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zarabethr

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Replied to Good Eats Roast Turkey

Dec 18, 2013 on FoodNetwork.com

If you used a kosher turkey, there was too much salt in the meat to allow the spices to move in and out of the bird. The osmotic pressure was too high for that. Try using a fresh non kosher turkey unless you have religious reasons for using a kosher one. Invest in a good probe and oven thermometers. They're worth their weight in gold.

Replied to Good Eats Roast Turkey

Dec 18, 2013 on FoodNetwork.com

The reason for an underdone turkey is usually that you have not allowed the bird to come to room temperature before cooking.If you put a turkey in the oven that is straight from the cooler, the oven needs to warm it up to room temperature before it can cook it. This causes the outside to cook faster than the inside. You will have parts that are overdone...

Replied to Good Eats Roast Turkey

Dec 18, 2013 on FoodNetwork.com

Ths cooking time depends on the accuracy of your oven. Use a probe thermometer and cook to 165 degrees at the thickest part of the breast.

Replied to Good Eats Roast Turkey

Dec 18, 2013 on FoodNetwork.com

Don't brine a frozen bird. Use Alton's quick thaw method and place ethe frozen bird in t cooler of circulating cool water. It will take about 24 hours to thaw but you will be much happier with the results than if you try to bine it frozen.

Reviewed Home-Style French Bread

Dec 6, 2013 on FoodNetwork.com

Where do I start on this one? There isn't enough flour for 2 loaves of bread, you will have to grease the pan since there is no fat in the recipe. If you don't, you will never be able to de-pan and you will lose an expensive sheet pan. 45 minutes at 400 degrees is enough to roast a chicken but way too long to bake bread. You will have 2 burned bricks....

Reviewed Roasted Garlic Clove Chicken

Aug 28, 2011 in Food Network Community Toolbox on FoodNetwork.com

It's a tasty dish but 3 tbsp of oil is too much. The chicken isn't de-fatted so when it gives off it's fat, the chicken ends up almost covered in oil.""

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