My Profile

Ellixstraz

Beverly Hills, California

Member since Apr 2006

Flag This ProfileFlag as Inappropriate

Shared Recipe Cuban Style Black Beans With Bacon

Jan 13, 2014 on Food.com

"I started experimenting with black beans awhile ago. I tried a bunch of Cuban recipes and although most were very good, I wanted the dish to look as good as it tasted. This dish combines complimentary flavors to the beans while adding tons of color. I usually serve this dish alongside rice. If you have time you can cook your own beans in a pressur..."

Added Recipe Photo to Perfect Rugelach

Dec 21, 2013 on Food.com

Shared Recipe Perfect Rugelach

Dec 21, 2013 on Food.com

"When I was in college, I worked the counter at a local pastry shop where they made the most awesome tasting rugelach. Not only was the filling rich and delicious, but the pastry dough itself was truly a work of art: it was like a puff pastry. It took awhile to finally perfect this dough. It does take some planning and some patience, but the rewa..."

Reviewed The Lady's Chicken Noodle Soup

Dec 8, 2013 on FoodNetwork.com

This soup is very rich and a meal unto itself. I've used this recipe twice with a couple of modifications, due to my own preference. I use a homemade stock rather than using bullion cubes and water. That's right, to make the stock, I cook the chicken in the stock(this ensures a super-rich soup loaded with all the good stuff that keeps our joints...

Replied to Good Eats Roast Turkey

Nov 28, 2013 on FoodNetwork.com

that's 1/2 lb of butter, sorry for forgetting that fact.

Replied to Good Eats Roast Turkey

Nov 28, 2013 on FoodNetwork.com

I don't mean to pry, but a turkey is prepped based upon planning,& then baked according 2 plan. I can't see how other side items require more work, given the drama I have had to deal with around these birds. One item I have done in the past:my pumpkin pie has been the bane of my existence(where I come from only one type of pumpkin is considered...

Replied to Good Eats Roast Turkey

Nov 28, 2013 on FoodNetwork.com

Here is my instinct: I would never let it run over four hours. Take it out, let it rest, let the skin crisp up--the internal temperature will rise a few degrees before coming down(60 minutes). You'll want to take it out of the oven sooner than later, the resting phase will finish the bird the way it should be, just let it rest for at least 30 minutes,...

Replied to Good Eats Roast Turkey

Nov 28, 2013 on FoodNetwork.com

Alton molds his foil shield to his bird prior to the browning occurring so it can co easily on. I do the same thing. With a simple turkey breast you don't have the advantage of other distributing factors. I still would use a butter sheild: which is 1/2 of butter and spices between the skin and the breast. I wouldn't blast the breast for as long...

Replied to Good Eats Roast Turkey

Nov 28, 2013 on FoodNetwork.com

I watch it carefully during that first hour. I like 2 use bacon, but if U R Kosher, U can use cheesecloth & duck fat(I love duck fat--it's better than butter--it's awesome), & after than you cover it with heavy duty aluminum foil. After the first hour, I lower it to 415, & continue baking until done. I do not baste, I know that I put...

Replied to Good Eats Roast Turkey

Nov 28, 2013 on FoodNetwork.com

I start out with the size of my bird: U mentioned 18 lbs? I put things in the cavity, like a quartered onion combined with garlic & an apple(like Alton does), I love to add basil--that's my herb of choice. So I vary my temperature based upon the actual bird--I know 12 minutes per lb at minimum & 15 at maximum, including the blasting phase...

Replied to Good Eats Roast Turkey

Nov 28, 2013 on FoodNetwork.com

Along with the most consistent results.

Replied to Good Eats Roast Turkey

Nov 28, 2013 on FoodNetwork.com

Here is what will happen: 1st of all, your dark meat is the last to cook and has the most fat in it, so that will be exposed to heat first--the extra fat has to go somewhere so it will go down, down the way most of the breast is, as will all the fat that comes from the backside of the bird, that is usually lost to the drippings--again you can still...

Replied to Good Eats Roast Turkey

Nov 28, 2013 on FoodNetwork.com

I understand why you are concerned. R U planning to present this bird to the table or are U planning to pre-carve? If U plan 2 pre-carve I have a solution for U: find a vertical pot(like a canner or a stockpot), use the previous advice of stuffing the breast with butter I have given beforehand. Then, follow Alton's advice, but cook that bird vertically,...

