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tatiemily

Marietta, Georgia

Member since Mar 2008

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Reviewed Good Eats Roast Turkey

Dec 8, 2011 in Food Network Community Toolbox on FoodNetwork.com

. . . . (cont) I rub lots of herbed-clarified butter EVERYWHERE I CAN REACH BUT ONLY UNDER THE SKIN -over the breast and as far as I can reach on the thighs, wings and backs, and cavities. I then place the turkey uncovered in the fridge for 24 hours to dry out the skin (renders crispy skin after roasted). Next day I let the turkey sit out at room...

Reviewed Good Eats Roast Turkey

Nov 21, 2011 in Food Network Community Toolbox on FoodNetwork.com

I've made this turkey several years now and will NEVER use any other recipe. Only problem is that there isn't much in the way of "drippings" to make gravey and the little drippings you get will be super salty. To compensate, I make turkey stock 1 week before and add it to the roasting pan with veggies and some white wine. Make sure that the turke...

Reviewed Smoked Salmon Deviled Eggs

Feb 15, 2011 in Food Network Community Toolbox on FoodNetwork.com

Just made this. GREAT! Would have been 5 stars except . . . the egg cooking method was off so that the yolks were undercooked. 2nd attempt I turned off the heat when the water boiled & let the eggs sit 10 minutes instead of 5 minutes, but, still the centers of the eggs were under cooked. AND, when I tried to peel the eggs, I shell had so much eggwhites...

Reviewed Smoked Salmon Deviled Eggs

Feb 15, 2011 in Food Network Community Toolbox on FoodNetwork.com

Just made this. GREAT! Would have been 5 stars except . . . the egg cooking method was off so that the yolks were undercooked. 2nd attempt I turned off the heat when the water boiled & let the eggs sit 10 minutes instead of 5 minutes, but, still the centers of the eggs were under cooked. AND, when I tried to peel the eggs, I shell had so much eggwhites...

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