold water. Remove the turkey and return it to the refrigerator, then measure the water that's in the pot, or mark the water level on the pot with a piece of removable colored tape. You'll need the same amount of oil to cover the turkey. Mr. Garofalo estimates that for a 12- to 14-pound turkey cooked in a narrow, 26-quart fryer-steamer pot you'll need 2-1/2 to 3 gallons of oil.
What to wear: Because grease splatters can lead to bad burns, wear clothing that covers your whole body - closed-toed work shoes or boots, jeans, a long-sleeved shirt and leather work gloves - no matter how hot it is outdoors.
Before you cook: Prepare your bird: Allow time for your turkey to completely defrost in the refrigerator (24 hours for every 5 pounds). Remove the packaging, giblets and plastic pop-up button (if applicable).
Traditionally, a fried turkey is injected with a marinade before it's cooked; how long before cooking is a subject of debate. You can inject the turkey anywhere from 24 hours to 5 minutes before frying. We had good results injecting two hours before frying.
Mr. Bass likes to coat his turkeys in a Cajun dry rub or hot sauce hours before frying. Although it doesn't add much flavor to the meat, it gives the fried bird a beautiful color. Mr. Garofalo doesn't treat the outside of his turkeys, but he suggests using a dry rub rather than a liquid, to avoid excessive grease splatters when a wet turkey is lowered into the hot oil.
What and how to inject: You can buy bottled injection marinades at most supermarkets or at an outdoor cooking store. Some folks even inject bottled Italian salad dressing into their turkey, or make their own injection marinades. We had good results using Chef William's Creole Butter and Mr. C's. If you like a spicy Cajun flavor, try Bayou Buttery Gold's marinade (available at Barbeques Galore).
Mr. Bass uses almost an entire 12-ounce bottle of marinade for a 13-pound turkey. He injects in several points on each leg, thigh and breast. As he injects the liquid, he slowly retracts the needle from the bird to allow the marinade to penetrate a wider area.
Trussing: Strictly optional
Mr. Bass has fried both trussed and untrussed turkeys; the difference is a matter of aesthetics. If you prefer the look of a trussed bird, use baling wire instead of cooking twine to hold the legs in place; the wire withstands the high oil temperatures best.
Drying the turkey: After injecting the turkey, pat it dry, inside and out. The water and juices that accumulate inside the turkey and the marinade that seeps out can cause the oil to splatter as the turkey is lowered into the pot.
Refrigerating the turkey: Keep raw turkeys refrigerated until you are ready to cook them, says Sherrie Rosenblatt, spokeswoman of the National Turkey Federation. This is especially relevant if you are going to be frying several turkeys in succession. If you want to have your turkey close at hand while you are heating the oil, she recommends placing it in a cooler with lots of ice. "Remember to wash your hands after you handle the raw turkey," says Ms. Rosenblatt.
Cooking the turkey
Heating the oil: Set the frying pot on the burner. Be sure that the burner is turned off while you pour oil into the pot. Pour the amount of oil calculated earlier when you measured the water needed to cover the turkey. Clip the frying thermometer to the side of the pot. Turn the burner to high and heat until the oil registers 350 F. Do not leave the burner unattended for even a second; a breeze could blow something flammable into the flame, or someone could come dangerously close to the equipment. To heat 3 gallons of oil (enough for a 13-pound bird), count on 15 to 30 minutes.
Lowering the turkey: Under no circumstances should you place the turkey in the oil without the aid of a turkey lifter or basket. "You'll wind up at Baylor [hospital] if you accidentally drop that turkey in the hot oil," says Mr. Bass. And don't try to rig your own turkey lifter.
Placing the turkey on the stand is easy: The cavity slips right over the center piece. The accompanying turkey lifter hooks onto the handle of the turkey stand; this hook allows you to safely lower the turkey into the oil. Always wear gloves when lifting the turkey, since grease will splatter.
As a safety precaution, Mr. Garofalo recommends turning the burner down to the lowest setting (or off) while you slowly and gently lower the turkey into the oil. This reduces the risk of injury or fire in the event that oil splatters over the sides of the pot (which is common), or the pot is knocked over. Once the turkey is in the pot, remove the lifter from the stand, and place it where it is out of reach from unprotected hands.
Regulating the oil temperature: As soon as the turkey enters the oil, the oil temperature will immediately fall by at least 15 degrees. Once the turkey is safely submerged and the oil stops splattering, Mr. Garofalo turns the heat up to high again. Within five minutes, he says, 3 gallons of oil should return to 350 F. (It will take longer for larger turkeys, cooked in more oil). At 350 F, he turns the burner to a medium to medium-high flame. He checks the temperature every five minutes, regulating the heat to maintain 350 F.
How long to fry: Typically, Mr. Bass fries the turkey for about 31/2 minutes per pound. But since it's hard to maintain a constant oil temperature, he sometimes adds four or five extra minutes to the calculated cooking time.
"You can't tell by looking at the bird if it's done," he says, noting that the turkey turns a beautiful golden color on the outside when it's still raw inside. The finished turkey will have crispy-looking, even wrinkled, skin, and registers 160 degrees F when a meat thermometer is inserted into the thickest part of the breast.
"My meat thermometer paid for itself," says Mr. Bass.
Mr. Garofalo doesn't use a meat thermometer. Instead, he fries his turkeys for closer to 4 minutes per pound plus an additional 5 minutes, to compensate for the drop in temperature that occurs as the turkey is first placed in the fryer. Using this method and maintaining a near-constant 350 F temperature, he's never had to put a turkey back in for more frying.
To test for doneness, remove the turkey from the fryer and ontoa work surface. Lift the turkey stand from the pot (wearing glovesand using the safety hook). Hold the stand over the pot for a fewseconds to allow the excess oil to drain. Carefully move the basketto a work surface covered with paper grocery bags or severalthicknesses of newspapers to absorb the grease. Insert aninstant-read thermometer into the thickest part of the breast. Itshould register 160 degrees. If the reading is lower than 160, put the bird back into the fryer for a few more minutes.
Don't forget to turn off the burner after removing the turkey.
When the turkey is done, let the turkey rest for a few minuteson the stand. Then, wearing gloves, remove the turkey from thestand and place it on the prepared work surface to drain (cover anarea of the papered surface with paper towels to help absorb thegrease). Transfer to a platter or carving board. Allow the turkey to rest for 20 minutes before carving.
Leftover oil
Remember when you go inside to eat that you still have a largevat of hot oil cooling in the yard; make sure pets and kids can'tget to it.
The oil can be reused if it’s filtered. Purchase filteringequipment at an outdoor cooking store or a restaurant supply store.Store the oil, tightly covered, away from heat. The oil does notkeep indefinitely. Smell it before reusing to be sure it isn’t rancid.
Wednesday, November 23, 2022
Thanksgiving Day Menu
We love entertaining and we especially love hosting our friends and family during the holiday season. For Thanksgiving we typically host 25 - 30 people and these recipes are tried and true and fit the bill when feeding a larger crew. These are a combination of some McQuaid and McCormick classic dishes and are served most every Thanksgiving with so much love in our home.
A little tip is once I get everything cooked, cooled and covered with foil, I like to write what each dish is on the foil along with any further directions needed for the day of cooking prior to storing them in the refrigerator.
Hopefully some of these recipes and tips help make planning your turkey day a little easier. Happy Thanksgiving!!