Replied to Good Eats Roast Turkey

Nov 28, 2013 on FoodNetwork.com

I never had any idea that there were people up all night worrying about this sort of stuff :(

Replied to Good Eats Roast Turkey

Nov 28, 2013 on FoodNetwork.com

My parents are on Pacific time, you're fine, I'm on Central time. You have some time inbetween.

Replied to Good Eats Roast Turkey

Nov 28, 2013 on FoodNetwork.com

When you start to notice browning, cover your bird with foil pre-emptively. When you let the bird rest you can expose it, and the skin will become crisp.

Replied to Good Eats Roast Turkey

Nov 28, 2013 on FoodNetwork.com

Remove it. Pat it dry, U don't have alot of time 2 let it rest. 4Get salt(that's what the brine is for), use Ur garlic,cumin & pepper, mix it in with your butter. Smear it over your bird, & add a little oil(it will help prevent burning the butter). & also take 1/2 lb of butter mix it in with your garlic & cumin & make a soft ball....

Replied to Good Eats Roast Turkey

Nov 28, 2013 on FoodNetwork.com

Again when do you want to bake it?

Replied to Good Eats Roast Turkey

Nov 28, 2013 on FoodNetwork.com

This all depends upon actual storing temperature. My fridge is always at a constant of 38 degrees. But as of the last couple of days, the high in my area has been 32 degrees F. And my cold tap water is almost close to freezing. If you have those kind of conditions you can follow what I am saying. I have also brined in warmer temperatures, using...

Replied to Good Eats Roast Turkey

Nov 28, 2013 on FoodNetwork.com

what I mean to say is in this recipe you are mixing the ice water with the brine, sorry.

Replied to Good Eats Roast Turkey

Nov 28, 2013 on FoodNetwork.com

Best of luck to you and have a happy holiday!

Replied to Good Eats Roast Turkey

Nov 28, 2013 on FoodNetwork.com

When R U planning to bake it? Don't soak it in water. Rinse it, & let it rest a little before baking, if U have time give it some time a couple of hours at least, if U can't it should still be okay--even if U take out of the brine & put it straight in the oven. Your turkey will not absorb more salt than it needs based upon the principle of...

Replied to Good Eats Roast Turkey

Nov 28, 2013 on FoodNetwork.com

Is your brine still warm or is it at room temperature? If your brine is cold and you already have a designated cold spot for it, then you don't need to worry about using ice--just use cold tap water. Don't worry about the brining bag: I use a clean garbage bag and it works just fine. If your outside temperature is lower than your fridge temp, just...

Replied to Good Eats Roast Turkey

Nov 28, 2013 on FoodNetwork.com

Don't worry about the over-concentration of the brine. The turkey will only absorb what it needs to achieve equilibrium with the brine: so if your turkey has no salt, and your brine has alot, given enough time, the salt and spice concentration will equal.

Replied to Good Eats Roast Turkey

Nov 28, 2013 on FoodNetwork.com

Yes. You can do that and you will be fine.

Reviewed Good Eats Roast Turkey

Nov 28, 2013 on FoodNetwork.com

Okay, seriously. You don't need to cook your brine for it to work: okay people? The basic recipe for a brine is 2/3 cup of salt(table salt) to the gallon of water, using enough water to cover your bird. The sky is the limit as far as extra flavorings go: garlic, cajun spice, soy sauce, terriaki, etc.--all of that stuff is introduced by osmosis. ...

Replied to Good Eats Roast Turkey

Nov 28, 2013 on FoodNetwork.com

I've been in your position(crunching space and time). Turn it every 2-3 hours and you should be fine. You'll find it easier to use if you put the brine and bird in a garbage bag and tie it up with a tie wrap: it will make for easy clean up after you are done with the brining process.

Replied to Good Eats Roast Turkey

Nov 28, 2013 on FoodNetwork.com

Yes, you should be fine.

Replied to Good Eats Roast Turkey

Nov 28, 2013 on FoodNetwork.com

If your turkey is fully submersed, I wouldn't worry about it. If it is half submersed, then you will have to turn it every one in awhile.

Replied to Good Eats Roast Turkey

Nov 28, 2013 on FoodNetwork.com

Yes, all you have to do is curve your foil to your turkey before you cook it and then set it on when you are ready to cover.

Not what you're looking for? Try: