From the FoodNetwork follow Alton Brown on his mission to throw off the dry turkey curse that’s haunted his family for ages. Can he unlock the secrets to a juicy turkey that cooks in just two hours?
Also see HOW TO CARVE A TURKEY
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PART 2:
#1079 5″ Santoku — $50.00 [wp_cart:1079 Santoku:price:50.00:end]
The shorter blade is designed for precision tasks like mincing and paper-thin slicing.
Finely crafted using a multistep forging process for enhanced hardness and density
Fully forged, high-carbon German steel for a perfect edge and sharpness, stain and corrosion resistance, and superior strength and durability
Full tang for strength and perfect balance
Tapered blade for precise cutting
Gracefully contoured, chip-resistant handle for a comfortable grip
Etching indicating high-grade German steel
Protective storage cover to keep hands safe and knife protected
LIFETIME GUARANTEED
#1321 Deep Covered Baker-Cranberry $85.00 [wp_cart:1321 Deep Covered Baker Cranberry:price:85.00:end]
In cranberry! Bake a 5-lb. chicken or turkey breast, 4-lb. roast, casseroles and more! Unglazed on the inside for perfect baking, glazed on the outside for perfect presentation. Lid inverts into baker for space-saving storage. 12 1/2″ x 9 1/2″ x 5 1/2″, 12 1/2 cups.
About Stoneware:
Evenly distributes heat and draws moisture away from the surface
Retains heat, so your just-out-of-the-oven foods stay hot longer
Virtually nonporous, so it doesn’t retain oils, odors or flavors
Microwave-, freezer-, and conventional and convection oven-safe
What’s on the menu? No matter — you have the essential cookware for the job with this set in your kitchen. It includes
an 8-qt. Covered Stockpot, 3-qt. Covered Saucepan, 1.5-qt. Covered Saucepan and 10″ Skillet. Stockpot lid fits skillet.
Hard-anodized aluminum reinforced with titanium for superior durability
DuPont™ Autograph® 2 nonstick coating inside and out for effortless cleanup
Flared rims for dripless pouring
Flat bottoms for keeping food and oil from running to edges
Thick bottoms for even heat distribution; thinner sidewalls for faster heat transfer
Riveted stainless and silicone handles with stainless cast hanging loops for a cool, comfortable grip
Tempered glass lids for a clear view while cooking
Oven-safe to 400°F
LIFETIME GUARANTEE
#2864 Stir-Fry Skillet $148.00 [wp_cart:2864 Stir-Fry Skillet:price:148.00:end]
Stir-fry vegetables and meats with little oil, sauté and simmer. 12″, 19 cups.
Hard-anodized aluminum reinforced with titanium for superior durability
DuPont™ Autograph® 2 nonstick coating inside and out for effortless cleanup
Flared rim for dripless pouring
Flat bottom for keeping food and oil from running to edges
Thick bottom for even heat distribution; thinner sidewall for faster heat transfer
Riveted stainless and silicone handle with stainless cast hanging loop for a cool, comfortable grip
Oven-safe to 400°F
LIFETIME GUARANTEE”
Want to know the secret to keeping onions fresh for future use? Your freezer! Frozen onions are easy to prepare. Just chop and place the minced onion on a baking sheet lined with parchment paper and freeze for about an hour. Transfer the frozen onions to a freezer-safe bag or container for up to a year. Frozen onions are best used in soups, sauces and casseroles and should not be defrosted before use. Keep reading to see how to remove the onion odor.
Storing Onions:
Sweet onions are high in water and sugar content so they require more care when storing; treat them gently to avoid bruising. Store away from potatoes because they’ll absorb water. Generally, sweet onions will keep for 4 to 6 weeks or longer. Cut onions should be wrapped tightly in plastic wrap and refrigerated. Favorite ways to store “sweets”:
In the refrigerator: Store in a single layer in the vegetable bin on paper towels. Or, for longer storage, wrap in foil.
In pantyhose: Take a leg from a pair of clean, sheer pantyhose, drop an onion into the foot, tie a knot and repeat as necessary. Hang in a cool, dry, well-ventilated area. Cut above the knot when ready to use.
On racks or screens: Place on elevated racks or screens, not touching, in a cool area.
In the freezer: For long-term storage, sweet onions can be frozen, but their texture changes so frozen onions should be used only for cooking. Chop and place on a cookie sheet and place in the freezer. When frozen, place in freezer containers or bags. To store whole onions, peel, wash, core and freeze in a freezer-proof container or bag.
Drying: Chop and dry in the oven, using the lowest setting. Remove when thoroughly dry but not brown. Store at room temperature in airtight containers.
One large onion = about one (1) cup chopped onion.
One medium onion = about 3/4 cup chopped onion.
It is so hard to remove the smell of onions, garlic or fish from your hands. One household tip for removing the blade of a stainless steel knife. Well I prefer to use a spoon or the stainless steel faucet. In fact, you can even buy stainless steel ‘soaps’, which are just hunks of stainless steel that are about the same shape and size as a bar of normal soap. See stainless soap