Appetizers -
Lox served with crackers, capers, lemon slices and minced red onion
Aunt Bette's Crab Dip served with French Bread
Stelton Blue Cheese and various other cheeses served with Triscuits
Paté served with crackers and/or French bread
Veggies and homemade Buttermilk Ranch Dressing (baby carrots, celery sticks and cherry tomatoes)
Grapes red and green for garnishing and gnashing
Dinner -
2 Turkeys - 1 Roasted and 1 Fried (if it's not raining)
Southern Style Dressing or Classic Dressing
Roasted Garlic Mashed Potatoes
Classic Cranberry Sauce * I double recipe when serving 25 people
Canned Cranberry Sauce
Classic Green Bean Casserole * I double recipe when serving 25 people
Savory Corn Pudding * I double corn amount only when serving 25 people
Mamaw's Spinach Rockefeller * I double recipe when serving 25 people
Sweet Potatoes * I double recipe when serving 25 people
Layered Salad or Sara's Caesar salad
Cheesy Hash Brown Potato Casserole *
Mamaw's Retro Lime Green Jello Salad *
Desserts-
David's Chocolate Chip Cookies *
Homemade Vanilla Bean Ice Cream * I double recipe when serving 25 people
Serve all of the above with spray whipped Cream or Vanilla Bean Ice Cream
*Can be made 1 - 2 days prior to serving
Turkey Gravy
There are just two simple steps in this delicious turkey gravy from drippings.
1/4 cup turkey drippings (juices from roasted turkey)
1/4 cup all-purpose flour
2 cups liquid (juices from roasted turkey, broth, water)
1/2 teaspoon salt, or less, if using turkey drippings
1/2 teaspoon pepper
Pour drippings from roasting pan into bowl, leaving brown particles in pan. Return 1/4 cup drippings to roasting pan. (Measure accurately because too little fat makes gravy lumpy.) Stir in flour. (Measure accurately so gravy is not greasy.)
Cook over medium heat, stirring constantly, until mixture is smooth and bubbly. Stir in liquid. Heat to boiling, stirring constantly. Boil and stir 1 minute. Stir in salt and pepper.
Classic Dressing or Stuffing
This is a classic recipe. Perfect as one of your Thanksgiving turkey's side dish.
1 lb bread cut into 1-inch cubes (about 12 cups) (see note)
3/4 cup unsalted butter
2 cups chopped yellow onion
1 1/2 cups chopped celery
1/4 cup chopped Italian parsley
1 tablespoon minced fresh sage
1 tablespoon minced fresh rosemary
1 tablespoon minced fresh thyme sticks discarded
1 1/2 teaspoons kosher salt
ground pepper to taste
2 large eggs
2 cups chicken broth
You can dry your bread cubes two ways:
Place your bread cubes in a large bowl and them them sit on the counter covered for 1-2 days to dry out. Stir the bread cubes every once in a while.
If you don't have time to air-dry your bread, you can toast them. Lay bread cubes on large baking sheets in a single layer and toast at 250 degrees for 45-60 minutes stirring every once in a while. Transfer bread cubes to a large bowl.
Preheat oven to 350 degrees and spray a 9x13 casserole dish with cooking spray.
In a skillet, melt butter and add the onion and celery. Sautee until vegetables are soft. Pour mixture into the bowl with the bread. Add the parsley, sage, rosemary, thyme, salt, and pepper. Stir together.
In a medium bowl, whisk the eggs. Add the chicken broth and whisk together. Pour mixture over dry bread cubes and mix well. Pour into prepared baking dish. Cover with foil and bake for 35 minutes. Remove foil and bake for another 10-15 minutes until top is golden brown and middle is set.
NOTES
CAN I PREPARE STUFFING AHEAD OF TIME?
Yes. You can make and bake ahead of time and then reheat the day of covered at 350 degrees until warm then uncovered for 5-10 minutes so the top gets crispy.
TYPES OF BREAD
This is up to personal preference but there are many different types of bread you can use in stuffing. I personally like to use bakery sliced bread, French bread, or sourdough bread.
Here are some types of bread you can use:
sandwich bread
French bread
baguettes
sourdough bread
bakery loaf of bread
**Recipe adapted from The Girl Who Ate Everything
David's Chocolate Chip Cookies
Who doesn't love these classic guilty pleasures?! Just when I'm feeling great about not eating any sugar, David taunts me with his incredibly delicious chocolate chip, little bits of heaven. Not only are they my weakness, they make the house smell tremendous. A little scoop of vanilla ice cream works quite beautifully between two of the right sized cookies and there you have an ice cream sandwich. Diet? What diet! 8-}
½ pound butter, softened (2 sticks)
¾ cup + 1 tablespoon granulated sugar
¾ cup packed light brown sugar
2 large eggs
2 teaspoons vanilla extract
2 ¼ cups flour
1 teaspoon baking soda
1 teaspoon sea salt
1/2 teaspoon cinnamon
2 2/3 cups Nestle Tollhouse semi-sweet chocolate chips
1 3/4 cups chopped walnuts, (optional)
Cream butter, sugar and brown sugar in the bowl of a stand mixer on medium speed for about 2 minutes.
Add eggs and vanilla, blending with mixer on low speed for 30 seconds, then medium speed for about 2 minutes, or until light and fluffy, scraping down bowl.
With mixer on low speed, add flour, baking soda, sea salt and cinnamon, blending for about 45 seconds. Don’t overmix.
Remove bowl from mixer and stir in chocolate chips and walnuts.
Portion dough with a scoop (about 3 tablespoons) onto a baking sheet lined with parchment paper about 2 inches apart.
Preheat oven to 300°F. Bake for 20 to 23 minutes, or until edges are golden brown and center is still soft.
Remove from oven and cool on baking sheet for about 1 hour.
Classic Pecan Pie
1/2 cup granulated sugar
2 large eggs
1 cup chopped pecans
1/2 cup (1 stick butter), melted
2 tablespoons milk
1 tablespoon all-purpose flour
1 1/2 teaspoons vanilla extract
2 - 3 tablespoons good quality bourbon (optional)
1 cup pecan halves
Vanilla ice cream or whipped cream, for serving
Preheat the oven to 325 degrees F.
In a large mixing bowl, mix the brown sugar, granulated sugar and eggs until creamy. Add the chopped pecans, melted butter, milk, flour, vanilla extract and bourbon and stir to combine. Pour the mixture into the pie shell. Arrange the pecan halves on top of the pie in a circular pattern.
Bake the pie for 55 minutes. Check for doneness by shaking the pan slightly. The pie should be firm with only a slight jiggle in the center. It will set more as it cools. Serve topped with vanilla ice cream or with a dollop of whipped cream.
Tuesday, November 22, 2022
Pumpkin Pie
This is our Cassidy's favorite! Top with whipped cream.
1 unbaked pie crust (store-bought or homemade)
1 15 oz. can pumpkin puree
1 1/4 c. heavy whipping cream
1/2 c. granulated sugar
1/4 c. packed light brown sugar
2 tsp. pumpkin pie spice
1 tsp. vanilla extract
1/2 tsp. kosher salt
2 large eggs
1 large egg yolk
For the crust: On a lightly floured surface, roll the pie dough into a 13-inch round. Transfer the crust to a 9-inch pie plate that is at least 1 1/2 inches deep. Tuck the edges of the crust under to be even with the edge of the pie plate and crimp. Prick the surface of the crust all over with a fork and place the crust in the refrigerator for 60 minutes (or freezer for 30 minutes). Preheat the oven to 400˚. Line the inside of the crust with parchment paper, then fill to the top with baking weights or dried beans.
Bake the pie crust for 13 to 15 minutes, until the edges look dry and just begin to take on a bit of color. Remove your crust from the oven and then, carefully remove the parchment paper and pie weights. (Place the pie weights into a bowl to cool off.) Return the crust to the oven and bake for another 4 to 6 minutes, just until the bottom of the crust appears dry. Reduce the oven temperature to 350°.
For the filling: Whisk well to combine the pumpkin, cream, granulated and light brown sugars. Whisk in the pumpkin pie spice, vanilla, salt, eggs, and egg yolk until thoroughly combined.
Pour the filling into the pie crust and place on a baking sheet. Bake 55 to 60 minutes, until set around the edges and the center jiggles just slightly. Cool completely on a wire rack. Serve immediately with whipped cream or refrigerate.
**Recipe adapted from The Pioneer Woman